Cannelon a la Royale

Ingredients

• a pound of cold roast veal
• 6 ozs. of cooked ham
• a teaspoonful of minced parsley
• a teaspoon half full of minced shallot
• a little grated lemon peel
• a dust of nutmeg
• the well-beaten yolks of two eggs
• the whites of two eggs

Method

1. 1

   Mince veal and ham, mix with seasonings and eggs, shape into a roll, wrap in greased paper, and cook for 25 minutes.

2. 2

   Serve with Portugaise sauce.

As published

This recipe was extracted from Paper-bag cookery (1911) by Nicolas Soyer, page 25. The excerpt below is the record exactly as published.

the well-beaten yolks of two eggs, and the juice of a small lemon care- fully strained. Beat the whites of the eggs to a stiff froth, with a pinch of salt and pow- dered sugar to taste ; color to a pale green with a few drops of spinach greening, or pale pink with a little carmine coloring or cochi- neal. Pile up on top, place in the bag, put into a very moderate oven, and bake till the meringue is firmly set. Pudding a la Baronne. — Take half a pound of well-washed, dried, and picked cur- rants, half a pound of sultana raisins, half a pound of breadcrumbs, an ounce of chopped citron, and four heaped teaspoonfuls of golden syrup. Mix all well together, then add an 8o SOYER’S PAPER-BAG COOKERY ounce of self-raising flour and the well-beaten yolks of two eggs mixed with a pint of milk. Beat all well together, and finally add the whites of the eggs, whipped to a firm froth. Fill with this a well-greased paper souffle dish, place carefully in bag, and bake in oven for an hour and a half. Turn out carefully and serve with a little heated golden syrup poured over and around it. Beignets a la Portugaise. — Well wash 6 oz. of Caroline rice and place it in a clean stewpan, and add 4 oz. of powdered sugar, 2 oz. of butter, half a stick of cinnamon, and a strip of lemon peel, or a very little grated rind of lemon. Allow the butter to melt, shaking the pan to avoid burning, and then add a pint of milk. Cover closely, and bring gently to the boil. Then draw the pan to the side of the fire, and simmer slowly for rather more than a quarter of an hour, when the rice should have absorbed all the milk and be per- fectly tender. Withdraw the pan from the fire, and allow the mixture to cool a little. Then add the well-beaten yolks of three eggs, and finally the whites whisked to a firm froth with a tiny pinch of salt and a very little SOYER’S PAPER-BAG COOKERY 81 lemon juice. Mix lightly but very thoroughly, and then form into balls about the size of a small Tangerine. Make an aperture in each as carefully as possible and insert a small spoonful of either apricot jam or marmalade in the middle; close up neatly, then dip in egg and breadcrumbs. Have ready a well- greased bag, put the beignets in, and cook for 15 minutes. Take out and serve at once. Pommes a la Mascotte. — Take a dozen large apples, as nearly of a size as possible. Peel very thinly, and remove the cores with an apple corer. Roll the apples in well-beaten egg and then in plenty of confectioner’s sugar. (Add a few drops of vanilla to the beaten egg.) Arrange the apples neatly in a well- greased paper souffle case, put it into a bag, and bake for half an hour in a moderately hot oven. When done, fill the centre of each with some strained apricot jam. Pour a little apri- cot sauce round the base and serve at once. For the sauce, place three tablespoonfuls of strained apricot jam in a small clean stew-pan. Make very hot, then stir in well-whipped cream, and use as directed. COLD MEAT COOKERY. Cannelon a la Royale. — Take a pound of cold roast veal, free it from skin and fat, etc., and pass it through a mincing machine twice. Add to it 6 ozs. of cooked ham, fat and lean together, also minced. Mix; then add pepper and salt to taste, a teaspoonful of minced parsley, a teaspoon half full of minced shallot, a little grated lemon peel, and a dust of nut- me

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