Friandines d la Westphalienne

Ingredients

• About 0.5 lb. puff-paste
• 1 oz. anchovy paste
• 6 thin slices of rate Westphalian ham
• 6 oz. cooked veal or rabbit
• 2 hard-boiled yolks of eggs
• 0.5 gill bechamel, sauce (No. 202)
• 0.5 gill cream
• 0.5 oz. butter
• the breast of a cooked pheasant or fowl
• 2 small gherkins
• 2 tablespoonfuls mayonnaise
• 3 slices pickled beetroot
• seasoning

Method

1. 1

   Roll out puff-paste, cut into strips, spread half with anchovy paste, cover with other half.

2. 2

   Stamp out rounds and rings, bake for 10 minutes.

3. 3

   Pound veal or rabbit with yolks, cream, sauce, and butter; season and sieve.

4. 4

   Spread puree on large rounds, place rings on top, fill with ragout of pheasant, beetroot, and gherkins, garnish and serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 501. The excerpt below is the record exactly as published.

riandines d la Westplialienne. — About f lb. puff- paste, 1 oz. anchovy paste, 6 thin slices of rate Westphalian ham, 6 oz. cooked veal or rabbit, 2 hard-boiled yolks of eggs, % gill bechamel, sauce (No. 202), ^ gill cream, \ oz. butter, the breast of a cooked pheasant or fowl, 2 small gherkins, . 2 tablespoonfuls mayonnaise, 3 slices pickled beetroot, seasoning

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