258. Salpicon of Lobster, Crawfish, or Shrimps. — Put a pint of good
bechamel (No. 154) into a saucepan, with four mushrooms, one truffle,
and the meat from the claw of a cooked lobster, cutting them all into dice-
shaped pieces. Thicken well and let cook for five minutes, and serve. If
a lobster cannot be obtained, the meat of three cooked crawfish, or of six
prawns or shrimps, may be used instead.
259. Salpicon a la MontglaS. — Mince, as for a julienne, four mush-
rooms, one truffle, the breast of a small cooked chicken, or of any game,
and half an ounce of cooked ham, or the same quantity of cooked, smoked
beef-tongue. Put all into a saucepan, adding a gill of well reduced
Madeira sauce (No. 185) and a gill of tomato sauce (No. 205); let cook for
five minutes ; then use when needed.
260. Salpicon, Sauce Madere. — Place half an ounce of good butter in
a saucepan, adding half a glassful of sherry wine, a blanched throat sweet-
bread (No. 601) nicely cut into dice-shaped pieces, four mushrooms, one
truffle, and an ounce of cooked, smoked beef-tongue, all cut the same as
the sweetbread. Let cook for five minutes, then add half a pint of Madeira
sauce (No. 185)✪ Salpicon a la Financiere, and let cook again for five minutes. It will now be ready
to use for the desired garnishing.
261. Timbales a PEcossaise.— Butter well six small timbale-
molds, and line them with cuts of plain, unsweetened pancake (No. 1186).
Take a preparation of puree of chicken (No. 226), and the same quantity of
raw forcemeat (No. 220), add to it a reduced salpicon (No. 256), and with
this fill the molds. Cover with small round pieces of the pancake. Then
steam them in a moderate oven for eight minutes. Unmold, dress them
on a hot dish, pour a gill of hot Madeira sauce (No. 185)✪ Timbales a l'Ecossaise over, and serve.
262. Timbales de Nouilles a la Genoise.— Sprinkle the insides of six
well-buttered timbale-molds with grated, fresh bread-crumbs; line them
with thin foundation paste (No. 1078), and fill with finely shred, boiled
nouilles (No. 1182), adding an ounce of good butter, and seasoning with
half a pinch each. of salt and pepper, and the third of a pinch of nutmeg;
also half an ounce of grated Parmesan cheese. Thicken with a gill of
strong Madeira sauce (No. 185). Cover the molds with pieces of the foun-
dation paste, and put them into a brisk oven for six minutes. Unmold,
and arrange them on a hot dish containing a gill of hot Madeira sauce
(No. 185), and with the timbales on top.
263. Timbales Russe a la Schllltze,— Prepare six light timbales as
for No. 262, one and a quarter inches high by two and a quarter inches in
HORS D'CEUVRES. 187
✪ Timbales de Nouilles a la Genoise
The table
1889Page 126 · 4 recipe records on this page
Presented as published in 1889. 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
258. Salpicon of Lobster, Crawfish, or Shrimps. — Put a pint of good bechamel (No. 154) into a saucepan, with four mushrooms, one truffle, and the meat from the claw of a cooked lobster, cutting them all into diceshaped pieces. Thicken well and let cook for five minutes, and serve. If a lobster cannot be obtained, the meat of three cooked crawfish, or of six prawns or shrimps, may be used instead.
259. Salpicon a la Montglas. — Mince, as for a julienne, four mushrooms, one truffle, the breast of a small cooked chicken, or of any game, and half an ounce of cooked ham, or the same quantity of cooked, smoked beef-tongue. Put all into a saucepan, adding a gill of well reduced Madeira sauce (No. 185) and a gill of tomato sauce (No. 205); let cook for five minutes ; then use when needed.
260. Salpicon, Sauce Madere. — Place half an ounce of good butter in a saucepan, adding half a glassful of sherry wine, a blanched throat sweetbread (No. 601) nicely cut into dice-shaped pieces, four mushrooms, one truffle, and an ounce of cooked, smoked beef-tongue, all cut the same as the sweetbread. Let cook for five minutes, then add half a pint of Madeira sauce (No. 185), and let cook again for five minutes. It will now be ready to use for the desired garnishing.
261. Timbales a PEcossaise.— Butter well six small timbalemolds, and line them with cuts of plain, unsweetened pancake (No. 1186). Take a preparation of puree of chicken (No. 226), and the same quantity of raw forcemeat (No. 220), add to it a reduced salpicon (No. 256), and with this fill the molds. Cover with small round pieces of the pancake. Then steam them in a moderate oven for eight minutes. Unmold, dress them on a hot dish, pour a gill of hot Madeira sauce (No. 185) over, and serve.
262. Timbales de Nouilles a la Genoise.— Sprinkle the insides of six well-buttered timbale-molds with grated, fresh bread-crumbs; line them with thin foundation paste (No. 1078), and fill with finely shred, boiled nouilles (No. 1182), adding an ounce of good butter, and seasoning with half a pinch each. of salt and pepper, and the third of a pinch of nutmeg; also half an ounce of grated Parmesan cheese. Thicken with a gill of strong Madeira sauce (No. 185). Cover the molds with pieces of the foundation paste, and put them into a brisk oven for six minutes. Unmold, and arrange them on a hot dish containing a gill of hot Madeira sauce (No. 185), and with the timbales on top.
263. Timbales Russe a la Schllltze,— Prepare six light timbales as for No. 262, one and a quarter inches high by two and a quarter inches in
Records on this page
Salpicon a la FinanciereSalpicon a la MontglaSTimbales a l'EcossaiseTimbales de Nouilles a la Genoise