Bouchees a la Bismarck
From The Dudley book of cookery and household recipes, 1909
Can be served hot or cold.
Presented as published in 1909. 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 Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 26. The excerpt below is the record exactly as published.
BOUCHEES A LA BISMARCK Take fonds d'artichauds, fresh or preserved, boil them in lemon or vinegar and water. Fill the hollow of each with a puree of chicken, or, better stilh 78 CHICKEN, GAME AND LIGHT DISHES with a creme de volaille. Serve hot, each one separate on the dish, and covered with a sauce of pistachio nuts. For this pound the pistachio nuts to a very fine pulp with some mushroom peelings. Then add good reduced white sauce to make the whole the consistency of thick cream. One pound of nuts
Cook this with the app: pantry check, scaling, and the assistant.