Pains de Tolaille d'Argenteuil
From The new century cookery book, 1901
Serves 4
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
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 334. The excerpt below is the record exactly as published.
ms, pint aspic jelly , 1 gill Espagnole sauce {No. 236), ^ oz. meat- glaze, 1 gill cream, 1 hard-boiled egg, 6 to 8 small chicken quenelles (No. 408), 3 or 4 cooked cocks' combs, seasoning, 1 glass sherry, 1 gill veloutee {No. 206) or bechamel {No. 202) sauce. Line about eight or ten small dariole moulds with a thin layer , of aspic. Ornament the bottoms and the sides with fancifully cut slices of truffle and white of egg, fix the garniture with liquid aspic. Put the white sauce and one gill of aspic in a stewpan, reduce to one- third, add the cream, reduce again, and pass through a tammy. Allow this to cool a little, then mask the insides of the moulds with this preparation. Cut the chicken meat, mushrooms, and remainder of truffles into convenient slices, cubes or fillets ; mix with a sauce composed of Espagnole sauce, sherry, half a pint aspic, and meat-glaze. Reduce a little, and mix carefully with the meat &c. ; allow to cool, and season the whole to taste, then fill up the moulds, and stand them on the ice until perfectly firm. To serve immerse the moulds in warm water for a few seconds, wipe quickly with a cloth, and turn out quickly on to a dish with folded napkin or dish-paper. Garnish with chopped aspic round the base of the dish, and send to table. 1159. JPetites JBonibes a la Victoria.— Boast or boiled fowl, % pint rich bechamel or veloutee sauce (206), \ oz. French leaf COLD DISHES OF MEAT, POULTRY, AND GAME 307 gelatine, % 'pint aspic jelly , 2 truffles, 1 hard-boiled egg, 1 gill cream, 6 large Spanish olives {stoned), ^ gill tomato pulp or sauce, salt, pepper, and aromatic spice, 2 oz.foie gras, spinach greening. Remove the meat from the fowl, free it from skin, and pound in a mortar till quite smooth. Dissolve the gelatine in the white sauce, and strain into the mortar containing the pounded chicken ; mix thoroughly, season to taste, and rub through a fine sieve. Mix a few drops of spinach greening with a little aspic, and line the bottom of six small bombe or bouchee moulds with it. Pound the foie gras with the yolk of the hard-boiled egg, season to taste, and stuff the stoned olives with this. Set one olive in the bottom of each mould, mix the prepared puree with a gill of whipped cream, pour about a table- spoonful of it into each mould/ and let set. Mask the sides of the mould with plain aspic, decorate tastefully with fancifully-cut slices of truffle and hard-boiled white of egg, Mix the tomato pulp or sauce with about half the quantity of aspic, and line the decorated portion of each mould with this sauce. Chop the trimmings of truffle finely and mix with the chicken puree ; fill up the moulds with this, and put on the ice until set. To serve dip each mould in warm water for a moment, wipe quickly with a cloth, then turn out on a dish lined with a folded napkin or lace-paper, garnish with chopped aspic, and serve. 1160. Pains de Tolaille d V Argenteuil. — £ pint aspic jelly, % lb. cooked chicken meat, ± glass marsala, 1 gill cream, 8 prawns, 1 hard-boiled egg, 1^ gill supreme {No. 210) or veloutee {No. 206) sauce, 6 oz. cooked rabbit or lean veal, 2 slices cooked ox- tongue, seasoning, 2 tablespoonfuls asparagus puree or spinach puree
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Cook this with the app: pantry check, scaling, and the assistant.