Chop the chicken finely with the smoked beef and seasoning.
Make some white sauce, and when it has boiled and thickened,
add the chicken mixture to it, and then turn on to a plate to
cool. Grease some deep tartlet tins, line them thickly with
qnenelle meat, make a hollow and fill it with the chicken mixture,
and cover with quenelle meat. Steam them for 10 minutes, and
serve on a bed of hot mashed potato. Strain white sauce over
them.
CHICKEN TIMBALE.
Timbale tie Poulet a la Pompadour.
4 lb. macaroni.
1 chicken.
2 eggs.
Mushroom or tomato sauce.
2^ oz. flour.
2 oz. clarified dripping.
1 gill stock from the chicken✪ Chicken Timbale.
Parboil the macaroni, and cut it up into \ inch lengths.
Grease a cake tin or basin, and line it with the cut macaroni in
honeycomb fashion. Boil the fowl, cut off all the flesh and pound
it in a mortar. Make a panada of the flour, dripping, stock, salt
and pepper, stirring all over the fire till well blended. Pound
it with the chicken, add the eggs, well beaten, and when well
mixed rub it through a wire sieve. Fill the lined basin J full
with this mixture, cover with greased paper, and steam f of an
hour. Servo hot with mushroom or tomato sauce.
This timbale can also be made in little dariole moulds.
Pastry.
2 tablespoonsful stocl-
gravy.
CROQUETTES.
4 oz. cold meat.
1 tcaspoonful flour.
or
oz. dripping.
Melt the dripping, stir in the flour, add the gravy, and boil
together, stirring till it boils. Season well, and turn out on to
a plate to cool. Add the finely chopped meat, and put a little
into a thinly rolled round of pastry. Fold over after egging the
dip into broken vermicelli, and fry
edge, brush over with
in boiling fat or oil.
35
ENTREES.
CROQUETTES A LTMPERATRICE.
Cold potatoes.
Dripping, oil.
2 eggs.
White meat of a chicken.
2 oz. mushrooms.
Lemon juice.
1 oz. flour.
^ pint white stock.
Mash the potatoes, add 1 egg, a little melted dripping, salt
and pepper. Oil some small moulds or patty pans, and press
the potato into them. Turn out, brush over with egg yolk and
fry a golden yellow in oil. Drain, scoop out the centre of
each, and fill with the following mixture, which must be hot
and ready: — Pound the chicken finely, add salt and pepper,
finely chopped mushrooms, lemon juice, flour and white stock.
Warm all thoroughly, and fill the potato cases. They can bo
decorated with a slice of tongue as a cover, and a little chopped
jelly. Serve very quickly.
Cold meat.
Cold boiled rice.
2 hard-boiled yolks
2 raw yolks.
Salt.
Castor sugar.
COLD CURRY.
Chaudfrold de Karl.
| shallot.
| pint salad oil.
H tablespoonsful Cook’s curry
paste.
2 teaspoonsful curry powder.
Juice of A lemon.
Rub the egg yolks through a hair-sieve, and add a little salt
and castor sugar, and finely chopped shallot. Stir it always the
same way, adding the oil gradually. Mix in the curry powder
and the curry paste very smoothly, and add the lemon juice.
Cut the cold meat into dice, toss it in the sauce, and serve in
the centre of a dish, piling cold boiled rice in a tall ring round
it. Half the rice may be coloured pink, and served in alternate
stripes.
EGG FRITTERS.
6 hard-boiled eggs.
1 oz. dripping,
lb. sausage meat.
Belgnets aux Qdufs.
Frying batter.
Frying fat.
Seasoning.
✪ Croquettes
Page 20 · 5 recipe records on this page
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Chop the chicken finely with the smoked beef and seasoning.
Make some white sauce, and when it has boiled and thickened,
add the chicken mixture to it, and then turn on to a plate to
cool. Grease some deep tartlet tins, line them thickly with
qnenelle meat, make a hollow and fill it with the chicken mixture,
and cover with quenelle meat. Steam them for 10 minutes, and
serve on a bed of hot mashed potato. Strain white sauce over
them.
CHICKEN TIMBALE.
Timbale tie Poulet a la Pompadour.
4 lb. macaroni.
1 chicken.
2 eggs.
Mushroom or tomato sauce.
2^ oz. flour.
2 oz. clarified dripping.
1 gill stock from the chicken.
Parboil the macaroni, and cut it up into \ inch lengths.
Grease a cake tin or basin, and line it with the cut macaroni in
honeycomb fashion. Boil the fowl, cut off all the flesh and pound
it in a mortar. Make a panada of the flour, dripping, stock, salt
and pepper, stirring all over the fire till well blended. Pound
it with the chicken, add the eggs, well beaten, and when well
mixed rub it through a wire sieve. Fill the lined basin J full
with this mixture, cover with greased paper, and steam f of an
hour. Servo hot with mushroom or tomato sauce.
This timbale can also be made in little dariole moulds.
Pastry.
2 tablespoonsful stocl-
gravy.
CROQUETTES.
4 oz. cold meat.
1 tcaspoonful flour.
or
oz. dripping.
Melt the dripping, stir in the flour, add the gravy, and boil
together, stirring till it boils. Season well, and turn out on to
a plate to cool. Add the finely chopped meat, and put a little
into a thinly rolled round of pastry. Fold over after egging the
dip into broken vermicelli, and fry
edge, brush over with
in boiling fat or oil.
35
ENTREES.
CROQUETTES A LTMPERATRICE.
Cold potatoes.
Dripping, oil.
2 eggs.
White meat of a chicken.
2 oz. mushrooms.
Lemon juice.
1 oz. flour.
^ pint white stock.
Mash the potatoes, add 1 egg, a little melted dripping, salt
and pepper. Oil some small moulds or patty pans, and press
the potato into them. Turn out, brush over with egg yolk and
fry a golden yellow in oil. Drain, scoop out the centre of
each, and fill with the following mixture, which must be hot
and ready: — Pound the chicken finely, add salt and pepper,
finely chopped mushrooms, lemon juice, flour and white stock.
Warm all thoroughly, and fill the potato cases. They can bo
decorated with a slice of tongue as a cover, and a little chopped
jelly. Serve very quickly.
Cold meat.
Cold boiled rice.
2 hard-boiled yolks
2 raw yolks.
Salt.
Castor sugar.
COLD CURRY.
Chaudfrold de Karl.
| shallot.
| pint salad oil.
H tablespoonsful Cook’s curry
paste.
2 teaspoonsful curry powder.
Juice of A lemon.
Rub the egg yolks through a hair-sieve, and add a little salt
and castor sugar, and finely chopped shallot. Stir it always the
same way, adding the oil gradually. Mix in the curry powder
and the curry paste very smoothly, and add the lemon juice.
Cut the cold meat into dice, toss it in the sauce, and serve in
the centre of a dish, piling cold boiled rice in a tall ring round
it. Half the rice may be coloured pink, and served in alternate
stripes.
EGG FRITTERS.
6 hard-boiled eggs.
1 oz. dripping,
lb. sausage meat.
Belgnets aux Qdufs.
Frying batter.
Frying fat.
Seasoning.