703. Ancliois a la Vatel. — 10 or 12 Gorgona ancho-
vies, ^ lb. chicken forcemeat, a teaspoonful of finely
chopped fine herbs (parsley, tarragon, and chervil—
of the latter two only a very small quantity), about ^ a
teaspoonful of chopped shallot, ^ oz. of butter, 6 small
preserved mushrooms, a glass of white wine, a table-
spoonful of brown breadcrumbs, 10 or 12 fingers of
toasted bread, | oz. of grated cheese.
Wipe the anchovies carefully with a cloth, open the
middle of each without dividing them entirely in halves ;
trim off the head and tail portions, remove the back-
bone. Mix the forcemeat with the chopped herbs and
shallot, and fill the inside of the anchovies with this ;
press the fish together and put into shape. Butter a
round silver or fireproof china dish, put each fish on a
finger of toasted bread, and arrange them neatly on the
dish so as to form a pleasing pattern. Chop the mush-
rooms very finely, sprinkle over the fish ; put the grated
cheese and breadcrumbs in a similar way over the
surface, place the remaining butter in little bits here
652 RECHERCHE COOKERY.
and there ; wipe tlie edges of the dish, bake in a mode-
rately heated oven from ten to fifteen minutes, garnish
with parsley, and serve at once.
704. Eclaires d'Anchois. — Scrape, wipe, and bone
one dozen Gorgona anchovies, roll out some short paste
or remnants of puff-paste rather thin, enclose each
anchovy neatly in the paste ; place them on a baking-
sheet, brush over wdth beaten egg-yolk, mark slightly
with a knife, sprinkle some grated Parmesan cheese and
a pinch of cayenne over each ; bake them in a quick
oven for ten minutes. Dish up on a folded napkin ;
garnish with parsley, and serve quickly.
705. Failles au Parmesan a la Yarmouth. — Have
ready about half a pound of short paste or remnant of
puff- paste. Roll it out rather thickly, sprinkle with
grated Parmesan cheese, cayenne pepper, and a very
little ground mace ; fold together both ends towards the
centre, roll out again, and sprinkle as before ; fold again,
and roll out rather thinly this time. Cut it into fingers
about four inches long and a quarter of an inch wide.
Cut some very narrow strips of kippered herring fillets,
exactly the same size as the paste, place one of each
together and twist them so as to give them the appear-
ance of a screw ; close the ends with your thumb and
forefinger, and bake them for a few mmutes in a quick
oven. These should be dished up in transverse rows,
and be served as hot as possible.
706. Petits Souffles au Thon. — 3 oz. preserved tunny-
fish, 6 boned anchovies, 1 hard-boiled egg, 3 boned
sardines, 2| oz. grated cheese, 3 tablespoonfuls cream,
1^ oz. butter, 4 tablespoonfuls reduced bechamel, | oz.
jpanurette or breadcrumbs, pepper and cayenne, 1 white
of egg, 8 china or paper souffle cases.
Pound in a mortar the tunny-fish, anchovies, and
sardines, add an ounce of grated cheese, one tablespoon-
ful of cream, two tablespoonfuls of well-reduced
bechamel sauce, hard-boiled egg, and the butter ; work
well till smooth, season with a little pepper and a pinch
of cayenne. Rub through a wire sieve, and fill the
SAVOUEIES AND BREAKFAST DISHES. 653
Page 304
Presented as published in 1892. 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
A modernized reading is not available for this page yet. You are seeing the original text.
703. Ancliois a la Vatel. — 10 or 12 Gorgona ancho-
vies, ^ lb. chicken forcemeat, a teaspoonful of finely
chopped fine herbs (parsley, tarragon, and chervil—
of the latter two only a very small quantity), about ^ a
teaspoonful of chopped shallot, ^ oz. of butter, 6 small
preserved mushrooms, a glass of white wine, a table-
spoonful of brown breadcrumbs, 10 or 12 fingers of
toasted bread, | oz. of grated cheese.
Wipe the anchovies carefully with a cloth, open the
middle of each without dividing them entirely in halves ;
trim off the head and tail portions, remove the back-
bone. Mix the forcemeat with the chopped herbs and
shallot, and fill the inside of the anchovies with this ;
press the fish together and put into shape. Butter a
round silver or fireproof china dish, put each fish on a
finger of toasted bread, and arrange them neatly on the
dish so as to form a pleasing pattern. Chop the mush-
rooms very finely, sprinkle over the fish ; put the grated
cheese and breadcrumbs in a similar way over the
surface, place the remaining butter in little bits here
652 RECHERCHE COOKERY.
and there ; wipe tlie edges of the dish, bake in a mode-
rately heated oven from ten to fifteen minutes, garnish
with parsley, and serve at once.
704. Eclaires d'Anchois. — Scrape, wipe, and bone
one dozen Gorgona anchovies, roll out some short paste
or remnants of puff-paste rather thin, enclose each
anchovy neatly in the paste ; place them on a baking-
sheet, brush over wdth beaten egg-yolk, mark slightly
with a knife, sprinkle some grated Parmesan cheese and
a pinch of cayenne over each ; bake them in a quick
oven for ten minutes. Dish up on a folded napkin ;
garnish with parsley, and serve quickly.
705. Failles au Parmesan a la Yarmouth. — Have
ready about half a pound of short paste or remnant of
puff- paste. Roll it out rather thickly, sprinkle with
grated Parmesan cheese, cayenne pepper, and a very
little ground mace ; fold together both ends towards the
centre, roll out again, and sprinkle as before ; fold again,
and roll out rather thinly this time. Cut it into fingers
about four inches long and a quarter of an inch wide.
Cut some very narrow strips of kippered herring fillets,
exactly the same size as the paste, place one of each
together and twist them so as to give them the appear-
ance of a screw ; close the ends with your thumb and
forefinger, and bake them for a few mmutes in a quick
oven. These should be dished up in transverse rows,
and be served as hot as possible.
706. Petits Souffles au Thon. — 3 oz. preserved tunny-
fish, 6 boned anchovies, 1 hard-boiled egg, 3 boned
sardines, 2| oz. grated cheese, 3 tablespoonfuls cream,
1^ oz. butter, 4 tablespoonfuls reduced bechamel, | oz.
jpanurette or breadcrumbs, pepper and cayenne, 1 white
of egg, 8 china or paper souffle cases.
Pound in a mortar the tunny-fish, anchovies, and
sardines, add an ounce of grated cheese, one tablespoon-
ful of cream, two tablespoonfuls of well-reduced
bechamel sauce, hard-boiled egg, and the butter ; work
well till smooth, season with a little pepper and a pinch
of cayenne. Rub through a wire sieve, and fill the
SAVOUEIES AND BREAKFAST DISHES. 653