When done, take out the chicken, remove the paper and
string, cut up in slices or dress it whole on a hot dish,
and serve with Cardinal sauce. No. 162.
468. Petites Bouchees a la Reine. — About 1 lb. of
feuilletage paste, ^ cooked chicken, 2 oz. cooked ham or
tongue, 6 mushrooms, 2 truffles, 1 gill bechamel or
AUemande sauce, i gill cream, 2 yolks of eggs, pepper,
salt, nutmeg.
Roll out the paste about a quarter of an inch thick,
let it rest in a cool place for ten minutes, then stamp
out, by means of a one-and-three-quarter inch fluted
paste-cutter, eight to ten rounds ; lay them about half an
inch apart on a wetted baking-sheet. Brush the surface
with beaten egg. Dip a smaller round plain cutter into
ENTREES (hot). 545
hot water and mark the surface of each (this will form
the lids). Bake in a moderately sharp oven for fifteen
or eighteen minutes. Remove lids, and scoop out a
portion of the inside whilst hot. In the meantime pre-
pare a salpicon by mixing the chicken, ham, mush-
rooms, and truffles. Put all in a stewpan with the sauce ;
when thoroughly hot, add the cream, and lastly stir hi
the egg-yolks. Season to taste with salt, pepper, and a
grate of nutmeg. Keep over the fire to bind the mixture.
Fill up the cases, put on the lids, and serve.
469. Creme de Volaille a FArgenteuil.— 1 small
fowl, 3 oz. panade, No. 9, 2 eggs, ^ gill cream, 25 heads
of green asparagus, a handful of spinach, salt, pepper,
nutmeg, ^ oz. of butter, Supreme sauce. No. 175.
Bone the fowl, remove skin and sinews, and cut the
meat into small shreds, pound in a mortar, and rub
through a sieve. Return to the mortar, add the panade,
the yolk of egg, and the cream, mix thoroughly and
season to taste. Clean the asparagus and spinach ;
cook both separately in salted water, rub the spinach
through a sieve ; cut off the soft portions of the aspa-
ragus and pass through a sieve ; mix both purees
together. Beat up the whites of eggs to a stiff froth and
mix with the forcemeat. Divide the vegetable puree in
two lots, add a yolk of egg and some forcemeat to one
and rather more forcemeat to the other, so as to give both
two different shades of green, resembling asparagus tops.
Butter thoroughly an asparagus mould, fill up with the
darker green puree, then the lighter green, and lastly
the white forcemeat. Place the mould in a stewpan con-
taining some hot water, cover with a buttered paper, and
cook for about one hour or more. When done, turn out
on a hot dish. Pour some hot Supreme sauce round the
base of the dish, and serve.
The same dish may be served cold, omitting the
Supreme sauce, and adding a garniture of aspic jelly.
470. Epigrammes de Veau a la Jardiniere. —
Proceed the same as No. 492, substituting fillet of veal
for the pheasant.
546 RECHERCHE COOKERY.
471. Petites Timbales de Pigeon a la Supreme. —
Page 239
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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When done, take out the chicken, remove the paper and
string, cut up in slices or dress it whole on a hot dish,
and serve with Cardinal sauce. No. 162.
468. Petites Bouchees a la Reine. — About 1 lb. of
feuilletage paste, ^ cooked chicken, 2 oz. cooked ham or
tongue, 6 mushrooms, 2 truffles, 1 gill bechamel or
AUemande sauce, i gill cream, 2 yolks of eggs, pepper,
salt, nutmeg.
Roll out the paste about a quarter of an inch thick,
let it rest in a cool place for ten minutes, then stamp
out, by means of a one-and-three-quarter inch fluted
paste-cutter, eight to ten rounds ; lay them about half an
inch apart on a wetted baking-sheet. Brush the surface
with beaten egg. Dip a smaller round plain cutter into
ENTREES (hot). 545
hot water and mark the surface of each (this will form
the lids). Bake in a moderately sharp oven for fifteen
or eighteen minutes. Remove lids, and scoop out a
portion of the inside whilst hot. In the meantime pre-
pare a salpicon by mixing the chicken, ham, mush-
rooms, and truffles. Put all in a stewpan with the sauce ;
when thoroughly hot, add the cream, and lastly stir hi
the egg-yolks. Season to taste with salt, pepper, and a
grate of nutmeg. Keep over the fire to bind the mixture.
Fill up the cases, put on the lids, and serve.
469. Creme de Volaille a FArgenteuil.— 1 small
fowl, 3 oz. panade, No. 9, 2 eggs, ^ gill cream, 25 heads
of green asparagus, a handful of spinach, salt, pepper,
nutmeg, ^ oz. of butter, Supreme sauce. No. 175.
Bone the fowl, remove skin and sinews, and cut the
meat into small shreds, pound in a mortar, and rub
through a sieve. Return to the mortar, add the panade,
the yolk of egg, and the cream, mix thoroughly and
season to taste. Clean the asparagus and spinach ;
cook both separately in salted water, rub the spinach
through a sieve ; cut off the soft portions of the aspa-
ragus and pass through a sieve ; mix both purees
together. Beat up the whites of eggs to a stiff froth and
mix with the forcemeat. Divide the vegetable puree in
two lots, add a yolk of egg and some forcemeat to one
and rather more forcemeat to the other, so as to give both
two different shades of green, resembling asparagus tops.
Butter thoroughly an asparagus mould, fill up with the
darker green puree, then the lighter green, and lastly
the white forcemeat. Place the mould in a stewpan con-
taining some hot water, cover with a buttered paper, and
cook for about one hour or more. When done, turn out
on a hot dish. Pour some hot Supreme sauce round the
base of the dish, and serve.
The same dish may be served cold, omitting the
Supreme sauce, and adding a garniture of aspic jelly.
470. Epigrammes de Veau a la Jardiniere. —
Proceed the same as No. 492, substituting fillet of veal
for the pheasant.
546 RECHERCHE COOKERY.
471. Petites Timbales de Pigeon a la Supreme. —