Nonpareille

Ingredients

• some ham into dices, with the same weight of mushrooms or truffles
• a bit of butter
• three skimming spoonfuls of white cullis
• half a glass of port wine
• the whites of hard eggs
• mushrooms, in the same quantity as the ham and truffles
• lobsters’ tails
• spawn, if there be any
• a bit of butter

Method

1. 1

   Cut ham into dices with the same weight of mushrooms or truffles.

2. 2

   Put them into a stewpan with a bit of butter over a slow fire and simmer for 15 minutes.

3. 3

   For a white sauce, add white cullis; for a brown sauce, add port wine and seasoning.

4. 4

   Incorporate the whites of hard eggs, mushrooms, lobsters’ tails, and spawn, finishing with a bit of butter.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 437. The excerpt below is the record exactly as published.

Nonpareille. — Cut some ham into dices, with the same weight of mushrooms or truffles ; put them into a stewpan, with a bit of butter, upon a slow fire, and simmer 15 minutes. If the sauce is to be white, put three skimming spoonfuls of white cullis.* If brown, add half a glass of port wine, and seasoning ; put in the whites of hard eggs, and mushrooms, in the same quantity as the ham and truffles, and cut in the same way ; also, lobsters’ tails, and spawn, if there be any

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