Petites Bombes à la Milanaise

Ingredients

• 4 table-spoonfuls white or brown sauce
• i dessert-spoonful chopped truffle trimmings or peelings
• i oz. panade
• 3 yolks
• i white of egg
• I oz. butter
• i table-spoonful sherry or Madeira wine
• 2 oz. cooked macaroni
• seasoning
• Perigord or tomato sauce

Method

1. 1

   Cut up the meat, pound it until smooth, then add panade, eggs, and sauce.

2. 2

   Season to taste, mix in butter, and rub through a fine sieve.

3. 3

   Butter small bombe or timbale moulds, line with cooked macaroni, stand on ice to set, then fill with the prepared farce.

4. 4

   Poach in a sauté-pan with boiling water for about half an hour.

5. 5

   Unmould and arrange on a hot dish, pour sauce over, and serve.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 5. The excerpt below is the record exactly as published.

Petites Bombes ^ la Milanaise. \ lb. chicken, game, veal or rabbit, 4 table-spoonfuls white or brown sauce, i dessert-spoonful chopped truffle trimmings or peelings, i oz. panade, 3 yolks and i white of egg, I oz. butter, i table-spoonful sherry or Madeira wine, 2 oz. cooked macaroni, seasoning, Perigord or tomato sauce

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