Cut the ham into small slices, and pound till smooth in
a mortar ; add the brown sauce gradually, mix well, and
rub through a fine sieve. Melt the aspic and whisk it
over the ice till it begins to set, then stir into the ham
mixture. Season to taste with pepper, grated nutmeg,
and a pinch of ground mace. Whip the cream till stiff,
and work into the mixture. Continue whisking for some
minutes, then fill up some small souffle cases (or silver
casseroles). Place a star-shaped slice of tongue on top
of each and put them in a charged ice cabinet for two
hours. Dish up, and serve.
Cassolettes k la Strasbourgeoise.
(Small Goose Liver Cassolettes.)
6 oz. puff paste or short crust paste, i small terrine
foie gras freed from fat, | teaspoonful meat glaze or
Lemco, J gUl aspic, \ gill whipped cream, a f?w slices of
cucumber and red chillies for garnish, seasoning✪ Cassolettes à la Strasbourgeoise (Small Goose Liver Cassolettes).
Roll out the paste as thinly as possible, stamp out some
rounds and line with them 8 or 10 very small tartlet
moulds ; prick the paste with the prongs of a fork to
prevent blistering while baking, and fill the moulds with
dry peas or raw rice. Bake them in a moderate oven
until the paste acquires a golden brown colour. Take out
the peas or rice, unmould and stand the paste crusts on
a sieve to cool. Pound the foie gras, freed from fat,
and rub through a fine sieve. Put the foie-gras puree
in a small basin, incorporate the aspic and meat glaze,
stir till it begins to set, then add the whipped cream and
seasoning (pepper and salt). Put this preparation in a
20 Recherche Entrees.
savoy or forcing bag with a rose tube and fill the paste
crusts with it. This must be done with taste and care.
Scallop the edges of the cucumber slices and place them
neatly round each other and put a star-shaped slice of
red chilli in the centre of the cream. Dish up on a folded
napkin or dish paper, and serve.
Petites Bombes ^ la Milanaise.
\ lb. chicken, game, veal or rabbit, 4 table-spoonfuls
white or brown sauce, i dessert-spoonful chopped truffle
trimmings or peelings, i oz. panade, 3 yolks and i white
of egg, I oz. butter, i table-spoonful sherry or Madeira
wine, 2 oz. cooked macaroni, seasoning, Perigord or
tomato sauce✪ Petites Bombes à la Milanaise.
Cut up the meat, which must be freed from skin and
sinews, pound it in a mortar till smooth, then add the
panade, eggs, and sauce. Season to taste with salt,
pepper and aromatic spice, mix in about half an ounce of
butter, and rub through a fine sieve. Butter some small
bombe or timbale moulds, line them all over with short
tips of cooked macaroni (these must be cut about an
eighth of an inch thick). Stand the mould on the ice to
set, then fill them with the above prepared farce. Place
them in a saute-pan containing a little boiling water,
cover with a buttered paper, and poach in the oven for
about half an hour. Take up, unmould, and arrange
the bombes on a hot entree dish, pour some hot tomato
or Perigord (truffle) sauce over, and serve.
Parfait de Foie Gras (Cold).
Use a fine firm goose liver, insert small cube-shaped
pieces^of truffle, and poach in sherry (with mirepoix) in
the^'oven];;' (twenty-five to thirty minutes). Set in aspic
in a suitably shaped terrine, decorate the top with truffles,
IV.
QUENELLES DE CANARD A LA BULGARIENNE. [p. 142.]
TIMEALES DE VOLAILLI;, ROTHSCHILD. (p I32.)
Light Entrees. 21
etc., and place on ice till wanted for table. May be
served in terrine, or turned out and placed on a dish.
Beignets de Jambon et Foie Gras.
{French Ham Fritters.)
6 to 8 slices of raw ham, i terrine or tin of foie gras
pate, parsley, piquante sauce. For frying batter : 2
yolks of egg, 4 oa. flour, about \ gill ale, the white of
one egg, salt and pepper, J table-spoonful of sweet oil,
frying fat✪ Beignets de Jambon et Foie Gras.
