Frlandines de Ris d'Agneau

Ingredients

• 1/2 lb. puff paste
• 2 oz. tongue
• 1 truffle
• 2 lambs' breads
• 6 champignons
• 1 gill Alemmande sauce
• 1 gill tomato sauce
• 1 tablespoonful Tarragon vinegar
• 1 French gherkin
• 1/2 oz. butter
• seasoning

Method

1. 1

   Trim, blanch, and braise lambs' breads.

2. 2

   Cool and cut into dice.

3. 3

   Mix with tongue, mushrooms, truffles, and seasoning.

4. 4

   Heat Alemmande sauce, add mixture, spread on a dish to cool.

5. 5

   Roll out puff paste, stamp rounds, fill with mixture, egg, crumb, and fry until golden.

6. 6

   Serve with sauce made from gherkins, vinegar, and tomato sauce.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 9. The excerpt below is the record exactly as published.

Frlandines de Ris d'Agneau. (Lamb's Bread Frlandines.) ^ lb. puff paste, 2 oz. tongue, i truffle, seasoning, 2 lambs' breads, 6 champignons, | gill AUemande sauce, clarified butter for frying. The Sauce : i gill tomato sauce, i table-spoonful Tarragon vinegar, i French gherkin

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