Tartines a la Baroda

Ingredients

• 3 oz. Patna rice
• 1/2 lb. cold chicken meat
• 2 oz. butter (fresh)
• 1/2 gill cream
• 1 dessertspoonful mulligatawny paste
• 1 dessertspoonful of chutney
• 1 tablespoonful Allemande (No. 204) or bechamel (No. 202)
• 1/2 pint white chaud-froid sauce (No. 290)
• 1/8 teaspoonful curry powder
• some aspic jelly
• 6 slices of brown bread buttered

Method

1. 1

   Cut chicken and pound with butter, mulligatawny paste, and chutney.

2. 2

   Add sauce and sieve.

3. 3

   Spread on half the bread slices, cover with remaining slices, cut into shapes.

4. 4

   Boil rice, mix with cream, and cool.

5. 5

   Mask bread with chaud-froid sauce and glaze with aspic.

6. 6

   Garnish with aspic shapes and serve cold.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 89. The excerpt below is the record exactly as published.

Tartinesd la JBaroda (Little Sandwiches, Baroda Style). — 3 oz. Patna rice, \ lb. cold chicken meat, 2 oz. butter (fresh), \ gill cream, 1 dessertspoonful mulligatawny paste, 1 dessertspoonful of chutney, 1 tablespoonful Allemande (No. 204) or bechamel (No. 202) sauce, | pint white chaud-froid sauce (No. 290), ^ teaspoonful curry powder, some aspic jelly, 6 slices of brown bread buttered

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