Tourte a la Provencale

Ingredients

• very short paste
• some calf's brains
• some slices of sweetbreads
• some slices cut from a tongue
• some mushrooms
• some olives
• butter
• a little white sauce

Method

1. 1

   Make a vol-au-vent case of short paste and bake.

2. 2

   Combine boiled calf's brains, sweetbreads, tongue, mushrooms, and olives in a stewpan with butter and white sauce, ensuring it does not boil.

3. 3

   Arrange on the tourte, cover, and serve with gravy.

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 9. The excerpt below is the record exactly as published.

Tourte a la Provencale. (South of France) Make a vol-au-vent case of very short paste ; bake it and keep it in a warm place. Take some calf's brains boiled, divided into equal pieces, some slices of sweetbreads, and some slices cut from a tongue. Chop some mushrooms and olives ; put all these in a shallow stewpan with butter to moisten and a little white sauce

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