Ramequins aux Garrottes (Savoury Carrot Tartlets)

Ingredients

• 2 oz. cooked ham
• 1 bunch of young carrots
• 3 yolks
• 1 white of egg
• 1 gill cream
• 1 dessert-spoonful rice flour (fecule de riz)
• 1 table-spoonful sherry
• 1 gill stock
• 2 oz. butter
• seasoning

Method

1. 1

   Wash and scrape the carrots, slice them finely and put them in a stew-pan with the butter and the ham finely chopped.

2. 2

   Stir over a fire for about five minutes, besprinkle with rice flour, moisten with stock, and cook till tender.

3. 3

   Rub the cooked carrots through a fine sieve, return the puree to the stew-pan, add sherry, heat while covered, then stir in cream and egg-yolks.

4. 4

   Season to taste, stir till eggs are partly set, cool slightly, whisk egg white to stiff froth, mix lightly with puree.

5. 5

   Line moulds with puff paste, fill with puree, and bake in a hot oven for about 20 minutes.

6. 6

   Serve hot.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 18. The excerpt below is the record exactly as published.

Ramequins aux Garrottes. (Savoury Carrot Tartlets.) 2 oi. cooked ham, i bunch of young carrots, 3 yolks and I white of egg, J gill cream, i dessert-spoonful rice flour (fecule de riz), puft paste, i table-spoonful sherry, I gill stock, 2 o'c. butter, seasoning. Wash and scrape the carrots, slice them finely and put them in a stew-pan with the butter and the ham finely chopped, stir over a fire for about five minutes, and besprinkle with a dessert-spoonful of rice flour, then moisten with the stock, and cook till tender, stirring occasionally. Rub the cooked carrots through a fine sieve and return the puree to the stew-pan, now add the sherry and let it get thoroughly heated whilst the pan is covered. Stir in the cream and the egg-yolks ; season to taste with salt and white pepper and cayenne. Stir over the fire till the eggs are partly set, then remove and let cool a little. Whisk the white of egg to a stiff froth, and mix lightly with the puree. Line some small casserole or tartlet moulds with thinly rolled out puff paste, prick the bottoms with a fork and fill them with the puree. Bake them in a fairly hot oven for about 20 minutes. Dish up and serve hot. Concombre farcie Agrasienne. (Farced Cucumber, Agrasienne Style.) I cucumber, 3 oz. cooked ham, 2 teaspoonfuls meat glaze, |- pimiento, i hard-boiled egg, 2 table-spoonfuls curry sauce, 8 preserved mushrooms. Cut a fairly large even-shaped cucumber into 8 pieces about i|in. thick, and with a fluted paste cutter stamp out each piece so as to remove the skin and obtain a neat shape. Place them in a buttered saut6-pan with a gill of white stock or water previously mixed with a teaspoonful of meat glaze. Cover with a piece of but- tered paper, and poach in the oven for about 10 minutes. Farinage Dishes. 51 then take up the cucumber, stamp out the centre part of each piece and put them on a wire sieve to drain. Chop the ham and pimiento, mix them with the curry sauce and the remainder of meat gla2e. Fill the cucumber shapes with this and place a mushroom head on top of each. Force out a star-shape of lobster or parsley butter. Re-heat in the oven or serve cold, in which case the mushroom or butter garnish may be omitted. Ravioli d, I'ltalienne. i lb. flour, 2 or 3 yolks of eggs, salt and pepper, about 6 oi. fish or liver farce, if gills good tomato sauce, 2 oz. grated Parmesan cheese, J oi,. butter. Sift the flour on to a paste board, make a well in the centre of the Hour, add a pinch of salt, mix in the yolks of eggs and a little water, and work it to a stift paste ; this must be kneaded thoroughly for at least ten minutes; it must be stiff and yet of an elastic texture. Roll out the paste as thinly as possible, stamp out some rounds about the size of a half-crown piece, put about a tea- spoonful of farce (liver or fish forcemeat richly seasoned and mixed with Parmesan) on the centre of a round, wet the edges of the paste, and cover with another round of paste, press the edges well together, and proceed thus until the farce is used up. Poach the raviolis in fast boihng seasoned stock, and cook for at least 15 minutes. Take up, drain and dish up. Pour over the tomato sauce, well heated and seasoned, and serve. Riz k la Hongroise. (Rice, Hungarian Style.) Pick half a pound of best rice (do not wash it), put it into a stew-pan with lid. Add 2 oz. of butter, a tea- spoonful of paprika and a teaspoonful of salt ; mix well, cover, and place in a hot oven for ten minutes, then add a handful of mushrooms cut into dice, moisten with a 52 Recherche Entrees. quart and a half of good chicken or mutton broth, and let cook slowly on the stove or in the oven from i to 2 hours. A very small bunch of savoury herbs can be added while the rice is cooking, but must be removed before it is served. Serve in little well -buttered ramakin or souffle cases. (Eufs a la Printaniere. (Egg Shapes with Spring Vegetables.) Butter eight small timbale or bouche moulds, and decorate the bottom of each with fancifully cut slices of cooked vegetables, such as carrots, or turnips, peas or French beans, etc. Break a fresh egg into each mould, add a dessert-spoonful of cream, and poach them in the oven for about 10 minutes. Prepare a rich white sauce, to which add i or 2 yolks of eggs, and a few drops of lemon juice. Unmould the egg shapes, and dish up ; add a few drops of meat glaze, and a teaspoonful of finely chopped parsley, tarragon and chervil to the sauce, and pour this round the base of the dish. Garnish to taste, and serve hot. Riz h la Polonaise. (Rice, Polish Style.) \ lb. Carolina rice, 2 oz. butter

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