Colombines a la Tessinoise

Ingredients

• some farina
• broth
• a good sized piece of butter
• some grated Parmesan cheese
• a little Bechamel
• salpicon of foie gras
• truffles
• mushrooms

Method

1. 1

   Prepare a salpicon of foie gras, truffles and mushrooms, add it to thickly reduced Madeira sauce and set aside to get cold.

2. 2

   Cook some farina in broth, allow it to become rather thick, and when cooked incorporate butter, Parmesan cheese and Bechamel.

3. 3

   Line buttered tartlet moulds with farina, garnish with salpicon, cover with more farina, and put away to get cold.

4. 4

   Unmould, egg and bread crumb the colombines and fry in hot lard.

Nutrition per serving

As published

This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 16. The excerpt below is the record exactly as published.

COLOMBINES A LA TeSSINOISE — COLOMBINES, TeSSINO Style. Prepare a salpicon of foie gras, truffles and mush- rooms, add it to thickly reduced Madeira sauce and set aside to get cold. Cook some farina in broth, al- low it to become rather thick, and when cooked incor- porate a good sized piece of butter, some grated Par- mesan cheese and a little Bechamel (so as to give it some substance). Line some buttered tartlet moulds with the farina, garnish the center with the salpicon mentioned above, cover with more farina, and then put away tcJ get cold. Unmould, egg and bread crumb the colombines and fry in hot lard. Note: Chicken livers may be used instead of foie gras. Colombines a la Piemontaise — Colombines, Pied- mont Fashion. Follow the directions of the preceding receipt, but instead o^ cooking farina, prepare a good Rissoto and add some cooked ham to the salpicon. Medaillons de Foie Gras a la MIetternich — Me- dallions OF Fat Goose Liver, Metter- NicH Style. Cut some cooked fat goose liver into slices about >4 inch thick and trim them nicely. With the trimmings and some truffles, prepare a Salpicon (blended with thickly reduced Madeira sauce). When the latter is 44 cold, lay a teaspoonful of it on each slice and cover with Ham Mousse preparation; smooth over and decorate nicely with truffles, place (the slices) on a buttered pan, cover and cook in a mild oven for lo or 12 min- utes. Serve with Truffle sauce. MOUSSELINE DE FoiE GrAS A LA BOHEMIENNE — Muslin of Fat Goose Liver, Bohemian Fashion. Pound fine 8 ounces of breast of fowl (or turkey), add first an equal amount of foie gras and 4 ounces of panada, and then by degrees 3 egg yolks, and season with salt, pepper and nutmeg ; rub through a fine sieve and set in a cool place. Work the forcemeat well (in a bowl) to make it smooth, and incorporate gently i pint of whipped cream. Try the consistency, and if too solid, add some more cream. Butter some small timbal moulds, fill them with the mousselifie preparation, and cook in the bain-marie for 15 minutes. Then unmould, dish up and pour over some cream paprika sauce. Souffle de Foie Gras — Souffle of Fat Goose Liver. Rub through a fine sieve i pound of fat goose liver (foie gras au nature!), add to it i pint of thickly re- duced Cream sauce, a teaspoonful of beef extract, a good dash of sherry and 8 egg yolks, season with salt, a pinch of allspice and paprika pepper. Whip the 8 egg whites to a stiff froth and incorporate gently to the above preparation. Then put into some small entree cases (to about }i full) and cook in a me- dium oven from 8 to 10 minutes. Petites Caisses de Foie de Volaille a la Finan- ciERE — ^Small Cases of Chicken Livers, Financier's Style. Line some small buttered entree cases with chicken forcemeat blended with J4 the amount of cooked force- meat and fill the center with chicken livers, previously cut in J4 inch squares, sauted in butter and added to 45 Madeira sauce. Garnish with mushrooms

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