Butter a timbale mould and decorate its sides with thin pieces
of noodle paste, in the shape of lozenges, crescents, indented
rings, discs and imitation-leaves. Excellent ornamental
arrangements may be effected thus; but the reader should bear
in mind that the simplest are the best.
Prepare a skullcap of paste as explained under No. 1241;
RELEVES AND ENTREES 415
slightly moisten the ornamental work in the mould, that it may
cling to the paste of the timbale, and line the latter with paste
which should be well pressed in all directions, that it may take
the shape of the mould.
Then pierce the paste on the bottom, to prevent its blistering
during the baking process; line the bottom and sides with
buttered paper, and fill the timbale, three-quarters full, with
split peas or lentils.
Cover the latter with a round piece of paper, and close the
timbale by means of a round layer of paste, which should be
sealed down round the edges. Make and trim the crest of the
timbale; pinch it inside and out, and finish the cover, by means
of applied imitation-leaves of paste, superposed to form a kind
of dome.
Set in a moderate oven, and when the timbale is baked,
remove its cover with the view of withdrawing the lentils or
peas and the paper, the sole object of which was to provide
a support for the cover. Besmear the inside of the timbale with
a brush dipped in the beaten white of an egg; keep it for a
minute or two in front of the oven, with the view of drying
it inside; turn it out, and spread upon its bottom and sides a
very thin coat of chicken or ordinary forcemeat, the purpose
of which is to shield the crust from the softening effects of the
juices of the garnish.
Put the timbale in the front of the oven for a moment or
two, that this coating of forcemeat may poach.
Garnish.—Veal sweetbreads, braised without colouration
and cut into collops; small mushrooms; cocks’ combs and
kidneys; small quenelles of chicken, mousseline forcemeat, or
roundels of chicken forcemeat rolls one-third inch thick, trimmed
with the fancy-cutter ; and slices of truffles✪ Timbale de Ris de Veau, half of which should
be kept for the purposes of decoration.
Cover this garnish with Allemande sauce, prepared with
mushroom essence. Pour it into the timbale, just before
serving; upon it set the reserved slices of truffle, in the form of
a crown; replace the cover; dish upon a folded napkin, and
serve.
N.B. (1) As already stated the garnish of the timbale may be
cohered with a half-glaze sauce, flavoured with Madeira or
truffle essence.
(2) In this garnish, whether it be cohered by means of a
white or brown sauce, the slices of veal sweetbreads are always
the principal ingredient; but, subject to the circumstances, the
other details may be altered or modified.
416 GUIDE TO MODERN COOKERY
1243—VOL AU VENT DE RIS DE VEAU
Vol au vent, which formerly held the place of honour on
bourgeois menus, has now fallen somewhat into the back-
ground; nevertheless, I wished it to appear among the recipes
in this work.
The preparation of the paste: Make the vol au vent crust
as explained under No. 2390.
Garnish.—Prepare it exactly as explained under ‘‘ Timbale
de ris de Veau.’”” This garnish may also be cohered with a
brown sauce, and its minor ingredients may be modified; but
the slices of veal sweetbread must always stand as the domin-
ating element.
Whatever be the selected kind of garnish, vol au vent should
always be accompanied by medium-sized, trussed crayfish✪ Vol au Vent de Ris de Veau,
cooked in court-bouillon.
Dishing .—Set the vol au vent crust upon a dish covered with
a napkin; pour the garnish into it; decorate with slices of
truffle; arrange the crayfish round the edge, and lay the cover
upon the crayfish.
1244—RIS DE VEAU A LA RICHELIEU
✪ Ris de Veau a la Richelieu
Page 241 · 3 recipe records on this page
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Butter a timbale mould and decorate its sides with thin pieces of noodle paste, in the shape of lozenges, crescents, indented rings, discs and imitation-leaves. Excellent ornamental arrangements may be effected thus; but the reader should bear in mind that the simplest are the best.
Prepare a skullcap of paste as explained under No. 1241;
slightly moisten the ornamental work in the mould, that it may cling to the paste of the timbale, and line the latter with paste which should be well pressed in all directions, that it may take the shape of the mould.
Then pierce the paste on the bottom, to prevent its blistering during the baking process; line the bottom and sides with buttered paper, and fill the timbale, three-quarters full, with split peas or lentils.
Cover the latter with a round piece of paper, and close the timbale by means of a round layer of paste, which should be sealed down round the edges. Make and trim the crest of the timbale; pinch it inside and out, and finish the cover, by means of applied imitation-leaves of paste, superposed to form a kind of dome.
Set in a moderate oven, and when the timbale is baked, remove its cover with the view of withdrawing the lentils or peas and the paper, the sole object of which was to provide a support for the cover. Besmear the inside of the timbale with a brush dipped in the beaten white of an egg; keep it for a minute or two in front of the oven, with the view of drying it inside; turn it out, and spread upon its bottom and sides a very thin coat of chicken or ordinary forcemeat, the purpose of which is to shield the crust from the softening effects of the juices of the garnish.
Put the timbale in the front of the oven for a moment or two, that this coating of forcemeat may poach.
Garnish.—Veal sweetbreads, braised without colouration and cut into collops; small mushrooms; cocks’ combs and kidneys; small quenelles of chicken, mousseline forcemeat, or roundels of chicken forcemeat rolls one-third inch thick, trimmed with the fancy-cutter ; and slices of truffles, half of which should be kept for the purposes of decoration.
Cover this garnish with Allemande sauce, prepared with mushroom essence. Pour it into the timbale, just before serving; upon it set the reserved slices of truffle, in the form of a crown; replace the cover; dish upon a folded napkin, and serve.
N.B. (1) As already stated the garnish of the timbale may be cohered with a half-glaze sauce, flavoured with Madeira or truffle essence.
(2) In this garnish, whether it be cohered by means of a white or brown sauce, the slices of veal sweetbreads are always the principal ingredient; but, subject to the circumstances, the other details may be altered or modified.
1243—VOL AU VENT DE RIS DE VEAU
Vol au vent, which formerly held the place of honour on bourgeois menus, has now fallen somewhat into the background; nevertheless, I wished it to appear among the recipes in this work.
The preparation of the paste: Make the vol au vent crust as explained under No. 2390.
Garnish.—Prepare it exactly as explained under ‘‘ Timbale de ris de Veau.’”” This garnish may also be cohered with a brown sauce, and its minor ingredients may be modified; but the slices of veal sweetbread must always stand as the dominating element.
Whatever be the selected kind of garnish, vol au vent should always be accompanied by medium-sized, trussed crayfish, cooked in court-bouillon.
Dishing .—Set the vol au vent crust upon a dish covered with a napkin; pour the garnish into it; decorate with slices of truffle; arrange the crayfish round the edge, and lay the cover upon the crayfish.
1244—RIS DE VEAU A LA RICHELIEU
Records on this page
Timbale de Ris de VeauVol au Vent de Ris de VeauRis de Veau a la Richelieu