Fetites Gondoles an Farmesan

Ingredients

• twelve small boat-shape or oval moulds
• three tablespoonfuls of bechamel sauce
• about a gill of savoury aspic
• a pinch of salt
• a pinch of cayenne
• one tablespoonful of grated Parmesan cheese
• two of grated Gruyere cheese
• half a gill of whipped double cream

Method

1. 1

   Line moulds with paste-crust, fill with peas or rice, bake until nice colour, then remove.

2. 2

   In a stewpan, warm bechamel sauce, add savoury aspic, salt, and cayenne.

3. 3

   Reduce, incorporate cheese, and cool.

4. 4

   Fill forcing-bag with mixture and fill baked crusts, sprinkle tops with grated Parmesan, and serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 518. The excerpt below is the record exactly as published.

Fetites Gondoles an Farmesan. — Line twelve small boat-shape or oval moulds with ordinary paste-crust, fill with peas or rice, bake in the oven a nice colour, and take out the rice or dried peas. Put in a stewpan three tablespoonfuls of bechamel sauce, warm up, and add about a gill of savoury aspic, a pinch of salt, and a pinch of cayenne. Allow it to reduce a little. Incorporate with one table- spoonful of grated Parmesan cheese and two of grated Gruyere cheese. When perfectly cool add half a gill of whipped double cream

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