Cut the ham into rounds with an inch or i^in. cutter.
Remove the lard from the foie gras, cut it into similar
slices, prepare the frying batter with the above-named
ingredients, allow it to stand for some time. Spread a
little of the batter with a knife over each slice of ham,
place a slice of foie gras between each two, and make up
like sandwiches. Dip each sandwich into the batter,
and fry in hot fat to a golden colour. Drain, dish up,
garnish with quarters of lemon and fried sprigs of parsley.
Serve with a well seasoned piquante sauce.
Darioles de Foie Gras en Belle-Vue (Cold).
(Small Goose Liver Darioles.)
Unmould a medium-size terrine of foie-gras pate, free
it from fat and cut it into slices, put them in a buttered
saute-pan containing a small mirepoix of sliced carrot,
onion, a sprig of thyme, and bacon ; cook over a brisk
fire for a few minutes, and season with aromatic spice,
moisten with a glass of sherry, and allow to get cold.
Mask 8 to 10 small dariole moulds with aspic jelly, orna-
ment each with fancifully cut slices of truffle.
Pound the foie gras with the Uquor in a mortar till
fine and pass through a hair sieve. Put this in a basin
and mix with i table-spoonful of dissolved meat glaze,
22 Recherche Entrkes.
and 2 tatle-spoonfuls of aspic, stand the basin on
some crushed ice, and work the mixture with a whisk
until it commences to thicken, then add by degrees a
little more aspic jelly or very strong veal stock ; last of
all, work in about half a gill of whipped cream. Fill up
the prepared moulds, and stand them on the ice. Dress
the mousses in a circle on a round dish, placing each on a
round slice of aspic jelly, fill the centre with cooked
asparagus points well seasoned with mayonnaise and
aspic. Garnish with triangular-shaped slices of aspic
jelly and parsley, and serve.
Escalopes de Foie Gras a la Bagration (Cold).
(Goose Liver Scallops, Bagration Style.)
I medium-sized preserved goose liver (foie gras), i gill
Madeira flavoured aspic jelly, \ gill white chaudfroid
sauce, \ gill concentrated tomato pulp, 2-3 table-spoon-
fuls veloute sauce, parsley stalks, 8-10 stoned French
olives, a small rice border and cup for centre.
Cut the foie gras into conveniently shaped slices, and
mask them twice with aspic, place them on a wire tray
on the ice ; chop or pound the trimmings finely, season
with salt, pepper and aromatic seasoning, and mix with
a little veloute sauce, then shape into little ball or marble
shapes. Heat up and strain the chaudfroid sauce, pre-
viously mixed with tomato pulp reduced with a little
glaze. Now coat the balls by dipping them into this
preparation and let set on a wire tray. Insert a parsley
stalk into each, and keep on the ice till required.
Have ready a border shape of rice made with plainly
boiled and pounded rice, also a cup shape of rice. Place
the border and cup on a round entree dish, and place the
foie-gras slices on the border and the little balls on the
cup suitably hollowed out for the purpose. Garnish
Light Entrees. 23
tastefully with halves of French stoned olives stuffed
with some of the foie-gras mixture, and serve. -
Beignets de Volaille.
(Chicken Fritters.)
Cut some cold roast or boiled chickens into neat
pieces, trim them and remove the skin ; put them in a
pie-dish, season with pepper and salt and chopped
parsley. Moisten with one or two table-spoonfuls of
best salad oU, and the juice of half a lemon, cover, and
let it stand for about half an hour. Prepare a Ught
fr5Tng batter. Drain the pieces of chicken on a cloth,
dip each into the frying batter so as to completely cover
it, then drop into hot frying fat✪ Beignets de Volaille and fry to a golden
brown, take up, drain and dish up on a folded napkin or
lace paper, garnish with fried parsley, and serve hot or
cold.
Page 6 · 1 recipe record 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 rounds with an inch or i^in. cutter. Remove the lard from the foie gras, cut it into similar slices, prepare the frying batter with the above-named ingredients, allow it to stand for some time. Spread a little of the batter with a knife over each slice of ham, place a slice of foie gras between each two, and make up like sandwiches. Dip each sandwich into the batter, and fry in hot fat to a golden colour. Drain, dish up, garnish with quarters of lemon and fried sprigs of parsley. Serve with a well seasoned piquante sauce.
Darioles de Foie Gras en Belle-Vue (Cold). (Small Goose Liver Darioles.)
Unmould a medium-size terrine of foie-gras pate, free it from fat and cut it into slices, put them in a buttered saute-pan containing a small mirepoix of sliced carrot, onion, a sprig of thyme, and bacon ; cook over a brisk fire for a few minutes, and season with aromatic spice, moisten with a glass of sherry, and allow to get cold. Mask 8 to 10 small dariole moulds with aspic jelly, ornament each with fancifully cut slices of truffle.
Pound the foie gras with the Uquor in a mortar till fine and pass through a hair sieve. Put this in a basin and mix with i table-spoonful of dissolved meat glaze,
22 Recherche Entrkes.
and 2 table-spoonfuls of aspic, stand the basin on some crushed ice, and work the mixture with a whisk until it commences to thicken, then add by degrees a little more aspic jelly or very strong veal stock ; last of all, work in about half a gill of whipped cream. Fill up the prepared moulds, and stand them on the ice. Dress the mousses in a circle on a round dish, placing each on a round slice of aspic jelly, fill the centre with cooked asparagus points well seasoned with mayonnaise and aspic. Garnish with triangular-shaped slices of aspic jelly and parsley, and serve.
Escalopes de Foie Gras a la Bagration (Cold). (Goose Liver Scallops, Bagration Style.) I medium-sized preserved goose liver (foie gras), i gill Madeira flavoured aspic jelly, \ gill white chaudfroid sauce, \ gill concentrated tomato pulp, 2-3 table-spoonfuls veloute sauce, parsley stalks, 8-10 stoned French olives, a small rice border and cup for centre.
Cut the foie gras into conveniently shaped slices, and mask them twice with aspic, place them on a wire tray on the ice ; chop or pound the trimmings finely, season with salt, pepper and aromatic seasoning, and mix with a little veloute sauce, then shape into little ball or marble shapes. Heat up and strain the chaudfroid sauce, previously mixed with tomato pulp reduced with a little glaze. Now coat the balls by dipping them into this preparation and let set on a wire tray. Insert a parsley stalk into each, and keep on the ice till required.
Have ready a border shape of rice made with plainly boiled and pounded rice, also a cup shape of rice. Place the border and cup on a round entree dish, and place the foie-gras slices on the border and the little balls on the cup suitably hollowed out for the purpose. Garnish
Light Entrees. 23
tastefully with halves of French stoned olives stuffed with some of the foie-gras mixture, and serve. -
Beignets de Volaille.
(Chicken Fritters.) Cut some cold roast or boiled chickens into neat pieces, trim them and remove the skin ; put them in a pie-dish, season with pepper and salt and chopped parsley. Moisten with one or two table-spoonfuls of best salad oU, and the juice of half a lemon, cover, and let it stand for about half an hour. Prepare a Ught fr5Tng batter. Drain the pieces of chicken on a cloth, dip each into the frying batter so as to completely cover it, then drop into hot frying fat and fry to a golden brown, take up, drain and dish up on a folded napkin or lace paper, garnish with fried parsley, and serve hot or cold.
Records on this page
Beignets de Volaille