Crepes de Voiaille

Ingredients

• remaining meat from a cold roast fowl
• four ounces of onion
• four ounces of turnip
• one ounce of celery
• half an ounce of meat glaze
• a gill of sauterne
• the yolk of a raw egg
• the squeeze of half a lemon
• two tablespoonfuls of minced cooked ham
• the same of minced mushrooms

Method

1. 1

   Pick meat from the fowl and boil the carcass with stock, onion, turnip, celery, herbs, pepper, and salt.

2. 2

   Add glaze and sauterne, strain, and thicken with roux.

3. 3

   Mince chicken and mix with sauce, ham, and mushrooms.

4. 4

   Make pancakes, fill with mixture, fold, brush with egg, and bake until browned.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 171. The excerpt below is the record exactly as published.

Crepes de Voiaille. — Pick all the remaining meat from a cold roast fowl, remove the skin, and put the meat aside. Break up the carcase, and throw it with all the fragments of skin and bone, and any giblets of the fowl if previously saved, into a stewpan with as much stock as will cover the whole. Bring the broth to the boil, add four ounces of onion and of turnip, one ounce of celery, sweet herbs, pepper, and salt. 250 SPECIAL LUNCHEON DISHES Simmer it as long as possible, and then add half an ounce of meat glaze and a gill of sauterne. Strain, skim, thicken with the usual roux, reduce the sauce a little, take it off the fire, and stir in the yolk of a raw egg beaten up with the squeeze of half a lemon. Let the sauce get cold. Now mince the chicken, diluting it with the cold sauce, and adding two tablespoonfuls of minced cooked ham and the same of minced mushrooms

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