golden colour. When done take out the rice, unmould
them, and fill the paste crusts with the sweetbread
ragout. Sprinkle over the top of each some grated
cheese and a few bread-crumbs, also a little melted butter.
Just before serving put them in a sharp oven for a few
minutes, then serve.
Poulpetons de Rognons k la Parmentier.
(Kidney Shapes in Potato Border.)
3 to 4 sheeps' kidneys, i shaUot, \ glass Marsala, a
little chopped parsley, seasoning, sharp tomato sauce,
6 champignons, J oz. butter, 2 table-spoonfuls espagnole
sauce. For border : 3 medium-sized potatoes and fry-
ing fat. For bouches lining : 2 oz. choux paste, 6 03.
pounded chicken meat, panurette crumbs, 2 egg yolks,
I table-spoonful cream, salt, and nutmeg.
Skin and slice the kidneys very finely, also slice the
mushrooms, peel and chop the shallot, fry the latter a
little in the butter (i oz.), put in the kidneys, and toss
(saute) them for some minutes over a quick fire. Next
add the wine and the espagnole sauce, season to taste, and
cook quickly for a few minutes. Lastly add the chopped
parsley, and keep till wanted. Prepare a chicken mix-
ture in this way : pound and sieve the chicken meat,
mix it with choux paste, stir vigorously over the fire in a
stewpan, adding the cream and yolks of eggs, then
season to taste. Butter 12 small bouche or egg moulds,
sprinkle them with panurette crumbs, and line them with
the prepared forcemeat, nearly fill each with stewed
kidneys, etc., and cover well with more chicken mixture.
Place them in a saute-pan containing a little boiling
water, and bake in the oven for about 15 minutes.
Meanwhile peel and slice very thinly three potatoes, cut
the slices into very fine julienne or straw strips, soak in
1 8 Recherche "Entrees.
water for a time, and drain well on a cloth. Pack these
loosely in a wire border mould, place the lid on it, and
plunge into very hot fat for about three minutes, then
remove ; let the fat get hot again, and plunge in a second
time until the potatoes acquire a pale brown colour.
Take up, drain, remove lid, and turn the potato border
on a hot dish, sprinkle with salt ; dress the poulepetons
in the centre, pour a little tomato sauce round the dish,
and send remainder to table in a sauce-boat.
Petites Timbales ^ la R^gence (Cold).
(Foie-sras and Ham Timbales.)
2 oz. smaU macaroni, J gill white sauce (bechamel or
veloute), I small terrine foie gras, 3-4 slices cooked ham,
\ gill cream, aspic, salt, paprika and pimientos for
decoration✪ Petites Timbales à la Régence (Foie-gras and Ham Timbales).
Cook the macaroni till tender in salted water, drain
and let cool. Mask the inside of 8 or 10 small timbale or
plain dariole moulds with aspic, cut some of the macaroni
into small rings, and place them neatly in the bottom of
each mould ; in the centre of each ring put a tiny round
of red pimiento. Cut some even lengths of the remainder
of macaroni to fit them closely to the sides df the moulds
in the same manner as a charlotte.
Stamp out thinly cut rounds of lean ham to fit the
bottoms of the moulds, dip each in aspic and place them.
Chop the remainder of ham, then pound with the foie
gras in a mortar till quite smooth ; add the sauce and
cream, and season to taste with aromatics, paprika, etc.
Rub this farce through a fine sieve, and incorporate a
little aspic to make the mixture set. Fill the moulds
with this, and place them on the ice.
Unmould the timbales, and range them on a flat
entree dish, garnish to taste, and serve.
Light Entrees. 19
Petits Souf9§s k la Bayonne (Cold).
(Small Ham Soufflis.)
8 to 10 oz. cooked lean ham, i gill rich Madeira sauce,
ij gills aspic jelly, \ pint cream, i slice ox-tongue,
seasoning.
Page 4 · 3 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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golden colour. When done take out the rice, unmould
them, and fill the paste crusts with the sweetbread
ragout. Sprinkle over the top of each some grated
cheese and a few bread-crumbs, also a little melted butter.
Just before serving put them in a sharp oven for a few
minutes, then serve.
Poulpetons de Rognons k la Parmentier.
(Kidney Shapes in Potato Border.)
3 to 4 sheeps' kidneys, i shaUot, \ glass Marsala, a
little chopped parsley, seasoning, sharp tomato sauce,
6 champignons, J oz. butter, 2 table-spoonfuls espagnole
sauce. For border : 3 medium-sized potatoes and fry-
ing fat. For bouches lining : 2 oz. choux paste, 6 03.
pounded chicken meat, panurette crumbs, 2 egg yolks,
I table-spoonful cream, salt, and nutmeg.
Skin and slice the kidneys very finely, also slice the
mushrooms, peel and chop the shallot, fry the latter a
little in the butter (i oz.), put in the kidneys, and toss
(saute) them for some minutes over a quick fire. Next
add the wine and the espagnole sauce, season to taste, and
cook quickly for a few minutes. Lastly add the chopped
parsley, and keep till wanted. Prepare a chicken mix-
ture in this way : pound and sieve the chicken meat,
mix it with choux paste, stir vigorously over the fire in a
stewpan, adding the cream and yolks of eggs, then
season to taste. Butter 12 small bouche or egg moulds,
sprinkle them with panurette crumbs, and line them with
the prepared forcemeat, nearly fill each with stewed
kidneys, etc., and cover well with more chicken mixture.
Place them in a saute-pan containing a little boiling
water, and bake in the oven for about 15 minutes.
Meanwhile peel and slice very thinly three potatoes, cut
the slices into very fine julienne or straw strips, soak in
1 8 Recherche "Entrees.
water for a time, and drain well on a cloth. Pack these
loosely in a wire border mould, place the lid on it, and
plunge into very hot fat for about three minutes, then
remove ; let the fat get hot again, and plunge in a second
time until the potatoes acquire a pale brown colour.
Take up, drain, remove lid, and turn the potato border
on a hot dish, sprinkle with salt ; dress the poulepetons
in the centre, pour a little tomato sauce round the dish,
and send remainder to table in a sauce-boat.
Petites Timbales ^ la R^gence (Cold).
(Foie-sras and Ham Timbales.)
2 oz. smaU macaroni, J gill white sauce (bechamel or
veloute), I small terrine foie gras, 3-4 slices cooked ham,
\ gill cream, aspic, salt, paprika and pimientos for
decoration.
Cook the macaroni till tender in salted water, drain
and let cool. Mask the inside of 8 or 10 small timbale or
plain dariole moulds with aspic, cut some of the macaroni
into small rings, and place them neatly in the bottom of
each mould ; in the centre of each ring put a tiny round
of red pimiento. Cut some even lengths of the remainder
of macaroni to fit them closely to the sides df the moulds
in the same manner as a charlotte.
Stamp out thinly cut rounds of lean ham to fit the
bottoms of the moulds, dip each in aspic and place them.
Chop the remainder of ham, then pound with the foie
gras in a mortar till quite smooth ; add the sauce and
cream, and season to taste with aromatics, paprika, etc.
Rub this farce through a fine sieve, and incorporate a
little aspic to make the mixture set. Fill the moulds
with this, and place them on the ice.
Unmould the timbales, and range them on a flat
entree dish, garnish to taste, and serve.
Light Entrees. 19
Petits Souf9§s k la Bayonne (Cold).
(Small Ham Soufflis.)
8 to 10 oz. cooked lean ham, i gill rich Madeira sauce,
ij gills aspic jelly, \ pint cream, i slice ox-tongue,
seasoning.