Scallopped Meat, again, makes a pretty and in-
expensive entree. For this you require some shells,
either plate or china, though at a pinch paper cases
oiled and dried will serve. Butter the shells
generously, then lay in whatever meat you wish to
U3e, minced fairly fine, and moistened with good
sauce of any kind to taste to ensure its being nice
and moist. Then sprinkle the surface with savoury
breadcrumbs (i. e., crumbs mixed with salt, pepper,
minced parsley, minced chives, minced mushrooms,
or grated cheese to ta✪ Scallopped Meatste), and bake in the oven till the
crumbs on the top are browned. A very pretty version
k 2
132
ENTRIES.
of this dish, where shells are not available, are casso-
lettes meringuees. For these take little paper or china
cases previously oiled and dried, and nearly fill them
with any delicate and rather moist mince available ;
have ready some whites of egg beaten to a stiff froth
and seasoned with coralline pepper, minced parsley,
grated cheese, &c., to taste, and with a bag and plain
pipe cover each of these rockily with the egg-white
meringue and set it in the oven till the meringue is
crisp and of a pretty fawn colour. Needless to say,
these admit of many variations. For instance, if
you use a chicken mince, lay a bearded and seasoned
oyster on the top of each case befoi*e covering with
the meringue as before ; with minced game a piece
of foie gras or a small truffle may be used ; or the
case may have a layer of thick mushroom puree, the
mince on this, and lastly the meringue.
Turnovers, again, or patties, are very easily made if
any scraps of pastry are available. Roll the paste
out fairly thin and cut it into squares, place a thin
slice of bacon on each square, and a spoonful of
any mince on this, then fold the paste over diagonally,
pinching the moistened edges of the paste well
together, and bake. These can be eaten hot or cold,
and are a very popular dish for shooting lunches, by
the way. Some cooks mix a little cooked potato and
onion with the mince and then call these Cornish
pasties, though they are not, these properly re-
quiring raw meats. Tiny patties of puff paste can
also be used as cases for any rich savoury mince.
Paupiettes are another pretty form of rechauffe.
For these cut rather thin slices of any kind of meat,
RECHAUFFES.
133
spread them with any farce to taste, from d’Uxelles
or veal stuffing to foie gras, pinch them lightly
together, lay them on a buttered baking-sheet, dust
them with flour, and bake till nicely browned, and
serve with any nice sauce to taste✪ Paupiettes. These paupiettes,
like rissoles and suchlike things, depend greatly on
their flavourings, and if success is to be attained
this must be carefully studied. For instance, with
white meat use veloute or bechamel for heating the
mince, season with grated lemon rind, mushrooms,
a tiny dash of nutmeg, and parsley, or use veal
stuffing ; if brown meat is used, take rather strongly
flavoured brown or espagnole sauce, onion, boned
and minced anchovy, and even a suspicion of
Worcester sauce if liked.
Page 64 · 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
Scallopped Meat, again, makes a pretty and inexpensive entree. For this you require some shells, either plate or china, though at a pinch paper cases oiled and dried will serve. Butter the shells generously, then lay in whatever meat you wish to use, minced fairly fine, and moistened with good sauce of any kind to taste to ensure its being nice and moist. Then sprinkle the surface with savoury breadcrumbs (i. e., crumbs mixed with salt, pepper, minced parsley, minced chives, minced mushrooms, or grated cheese to taste), and bake in the oven till the crumbs on the top are browned. A very pretty version
k 2
of this dish, where shells are not available, are cassolettes meringuees. For these take little paper or china cases previously oiled and dried, and nearly fill them with any delicate and rather moist mince available ; have ready some whites of egg beaten to a stiff froth and seasoned with coralline pepper, minced parsley, grated cheese, &c., to taste, and with a bag and plain pipe cover each of these rockily with the egg-white meringue and set it in the oven till the meringue is crisp and of a pretty fawn colour. Needless to say, these admit of many variations. For instance, if you use a chicken mince, lay a bearded and seasoned oyster on the top of each case before covering with the meringue as before ; with minced game a piece of foie gras or a small truffle may be used ; or the case may have a layer of thick mushroom puree, the mince on this, and lastly the meringue.
Turnovers, again, or patties, are very easily made if any scraps of pastry are available. Roll the paste out fairly thin and cut it into squares, place a thin slice of bacon on each square, and a spoonful of any mince on this, then fold the paste over diagonally, pinching the moistened edges of the paste well together, and bake. These can be eaten hot or cold, and are a very popular dish for shooting lunches, by the way. Some cooks mix a little cooked potato and onion with the mince and then call these Cornish pasties, though they are not, these properly requiring raw meats. Tiny patties of puff paste can also be used as cases for any rich savoury mince.
Paupiettes are another pretty form of rechauffe. For these cut rather thin slices of any kind of meat,
spread them with any farce to taste, from d’Uxelles or veal stuffing to foie gras, pinch them lightly together, lay them on a buttered baking-sheet, dust them with flour, and bake till nicely browned, and serve with any nice sauce to taste. These paupiettes, like rissoles and suchlike things, depend greatly on their flavourings, and if success is to be attained this must be carefully studied. For instance, with white meat use veloute or bechamel for heating the mince, season with grated lemon rind, mushrooms, a tiny dash of nutmeg, and parsley, or use veal stuffing ; if brown meat is used, take rather strongly flavoured brown or espagnole sauce, onion, boned and minced anchovy, and even a suspicion of Worcester sauce if liked.
Records on this page
Scallopped MeatPaupiettes