Mauviettee en caisses
From The "Queen" cookery books: Entrees, 1901
Can use the same farce as for ballotines de volaille.
Presented as published in 1901. 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
Nutrition per serving
328Calories
14 gProtein
17 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories328 kcal
Protein14 g
Carbohydrates17 g
Fiber0.1 g
Sugars2 g
Total Fat20 g
Saturated Fat3 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1 g
Cholesterol80 mg
Sodium816 mg
Potassium538 mg
Calcium43 mg
Iron1.4 mg
Magnesium35 mg
Phosphorus168 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A0.6 mcg
Vitamin E0.3 mg
Vitamin K0.8 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.7 mg
Folate9.1 mcg
Choline30 mg
Caffeine0 mg
Water241 g
As published
This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 51. The excerpt below is the record exactly as published.
Mauviettee en caisses. — Bone as many larks as you require, and prepare a farce as follows : For each lark take |oz. lean veal, |oz. minced ham, a few drops of essence of anchovy, ^oz. of fresh butter, a teaspoouful of freshly made and sifted breadcrumbs, pepper and salt to taste ; pound it together to a paste, and then rub it all through a wire sieve. Mix either some mushrooms or some dice of foie gras with this mixture, and fill the birds back into shape by means of a bag and forcing pipe ; tie them into shape with a broad tape or a piece of muslin, and stew them gently in half a pint of stock made with the bones, &c., of the larks (to which you have added a gill of good strong brown stock, and a gill of sherry
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