Crème de Volaille

Ingredients

• The breast of a large fowl
• one egg
• half a pint of thick cream
• nutmeg
• mace (optional)
• pepper and salt
• pepper and salt

Method

1. 1

   Scrape the flesh off the breast of the fowl, pound it in a mortar and pass it through a wire sieve.

2. 2

   Return it to the mortar and mix with it the egg, the cream, and the spices to taste.

3. 3

   Butter a plain ring-shaped tin mould, pour into it the crème, cover with buttered paper, and steam very slowly for half an hour.

4. 4

   Serve with a rich white sauce flavoured in the same way as the crème, and garnish with any green vegetable.

Nutrition per serving

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 12. The excerpt below is the record exactly as published.

one egg, a teaspoonful of salt and pepper to taste. Put the lentils in a saucepan and cover with water. Add the salt. Boil for two hours, or until the lentils seem soft. Draw the pan to the side of the fire, and beat up the lentils briskly with a wooden spoon, until quite smooth. Put the pan on the fire again ; add the breadcrumbs, butter, herbs, pepper, and lastly the egg beaten. Stir round quickly for a few seconds, that the egg may set but not curdle or * break.' Put the mixture on a plate to get cold. Have ready some puff-pastry cut into long squares ; put on to these as much of the lentil paste as will allow the pastry to cover * . . . beasts of chase ^ or fowl of game In pastry built or from the spit or boiled^ Milton. 51 E 2 ENTRIES. * He hath hid me to a calf*s-head and a capon, ^ *MucH Ado about Nothing.* them when rolled up. Fasten the side and ends together by wetting them with a paste- brush. Bake in a hot oven ; dish up on a doily-covered dish and serve hot. The lentil mixture is better if made the day before it is wanted for the rolls, as it * lightens itself when made twelve or more hours. Creme be IDoIaflle. The breast of a large fowl, one egg, half a pint of thick cream, nutmeg, mace (optional) ; pepper and salt

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