Hatelets
From The thorough good cook, 1895
Serves 1
Presented as published in 1895. 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 The thorough good cook (1895) by George Augustus Sala, page 183. The excerpt below is the record exactly as published.
some champignons, a bunch of parsley, scallions, and two bay-leaves ; sl^im it Avhcn it begins to boil, and again Avhen the broAvning is added ; put in more consomme or broAvninof, accordinjic as it is too thick or too thin. 29. Hacliee. Choj) up some mushrooms and gherkins, or capers, and put them into a shallot-sauce Avith a little parsley finely minced. 30. Ham. Beat to a mash Avitli a rolling-pin some thin slices of the lean part of a dressed ham, and put it into a saucepan SAUCES. 335 with a tcaciipful of gravy. Set it over a slow fire, and Iceep stirring it to prevent its sticking to the bottom. When it has been on some time, put in a bunch of sweet herbs, half a pint of beef gravy, and. some pepper. Cover it close, let it stew over a gentle lire, and when it is done strain it oft". This is a ver\' good sauce for any kind of veal. 31. Hatelets. Put some smooth sauce (Xo. Go) on a bit of butter into a stew-pan, with some parsley, shallots, and champignons, all shredded small; set them on the tire, and when they begin to ivy, add a little stock, browning, pepper, nutmeg, a bay-leaf, and salt ; reduce the whole to the consistence of a beef broth, take out the ba^'-leaf, put in the yolks of three eggs
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Cook this with the app: pantry check, scaling, and the assistant.