Creme de Volaille Truffee

Ingredients

• Choose a large fowl
• two sheep's feet
• half their bulk of crumb of bread
• half a tin of white mushi'rooms
• four whole raw eggs

Method

1. 1

   Make a strong essence from the fowl and sheep's feet.

2. 2

   Thicken it, then prepare the puree with bacon, seasonings, and soaked bread.

3. 3

   Pass through a sieve, moisten with sauce, and add eggs.

4. 4

   Steam in a buttered mould and coat with glaze.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 189. The excerpt below is the record exactly as published.

Creme de volaille truffee. Orenadins de bceuf a la Beamaise. Selle de mouton aux haricots verts, Galantines de eailles, sauce tartare. Epinards a la creme. Pain d^ f raises. " Pudding" glace aux abricots. Fromage, hors d'oeuvres. Dessert. 1. — Our first step must be the making of a bright, clear, consomme according to the directions u?nelleB ^^""^ ^'^^ ^^^^^ ^^ P^^® ^^' *° ^^^our which in this instance we must not forget a little dried basil, (which should go in with the vegetables) and a table-spoonful of Madeira to finish with. We can make the quenelles of fish, game, chicken, or of tinned lobster if we like. Let us choose prawn quenelles, and proceed as follows : — Pound a dozen and a half well- cleaned prawns with half their bulk of crumb of bread, soaked in stock ; work in with the paste two whole raw eggs, and season it with a pinch of salt, a dusting of white, or Nepaul pepper, and a tea-spoonful of anchovy 336 MENU FOR A PARTY OF EIGHT. sance : when thoroughly blended, and of the right consist- ency, form your tiny olive-shaped quenelles between two tea-spoons, poach them for about fire minutes in boiling stock or water, drain them, and add them to the soup at the last moment. Quenelles used as garnish for soups should be lighter and more delicate than ordinary quenelles. Various shapes may be obtained by pressing the mixture into the poaching pan through a paper funnel. 2. — This is a dish of neatly trimmed slices of seer, plainly stewed in a clear broth made Seer uith cucum- £j,q^ chicken bones and the fish trim- bers . -r» • mmgs. Put into the broth with tho fish a few slices of can-ot, and onion, a table-spoonful of dried sweet herbs, and a glass of chablis : simmer gently, and when done, drain the fish, and strain the gravy. Thicken the latter with butter and flour, and add to it some previously cooked fillets of cucumber about an inch long, and half an inch thick, and the pieces of fish : heat altogether, till the stew steams freely, and serve. For directions for preparing the cucumber, see page 156. 3. — Here we have a mould of creme or pain de volailley nicely truffled. Choose a large fowl, '^l^^^ of chicken or two good sized chickens, and cut off all the white meat you can for the puree. With all the bones, skin, and scraps assisted by two sheep's feet, cleaned and cut up, and the giblets saved before the roasting, make as strong an essence as you can, following the rules for " fowl essence" (page 98). Strain when done, let it get cold, skim it, and then proceed to thicken it ; when as thick as a rich mayonnaise sauce, strain it, and set it in the hain-marie. You must treat your puree thus : — melt two ounces of fat bacon in a 5aw^e-pan, throw in some pepper, salt, and the meat of the fowl ; work them together for five minutes over a bright fire, then empty the contents of the pan into cream. MENU FOR A PARTY OF EIGHT. 337 a mortar, and pound the meat and bacon to a paste ; add half their bulk of crumb of bread soaked in stock, and half a tin of white mushi'ooms, and when thoroughly incor- porated, pass the whole through a hair sieve. Moisten the 'puree with some of the sauce already described, while pounding it, and when finished, add four whole raw eggs

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