Milanese Frivolités

Ingredients

• half a pound of macaroni
• butter some pretty little moulds
• mince some cooked chickens' livers
• three or four oysters
• season with pepper
• season with salt
• a dust of cayenne
• Add some velouté sauce

Method

1. 1

   Boil macaroni until tender, butter moulds, and line with macaroni.

2. 2

   Mince livers, foie-gras, and oysters; season and mix with velouté to make a stiff paste.

3. 3

   Fill moulds, steam for 45 minutes, turn out, and garnish with parsley, tongue, yolk, and white of egg.

4. 4

   Serve with lemon sauce.

Nutrition per serving

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 29. The excerpt below is the record exactly as published.

Milanese Frivolitds Boil half a pound of macaroni till tender, butter some pretty little moulds, and line them with the macaroni placed in rounds. Mince some cooked chickens' livers, a little foie-gras, three or four oysters ; ENTREES 7 I season with pepper, salt, and a dust of cayenne. Add some veloiite sauce in sufficient quantity to make a stiffish paste. Fill the moulds with this mixture and steam for forty-five minutes ; turn out and arrange in a circle. Garnish the top of one with chopped parsley, another with grated tongue, another with the hard-boiled yolk of an Ggg, and another with the hard-boiled white ; sprinkle chopped pistachio kernels over all. Serve a lemon sauce in a sauce tureen. Mutton Cutlets ^ la Pompadour (Cotelettes de Mouton h la Pompadour) Take some mutton cutlets, saute or braise them in stock with vegetables in it very carefully. Take some tomato sauce and an equal part of aspic jelly ; mix well together, and when nearly cold mask the cutlets with it, and if necessary let them stand on ice till cold. Ornament the cutlets with alternately truffles and hard whites of eggs cut into the shape of kites and crescents, and lay them all one way, Serve in the centre a macedoine of vegetables with mayonnaise sauce, and garnish with finely cut aspic and small tomatoes round. (See Plate VIII.) Mutton Cutlets a la Siegfried Trim a dozen mutton cutlets, cutting the bones short and freeing them from meat, fat, and gristle ; season with salt

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