Boucliees de ris d'agnean (Patties of Lamb's
Sweetbreads). — Roll out some puff paste to the thickness of
a quarter of an inch. Cut out of it a dozen rounds with a
fluted cutter one inch and a quarter in diameter and place
them on a baking- sheet. Roll out the remainder of the
paste to about half the thickness, and with the same
cutter stamp out a similar quantity of rounds. Moisten
the edges of the circles of paste on the tin with a little
water, and on the top of them place carefully the rounds of
paste that were rolled out last, but before doing so mark
in each of these latter a circle about one- sixth of an inch
deep with a plain cutter about half the size of the one
previously used. Brush over each bouchee with white of
egg and bake them in a brisk oven for about eight minutes.
Then carefully remove the lids with the point of a knife,
scoop out the soft paste inside and fill them with lambs'
sweetbreads previously pi-epared as follows : Soak some
lamb's sweetbreads for an hour in salt water, then put them
into a saucepan on the fire, bring the water to the boil, and
let the sweetbreads simmer for about ten minutes, after
which lay them in some cold water. When cold trim them
neatly, and cut them up into rather small pieces, and put
them into a stewpan with enough white stock to cover them
well. Let them stew gently for about three-quarters of an
hour, then strain off nearly all the stock, and add to it an
ounce of butter which has been well mixed with half an ounce
of flour. Stir on the fire for about ten minutes, then strain,
and add the yolks of one or two eggs, a few button mush-
rooms, and lastly the pieces of sweetbread. Let the whole
simmer for about ten minutes, and finish with a few drops of
lemon juice, addingpepper and salt if necessary. Havingfilled
the bouchees, which should be kept hot in the screen, replace
the lids, and serve as hot as possible on a folded napkin.
Little French Dinners.
Filet de boeuf a la Napolitaine (Fillet of Beef
with Macaroni) — Take a fillet of beef, trim it neatly,
and lay it in a pie dish with an onion cut in slices,
two bay leaves, a sprig of parsley, whole pepper and
salt, and pour plenty of olive oil over it. Let the
fillet lie in this marinade for at least six hours, turning it
over occasionally. Then roast it at a brisk fire, let it be
rather underdone, and serve surrounded with macaroni
cooked as follows : Put into a saucepan three parts of a
sixpenny bottle of French tomato conserve, an ounce and
a half of butter, two or three spoonfuls of good gravy, and
pepper and salt to taste. Bring to the boil, simmer for a
few minutes, then add, a little at a time, some round macaroni,
Zita, which has been previously boiled in salted water for
twenty-five minutes and thoroughly drained. Toss all
gently together and mix in at the last three tablespoonfuls
of grated Parmesan cheese. ✪ Pudding a la Gitana
Page 2 · 4 recipe records on this page
Presented as published in 1898. 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
Bouchees de ris d'agneau (Patties of Lamb's Sweetbreads). — Roll out some puff paste to the thickness of a quarter of an inch. Cut out of it a dozen rounds with a fluted cutter one inch and a quarter in diameter and place them on a baking- sheet. Roll out the remainder of the paste to about half the thickness, and with the same cutter stamp out a similar quantity of rounds. Moisten the edges of the circles of paste on the tin with a little water, and on the top of them place carefully the rounds of paste that were rolled out last, but before doing so mark in each of these latter a circle about one- sixth of an inch deep with a plain cutter about half the size of the one previously used. Brush over each bouchee with white of egg and bake them in a brisk oven for about eight minutes. Then carefully remove the lids with the point of a knife, scoop out the soft paste inside and fill them with lambs' sweetbreads previously prepared as follows : Soak some lamb's sweetbreads for an hour in salt water, then put them into a saucepan on the fire, bring the water to the boil, and let the sweetbreads simmer for about ten minutes, after which lay them in some cold water. When cold trim them neatly, and cut them up into rather small pieces, and put them into a stewpan with enough white stock to cover them well. Let them stew gently for about three-quarters of an hour, then strain off nearly all the stock, and add to it an ounce of butter which has been well mixed with half an ounce of flour. Stir on the fire for about ten minutes, then strain, and add the yolks of one or two eggs, a few button mushrooms, and lastly the pieces of sweetbread. Let the whole simmer for about ten minutes, and finish with a few drops of lemon juice, adding pepper and salt if necessary. Having filled the bouchees, which should be kept hot in the screen, replace the lids, and serve as hot as possible on a folded napkin.
Little French Dinners.
Filet de boeuf a la Napolitaine (Fillet of Beef with Macaroni) — Take a fillet of beef, trim it neatly, and lay it in a pie dish with an onion cut in slices, two bay leaves, a sprig of parsley, whole pepper and salt, and pour plenty of olive oil over it. Let the fillet lie in this marinade for at least six hours, turning it over occasionally. Then roast it at a brisk fire, let it be rather underdone, and serve surrounded with macaroni cooked as follows : Put into a saucepan three parts of a sixpenny bottle of French tomato conserve, an ounce and a half of butter, two or three spoonfuls of good gravy, and pepper and salt to taste. Bring to the boil, simmer for a few minutes, then add, a little at a time, some round macaroni, Zita, which has been previously boiled in salted water for twenty-five minutes and thoroughly drained. Toss all gently together and mix in at the last three tablespoonfuls of grated Parmesan cheese.
Records on this page
Pudding a la GitanaConsomme ReformeBouclees de Ris d'AgneauFilet de Boeuf a la Napolitaine