Tartelettes de Volaille a la Pompadour

Ingredients

• some baked tartlet crusts
• puree of mushrooms
• chicken cream forcemeat
• truffles

Method

1. 1

   Fill some baked tartlet crusts with puree of mushrooms and cover with chicken cream forcemeat, decorate with truffles, butter the top lightly, and bake in a mild oven for 10 minutes.

As published

This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 5. The excerpt below is the record exactly as published.

puree of mushrooms. * Croutes de Jambon a l'Anglaise — Ham on Toast, English Fashion. CHop fine some cooked lean ham, blend with a little Bechamel to give it consistency and season with salt, 3« red pepper and English mustard. Spread oyer some nicely trimmed pieces of toast, dredge over some bread crumbs and grated Chester cheese, and bake in a, brisk oven. Serve hot. Croutes de Langue de Boeuf fume a l'Anglaise — Smoked Beef Tongue on Toast^ English Fashion. Follow directions of preceding receipt, using smoked beef tongue instead of ham. Fritto Misto a l^Italienne — Mixed Fritters, Italian Style. The usual ingredients for this dish are sweetbread, calf's brain and head, chicken livers, cock's combs and kidneys, small chicken croquettes, lamb fries, cauli- flower, artichokes, mushrooms and egg plant. These different ingredients are cut into rather small pieces, dipped in frying batter or tgg and bread- crumbed and fried in hot lard or oil. \ They should be crisp and of a nice golden color^ Serve tomato sauce separate. KuLiBiAc ou Pates a la Russe — Kuliblac or Rus- sian Patties. 4 Cut in very small dice one part each of onion, carrot, turnip, celery, mushroom and cabbage; put the vege- tables in a pan with a piece of butter, set on the fire and stir until they have, rendered their moisture. Then moisten with chicken broth and allow to reduce com- pletely—by which time the vegetables should be cooked. Add some well reduced Bechamel or Veloute sauce (just enough to give the vegetables consistency) ; sea- son highly, and set in a cool place. Roll out scMne puflF paste rather thin, cut out some round pieces 2yi inches in diameter, place a dessert- spoonful of the preparation on each, wet the edges and fold over. Next place on a baking sheet, brush over with beaten 17 eggs smd bftke in a moderate oven. Serve hot on a «iapkin. iVole.— These patties may be made vnOi fish or force- meat of different sorts. Keeping Uiis initial receipt in mind, the others are easily prepared. Ris twfc Veact a la Monte Carlo— Sweetbread, Monte Carlo Style. Cook some sweetbreads in white broth and allow them to get cold ; then cut them in small squares and adM them to some thickly reduced Bechamel flavored with onion puree. Season to taste and put away to get cold. Fill some large sized artichoke bottoms with the sweetbread preparation and cover with chicken cream forcemeat; :smooth the surfoce and besprinkle with finely chopped truffles, smoked beef tongue and pista- chio nuts. Set in buttered sattte pan, cover and cook in a medimn oven for 15 minutes. Rissoles a la Royale — ^Rissoles, Royal Fashion. Cut into small cubes 6 cocks' combs, 6 cocks' kidneys, 6 large fresh mushrooms previously cooked, and 3 truffles. Reduce 2 gills 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. Deco- rate with truffles, butter lightly and bake in a mild oven for lo minutes. Tartelettes de Foie Gras a la Reine — Tartlets OF Fat Goose Liver, Queen Style. Same as preceding receipt ; but omit the smoked beef tongue and blend with Velotrte cream sauce only. 19 TaSTELETTES DE JaMBON a la HoNGROISE— fHUNGA- RiAM Ham Tartlets. Pound in the mortar 8 ounces of lean codced ham, add to it gradually 2 ounces of butter and 2 gills of cold B6chamel sauce^ rub through a fine sieve, season liber- ally with paprika and incorporate with the puree the yolks and whipped whites of 4 eg^s. Have some, half baked paste crusts ready, and fill these with the above mixture. J?ake in a slow oven for 10 to 12 minutes, and>s<efve hot; Tartelettes de Volaille a la Pompadour — „ Chicken Tartlets/ Pompadour Style. Fill some baked tartlet crusts with puree of mush- rooms and cover with chicken cream forcemeat, deed- rate with truffles

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