perfectly blended, stir in a gill of cream (or new
milk) or stock, or equal parts of either, with a
finely minced spray or two of parsley, one-third
of a finely grated lemon rind, a squeeze of lemon
juice, a grain of cayenne, and pepper and salt to
taste✪ Croquettes and Rissoles, and when this is all mixed add in the minced
chicken, Ac., and stir it all over the fire till
thoroughly blended ; then turn it out on a dish to
Fig. 13.
cool. When cold, shape portions of this into balls,
cutlets, corks, or any shape you please, roll it in
beaten egg, and then in finely sifted breadcrumbs
and fry a golden brown in hot fat (exactly as for
fritters). Or have ready some puff paste rolled out
very thin, and either put little balls on half of a
sheet of this as in illustration, Fig. 13, cover down
the remaining half of the paste, and stamp it out
K
130
ENTRIES.
with a fluted cutter as in Figs. 14 and 15 and fry in
plenty of hot fat as before. If preferred, you may
roll out the paste as before, stamp it out in rounds
with the fluted cutter, place a teaspoonful of the
mince on one half of the paste, folding the other
half over, and pinching the moistened edges 'well
together and giving the little croquette a half moon
shape ; it can then be fried as it is, or dipped in
broken-up vermicelli and fried. Drain thoroughly
from all fat, and serve piled up with a garnish of
Figs. 14 and 15.
fried parsley. Any meat can be used for these, but
be careful to vary the sauce and the seasonings, &c.,
according to the meat used. Another way of
serving cooked meat is en pannequets, as French
cookery books call it. For this prepare ordinary
pancakes, being careful to have them pretty thin ;
lay these pancakes out flat, and spread on each
about two tablespoonsful of the rissole farce (having
this a trifle more moist than for ordinary use),
RECHAUFFES.
131
and roll eacli pancake up. Now cut them into neat
lengths, place them in the frying basket and fry a
delicate golden brown. Serve well drained, with
fried parsley. Another way of serving these pan-
cakes is to cut each up into oblongs two inches wide
by three inches long, spread a very thin slice of
parboiled bacon on each (mind this is smaller than
the pancake), spread the farce on this, roll it up,
arrange them side by side on a buttered baking tin,
brush them over with beaten egg, strew bread-
crumbs over them and bake in the oven till of a
golden brown.
Omelettes fourrees are another very favourite
method of serving cooked meat. Prepare an
omelet in the usual way, and have ready any nice
fish, flesh, or fowl, minced and heated in any good
and rather thick sauce to taste ; just as the omelet
is ready to serve, slip one or more good spoonsful of
this mince according to size, into the omelet, fold
it over and serve.
Page 63 · 2 recipe records on this page
Presented as published in 1901. 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
perfectly blended, stir in a gill of cream (or new milk) or stock, or equal parts of either, with a finely minced spray or two of parsley, one-third of a finely grated lemon rind, a squeeze of lemon juice, a grain of cayenne, and pepper and salt to taste, and when this is all mixed add in the minced chicken, Ac., and stir it all over the fire till thoroughly blended ; then turn it out on a dish to
Fig. 13.
cool. When cold, shape portions of this into balls, cutlets, corks, or any shape you please, roll it in beaten egg, and then in finely sifted breadcrumbs and fry a golden brown in hot fat (exactly as for fritters). Or have ready some puff paste rolled out very thin, and either put little balls on half of a sheet of this as in illustration, Fig. 13, cover down the remaining half of the paste, and stamp it out
K
with a fluted cutter as in Figs. 14 and 15 and fry in plenty of hot fat as before. If preferred, you may roll out the paste as before, stamp it out in rounds with the fluted cutter, place a teaspoonful of the mince on one half of the paste, folding the other half over, and pinching the moistened edges 'well together and giving the little croquette a half moon shape ; it can then be fried as it is, or dipped in broken-up vermicelli and fried. Drain thoroughly from all fat, and serve piled up with a garnish of
Figs. 14 and 15.
fried parsley. Any meat can be used for these, but be careful to vary the sauce and the seasonings, &c., according to the meat used. Another way of serving cooked meat is en pannequets, as French cookery books call it. For this prepare ordinary pancakes, being careful to have them pretty thin ; lay these pancakes out flat, and spread on each about two tablespoonsful of the rissole farce (having this a trifle more moist than for ordinary use),
and roll eacli pancake up. Now cut them into neat lengths, place them in the frying basket and fry a delicate golden brown. Serve well drained, with fried parsley. Another way of serving these pancakes is to cut each up into oblongs two inches wide by three inches long, spread a very thin slice of parboiled bacon on each (mind this is smaller than the pancake), spread the farce on this, roll it up, arrange them side by side on a buttered baking tin, brush them over with beaten egg, strew breadcrumbs over them and bake in the oven till of a golden brown.
Omelettes fourrees are another very favourite method of serving cooked meat. Prepare an omelet in the usual way, and have ready any nice fish, flesh, or fowl, minced and heated in any good and rather thick sauce to taste ; just as the omelet is ready to serve, slip one or more good spoonsful of this mince according to size, into the omelet, fold it over and serve.
Records on this page
Croquettes and RissolesMinced Chicken Balls