Soak the gelatine, boil up the sauce and sherry wine,
reduce a little, and strain. Cut the tongue and chicken,
or veal, into small pieces, put in a mortar and pound till
smooth. Add the sauce and cream, mix thoroughly,
season with pepper and a grate of nutmeg, colour with
a few drops of the carmine, and rub through a sieve. Put
the mixture into 8 or 10 little tongue -moulds, and set on
the ice. Mask a small bombe or some mould with
aspic, decorate the sides tastefully with little stars of
32
500 RECHERCHE COOKERY.
cooked carrot, turnip, &c. (macedoine), season the re-
mainder of macedoine to taste, and mix with aspic-
jelly ; put this into the mould when it begins to set,
and fill up with aspic. Turn out on to a cold dish when
set. • Turn out the little moulds, brush over with meat-
glaze, previously mixed with a tablespoonful of aspic
jelly. Arrange the little tongues round the macedoine,
points upwards. Decorate neatly with chopped aspic
jelly and a few small sprigs of parsley between and
around each tongue, and serve.
396. Petites Croustades a la Milanaise. — | lb. puff
paste, 6 oz. grated Parmesan cheese, I pint aspic jelly,
No. 225, 1 gill cream, li gill tomato aspic. No. 226,
2 oz. cooked ham or smoked ham sausage, pepper, salt,
and cayenne, 1^ teaspoonful mixed mustard.
Roll out the paste thinly, stamp out 6 or 8 rounds
with a plain or fluted cutter, 2 inches in diameter, place
these on a baking-sheet, brush over with water, sprinkle
with Parmesan, and bake in a quick oven till a golden
colour; take up and let cool. Melt the aspic jelly; when
cooling add the remainder of grated cheese and the
seasoning, salt, pepper, mustard, and cayenne, stir well,
and mix in the cream pre\dously whipped. Also the
ham finely chopped. Have ready 6 or 8 very small
plain dariole moulds, coat the inside well with a layer
of tomato aspic, decorate with a few tarragon and
chervil leaves if liked ; when set, fill up the moulds with
the prepared cream, put on the ice for at least an hour,
then turn out. Place the cream on the baked pastry,
decorate the sides with whipped cream, dish up, and
serve.
397. Bordure de Lievre a la Bergere. — 1 small hare,
J lb. fresh pork, ^ lb. bacon, 2 truffles, 2 oz. butter,
6 oz. panade, No. 9, 3 eggs, 3 shallots, 1 glass Madeira
wine, 1 gill aspic jelly. No. 225, 1 hard-boiled egg,
seasoning.
Remove the breasts and the fleshy parts of legs of
the hare, cut it into small slices, slice likewise the pork
and bacon. Melt the butter in a saute-pan, add the
COLD ENTREES AND SECOND COURSE DISHES. 501
Page 212
Presented as published in 1892. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Soak the gelatine, boil up the sauce and sherry wine,
reduce a little, and strain. Cut the tongue and chicken,
or veal, into small pieces, put in a mortar and pound till
smooth. Add the sauce and cream, mix thoroughly,
season with pepper and a grate of nutmeg, colour with
a few drops of the carmine, and rub through a sieve. Put
the mixture into 8 or 10 little tongue -moulds, and set on
the ice. Mask a small bombe or some mould with
aspic, decorate the sides tastefully with little stars of
32
500 RECHERCHE COOKERY.
cooked carrot, turnip, &c. (macedoine), season the re-
mainder of macedoine to taste, and mix with aspic-
jelly ; put this into the mould when it begins to set,
and fill up with aspic. Turn out on to a cold dish when
set. • Turn out the little moulds, brush over with meat-
glaze, previously mixed with a tablespoonful of aspic
jelly. Arrange the little tongues round the macedoine,
points upwards. Decorate neatly with chopped aspic
jelly and a few small sprigs of parsley between and
around each tongue, and serve.
396. Petites Croustades a la Milanaise. — | lb. puff
paste, 6 oz. grated Parmesan cheese, I pint aspic jelly,
No. 225, 1 gill cream, li gill tomato aspic. No. 226,
2 oz. cooked ham or smoked ham sausage, pepper, salt,
and cayenne, 1^ teaspoonful mixed mustard.
Roll out the paste thinly, stamp out 6 or 8 rounds
with a plain or fluted cutter, 2 inches in diameter, place
these on a baking-sheet, brush over with water, sprinkle
with Parmesan, and bake in a quick oven till a golden
colour; take up and let cool. Melt the aspic jelly; when
cooling add the remainder of grated cheese and the
seasoning, salt, pepper, mustard, and cayenne, stir well,
and mix in the cream pre\dously whipped. Also the
ham finely chopped. Have ready 6 or 8 very small
plain dariole moulds, coat the inside well with a layer
of tomato aspic, decorate with a few tarragon and
chervil leaves if liked ; when set, fill up the moulds with
the prepared cream, put on the ice for at least an hour,
then turn out. Place the cream on the baked pastry,
decorate the sides with whipped cream, dish up, and
serve.
397. Bordure de Lievre a la Bergere. — 1 small hare,
J lb. fresh pork, ^ lb. bacon, 2 truffles, 2 oz. butter,
6 oz. panade, No. 9, 3 eggs, 3 shallots, 1 glass Madeira
wine, 1 gill aspic jelly. No. 225, 1 hard-boiled egg,
seasoning.
Remove the breasts and the fleshy parts of legs of
the hare, cut it into small slices, slice likewise the pork
and bacon. Melt the butter in a saute-pan, add the
COLD ENTREES AND SECOND COURSE DISHES. 501