Crepinettes de Volatile auoc Truffes

Ingredients

• A cooked chicken or some pieces left over
• 1 oz. of chopped ham or tongue
• 2 small truffles
• 2 eggs
• about a gill and a half of veloutee sauce (No. 206)
• b teaspoonful salt
• 1 saltspoonful pepper
• nutmeg
• pig's caul or veal udder
• bread-crumbs
• frying-fat
• and tomato sauce (No. 271)

Method

1. 1

   Chop meat and truffles finely, mix with ham, add sauce and seasonings, cook for 10 minutes.

2. 2

   Bind with egg yolk, shape into parts, wrap in caul, dip in egg and crumbs, fry until golden.

3. 3

   Serve with tomato sauce.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 291. The excerpt below is the record exactly as published.

Crepinettes de Volatile auoc Truffes. — A cooked chicken or some pieces left over, 1 oz. of chopped ham or tongue, 2 small truffles, 2 eggs, about a gill and a half of veloutee sauce (No. 206), b teaspoonful salt, 1 saltspoonful pepper , nutmeg, pig's caul or veal udder, bread-crumbs, frying -fat, and tomato sauce (No. 271). Remove the meat from the bones, take away the skin and gristle ; chop the meat finely, likewise the truffles. Put these together with the ham in a saute-pan, add the sauce, season with salt, pepper, and a pinch of grated nutmeg. Cook for ten minutes, stir occasionally, bind with the yolk of one egg, and spread on a dish to cool. Divide into six or eight parts ; shape these oblong, wrap each in a piece of veal udder or pig’s caul. Dip in beaten egg, roll in bread-crumbs ; when set, egg and crumb again, shape neatly, and fry in hot fat. Drain on a cloth or paper, dish up, garnish with fried parsley, and serve with tomato sauce. 988. Croustades de Volatile d la Montpellier. — 4 oz. calves' liver, 2 oz. bacon, 1 oz. butter, 2 shallots, 8 oz. chicken, freed from skin and bones, 2 oz. panade, 3 whole eggs, salt, mignonette pepper, aromatic spice, a sprig of thyme and marjoram, 1 truffle, about b lb. shortcrust paste, sauce Madere (No. 237 a). Cut the liver and bacon into thin slices, and season to taste. Peel and chop the shallots finely, fry them in the butter a pale brown colour. Put in the bacon and fry a little, then add the liver, and toss over the fire for a few minutes, together with the thyme and marjoram (only very little of each must be used). Remove the herbs, and pound the remainder in a mortar ; pound the chicken separately, add the panade and three yolks of eggs ; when smooth and thoroughly mixed season with a little aromatic spice, and salt and pepper if found necessary. Now add the liver farce and mix it well together, with the truffle chopped finely. Rub this through a fine wire sieve. ENTREES OF POULTRY, ETC. [HOT DISHES ) 351 Should the farce be found too stiff a little brown sauce (Madere) may- be added. Eoll out the paste rather thinly, and line several small croustade or timbale moulds with this ; trim the edges of the paste and prick the bottom to prevent blistering. Whisk the whites of eggs to a stiff froth, and mingle rather more than half with the prepared farce (forcemeat). Fill up the lined moulds with this, and put them on a baking-sheet into a fairly hot oven. Bake for about twenty-five to thirty minutes. When half done spread a little of the remaining whipped whites of eggs on top of each croustade, and sprinkle over a little grated cheese, mixed with a pinch of cayenne pepper, and finish baking. The white of egg can be put on the croustades by means of a forcing bag with a large rose pipe, and will cook all the smarter for it. When done unmould carefully, arrange them nicely on a dish and serve with hot sauce Madere. 989. Fricandelles de Volatile d V Allemande. — \ lb. cooked chicken meat or any other kind of poultry, including a little ham or tongue, 1 slice of onion chopped fine, 1 teaspoonful of chopped parsley, H oz. of butter, £ oz. flour, 2 eggs, i gill of gravy' or stock, salt, pepper, and nutmeg, f pint of pancake batter, bread-crumbs, frying-fat

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