Darioles of Poultry or Game

Ingredients

• 6 oz. minced game or poultry.
• 1 gill brown sauce.
• 1 tablespoonful breadcrumbs.
• Chopped tongue.
• Truffles and mushroom.
• Salt and pepper.
• Brown sauce (page 78).
• A little wine and red currant jelly.
• 1 egg.

Method

1. 1

   Well grease 8 small dariole moulds, and sprinkle 4 with the chopped tongue, and 4 with the truffles or mushroom.

2. 2

   Mix the other ingredients well together, season it, and fill the lined moulds.

3. 3

   Cover with greased paper and steam for 15 to 20 minutes.

4. 4

   Serve with brown sauce, flavoured with red currant jelly and a little wine.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 34. The excerpt below is the record exactly as published.

DARIOLES OF POULTRY OR GAME. 6 oz. minced game or poultry. 1 gill brown sauce. 1 tablespoonful breadcrumbs. Chopped tongue. Truffles and mushroom. Salt and pepper. Brown sauce (page 78). A little wine and red currant jelly. A\rell grease 8 small dariole moulds, and sprinkle 4 with 1 egg.

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