Patties a la Financiere
From The century cook book, 1894
Serves 6
Ensure patties are firm and well-baked.
Presented as published in 1894. 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 century cook book (1894) by Jennie A. Hansey, page 117. The excerpt below is the record exactly as published.
Patties a la Financiere. To render these hot patties acceptable to an epicure, they ought to be prepared with a good short paste, melting in the mouth, and well baked. The outside of the patties ought to be of a nice brown, and the inside be filled with a well chosen garnish, mixed with ^a good sauce. These patties are dished in a pyr- amid on a napkin; but in order that this pyramid may be firm, a foundation of bread should be gummed to the dish. The space where the circle of patties rests im- mediately on the napkin, ought to be filled up with a bouquet of fried parsley. Patties, that is to say, cases of paste, may be cooked filled with flour, or with common force-meat. A moment before serving, they are emptied and filled anew with a ragout composed of fat liver
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