Cassolettes a la Strashurcf

Ingredients

• some boat-shaped cases of cassolette pastry
• a little edge of butter
• chopped lax or coralline pepper
• a tiny column of pate de foie gras
• chopped olives
• tongue
• French gherkin
• apple
• the trimmings of the foie gras
• oil
• vinegar
• pepper
• salt
• Julienne strips of crisped celery
• minced tarragon
• chervil

Method

1. 1

   Prepare cassolette pastry and garnish edges with butter and pepper.

2. 2

   Place pate in center and fill with a mixture of olives, tongue, gherkin, apple, and foie gras trimmings.

3. 3

   Serve garnished with celery strips tossed in oil, vinegar, salt, and pepper, sprinkled with tarragon and chervil.

As published

This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 50. The excerpt below is the record exactly as published.

Cassolettes o la Strashurcf. — Have ready some boat-shaped cases of cassolette pastry, garnish the edges by means of bag and pipe with a little edge of butter, dust this lightly with choj>ped lax or coralline pepper as you please, place a tiny column of pate de foie gras (cut with a plain column cutter) in the centre of each, and fill up the cassolettes with a mixture of chopped olives, tongue, French gherkin, apple, and the trimmings of the foie gras, all seasoned with oil, vinegar, pepper, and salt, and serve garnished with Julienne strips of crisped celery, tossed in oil, vinegar, salt, and pepper, and sprinkled with minced tarragon and chervil

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