Groustade a la Ghampenoise

Ingredients

• Three-parts cook a good slice of ham
• a cooked carrot
• two truffles cut to match
• toss these all in a little fresh butter
• a glass of champagne
• the breast of a cold roast fowl
• two well washed anchovies
• some blanched gherkins
• some parsley, all minced small

Method

1. 1

   Cook the ham, cut into dice, and return to the pan with carrot, mushrooms, and truffles.

2. 2

   Toss in butter, moisten with stock and champagne, reduce, then add minced fowl, anchovies, gherkins, and parsley.

3. 3

   Heat without boiling, season, and pour into the croustade, garnishing with fried ham rolls and optional quenelles.

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 44. The excerpt below is the record exactly as published.

Groustade a la Ghampenoise. — Prepare a bread croustade as described above, and keep it hot. Mean- time prepare a ragout as follows : Three-parts cook a good slice of ham, then take it up and cut it into little dice ; now return it to the pan with a cooked carrot, some mushrooms, and two truffles cut to match; toss these all in a little fresh butter, moistening it now and again with clear stock and a glass of champagne ; let it reduce till fairly thick, then remove all fat, and stir into it the breast of a cold roast fowl, two well washed anchovies, some blanched gherkins and some parsley, all minced small

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