Roll the paste till it is as thin as parchment ; cut
into circular pieces three or four inches in diameter ;
place on each a
portion of the force-
meat ; double the
RAVIOLI.
paste and pinch to-
gether the edges. Place these ' turnovers ' in a deep
dish which will bear the oven ; pour broth on them,
and powder with Parmesan cheese. Twenty to thirty
minutes will be enough in the oven. Place the dish
on another dish, so that the ravioli are sent to table
without being disturbed.
246
TIMBALES.
Iced Savoury Souffle.
This is a very refined dish, and may be made
with chicken, or with fish, if a maigre dish is pre-
ferred ; in the latter case the aspic jelly must be
made with fish bones✪ Iced Savoury Souffle.
Cut up the white of chicken, or a lobster, or
crab into very small fragments ; let it viariiier in a
mixture of oil, vinegar, seasoning, and mayonnaise
sauce for two hours.
Have, ready some aspic jelly, and whip it till it is
frothy ; put a layer of this at the bottom of a silver
souffle dish ; then a layer of the mixture, and so
on till the dish is nearly full. Pin a band of cartridge
paper round, and fill in with whipped aspic ; ice it.
Take off the band of paper (the aspic then is higher
than the dish) and serve.
Timbales k la Pahlen.
Boil some macaroni in water till it is tender, but
not broken ; strain ; cut into lengths which fit your
dariole moulds,
and line the
moulds with the
macaroni, adjust-
ing the top by
bending the ma-
TiMBALEs. caroni in a spiral.
Fill the tim-
bales with white quenelle meat ; scoop out the centre,
MEAT MINCE. 247
and fill with black quenelle made of truffles, mush-
rooms, and ham✪ Timbales k la Pahlen. Steam ; serve with white sauce.
Quenelles may be made with a core of dark stuffing
of the same materials as above.
Dormers.
Half a pound of cold meat, 2 ozs. beef suet, 3 ozs.
boiled rice, very dry, all chopped very fine and
seasoned with pepper, salt, and catsup✪ Dormers, or any sauce
that is liked.
Roll into flat cakes ; egg and breadcrumb them ;
fry and serve with thick gravy.
Meat Mince.
Cut off from the bones of roast meat, or poultry,
or game, all the scraps which are too small to be used
in any other way. Use by preference two or three
kinds of meat, and if there is cold boiled bacon or
ham, add a small quantity, but do not use the hard,
dried-up lean of bacon. When ham or bacon is used
the sauce must not have any salt in it. Chop up these
scraps, cutting against the grain, and endeavouring to
produce very small squares, not rags or strings of the
meat : take out any bits of gristle, cut up an onion
or some chibbals to the same size, put the mixture
in a stewpan with a bit of butter, and dredge in a
little flour ; let it just brown.
Prepare a sauce, either white or brown, as suited
to the meat, with broth, flour, and butter, and if for
veal, cream, warm the minced meat in the sauce, make
248 SCANDINAVIAN DISHES.
a border of mashed potato, rice, or hominy, and pour
in the mince ; or, if there is to be no border, place a
garnish of toasted bread all round, and stick toasted
bread the shape of almonds all over the mound of
mince. The mince must be rather stiffer if there is to
be no border round it.
Kottbullar.
(Scandinavian Recipe.) ✪ Kottbullar
Page 102 · 6 recipe records on this page
Presented as published in 1882. 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
Roll the paste till it is as thin as parchment ; cut into circular pieces three or four inches in diameter ; place on each a portion of the forcemeat ; double the
RAVIOLI.
paste and pinch together the edges. Place these ' turnovers ' in a deep dish which will bear the oven ; pour broth on them, and powder with Parmesan cheese. Twenty to thirty minutes will be enough in the oven. Place the dish on another dish, so that the ravioli are sent to table without being disturbed.
TIMBALES.
Iced Savoury Souffle.
This is a very refined dish, and may be made with chicken, or with fish, if a maigre dish is preferred ; in the latter case the aspic jelly must be made with fish bones.
Cut up the white of chicken, or a lobster, or crab into very small fragments ; let it mariner in a mixture of oil, vinegar, seasoning, and mayonnaise sauce for two hours.
Have, ready some aspic jelly, and whip it till it is frothy ; put a layer of this at the bottom of a silver souffle dish ; then a layer of the mixture, and so on till the dish is nearly full. Pin a band of cartridge paper round, and fill in with whipped aspic ; ice it. Take off the band of paper (the aspic then is higher than the dish) and serve.
Timbales k la Pahlen.
Boil some macaroni in water till it is tender, but not broken ; strain ; cut into lengths which fit your
dariole moulds, and line the moulds with the macaroni, adjusting the top by bending the ma- TiMBALEs. caroni in a spiral.
Fill the timbales with white quenelle meat ; scoop out the centre,
MEAT MINCE. 247
and fill with black quenelle made of truffles, mushrooms, and ham. Steam ; serve with white sauce.
Quenelles may be made with a core of dark stuffing of the same materials as above.
Dormers.
Half a pound of cold meat, 2 ozs. beef suet, 3 ozs. boiled rice, very dry, all chopped very fine and seasoned with pepper, salt, and catsup, or any sauce that is liked.
Roll into flat cakes ; egg and breadcrumb them ; fry and serve with thick gravy.
Meat Mince.
Cut off from the bones of roast meat, or poultry, or game, all the scraps which are too small to be used in any other way. Use by preference two or three kinds of meat, and if there is cold boiled bacon or ham, add a small quantity, but do not use the hard, dried-up lean of bacon. When ham or bacon is used the sauce must not have any salt in it. Chop up these scraps, cutting against the grain, and endeavouring to produce very small squares, not rags or strings of the meat : take out any bits of gristle, cut up an onion or some chibbals to the same size, put the mixture in a stewpan with a bit of butter, and dredge in a little flour ; let it just brown.
Prepare a sauce, either white or brown, as suited to the meat, with broth, flour, and butter, and if for veal, cream, warm the minced meat in the sauce, make
248 SCANDINAVIAN DISHES.
a border of mashed potato, rice, or hominy, and pour in the mince ; or, if there is to be no border, place a garnish of toasted bread all round, and stick toasted bread the shape of almonds all over the mound of mince. The mince must be rather stiffer if there is to be no border round it.
Kottbullar.
(Scandinavian Recipe.)
Records on this page
Iced Savoury SouffleIced Savoury SouffleTimbales k la PahlenMeat MinceDormersKottbullar