Bouchees a la Dauphine
From Mrs. Roundell's Practical cookery book, 1898
Serves 6
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 360. The excerpt below is the record exactly as published.
Bouchees a la Dauphine. — Choose twelve bouchee moulds, line them with melted aspic jelly an eighth of an inch thick, keep them on ice, fill them with anchovy cream, and when set turn them out. Dish in a circle, garnish with hard-boiled eggs and cress. Por the anchovy cream : Take four hard-boiled yolks of egg, twelve fillets of anchovy, and two tablespoonfuls of mayonnaise sauce. Pound, pass all through a hair sieve, add a gill of diluted aspic
Cook this with the app: pantry check, scaling, and the assistant.