— de Rognons de Veau.— Calf’s kidney croquettes.
— de Veau. — Veal croquettes.
Friandines.
These are made of puff paste, rolled out thinly with
a 2-inch fluted round cutter ; a portion of prepared
mince or salpicon of meat or game, etc., is placed in
the centre of each round ; this is covered with a
round of paste, egged, dipped in crushed vermicelli,
and fried in clarified butter, lard, or dripping.
Fpiandines de volaille.— Chicken friandines.
— de foie-gpas. — Goose liver friandines.
— de gibieP. — Game friandines.
— de homapd. — Lobster friandines.
— aux huitpes.— Oyster friandines.
— de poissoil. — Fish friandines.
— de Pis de veau. — Sweetbread friandines.
Fpitupe d’huitpes (F ried Oysters) . — Poached oysters ,
bearded and drained, dipped in batter, fried in
boiling lard, and served with fried parsley.
\
/
RISSOLES
83
Petites Caisses.
Caisses are small round or oval-shaped pastry
crust, paper, china or silver cases. These are filled
with certain savoury mixtures.
Petites caisses de Ris de Veau.— Braised sweet-
bread in cases.
— de Champignons farcis.— Stuffed mushrooms
in cases.
— de Foie-Gras aux truffes.— Goose liver truffled
in cases.
— a la Henri IV. — Chicken souffle mixture baked
in cases, with mushroom head on top of each.
— de Moelle. — Braised marrow fat in cases.
Petits Pates aux Huitres.— Small oyster patties.
— aUX Alouettes. — Small lark patties.
— aux Cailles. — Small quail patties.
— a la Joinville. — Small patties filled with lobster,
chicken and truffle.
Petits Pains or Darioles.
Pains or darioles are made with certain kinds of
preparation forcemeat, which are placed in suitable
small buttered moulds, and poached in the oven ;
usually served with rich white or brown sauces. Pains
are made in plain and darioles in fluted moulds.
Petits Pains de Cailles. — Small darioles of quail
forcemeat ; truffle sauce.
— de Foie-Gras. — Small goose liver and truffle
timbales ; madere sauce.
Petits Souffles de Poisson en caisses.— Small
fish souffles baked in china or paper cases.
— de Volaille a la Creme. — Chicken cream
souffles baked in china or paper cases.
Pilau or Pillaw k lTndienne.
Braised, boned, and stuffed fowl, cut into small
slices, dressed with minced fried onions, mangoes,
on small rice shapes ; curry sauce.
Pilau a la Turque. — Minced chicken and ham with
savoury rice, seasoned with savoury herbs and
sherry wine.
Rissoles.
These are small half-moon shapes of short crust or
puff paste, filled with prepared minced fish, meat or
game, egged, crumbed, and fried in clarified butter,
dripping, or lard ; they are garnished with fresh or
fried parsley.
Rissoles a la Russe (Russian Rissoles). — Filling:
salpicon of minced chicken, tongue, ham, and
mushrooms.
84 ENTREES
Rissoles k la Moelle de Bceuf.— Rissoles of beef
marrow.
— de B6casse aux truffes.— Snipe rissoles with
truffles.
— El la Chasseur. — Venison rissoles.
— de Foie-Gras. — Goose liver rissoles.
— de Gibier. — Game rissoles.
— a la Hollandaise. — Oyster and truffle rissoles.
— de Homard. — Lobster rissoles.
— aux Huitres. — Oyster rissoles.
— de Ris de Veau. — Sweetbread rissoles.
— de Volatile kl’Indienne. — Curried fowl rissoles.
Ravioles.
Ravioles &la Napolitaine (Neapolitan Ravioles).
— These are very small round flat patties made of
nouille paste, and filled with a mixture of grated
parmesan cheese, yolks of eggs, and cayenne, poached
in stock or baked in the oven, and served with tomato
sauce.
Page 47
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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— de Rognons de Veau.— Calf’s kidney croquettes.
— de Veau. — Veal croquettes.
Friandines.
These are made of puff paste, rolled out thinly with
a 2-inch fluted round cutter ; a portion of prepared
mince or salpicon of meat or game, etc., is placed in
the centre of each round ; this is covered with a
round of paste, egged, dipped in crushed vermicelli,
and fried in clarified butter, lard, or dripping.
Fpiandines de volaille.— Chicken friandines.
— de foie-gpas. — Goose liver friandines.
— de gibieP. — Game friandines.
— de homapd. — Lobster friandines.
— aux huitpes.— Oyster friandines.
— de poissoil. — Fish friandines.
— de Pis de veau. — Sweetbread friandines.
Fpitupe d’huitpes (F ried Oysters) . — Poached oysters ,
bearded and drained, dipped in batter, fried in
boiling lard, and served with fried parsley.
\
/
RISSOLES
83
Petites Caisses.
Caisses are small round or oval-shaped pastry
crust, paper, china or silver cases. These are filled
with certain savoury mixtures.
Petites caisses de Ris de Veau.— Braised sweet-
bread in cases.
— de Champignons farcis.— Stuffed mushrooms
in cases.
— de Foie-Gras aux truffes.— Goose liver truffled
in cases.
— a la Henri IV. — Chicken souffle mixture baked
in cases, with mushroom head on top of each.
— de Moelle. — Braised marrow fat in cases.
Petits Pates aux Huitres.— Small oyster patties.
— aUX Alouettes. — Small lark patties.
— aux Cailles. — Small quail patties.
— a la Joinville. — Small patties filled with lobster,
chicken and truffle.
Petits Pains or Darioles.
Pains or darioles are made with certain kinds of
preparation forcemeat, which are placed in suitable
small buttered moulds, and poached in the oven ;
usually served with rich white or brown sauces. Pains
are made in plain and darioles in fluted moulds.
Petits Pains de Cailles. — Small darioles of quail
forcemeat ; truffle sauce.
— de Foie-Gras. — Small goose liver and truffle
timbales ; madere sauce.
Petits Souffles de Poisson en caisses.— Small
fish souffles baked in china or paper cases.
— de Volaille a la Creme. — Chicken cream
souffles baked in china or paper cases.
Pilau or Pillaw k lTndienne.
Braised, boned, and stuffed fowl, cut into small
slices, dressed with minced fried onions, mangoes,
on small rice shapes ; curry sauce.
Pilau a la Turque. — Minced chicken and ham with
savoury rice, seasoned with savoury herbs and
sherry wine.
Rissoles.
These are small half-moon shapes of short crust or
puff paste, filled with prepared minced fish, meat or
game, egged, crumbed, and fried in clarified butter,
dripping, or lard ; they are garnished with fresh or
fried parsley.
Rissoles a la Russe (Russian Rissoles). — Filling:
salpicon of minced chicken, tongue, ham, and
mushrooms.
84 ENTREES
Rissoles k la Moelle de Bceuf.— Rissoles of beef
marrow.
— de B6casse aux truffes.— Snipe rissoles with
truffles.
— El la Chasseur. — Venison rissoles.
— de Foie-Gras. — Goose liver rissoles.
— de Gibier. — Game rissoles.
— a la Hollandaise. — Oyster and truffle rissoles.
— de Homard. — Lobster rissoles.
— aux Huitres. — Oyster rissoles.
— de Ris de Veau. — Sweetbread rissoles.
— de Volatile kl’Indienne. — Curried fowl rissoles.
Ravioles.
Ravioles &la Napolitaine (Neapolitan Ravioles).
— These are very small round flat patties made of
nouille paste, and filled with a mixture of grated
parmesan cheese, yolks of eggs, and cayenne, poached
in stock or baked in the oven, and served with tomato
sauce.