Cassolettes de Gibier

Ingredients

• Roll out some rough puff or short crust paste
• 8-10 bouche moulds
• 8 oz. of cooked game free from skin and bone
• 6 mush- rooms
• 4 oa. cooked bacon
• Fry in two ounces of butter
• 2 chopped shallots
• a dessert- spoonful of flour
• a gill of well reduced truffle sauce
• season to taste
• potato or peas puree enriched with cream and egg yolks

Method

1. 1

   Roll out some rough puff or short crust paste, rather thinly, stamp out some rounds the size of the moulds used and line with them 8-10 bouche moulds.

2. 2

   Fill them with dried peas or rice and bake them in a hot oven a nice light brown colour.

3. 3

   Remove the peas or rice and place the cassolette paste crusts on a sieve.

4. 4

   Prepare the following mixture (salpicon): Chop finely 8 oz. of cooked game free from skin and bone, 6 mushrooms, and 4 oz. cooked bacon.

5. 5

   Fry in two ounces of butter 2 chopped shallots, and put in a dessert-spoonful of flour, stir a little and add the chopped meat, season to taste and moisten with a gill of well reduced truffle sauce.

6. 6

   Cook for a few minutes and fill the cassolettes.

7. 7

   Decorate the top of each with potato or peas puree enriched with cream and egg yolks.

8. 8

   Bake in a sharp oven for about 8 minutes.

9. 9

   Dish up and serve hot.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 7. The excerpt below is the record exactly as published.

Cassolettes de Gibier. (Cassolettes of Game.) Roll out some rough puff or short crust paste, rather thinly, stamp out some rounds the size of the moulds 26 Recherche Entrees. used and line with them 8-10 bouche moulds. Fill them with dried peas or rice and bake them in a hot oven a nice light brown colour. Remove the peas or rice and place the cassolette paste crusts on a sieve. Prepare the following mixture (salpicon) : Chop finely 8 oz. of cooked game free from skin and bone, 6 mush- rooms, and 4 oa. cooked bacon. Fry in two ounces of butter 2 chopped shallots, and put in a dessert- spoonful of flour, stir a little and add the chopped meat, season to taste and moisten with a gill of well reduced truffle sauce. Cook for a few minutes and fill the cassolettes. Decorate the top of each with potato or peas puree enriched with cream and egg yolks

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