Creplinettes of Game

Ingredients

• 4 oz. cooked game
• 2 oz. cooked ham or tongue
• I oz. butter
• 6 button mushrooms
• 1 shallot
• 2 tab.-sp. thick sauce (white or brown)
• 1 yolk of egg
• 1 tea-sp. chopped parsley
• Seasoning
• A little flour
• 1 pig’s caul
• A little glaze
• Tomato or piquante sauce

Method

1. 1

   First chop finely the game, ham, and mushrooms.

2. 2

   Melt the 1 oz. of butter in a saucepan, add the shallot finely chopped, and fry it a few minutes.

3. 3

   Then add the game, ham, and mushrooms and enough thick sauce to bind them all together.

4. 4

   Mix well and make thoroughly hot.

5. 5

   Then add the chopped parsley and yolk of egg and season to taste with pepper, salt, a squeeze of lemon juice and a pinch of nutmeg.

6. 6

   Mix again and spread the mixture on a plate to cool.

7. 7

   When set, form it into small cork-shaped pieces, using a little flour to prevent its sticking to the board and knife.

8. 8

   Wash the caul in salt and water, dry it, and cut in pieces about 3 inches square.

9. 9

   Wrap the little rolls of meat in these and flatten them slightly.

10. 10

    Brush over with slightly beaten white of egg to seal up the joins and bake them in the oven about 10 minutes until well browned, brushing them over with a little liquid glaze.

11. 11

    Or, if preferred, the crepinettes may be coated with crumbs and fried in a little butter.

12. 12

    Serve them on a hot dish with a dish paper under them, and garnish with fried parsley, or on a bed of spinach or potato.

13. 13

    Tomato or piquante sauce should be served separately.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 490. The excerpt below is the record exactly as published.

Creplnettes of Game (Crepinettes de Gibier) 4 oz. cooked game. 2 oz. cooked ham or tongue. I oz. butter. 6 button mushrooms. 1 shallot. 2 tab.-sp. thick sauce (white or brown). 1 yolk of egg. 1 tea-sp. chopped parsley Seasoning. A little flour. 1 pig’s caul. A little glaze. Tomato or piquante sauce

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