gluten-freenut-freesoy-freefish-freeshellfish-free
Bonne Bouches
From The thorough good cook, 1895
Serves 4
Can be served as a small appetizer.
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 206. The excerpt below is the record exactly as published.
Bonne Bouches. Take about half a pound of any kind of game — say the flesh of a grouse, partridge, hare, Avoodcock, or snipe, etc. ; cut this up in small squares, and fry it with an ounce of butter, a little ham, chopped truffles, mushrooms, parsley, and shallot ; season with nutmeg, pepper, and salt ; and when done brown, pound thoroughly in the mortar with a tablespoonful of sauce ; rub it through a wire-sieve, and place in a small stew-pan the game puree thus produced ; add the yolks of four eggs
Cook this with the app: pantry check, scaling, and the assistant.