Tartelettes de Foie Gras a la Regence

Ingredients

• some fat goose liver
• half the amount of mushrooms
• half the amount of truffles
• half the amount of smoked beef tongue
• some Veloute sauce
• some baked tartlet crusts
• chicken cream forcemeat

Method

1. 1

   Cut some fat goose liver in squares, add half the amount of mushrooms, truffles and smoked beef tongue (also cut in squares), and blend with Veloute sauce to which has been added one-third part of thickly reduced tomato sauce.

2. 2

   Fill some baked tartlet crusts with this preparation and cover the top with chicken cream forcemeat.

3. 3

   Decorate with truffles, butter lightly and bake in a mild oven for 10 minutes.

As published

This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 6. The excerpt below is the record exactly as published.

s of Veloute sauce with yi gill of thick cream, add the above ingredients, and bind with 3 egg yolks. Season to taste, and put away to get cold. Roll out some puff paste trimmings to yi inch in thickness;- then, with a rotmd channeled pastry cutter, stamp out i^eces 3 inches in diameter, place one tea- spoonfol of stuffing on each piece, brush the borders of the paste bialf way around with cold water, and turn over the paste, pressing tl^ borders lightly together. Dip the edges in beaten eggs and bread crumbs, and fry the rissoles in hot lard. To obtain a <£fferent effect, the rissoles may be brushed over with beaten eggs, and crushed vermicelli strewn over. They may also be dipped whole into beaten eggs and rolled in bread crumbs ; but tiiis procedure is not so 18 much favored, a^ the paste is a compact mass in itself and needs no further wrapping of eggs and bread crumbs. Bissokft may aiso be prepared with the following inf^edieots : Rissoles oe Foce Gra^— Poie Gras Rissoles. Same as above ; but prepare a salpicon of foie gras, truffles and mushrooms, and bind with thickly reduced brown sauce. RlSS0I.ES A LA MOELLE — ^RlSSOLES WITH MaRROW. Same as above, using beef marrow in squares, par- boiled and with well reduced brown sauce added. Rissoles AtJx Huitres — Rissoles with Oysters. Parboil some oysters, drain, remove the beards, and cut the belly part in squares ; add one-third part mush- rooms, also cut in squares ; reduce some of the oyster liquid with German sauce, and add the oysters. Finish as for Royal Fashion. Tartelettes de Foie Gras a la Regence — Tartlets OF Fat Goose Liver, Regency Style. Cut some fat goose liver in squares, add half the amount of mushrooms, truffles and smoked beef tongue (also cut in squares), and blend with Veloute sauce to which has been added one-third part of thickly reduced tomato sauce. Fill some baked tartlet crusts with this preparation and cover the top with chicken cream forcemeat

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