Patties

Ingredients

• puff-paste
• ragouts of sorts
• potato-paste
• puree of peas or tomatoes
• mushrooms

Method

1. 1

   Make patties of puff-paste filled with ragouts or use potato-paste in shallow pans.

2. 2

   Fill with puree, lay fillet on top, and garnish with vegetables.

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 188. The excerpt below is the record exactly as published.

patties, or ill a liir^G crouton^ or us ii riii^out round <i nificodoine of vegetcihles. 14. Kromeskys are simply crociuets made of meat, tongue, ham, macaroni, truffles, rice, bound with a rich sauce. After shaping each croquet like a cork, wrap round in a thin slice of liacon, dij) in frying batter, and fry in a basket. Ibe distinctive mark is the bacon, otherwise anything will make a kromesky. 1.5. Pain de Volaille.— Eight units white meat pounded, raw or cooked, 10 units of thick-whipjicd cream, 2 units of egg. Pass the meat, moistened with the egg, through a tamls', add the cream, and whisk well. The whole should be a perfectly even, smooth mi.xture. 272 The Complete Indian liutter a china mould well, decorate as you choose, pour in the mixture, and simmer for twenty minutes. If the water boils the dish is spoilt. This should be as light as a souffle. Mushroom powder is a good seasoning for this dish. 16. Ox Falaites k la Florentine. — Soak the palates in salt and water for several hours and rub well. Then parboil until the horny skin will rub off. When clean put in a stewpan with water, or stock, and the usual gariiishings, and boil gently for three hours, or till quite tender. Put between two dishes to press. When cold stamp out with oval or round tin cutters, and warm up in a thick brown glaze. The trimmings may be minced up with ham, a little grated cheese, chopped macaroni, and white sauce to a good croquet forcemeat, which should also be set to cool and be stamped out, dipped in batter, and fried. Dish on rice and tomatoes, and pour Italian sauce round. 17. Olives of Pigeon. — Bone your pigeons hy opening them down the back. Divide in two, and trim the edges. Use these trimmings to make a forcemeat with chopped olives and pounded pistachios. Season the pigeons, and roll up each bit with some of the forcemeat. Take trouble to shape the rolls properly into the shape of large olives or small eggs. Then braise, taking care to stew very gently, and serve with macaroni kromeskys. 18. Partridge and Cabbage. — Place the partridges in a stewpan with some slices of fat bacon, a faggot of herbs, and an onion. Fry lightly, then moisten with 10 units of good stock. IV'hen half done, withdraw, divide in two, and place the two halves in the inside of a cabbage which has previously been half-boiled in salt and water. Tlie best way to do this is to split the cabbage half-way through and remove the heart ; in the cavity j)lace the partridge, tie up with thread, and replace in the stewpan. Simmer gently till done, taking care to baste the cabbage with tlie gravy. For dinner-parties it will be neater to cook the cabbage beside the partridges, and then use it to make a mould as follows : Line a plain mould with buttered paper, the butter on the inside. Then line the mould with boiled carrots and turnips in any fancy design. Fit ill a wall of pressed and braised cabliage, making it pretty thick. Divide the jiartridges into four and hll the centre, using a very little thick sauce. Press more cabbage to fill tlie mould, steam for ten minutes, just to make it hot, and serve with salmis sauce. This is a chartreuse, and may be made of quails, pigeons, or chicken. 19. Partridge, or Pigeon, and Tomatoes.— Fry in a stewpan with 2 units olive oil, add 3 units tomato conserve, *5 of white wine ; cayenne pepper and garlic rather more than usual. Simmer for Housekeeper and Cook 273 ten minutes ; add a bit of glaze or some very reduced gravy, and 2 dozen stoned olives. 20. Patties. — Tliese are generally made of puff-paste and filled with ragouts of sorts. But made of potato-paste in shallow patty- pans they are useful for dishing up fillets of beef, mutton, in fact, anytliing. By half filling the little dish, as it were, of potato with a puree of peas or tomatoes, laying the fillet on it and garnish- ing with mushrooms

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