Chartreuse d'Eperlan à la Mandé (Chartreuse of Smelts)

Ingredients

• 1 lb. whiting
• the fillets of 9 large smelts
• 2 whites of eggs
• 1 gill of cream
• seasoning
• 3 boneless smelts

Method

1. 1

   Pound fish farce ingredients until smooth, add egg whites, season, and chill.

2. 2

   Line a mould with smelt fillets, fill with fish farce, and poach for 40 minutes.

3. 3

   Unmould and serve with Sauce Mandé.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 26. The excerpt below is the record exactly as published.

gill of cream ; season and shape and poach. Put the vol-au-vent crust on a deep dish, fill with the garniture, cover with the lid, garnish with crisp parsley, and serve hot. Timbale de Merluche, Milanaise. (Haddock Timbale, Milanese Style.) 4-6 spaghetti, 2 oz. butter, i whiting, i small smoked haddock, 6 mushrooms, i gih picked shrimps, i gill cream, i egg, salt and pepper, tomato sauce. (See Sauces.) Cook the spaghetti in fast boiling salted water till tender, then drain them and spread them on a cloth. Weh butter one or two bomb-shaped moulds (plain), and line the inside with the spaghetti.beginning at the centre of the bottom of mould, and coil the spaghetti round and round till the side of the mould is completely covered. Brush over with soft butter, and stand on the ice till required. Prepare a fish farce by pounding the skinned and boned whiting, when smooth, add the cream, the white of egg, and 2 table-spoonfuls of reduced white 68 'Recherche Entrees. sauce, season to taste and rub through a fine sieve. Spread the inside of the mould with a little of this farce. Cook the haddock with the anchovy and butter in the oven for lo minutes, then remove the skin and bones, and chop the meat finely. Melt the remainder of butter in a stew-pan, put in the above, also the mushrooms pre- viously cut into fine shreds, and the shrimps. Mix well, season to taste, and add the rest of the fish farce and egg yolks. Fill up the prepared mould with this and steam for about half an hour. Dish up, and serve with hot tomato sauce enriched with a little fresh cream. Chartreuse d'Eperlan a la Mand6. (Chartreuse of Smelts.) Fish Farce. — i lb. whiting, free from skin and bone, also the fiUets of 9 large smelts, 2 whites of eggs, i gill of cream, and seasoning. Pound the fish farce ingredients in a mortar with 3 boneless smelts

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