Yol-au-A'ent

Ingredients

• Half a pound of minced beef
• half a pound of minced ham
• two hard-boiled eggs cut up small
• half a pound of any kind of game meat or rabbit cut fine
• a gill of good cream
• one ounce of butter
• a little lemon-juice
• a little nutmeg
• a teaspoonful of anchovy

Method

1. 1

   Make light puff paste, line a buttered dish, fill with the mixture of beef, ham, eggs, and game meat cooked with cream and butter.

2. 2

   Season, add lemon juice and nutmeg, bake covered until half-done.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1996. The excerpt below is the record exactly as published.

Yol-au-A'ent. Make some very light puil pa.ste. Lino a weU-buttered fluted dish or tin, fill with the following mixture cooked over the fire tiU TIN (976) TIN more than half done : — Half a pound of minced beef, half a pound of minced ham, two hard- hoiled eggs cut up small, and half a pound of any kind of game meat or rabbit cut fine. Season highly ; stir over the fire with a gill of good cream and one ounce of butter till nearly cooked ; then add a little lemon -juice and nutmeg and a tea-spoonful of anchovj-. Bake covered with greased paper till half- done. 82. Rice (Turkish Fashion). Boil the rice as in recipe No. 36. Fry the rice with butter, cayenne, and saffron powder ; season with salt, and throw in a handful of cleansed Smyrna raisins. Put this rice as a border to the curry prepared as in No. 8. 83. EiCE (Polish Fashion). Cut an onion into very thin slices, and fry in a pan with butter, then add two ounces of cooked ham cut in shreds and six ounces of Australian meat cut in dice. Take the rice as prepared in No. 36, season with a pinch of cayenne pepper and a table-spoonful of grated cheese. Stir all together lightly over the fire, and serve quite hot. 84. Rice (Milanese Fasliion). Fr3^ the rice {see No. 36) in a pan with butter, season with grated cheese ; add six ounces of Australian meat cut in dice, half a pint of boiled and picked shrimps (lobster or crab will do), season, and serve hot with a tea-spoonful of anchov

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