Dress the attriotes
on the border, brush over with meat glaze, and serve the
following sauce in the centre and round the dish : Chop
the remaining shallot finely, fry in the pan in which the
attriotes were cooked, pour off the fat, moisten with the
tomato and Allemande sauce, and the sherry ; let it
reduce a little, add a teaspoonful of meat glaze and a
teaspoonful of lemon juice, season to taste, strain, and
add a teaspoonful of chopped parsley. The sauce is then
ready for serving.
463. Palmettes de Volaille a la Gambetta. — 1 lb.
chicken (or veal forcemeat), 6 eggs, h giU cream, 1
542 RECHERCHE COOKERY.
truffle, pepper, salt, nutmeg, a little clarified butter,
tomato sauce.
Butter eight to ten small round dariole moulds, beat
up the eggs the same as for an omelet, add the cream,
and season with pepper, salt, and a pinch of nutmeg.
Divide this mixture equally into the moulds, and poach
slowly in the oven. Put the forcemeat, previously
seasoned, in one or two well-buttered flat moulds, cover
with a buttered paper, and cook in the oven for about
twenty minutes. Let cool a little, then stamp out as
many rounds as there are moulds, and of the same size
as the moulds. Turn out the egg moulds, and place
one on each of the forcemeat socles, put a fancifully-cut
slice of truffle on top of each, dish up, keep in the oven
till hot, and serve with tomato sauce.
464. Cotelettes Parisiennes a I'Ecarlate. — 2 lbs.
cooked ox-tongue, J lb. raw chicken meat, 2 oz. cooked
ham or bacon, 2 oz. suet, 1 teaspoonful chopped parsley,
3 oz. panade, No. 9, 2 eggs, salt, pepper, and cayenne,
1 gill demi-glace and tomato sauce, 1 dessert-spoonful
meat glaze, 1 oz. butter.
Cut the tongue into 8 to 10 slices, give them the shape
of cutlets, prepare a stifl' forcemeat mixture with the rem-
nants of tongue, the chicken, ham, suet, panade, and eggs ;
pound and pass through a sieve ; season with pepper and
salt, and the chopped parsley. Butter some small cutlet-
moulds, fill them with the forcemeat, and steam them in
the oven. Place the tongue cutlets in a well-buttered
saute-pan, add a ladleful of gravy or stock, let them get
thoroughly warm, glaze them over with dissolved meat
glaze, turn the cutlets from the moulds, dish up alter-
nately a cutlet of tongue with a cutlet of forcemeat, dress
in a circular form ; have ready the demi-glace sauce, well
flavoured with tomato sauce ; pour the sauce in the centre
of the dish and serve.
465. Fricandelles de Volaille a rAlIemande.— i lb.
cooked chicken meat or any other kind of poultry, includ-
ing a little ham or tongue, 1 slice of onion chopped fine,
1 teaspoonful of chopped parsley, IJ oz. of butter, ^ oz.
ENTREES (hot). 543
flour, 2 eggs, i gill of gravy or stock, salt, pepper, and
nutmeg, j pint of pancake batter, breadcrumbs, frying
fat.
Page 237
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Dress the attriotes
on the border, brush over with meat glaze, and serve the
following sauce in the centre and round the dish : Chop
the remaining shallot finely, fry in the pan in which the
attriotes were cooked, pour off the fat, moisten with the
tomato and Allemande sauce, and the sherry ; let it
reduce a little, add a teaspoonful of meat glaze and a
teaspoonful of lemon juice, season to taste, strain, and
add a teaspoonful of chopped parsley. The sauce is then
ready for serving.
463. Palmettes de Volaille a la Gambetta. — 1 lb.
chicken (or veal forcemeat), 6 eggs, h giU cream, 1
542 RECHERCHE COOKERY.
truffle, pepper, salt, nutmeg, a little clarified butter,
tomato sauce.
Butter eight to ten small round dariole moulds, beat
up the eggs the same as for an omelet, add the cream,
and season with pepper, salt, and a pinch of nutmeg.
Divide this mixture equally into the moulds, and poach
slowly in the oven. Put the forcemeat, previously
seasoned, in one or two well-buttered flat moulds, cover
with a buttered paper, and cook in the oven for about
twenty minutes. Let cool a little, then stamp out as
many rounds as there are moulds, and of the same size
as the moulds. Turn out the egg moulds, and place
one on each of the forcemeat socles, put a fancifully-cut
slice of truffle on top of each, dish up, keep in the oven
till hot, and serve with tomato sauce.
464. Cotelettes Parisiennes a I'Ecarlate. — 2 lbs.
cooked ox-tongue, J lb. raw chicken meat, 2 oz. cooked
ham or bacon, 2 oz. suet, 1 teaspoonful chopped parsley,
3 oz. panade, No. 9, 2 eggs, salt, pepper, and cayenne,
1 gill demi-glace and tomato sauce, 1 dessert-spoonful
meat glaze, 1 oz. butter.
Cut the tongue into 8 to 10 slices, give them the shape
of cutlets, prepare a stifl' forcemeat mixture with the rem-
nants of tongue, the chicken, ham, suet, panade, and eggs ;
pound and pass through a sieve ; season with pepper and
salt, and the chopped parsley. Butter some small cutlet-
moulds, fill them with the forcemeat, and steam them in
the oven. Place the tongue cutlets in a well-buttered
saute-pan, add a ladleful of gravy or stock, let them get
thoroughly warm, glaze them over with dissolved meat
glaze, turn the cutlets from the moulds, dish up alter-
nately a cutlet of tongue with a cutlet of forcemeat, dress
in a circular form ; have ready the demi-glace sauce, well
flavoured with tomato sauce ; pour the sauce in the centre
of the dish and serve.
465. Fricandelles de Volaille a rAlIemande.— i lb.
cooked chicken meat or any other kind of poultry, includ-
ing a little ham or tongue, 1 slice of onion chopped fine,
1 teaspoonful of chopped parsley, IJ oz. of butter, ^ oz.
ENTREES (hot). 543
flour, 2 eggs, i gill of gravy or stock, salt, pepper, and
nutmeg, j pint of pancake batter, breadcrumbs, frying
fat.