Petites Bonibes a la Victoria

Ingredients

• Roast or boiled fowl
• 1/2 pint rich bechamel or veloutee sauce (206)
• 1/4 oz. French leaf gelatine
• 1/2 pint aspic jelly
• 2 truffles
• 1 hard-boiled egg
• 1 gill cream
• 6 large Spanish olives {stoned)
• 1/4 gill tomato pulp or sauce
• salt
• pepper
• aromatic spice
• 2 oz. foie gras
• spinach greening

Method

1. 1

   Remove meat from fowl, pound until smooth.

2. 2

   Dissolve gelatine in white sauce, strain into mortar with chicken.

3. 3

   Mix thoroughly, season, and rub through a sieve.

4. 4

   Line moulds with spinach greening and aspic.

5. 5

   Stuff olives with foie gras and egg yolk.

6. 6

   Fill moulds with puree, chill until set, and serve.

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

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