Petits Pains à la Chevalier

Ingredients

• 6 oz. cooked game
• 2 oz. cooked ham or bacon
• 2 large tablespoonfuls cream
• 1 truffle
• 1 hard-boiled egg-yolk
• 1 tablespoonful bechamel sauce
• 1 gill aspic jelly
• aromatic seasoning

Method

1. 1

   Mask the bottom of small zephire moulds with aspic, place a star of truffle in the centre, mix remaining aspic and cream, coat the moulds, and stand on ice to set.

2. 2

   Free the game from skin, cut ham and game into small pieces, pound till smooth, add sauce and yolk, season, and rub through a sieve.

3. 3

   Mix chopped truffle with the mixture, add remaining aspic and cream, fill moulds, cover with stiff aspic, and place on ice.

4. 4

   When set, turn out and serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 345. The excerpt below is the record exactly as published.

Petits Pains d la Chevalier. — 6 oz. cooked game (any kind), 2 oz. cooked ham or bacon, 2 large tablespoonfuls cream, 1 truffle, 1 hard-boiled egg-yolk, 1 tablespoonful bechamel sauce (No. 202), 1 gill aspic jelly (No. 293), aromatic seasoning

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