Bentoux

Ingredients

• Paste fil. w. cooked macaroni
• w. cheese
• mu. truf
• cb. sausage
• cock’s comb
• kidney
• mad. sa.
• w. tomatoes

Method

1. 1

   Fill the paste with the ingredients and bake in the oven.

As published

This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 12. The excerpt below is the record exactly as published.

Bentoux, Paste fil. w. cooked macaroni w. cheese, truf, cb. sausage, cock’s comb and kidney, mad. sa. w. to¬ matoes. Baked in oven. Bourbon naise, Mould sprinkled w. chopped tongue fil. w. ch. fo. meat, center fil. w. salp, cock’s comb and kid¬ ney, mu. truf. supreme sa. Bourgoin, Paste gar. w. cb. mu. truf. foi-g. quenelle of crawfish, supreme sa. w. crawfish butter. Bressoise, Mould sprinkled w. fried bread crumbs, fil. w. cb. fo. meat, sal., reine in center, truf. sa. Calaisienne, Paste gar. w. shrimps, mussels, mu. craw¬ fish tails, normande sa. Cambaceres, Mould surrounded w. short bits of maca¬ roni, fil. w. truf., tongue, ch. fo. meat, a round layer w. sliced foi. gr. and macaroni, thickened w. supreme sa. and foi-g. purees, truf. sa. (See Napolitaine). Cardinale, Mould dec. w. lobster claws, sprinkled w. coral, lobster fo. meat or crawfish, salp. oyster and mu. cardinale sa. CSIestine, (Cold) Mousse dome shape, foi. g., fo. meat, center fil. ch. puree w. jelly dec. Champignon, Mushrooms dec. mould, mushrooms fo. meat, cream sa. w. sliced mushrooms. See Champi¬ gnon fo. meat. Charvin, Cold. Paste fil. w. foi-g. pat6 and half cooked game, pate fil. w. jelly, covered w. round sliced tongue, white of egg and spot of truf. Chartreuse, Dec. mould w. fancy vegetables, filled divers style, gar. and sauce designates the name. Chevaliere, Paste, gar. w. foi-g. mu. truf., cock’s comb and kidney laid on top, mad. sa. Chevreuse, Tart'elette mould. Paste, gar. salp. Toulouse sliced foi. g. on top and covered w. puff paste. Baked ia oven. — 31 — GANCEL’S' CULINARY ENCYCLOPEDIA Comtesse, Mould sprinkled w. pistachio and truf. fil. w. ch. and mushrooms, fo. meat, center fil. w. sal. of mu. w. cream, supreme sa. Conde, Paste gar. w. sliced sweetbread, mu. truf., mad. sa. Couronne or Turban, Mould crown shape sprinkled or dec. fil. w. divers mousseline fo. meat appropriate sauce and garnishing. Mould for Turban • Courville, Mould w. round of truf. in bottom, sprinkled w. pistachio fil.w. mousse of ch. fo. meat Colbert sa. Cussy, Paste, gar. w. sliced foi. g. truf. mu. tongue, olives and cocks kidney, mad. sa. Dessoliers, Mould sprinkled w. truf., fish fo.-meat, w. crawfish butter, sal. of lobster or crawfish, nantua sa. Diane, Dec. mould w. truf., fil. w. game, fo. meat, game sal. Diana sa. Dominicaine, Dec. mould w. star made of sweet pepper, fil. fish, fo. meat, fish sal. lobster sauce. D’Orsay, Paste, fil. w. ch. mu. art. truf., Hongroise sa. Duchesse, Dec. bottom w. ring of truf., pistachio and tongue, fil. w. ch. fo meat, center sal. ch. foie-g., truf., art. olives madeira sauce. Dumas, Dec. mould w. truf and tongue, fil. w. ch. fo.- meat, center w. cluxelles w. truf., hot ravigote sauce. Dumonteil, Bun paste, empty, sliced lobster and truf., thickened Newburg sauce. Ecarlate, Mould sprinkled w. chopped tongue, fil. w. ch. fo-meat, ch. liver sal. tomato sauce. Ecossaise, Mould surrounded w. pancake, fil. w. ch. fo. meat, ch. sal. Ecossaise sa. 32 — PASTES, TIMBALES, MOUSSELINES Foie-gras, (Hot and cold) Dec. mould w. truf. fil. foi. g. mousseline fo. meat, when hot, w. supreme sa. cold w. jelly. Gauloise, Paste gar. w. cock’s comb and kidney mu. supreme sa. w. ham puree. Gourmet, Dec. mould w. tongue and truf., fil. w. ch. fo. meat, center foi. g. and truf sal., gourmet sauce. Gramont, Mould sprinkled w. truf. and tongue, fil. w. ch. fo. meat, chestnuts and ch. liver sal. Colbert sa. Grimaldi, Paste, gar. filet of sole, macaroni, truf., shell¬ fish coulis sauce. Imperatrice, Cold dec. crown mould w. truf., fil. of ch. mousse and fo. g. w. jelly. Imperial, Dec. crown mould w. truf. and tongue, fil. w. ch. fo. meat, sal. of julienne, truf., mu. tongue, Lucullus sauce. Irving, Dec. mould w. truf. fil. w. game fo. meat, sal. of game, champagne sauce. Laffitte, Crust made of cornmeal or polenta gar. w. foi. g. financiSre sauce. Lagardere, Dec. mould w. truf. and tongue, fil. w. ch. fo. meat, sal. mu. and beef palates, round croquette of chestnut laid on top, supreme sauce. La Valliere, Dec. mould w. truf., fli. w. game fo. meat, sal. of feame, foi. g. and truf., mad sa. Lombarde, Paste gar. w. sweetbread, truf. and chestnuts, Lombarde sauce. Lucullus, Paste gar. w. foi. g. and truf., champagne sa. baken in oven. Cold w. jelly. Marechale, Mould w. ring of truf. at bottom, fil. w. ch. fo. meat, and chopped tongue, center fil. w. ch. pur6e and soubise, truf. sauce. Marguerite, Dec. mould, w. daisies, centre made of tongue, leaves made w. ch. sprinkled w. fried bread crumbs, fil. w. ch. and mushrooms mousse fo. meat, supreme sa. Marie Louise, Cold mousse of ch. puree, dec. truf. jelly. Marie Stuart, Mould sprinkled w. pistachio, tongue and truf. fil. w. ch. fo-meat, only for large quenelles, Colbert sauce. — 33 — GANCEL’S CULINARY ENCYCLOPEDIA Marly, Dec. mould w. truf., game. Fo. meat, game sal. tomat$ sa. w. game essence. Medicis, Savarin paste, empty, gar. w. foi-g. truf., tongue, all. sa. w. tomatoes

Cook this with the app: pantry check, scaling, and the assistant.