Creme de Volatile d'Argentenil

Ingredients

• 1 small fowl
• 3 oz. panade (No. 8)
• 2 eggs
• ½ gill cream
• 25 heads of green asparagus
• a handful of spinach
• salt, pepper, nutmeg
• ½ oz. of butter
• supreme sauce (No. 210)

Method

1. 1

   Bone the fowl, pound the meat, and rub through a sieve.

2. 2

   Mix with panade, egg yolk, and cream.

3. 3

   Cook asparagus and spinach separately, rub through a sieve, and mix both purees.

4. 4

   Beat egg whites to a froth and mix with the forcemeat.

5. 5

   Layer the vegetable purees and forcemeat in a buttered mould, cook in a water bath for about an hour, then serve with hot supreme sauce.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 294. The excerpt below is the record exactly as published.

Creme de Volatile d VArgentenil. — 1 small fowl, 3 oz. panade (No. 8), 2 eggs, h gill cream, 25 heads of green asparagus, a handful of spinach, salt, pepper, nutmeg, ^ oz. of btitter, supreme sauce (No. 210)

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