Game Allumettes
From "Dainty dishes", 1903
Presented as published in 1903. 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 "Dainty dishes" (1903) by Adolphe Meyer, page 3. The excerpt below is the record exactly as published.
some pufF paste trimming out very thin and cut out strips I inch wide and 3J^ inches long. Place on each strip of paste a fillet of anchovy (pre- viously soaked, dried and dipped in Villeroi sauce). Moisten the border of the paste and lay over it (and the fillet) another strip of oaste ; brush over with beaten tgg yolks and bake in a medium oven for about 15 minutes. Allumettes de Gibier — Game Allumettes. Proceed as directed for Anchovy Allumettes, using puree of game (either partridge, grouse, snipe or quail)
Cook this with the app: pantry check, scaling, and the assistant.