Creme a la Monza

Ingredients

• Butter some little moulds
• finely chopped parsley
• cooked tongue or ham
• thin layer of chicken farce
• puree of partridge
• puree of potatoes or green flageolet beans
• rich espagnole sauce

Method

1. 1

   Butter some little moulds and strew them with finely chopped parsley and cooked tongue or ham.

2. 2

   Line these moulds with a thin layer of chicken farce and fill up with a puree of partridge.

3. 3

   Poach these moulds for fifteen to twenty minutes.

4. 4

   When firm, turn them out onto a puree of potatoes or green flageolet beans, and serve with a rich espagnole sauce.

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 37. The excerpt below is the record exactly as published.

Creme a la Monza. — Butter some little moulds, and strew them with finely chopped parsley, and cooked tongue or ham, then line these moulds with a thin layer of chicken farce, and fill up the moulds with a puree of partridge ; poach these moulds in the usual way for fifteen to twenty minutes ; when firm turn them out on to a puree of potatoes or green flageolet beans, and serve with a rich espagnole sauce

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