Farce
From French dishes for American tables, 1886
This mixture is used for farces of chicken, veal, fish, and game.
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 3. The excerpt below is the record exactly as published.
farce on the half of one lettuce, and cover with the other half. Wrap up each lettuce with a piece of very thin larding pork, place them carefully in a saucepan containing half a pint of consomme (or stock, Art. i), and a few branches of parsley, inclosing a clove of garlic, three pepper-corns, three cloves, and tie all together. Aft- er boiling gently an hour, drain the lettuce, remove the larding pork, the parsley, and its seasoning. Have boiling three pints of consomme" (Art. i), into which place your lettuce, and serve. It would be well to tie the larding pork around the lettuce, so that the farce should not escape. n. Farce. Place in a saucepan four ounces of very fresh bread-crumbs and a cup of consomme" (or stock, Art. i). Simmer gently for ten minutes, at the end of which time stir constantly with a wood- en spoon, and boil for ten minutes longer, so as to form a soft paste. This done, put it on a plate to cool. Take four ounces of the breast of a chicken, from which remove the skin and sinews, and po"*"d ex- tremely fine. Add to this your bread-crumbs, in quantity about three quarters as much as you have of chicken, and pound together until well mixed ; season with a little salt and white pepper, a very lit- SOUPS. 13 tie nutmeg, and a piece of butter. Then pound again, adding by degrees two eggs
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