Petites Bouchees a la Heine

Ingredients

• About 1 lb. of feuille-tage paste
• ½ cooked chicken
• 2 oz. cooked ham or tongue
• 6 mushrooms
• 2 truffles
• 1 gill bechamel (No. 20) or Allemande (No. 204) sauce
• gill cream
• 2 yolks of eggs
• pepper, salt, nutmeg

Method

1. 1

   Roll out the paste about a quarter of an inch thick, let it rest for ten minutes, then stamp out rounds.

2. 2

   Brush with beaten egg, mark the surface with a smaller cutter, and bake for fifteen to eighteen minutes.

3. 3

   Scoop out the inside while hot.

4. 4

   Prepare a salpicon by mixing chicken, ham, mushrooms, and truffles with the sauce.

5. 5

   Add cream and egg-yolks, season, fill the cases, put on the lids, and serve.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

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.

Petites 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 eggs, pepper, salt, nutmeg. Roll out the paste about a quarter of an inch thick, let it rest in a cool place for ten minutes, then stamp out, by means of a one-and- three-quarter-inch fluted paste-cutter, eight to ten rounds ; lay them about half an inch apart on a wetted baking-sheet. Brush the surface with beaten egg. Dip a smaller round plain cutter into hot water and mark the surface of each (this will form the lids). Bake in a moderately sharp oven for fifteen or eighteen minutes. Remove lids, and scoop out a portion of the inside while hot. In the mean- time prepare a salpicon by mixing the chicken, ham, mushrooms, and truffles. Put all in a stewpan with the sauce ; when thoroughly hot add the cream, and lastly stir in the egg-yolks. Season to taste with salt, pepper, and a grate of nutmeg. Keep over the fire to bind the mixture. Fill up the cases, put on the lids, and serve. 993. Creme de Volatile d VArgentenil. — 1 small fowl, 3 oz. panade (No. 8), 2 eggs, h gill cream, 25 heads of green asparagus, a handful of spinach, salt, pepper, nutmeg, ^ oz. of btitter, supreme sauce (No. 210). Bone the fowl, remove skin and sinews, and cut the meat into small shreds, pound in a mortar, and rub through a sieve. Return .to the mortar, add the panade, the yolk of egg, and the cream, mix thoroughly and season to taste. Clean the asparagus and spinach ; ENTREES OF POULTRY , ETC. {HOT DISHES) 353 cook both separately in salted water, rub the spinach through a sieve ; cut off the soft portions of the asparagus and pass through a sieve ; mix both purees together. Beat up the whites of eggs to a stiff froth and mix with the forcemeat. Divide the vegetable puree into two lots, add a yolk of egg and some forcemeat to one and rather more force- meat to the other, so as to give both two different shades of green, resembling asparagus -tops. Butter thoroughly an asparagus mould, fill up with the darker green puree, then the lighter green, and lastly the white forcemeat. Place the mould in a stewpan containing some hot water, cover with a buttered paper, and cook for about one hour or more. When done, turn out on a hot dish. Pour some hot supreme sauce round the base of the dish, and serve. The same dish may be served cold, omitting the supreme sauce and adding a garniture of aspic jelly. 994. Timbale Tari noise. — b lb. macaroni (boiled), | lb. cooked chicken or rabbit meat, 4 oz. cooked ham, 4 oz. ox-tongue, 6 to 8 preserved mushrooms,

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