Page 5 · 4 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
Cut the ham into small slices, and pound till smooth in a mortar ; add the brown sauce gradually, mix well, and rub through a fine sieve. Melt the aspic and whisk it over the ice till it begins to set, then stir into the ham mixture. Season to taste with pepper, grated nutmeg, and a pinch of ground mace. Whip the cream till stiff, and work into the mixture. Continue whisking for some minutes, then fill up some small souffle cases (or silver casseroles). Place a star-shaped slice of tongue on top of each and put them in a charged ice cabinet for two hours. Dish up, and serve.
Cassolettes k la Strasbourgeoise. (Small Goose Liver Cassolettes.)
6 oz. puff paste or short crust paste, i small terrine foie gras freed from fat, | teaspoonful meat glaze or Lemco, J gUl aspic, \ gill whipped cream, a f?w slices of cucumber and red chillies for garnish, seasoning.
Roll out the paste as thinly as possible, stamp out some rounds and line with them 8 or 10 very small tartlet moulds ; prick the paste with the prongs of a fork to prevent blistering while baking, and fill the moulds with dry peas or raw rice. Bake them in a moderate oven until the paste acquires a golden brown colour. Take out the peas or rice, unmould and stand the paste crusts on a sieve to cool. Pound the foie gras, freed from fat, and rub through a fine sieve. Put the foie-gras puree in a small basin, incorporate the aspic and meat glaze, stir till it begins to set, then add the whipped cream and seasoning (pepper and salt). Put this preparation in a
20 Recherche Entrees.
savoy or forcing bag with a rose tube and fill the paste crusts with it. This must be done with taste and care. Scallop the edges of the cucumber slices and place them neatly round each other and put a star-shaped slice of red chilli in the centre of the cream. Dish up on a folded napkin or dish paper, and serve.
Petites Bombes ^ la Milanaise.
\ lb. chicken, game, veal or rabbit, 4 table-spoonfuls white or brown sauce, i dessert-spoonful chopped truffle trimmings or peelings, i oz. panade, 3 yolks and i white of egg, I oz. butter, i table-spoonful sherry or Madeira wine, 2 oz. cooked macaroni, seasoning, Perigord or tomato sauce.
Cut up the meat, which must be freed from skin and sinews, pound it in a mortar till smooth, then add the panade, eggs, and sauce. Season to taste with salt, pepper and aromatic spice, mix in about half an ounce of butter, and rub through a fine sieve. Butter some small bombe or timbale moulds, line them all over with short tips of cooked macaroni (these must be cut about an eighth of an inch thick). Stand the mould on the ice to set, then fill them with the above prepared farce. Place them in a saute-pan containing a little boiling water, cover with a buttered paper, and poach in the oven for about half an hour. Take up, unmould, and arrange the bombes on a hot entree dish, pour some hot tomato or Perigord (truffle) sauce over, and serve.
Parfait de Foie Gras (Cold).
Use a fine firm goose liver, insert small cube-shaped pieces^of truffle, and poach in sherry (with mirepoix) in the^'oven];;' (twenty-five to thirty minutes). Set in aspic in a suitably shaped terrine, decorate the top with truffles,
QUENELLES DE CANARD A LA BULGARIENNE. [p. 142.]
TIMEALES DE VOLAILLI;, ROTHSCHILD. (p I32.)
Light Entrees. 21
etc., and place on ice till wanted for table. May be served in terrine, or turned out and placed on a dish.
Beignets de Jambon et Foie Gras. {French Ham Fritters.)
6 to 8 slices of raw ham, i terrine or tin of foie gras pate, parsley, piquante sauce. For frying batter : 2 yolks of egg, 4 oa. flour, about \ gill ale, the white of one egg, salt and pepper, J table-spoonful of sweet oil, frying fat.
Records on this page
Cassolettes à la Strasbourgeoise (Small Goose Liver Cassolettes)Cassolettes k la StrasbourgeoisePetites Bombes à la MilanaiseBeignets de Jambon et Foie Gras