Bouchees a l'Eveque

Ingredients

• French vinegar 2 tablespoonfuls.
• Tarragon ,, i teaspoonful.
• Crushed peppercorns.
• Bunch of herbs.
• Eggs 4 yolks.
• Tomato sauce ... I tablespoonful.
• Aspic jelly (melted).
• Thick cream ... 4 to 5 oz.
• Chili vinegar ... I teaspoonful.
• Cold white fish.

Method

1. 1

   Put the French and tarragon vinegars with herbs and peppercorns in a saucepan and cook until half reduced.

2. 2

   Add yolks, stir until thickened without boiling.

3. 3

   Strain, then stir in aspic, tomato sauce, cream, and chili vinegar.

4. 4

   Let cool, stir in fish diced, fill small bouchees, and garnish with parsley.

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 10. The excerpt below is the record exactly as published.

Bouchees a TEveque. French vinegar 2 tablespoonfuls. Tarragon ,, i teaspoonful. Crushed peppercorns Bunch of herbs Eggs Tomato sauce ... Aspic jelly (melted) Thick cream ... Chili vinegar ... Cold white fish

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