Shells, Chevreuse Style
From "Dainty dishes", 1903
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 24. The excerpt below is the record exactly as published.
Shells, Chevreuse Style. Cut some breast of cooked turkey, capon or fowl into neat coUops, add an equal amount of cooked and colloped sweetbread and some sliced truffles and mush- rooms, and blend with German sauce. Season to taste, fill up some silver shells and finish as explained for Turkey in Shells, Dreux Style, Coquilles a la Toulousaine — Shells, Toulouse Style. Use the same ingredients as for the preceding re- ceipt, but add fat goose liver, cocks' combs and kid- neys. Heat well in the sauce, season to taste and fill up the shells (but do not bake them in the oven) . Supreme de Becassines a l'Alsacienne — Supreme OF Snipes, Alsatian Style. Prepare some heart-shaped crusts (cut from a sand- wich loaf) ; hollow the crusts in the center, fry them lightly in clarified butter and fill the cavities with puree of Foie Gras. Take as many snipes' breasts as necessary, remove the skin, season well and saute in butter over a brisk fire. Glaze over each breast and place it on top of a crust. Serve separate, Madeira sauce, flavored with the bones of the birds. POITRINES DE PoULETS A l'OpERA — BrEASTS OF Chicken, Opera Style. Prepare the breasts of chicken as for a la Florian, but instead of dipping them in melted butter, dip them 62 in beaten eggs and bread crumbs, and fry in clarified butter. Serve the following sauce separate • Opera Sauce, — Pound 2 ounces of fat goose liver (foie gras) in the mortar, with 2 ounces of sweet but- ter and rub through a fine sieve. Heat i pint of Cream sauce, add to it 2 tablespoonfuls of beef extract and finish with the goose liver butter ; season with salt and paprika. POITRINE DE POULET A LA FlORIAN — BrEAST OF Chicken, Florian Fashion. Lift the breasts from as many chickens as are needed, leaving the wingbone on. Remove the sur- rounding meat from the wingbone, and the epidermis from the breast. Season, dip in melted butter, and then in bread crumbs (mixed with one-third of finely chopped ham), broil over a clear fire and serve with pepper sauce. POITRINE DE PoULET A LA PrINCESSE — ^BrEAST OF Chicken, Princess Fashion. Remove the breasts from as many chickens as are required (2-pound chickens are the best for this pur- pose) ; separate the small fillets which are near the breast bone, and lay aside. Take off the skin and epidermis of the breasts, trim to a uniform shape, and place in a well-buttered saute pan. Remove the sinews of the small fillets, make 5 or 6 bias incisions half through them, and put in each in- cision a round slice of truffle (J^ inch in diameter and previously dipped in the beaten white of an egg). Moisten the breasts also with the egg, and place the small fillet lengthwise on them, cover with a buttered paper and cook in a slow oven from 10 to 12 minutes. Serve with a Veloute Cream sauce, and artichoke bottoms filled with asparagus tips tossed in butter. POITRINE DE PoULET A L'AmIRAL — BrEAST OF Chicken, Admiral Fashion. Prepare the breasts of chickens as for Princess Fashion, but use half truffle and half smoked beef tongue to fill the incisions of the small fillets. 68 When cooked dress the breasts on a bed of rice cooked in chicken broth, and serve with Veloute Cream sauce, blended with well reduced Tomato sauce. boudin de volaille a la lucullus— boudin of Chicken, Lucullus Style. . Prepare some chicken forcemeat and keep it rather firm. Chop fine i onion, fry it (colorless) in butter^ drain and add it to the forcemeat. Also add to the forcemeat to the extent of a quarter of its amount equal parts each of truffles, mushrooms
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