Turn the chicken boudin out of the border, fill
the interior with small salad or a tomato salad, place
the pink breads all over the top, and have some peas
which have been coated on one side with aspic and
place them in a line round where the breads and
chicken join.
The outside of the chicken border can be orna-
mented with truffle if wished. (See Plate VI.)
Ballettes a la Buller
Take two sets of calves' brains that have been
well cleansed and all skin and fibre removed. Mince
them roughly and cook them in Supreme sauce in
which a few chopped truffles and pistachio kernels
have been mixed. Let the mixture get quite cold.
Have ready some aspic jelly, portions of which must
be coloured differently, red, pink, yellow, blue, brown^
white, orange. Line thickly some ball moulds with
a different coloured jelly in each, and when firm fill up
with the brain mixture, place on ice, and when properly
frozen turn out and arrange en pyrmnide. Garnish
with pale aspic and chervil sprays.
58 COOKERY A LA MODE
• Calves' Brains a TEpicure
Soak the brains in vinegar and water and put in
a little piece of thyme. Fry some round pieces of
bread. Place some of the brains, after draining them,
on each piece of fried bread, make a little hole in
each piece of brain and place a piece of red tongue
in each. Pour black butter over and serve. The
black butter is made by taking one ounce of butter and
melting it in a frying-pan till it turns a rich brown
colour, then add half a teaspoonful of chopped capers,
half a teaspoonful of Harvey's sauce, and the same
quantity of mushroom ketchup and a little pepper.
This can be used thickened if preferred.
Calves' Feet a I'ltalia
Take some calves' feet, bone them as far as the
joint. Put them into warm water to wash away the
blood, then blanch them thoroughly and let them
cool, then stew them in a blanc made as follows : —
Half a pound of suet and half a pound of fat bacon
cut into dice, a quarter of a pound of butter, the
juice of half a lemon, one onion, a bouquet garni✪ Calves' Feet a l'Italia,
and water enough to cover them. When the feet are
done, drain and serve them very hot, well masked
with a rich parsley and butter sauce.
Calf's-head Fritters
Cut some neat slices from a cold calf's head.
Mask them with a batter in which has been put two
ENTREES 59
table-spoonfuls of tomato sauce. Fry a pale golden
colour, dish up en pyrmnide^ sprinkle coralline pepper,
and garnish with fried parsley and tiny brain-balls.
Chartreuse k la Alexandra
Chop up some tomatoes finely, flavour with a
bead of garlic and a shalot, which have been rubbed
through a sieve. Add half a pint of whipped aspic
jelly and the same quantity of mayonnaise sauce.
Have some hard-boiled eggs, the yolks and whites
separately, stamped in rounds. Take a plain round
mould and mask it with pale aspic, then arrange the
rounds of ^^g into tiers, yellow and white alternately,
till the mould is full. Here and there place a leaf of
chervil. Put on the ice till set, then fill up the mould
with the tomato mixture. Place again on ice till it is
wanted, then turn out and decorate with small salad
mixed with mayonnaise round. Arrange small
cherry tomatoes round the top and sprinkle with
finely chopped parsley. (See Plate VI.)
Chartreuse a I'Echec ✪ Chartreuse a l'Echec
Page 24 · 2 recipe records on this page
Presented as published in 1902. 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
Turn the chicken boudin out of the border, fill the interior with small salad or a tomato salad, place the pink breads all over the top, and have some peas which have been coated on one side with aspic and place them in a line round where the breads and chicken join.
The outside of the chicken border can be ornamented with truffle if wished. (See Plate VI.)
Ballettes a la Buller
Take two sets of calves' brains that have been well cleansed and all skin and fibre removed. Mince them roughly and cook them in Supreme sauce in which a few chopped truffles and pistachio kernels have been mixed. Let the mixture get quite cold. Have ready some aspic jelly, portions of which must be coloured differently, red, pink, yellow, blue, brown, white, orange. Line thickly some ball moulds with a different coloured jelly in each, and when firm fill up with the brain mixture, place on ice, and when properly frozen turn out and arrange en pyramide. Garnish with pale aspic and chervil sprays.
• Calves' Brains a TEpicure
Soak the brains in vinegar and water and put in a little piece of thyme. Fry some round pieces of bread. Place some of the brains, after draining them, on each piece of fried bread, make a little hole in each piece of brain and place a piece of red tongue in each. Pour black butter over and serve. The black butter is made by taking one ounce of butter and melting it in a frying-pan till it turns a rich brown colour, then add half a teaspoonful of chopped capers, half a teaspoonful of Harvey's sauce, and the same quantity of mushroom ketchup and a little pepper. This can be used thickened if preferred.
Calves' Feet a I'ltalia
Take some calves' feet, bone them as far as the joint. Put them into warm water to wash away the blood, then blanch them thoroughly and let them cool, then stew them in a blanc made as follows : — Half a pound of suet and half a pound of fat bacon cut into dice, a quarter of a pound of butter, the juice of half a lemon, one onion, a bouquet garni, and water enough to cover them. When the feet are done, drain and serve them very hot, well masked with a rich parsley and butter sauce.
Calf's-head Fritters
Cut some neat slices from a cold calf's head. Mask them with a batter in which has been put two
table-spoonfuls of tomato sauce. Fry a pale golden colour, dish up en pyramide, sprinkle coralline pepper, and garnish with fried parsley and tiny brain-balls.
Chartreuse k la Alexandra
Chop up some tomatoes finely, flavour with a bead of garlic and a shalot, which have been rubbed through a sieve. Add half a pint of whipped aspic jelly and the same quantity of mayonnaise sauce.
Have some hard-boiled eggs, the yolks and whites separately, stamped in rounds. Take a plain round mould and mask it with pale aspic, then arrange the rounds of egg into tiers, yellow and white alternately, till the mould is full. Here and there place a leaf of chervil. Put on the ice till set, then fill up the mould with the tomato mixture. Place again on ice till it is wanted, then turn out and decorate with small salad mixed with mayonnaise round. Arrange small cherry tomatoes round the top and sprinkle with finely chopped parsley. (See Plate VI.)
Chartreuse a I'Echec
Records on this page
Calves' Feet a l'ItaliaChartreuse a l'Echec