Cdtelettes de Gibier d VMtoile

Ingredients

• 6 oz. cooked game
• oz . gelatine
• 1 pint aspic jelly
• 1 truffle
• chilli
• 1 gill tomato sauce
• 4 oz. foie gras pate
• 1^ gill salmis sauce
• a handful of vermicelli stars
• endive
• cucumber
• rice border
• seasoning

Method

1. 1

   The meat must be freed from skin, bones, and gristle; pound it in a mortar with the foie gras, add to it the sauce in which the gelatine has been introduced; season with salt, pepper, cayenne, and aromatics, and rub through a sieve (fine wire or hair).

2. 2

   Cook the vermicelli stars in salted water, containing a little lemon-juice, strain and cool.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 345. The excerpt below is the record exactly as published.

Cdtelettes de Gibier d VMtoile. — 6 oz. cooked game, oz . gelatine, 1 pint aspic jelly, 1 truffle, chilli, 1 gill tomato sauce (No. 271), 4 oz. foie gras pate, 1^ gill salmis sauce (No. 240), a handful of vermicelli stars, endive, cucumber, rice border, and seasoning

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