Croustades de Bandecai

Ingredients

• four little patty pans
• pastry as laid down for 'cheese fingers'
• a spoonful of bandecai fiiree
• a little grated cheese

Method

1. 1

   Line patty pans with pastry, fill with bandecai firee, heat in the oven, dust with grated cheese, and serve on a napkin.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 260. The excerpt below is the record exactly as published.

Croustades de bandecai. Beiguets de banancs au rhum. Fromage, hors dceuvrcs. Dessert. Cafe noir. 1. — Prepare earl}- in the day the usual gravy soup, oi' stock, that yon order daily : take it off the fire in the afternoon, and add two carrots, a turnip, an onion, a stick of celery, and a little pepper and salt. Boil together : when thoroughly done, drain off the soup and pass the boiled vegetables through the wire sieve. Now mix over the fire in a sauce- pan an ounce of butter, and a dessert-spoonful of flour, gradually adding vegetable pulp and stock, and stirring well, until you have exhausted the whole. Let it come to the boil. After you have taken the soup off the fire, stir in the yolk of an egg beaten up in a little milk : fried croutons of bread should accompany this soup. MENU FOR A LITTLE HOME DINNER, 471 2. — Flatten out on a board a nice slice of seer fish, hav- ing previously prepared a small cupful Slice of seer nu ^f maccaroni boiled till tender. Now giatiu. butter a small pie-dish, sprinkle a dessert-spoonful of minced shallot over the butter, place a layer of maccaroni on it, and dust over the maccaroni a couple of table-spoonfuls of grated cheese ; now put the slice of seer on the top of the maccaroni, moisten with a breakfast-cupful of broth, in which a little chablis may be mixed with advantage, put a little butter on the fish, spread a piece of paper over it, and bake for twelve minutes : remove the paper and serve : a couple of tomatoes, sliced, may be laid on the top of the fish and baked with it if available. 3. — This most capital bird ought properly speaking, — in the absence of a florican, — to take the Roast Guiaea-fo^vl j^^g ^f a pheasant in our choicest with water-cress. ^ ^ memi. If available, however, there is no reason why a Guinea-fowl should not be served as the 'piece de resistance of a home dinner. Pluck, singe, draw and truss the bird for roasting, but do not allow the cook to put the liver and gizzard under the wings. Tie a few thin slices of bacon over the breast, put it to roast over a very clear fire, baste frequently, and when done, put it on a dish garnished with water-cresses. Send round the best bread sauce, fried bread crumbs, and a rich brown gravy containing the liver pounded, half a glass of red wine, a tea-spoonful of red-currant jelly, and the juice of a lime. On no account stuff a Guinea-fowl like a capon. Serve ^vith. pommes de terre a la maitre d'hotel, and haricots verts panaches, page 139. On special occasions sauce a la Perigueux should accom- pany a Guinea-fowl, and to add to its game-like flavour, it will be found advantageous to put a snipe rolled in bacon 472 MENU FOR A LITTLE HOME DLVNER. inside the carcass of the bird, before roasting, sewing np the vent afterwards. 4, — Line four little patty pans with pastry as laid down for " cheese fingers," page 220. bande^i. ^^^'^' ""^ ^'^^^ them, and when ready, fill each case with a spoonful of bandecai fiiree as explained for ** bandecai toast," page 229. Heat thoroughly in the oven dusting a little grated cheese

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