Puree of Ortolans a la Fanchonette

Ingredients

• puff paste
• two tablespoons cream sauce
• sherry
• pepper
• salt
• a large slice of truffle

Method

1. 1

   Make little pastry baskets from puff paste— roll the puff paste out very thin, fill the little fluted cake tins with pastry.

2. 2

   Put a little piece of paper in each basket, fill with beans, and bake.

3. 3

   In the meantime, make some little handles of pastry (about six inches long and half inch wide), twist in corkscrew style, arrange in a narrow horseshoe shape on a baking pan and bake.

4. 4

   When the baskets are baked, remove the beans.

5. 5

   Make puree of ortolans by grinding the meat through the machine or chopping very fine; mix to the cup of the game two tablespoons cream sauce and two tablespoons cream; flavor with sherry, pepper, and salt to taste; fill the little baskets with the puree of ortolans, put a handle in each, and with a large slice of truffle on the top.

6. 6

   Put the baskets in the form of a ring on a paper doily on a platter; garnish with watercress in the centre.

7. 7

   Serve as an entree for luncheon or dinner.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 358. The excerpt below is the record exactly as published.

Puree d’ Ortolans) a la Fanchonette Make little pastry baskets from puff paste— roll the puff paste out very thin, fill the little fluted cake tins with pastry. Put a little piece of paper in each basket, fill with beans, and bake. In the meantime, make some little handles of pastry (about six inches long and half inch wide), twist in corkscrew style, arrange in a narrow horseshoe shape on a baking pan and bake. When the baskets are baked, remove the beans. Make puree of orto¬ lans by grinding the meat through the machine or chopping very fine; mix to the cup of the game two tablespoons cream sauce and two tablespoons cream; flavor with sherry, pepper, and salt to taste; fill the little baskets with the puree of ortolans, put a handle in each, and with a large slice of truffle

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