Three-Cornered Custard Puffs
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 114. The excerpt below is the record exactly as published.
Three-cornered custard puffs. Lamb cutlets with a purée of cardoons. Trim and bread-crumb your cutlets, grill them, and place round an entrée dish, fill the centres with a purée of cardoons. Timbale à la Champenoise. Simmer a nice slice of ham in a saucepan until nearly done, cut it up into small dice, and replace in the saucepan with chopped mushrooms, two or three truffles, a boiled carrot, a lump of butter, and a little flour ; moisten with stock and white wine, reduce, clear off all grease, add some chopped cold roast breasts of chickens, blanched gherkins, parsley, and anchovies, which have been soaked in water ; warm over a slow fire—be careful they do not boil—and when done, pour into a mould lined with light paste, bake, turn out of the mould and serve very hot. Three-cornered custard puñffs. Stir some eggs into light batter paste (see 4th of May), without making it too thin, and add a little frangipane. Cut out some light paste into rounds
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