Savory Rolls

Ingredients

• 1 ounce of butter
• a little shallot
• sweet herbs
• parsley chopped fine
• 1 pint broth
• 2 pounds of rump steak
• 4 hard-boiled eggs

Method

1. 1

   Fry butter, shallot, herbs, and parsley for five minutes; add broth and seasoning, liquor from mushrooms, and steak; simmer for an hour.

2. 2

   Thicken gravy with roux, boil three minutes.

3. 3

   Chop mushrooms, steak, and eggs finely; stir into sauce, allow to cool.

4. 4

   Roll out puff-paste, cut into squares, fill, fold, pinch edges, and bake until light brown.

5. 5

   Serve cold.

Nutrition per serving

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 11. The excerpt below is the record exactly as published.

1 ounce of butter rolled in flour, 2 tablespoonfuls of cream, 2 tablespoonf uls of veal stock, nutmeg, a little lemon -peel, paprika, salt, and lemon -juice. Stir over fire, and when cold fill the patty- cases. 44 CJOLD DISHES FOR HOT WEATHER MINCE PATTIES Chop a cold veal kidney and some fat ; add an apple, orange, candied lemon-peel, fresh currants, a little wine, cloves, brandy, and sugar. Fill the patty-cases, bake, and serve cold. OX-CHEEK PIE Line a deep dish with puff-paste. Boil the ox-cheek with seasoning ; cut into small pieces ; lay in the dish, and throw over them 1 ounce truffles, the yolks of 3 hard-boiled eggs, a cup of mushroom pickles, half a cup of asparagus tips, and several force-meat balls. Season with pepper and salt, and fill up the pie with the gravy in which the cheek was boiled. Cover it with the crust, and place in the oven ; when done allow to cool. PRINCESS PATTIES Fill the patty-cases with the following mixture: place 1 pint stock broth, half a pint of milk, seasoning, a little grated nut- meg, and thyme in a saucepan ; boil for five minutes, then add a little roux and the liquor PIES AND PATTIES 45 from 1 tin of mushrooms ; boil until it be- comes thick. Chop the meat of a fowl, half a pound of lean ham, and mushrooms finely, then add to the sauce ; simmer a little while ; then cool. SAVOEY E0LL8 Place in a saucepan 1 ounce of butter, a lit- tie shallot, sweet herbs, and parsley chopped fine ; fry slowly for five minutes ; then add 1 pint broth, some seasoning, the liquor from 1 tin mushrooms, and 2 pounds of rump steak ; simmer for an hour, then take out the steak, and thicken the gravy with a little roux ; boil three minutes. Chop the mush- rooms, steak, and 4 hard-boiled eggs

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