Cassolettes. — Cassolettes are tiny drums made of mashed
potato or rice, and fried a golden brown. Scoop out the insides
and ffll them with mince and sauce, after heating the Cassolettes
in the oven. Put a little round of tongue on the top if the mince
is of chicken. Or make a little cover of potato or rice like the
drum itself.
Casseroles. — Put a pound of Carolina rice into a stewpan
with a quart of water, a sliced onion, and two ounces of butter.
Simmer till the rice is quite soft, but still whole. Drain, and
pound it to a paste in a mortar, adding pepper, and a table-
spoonful of grated cheese, and moistening with a little butter.
Stir in the yolks of three eggs✪ Casseroles, pass all through the sieve, and
pat the mixture out on the pastry board till it is about an inch
and a half thick. When quite cold cut it into cylinders two
inches long and an inch and a half in diameter. Egg and
breadcrumb the Casseroles, fry them a golden brown, and set to
get cold. Then cut off one end neatly, scoop out the inside of
each Casserole, fill each with the mince and sauce as usual, wet
the cut-off tops, and stick them on. Heat the Casseroles in the
oven and serve as Rissoles. Be careful to scoop out enough of
the rice inside, as if too much is left the Casseroles will be
heavy.
Kromeskis. — Prepare the mince of chicken and ham or
game over night, and stir it into a quarter of a pint of thick
white sauce. Add minced mushroom or mushroom peelings if
possible. Blend the yolks of two raw eggs with the mince and
sauce, and put it to set. Next day make a frying batter. Put
four and a half ounces of flour into a bowl, make a hollow in the
centre, and put into it a quarter of a pint of water, half a salt-
spoonful of salt, the yolks of two eggs, and two tablespoonfuls of
salad oil. Mix thoroughly till the batter coats the spoon with a
196 HASHED AND MINCED MEAT RECHAUFFES
coating the eighth of an inch thick, adding water if necessary.
Twenty minutes before using stir in the whites of the two eggs
well whipped. For the Kromeskis cut out of thinly-sliced cooked
bacon eight or a dozen pieces about three inches long and two
inches wide. Lay a tablespoonful of the mince in the centre of
each of these, roll them up, dip them into the batter, and fry in
a bath of boiling fat till they turn a light brown colour. Drain,
dry, and serve on a napkin. \Wyvern.'] Kromeskis look like
tiny rolls, or large corks. For browla meat of course use brown
sauce. For simpler Kromeskis use the frying batter given at
page 157.
Timbale of Macaroni. — Boil one pound of pipe macaroni
in two quarts of water, with peppercorns and salt. When tender
drain it on a sieve, and leave it to get cold. Then cut the
macaroni into pieces half an inch long, butter a round plain
pudding mould well, and arrange the pieces of macaroni with
their ends on the bottom of the mould, sticking upright side by
side quite close together. Lay other rows of Macaroni round the
side of the mould in the same way, lying one upon the other
with the cut ends against the side of the mould. Then take the
cold mince and sauce, wet a spoon and press the mince little by
little against the macaroni with the back of the spoon till the
mould is completely filled to the very top. Put a buttered paper
over the mince, and steam for one hour.✪ Timbale of Macaroni
Page 132 · 3 recipe records on this page
Presented as published in 1898. 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
Cassolettes. — Cassolettes are tiny drums made of mashed potato or rice, and fried a golden brown. Scoop out the insides and fill them with mince and sauce, after heating the Cassolettes in the oven. Put a little round of tongue on the top if the mince is of chicken. Or make a little cover of potato or rice like the drum itself.
Casseroles. — Put a pound of Carolina rice into a stewpan with a quart of water, a sliced onion, and two ounces of butter. Simmer till the rice is quite soft, but still whole. Drain, and pound it to a paste in a mortar, adding pepper, and a tablespoonful of grated cheese, and moistening with a little butter. Stir in the yolks of three eggs, pass all through the sieve, and pat the mixture out on the pastry board till it is about an inch and a half thick. When quite cold cut it into cylinders two inches long and an inch and a half in diameter. Egg and breadcrumb the Casseroles, fry them a golden brown, and set to get cold. Then cut off one end neatly, scoop out the inside of each Casserole, fill each with the mince and sauce as usual, wet the cut-off tops, and stick them on. Heat the Casseroles in the oven and serve as Rissoles. Be careful to scoop out enough of the rice inside, as if too much is left the Casseroles will be heavy.
Kromeskis. — Prepare the mince of chicken and ham or game over night, and stir it into a quarter of a pint of thick white sauce. Add minced mushroom or mushroom peelings if possible. Blend the yolks of two raw eggs with the mince and sauce, and put it to set. Next day make a frying batter. Put four and a half ounces of flour into a bowl, make a hollow in the centre, and put into it a quarter of a pint of water, half a saltspoonful of salt, the yolks of two eggs, and two tablespoonfuls of salad oil. Mix thoroughly till the batter coats the spoon with a
196 HASHED AND MINCED MEAT RECHAUFFES
coating the eighth of an inch thick, adding water if necessary. Twenty minutes before using stir in the whites of the two eggs well whipped. For the Kromeskis cut out of thinly-sliced cooked bacon eight or a dozen pieces about three inches long and two inches wide. Lay a tablespoonful of the mince in the centre of each of these, roll them up, dip them into the batter, and fry in a bath of boiling fat till they turn a light brown colour. Drain, dry, and serve on a napkin. [Wyvern.] Kromeskis look like tiny rolls, or large corks. For browla meat of course use brown sauce. For simpler Kromeskis use the frying batter given at page 157.
Timbale of Macaroni. — Boil one pound of pipe macaroni in two quarts of water, with peppercorns and salt. When tender drain it on a sieve, and leave it to get cold. Then cut the macaroni into pieces half an inch long, butter a round plain pudding mould well, and arrange the pieces of macaroni with their ends on the bottom of the mould, sticking upright side by side quite close together. Lay other rows of Macaroni round the side of the mould in the same way, lying one upon the other with the cut ends against the side of the mould. Then take the cold mince and sauce, wet a spoon and press the mince little by little against the macaroni with the back of the spoon till the mould is completely filled to the very top. Put a buttered paper over the mince, and steam for one hour.
Records on this page
KromeskisCasserolesTimbale of Macaroni