Petites Bonibes a la Milanaise

Ingredients

• 1 lb. veal, rabbit, chicken, or game
• 2 oz. panade
• 3 yolks of egg
• 1 white of egg
• 2 tablespoonfuls white or brown sauce
• 1 oz. butter
• 1 tablespoonful sherry or Madeira
• 1 dessertspoonful of chopped truffle peelings or truffle trimmings
• 2 oz. cooked macaroni
• seasoning

Method

1. 1

   Cut up the meat, pound it in a mortar till smooth, then add the panade, eggs, and sauce.

2. 2

   Season to taste with salt, pepper, and aromatic spice, mix in a little butter, and pass the whole through a fine wire sieve.

3. 3

   Butter some little bombe or timbale moulds, line them with short tips of cooked macaroni, fill them with the prepared farce, and poach in the oven for about half an hour.

4. 4

   Unmould and serve with hot tomato or Perigord sauce.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 293. The excerpt below is the record exactly as published.

P elites Bonibes a la Milanaise. — lb. veal, rabbit , chicken, or game, 2 oz. panade, 3 yolks and 1 white of egg, 2 table- spoonfuls white or brown sauce, 1 oz. butter, 1 tablespoonful sherry or Madeira, 1 dessertspoonful of chopped truffle peelings or truffle trimmings, 2 oz. cooked macaroni, seasoning, Perigord (No. 243) or tomato (No. 271) sauce. Cut up the meat, which- must be freed from skin and sinews, pound it in a mortar till smooth, then add the panade, eggs, and sauce, season to taste with salt, pepper, and aromatic spice, mix in a little butter (about half an ounce), and pass the whole through a fine . wire sieve. Butter some little bombe or timbale moulds, line them all over with short tips of cooked macaroni — these must be cut about one-eighth of an inch thick. Stand the moulds on the ice to set, then fill them with the above prepared farce. Place them in a saute-pan containing a little boiling water, cover with a buttered paper, and poach in the oven for about half an hour. Take up, unmould, and « arrange the bombes on a hot entree dish. Pour some hot tomato or Perigord sauce over and serve. 992. JPetites Bouchees a la Heine. — About 1 lb. of feuille- tage paste, \ cooked chicken, 2 oz. cooked ham or tongue, 6 mush- rooms, 2 truffles, 1 gill bechamel (No. 20)2) or Allemande (No. 204) sauce, gill cream, 2 yolks of egg

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