Ragouts for an Entrée

Ingredients

• a quarter pound of Vienna flour
• two eggs
• rather more than a tablespoonful of salad oil
• a good half tumbler of cold water
• any kind of white meat
• white sauce
• a few button mushrooms

Method

1. 1

   Line dariole tins with batter, fry in fat, and fill with diced white meat mixed with white sauce and mushrooms.

Nutrition per serving

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 12. The excerpt below is the record exactly as published.

Ragouts for an Entrde. Take some small dariole tins and line them thinly with batter made with a quarter pound of Vienna flour, two eggs, and rather more than a table- spoonful of salad oil ; mix into a paste with a good half tumbler of cold water and see that the batter is smooth and not lumpy. Fry these in a saucepan with plenty of fat in it, and not too hot when the moulds are first put in. They must be done one at a time, and as soon as the cup is put into the grease it 26 TEMPTING DISHES. should be twisted round and round with a knife. When cooked the batter mould will easily slip out. Brush the outside of the cases with the white of an egg and sprinkle over a little finely chopped parsley or coralline pepper. Fill the moulds with any kind of white meat cut up in dice shapes and mixed with white sauce ; a few button mushrooms

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