Spread the
large rounds with this puree, place the rings on top, put
some of the puree in a cornet, cut the point, and shape
a circle on top of the rings with the puree ; cut the slices
of ham conveniently so as to form each into a roll, place
on the puree (upright), fill the centre with a ragout of
pheasant or chicken, beetroot and gherkins, all cut into
small dice, and seasoned with ^mayonnaise sauce.
Ornament the top and sides with the remainder of the
puree by means of a paper cornet or forcing-bag with a
fancy tube, dish up on a folded napkin or dish-paper,
and serve.
710. Croquettes de Jambon au Riz. — 1 lb. cooked
ham, I lb. cooked rice, 1 oz. butter, 2 yolks of eggs,
1 shallot, J gill cream, i gill Veloute sauce, 1 whole
egg, breadcrumbs, clarified fat or lard, parsley, pepper,
and a pinch of powdered sage.
Chop finely the ham and rice separately. Melt the
SAVOURIES AND BREAKFAST DISHES. 655
l)utter in a saute-pan, put in the shallot, finely chopped,
and fry a little ; add the ham and rice, season with
pepper and powdered sage, stir over the fire until
thoroughly hot, and add the sauce and cream. When
on the point of boiling, stir in the egg-yolks ; when the
mixture begins to thicken, remove from the fire, and
spread on a dish to cool. Shape into even-sized balls,
corks, or cutlets ; dip in beaten egg and breadcrumbs,
fry in hot fat or lard, drain, dish up, and garnish with
fried parsley. The rice may be substituted with mashed
potatoes, but less ham and more potatoes should be used
than the above quantities.
711. Zephires a la Parmentler. — IJ lb. potato
puree, 4 eggs. If oz. butter, i oz. potato flour, 1 oz.
panurette or breadcrumbs, 1 oz. Gruyere or Parmesan,
grated, 2 oz. lean cooked ham, 1 oz. cooked game or
poultry, 2 preserved mushrooms, f teaspoonful mixed
mustard, 2 tablespoonfuls Espagnole or brown sauce,
pepper, and grated nutmeg.
Put the mashed potatoes with an ounce of butter in
a stewpan, stir until hot, season with a little pepper
and salt, bind with 2 yolks of eggs, and put on a dish to
cool. Chop up the ham, game or poultry, and mush-
rooms, and pound in a mortar till smooth ; add 2 yolks
of eggs, the mustard, the sauce, and the grated cheese,
season with pepper and a pinch of nutmeg, and mix
well. Butter some oval- shaped plain or fancy dariole
moulds, sprinkle well with panurette or breadcrumbs,
fill up with the prepared potato puree, and bake in the
oven a nice golden colour. Scoop out the interiors, and
fill up with the pounded preparation. Beat up the
whites of two eggs to a stiff froth, adding a pinch of
salt, cover the surface of each roughly with a little of
the stiff whites of eggs, and return again into a quick
oven, so as to colour the surface. Unmould carefully,
dish up on a folded napkin or dish-paper, and serve
very hot.
712. Tartelettes a la Polenta. —^ lb. short-crust
paste, 2 oz. polenta or coarse-grain florador, f gill milk,
656 ' RECHERCHE COOKERY.
2 oz. grated Parmesan, 2 yolks of eggs, 1 oz. butter,
2 oz. cooked pheasant or chicken meat, 2 oz. cooked
ox-tongue, 3 preserved mushrooms, 1 tablespoonful
bechamel sauce, salt, pepper, and cayenne.
Page 306
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
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Spread the
large rounds with this puree, place the rings on top, put
some of the puree in a cornet, cut the point, and shape
a circle on top of the rings with the puree ; cut the slices
of ham conveniently so as to form each into a roll, place
on the puree (upright), fill the centre with a ragout of
pheasant or chicken, beetroot and gherkins, all cut into
small dice, and seasoned with ^mayonnaise sauce.
Ornament the top and sides with the remainder of the
puree by means of a paper cornet or forcing-bag with a
fancy tube, dish up on a folded napkin or dish-paper,
and serve.
710. Croquettes de Jambon au Riz. — 1 lb. cooked
ham, I lb. cooked rice, 1 oz. butter, 2 yolks of eggs,
1 shallot, J gill cream, i gill Veloute sauce, 1 whole
egg, breadcrumbs, clarified fat or lard, parsley, pepper,
and a pinch of powdered sage.
Chop finely the ham and rice separately. Melt the
SAVOURIES AND BREAKFAST DISHES. 655
l)utter in a saute-pan, put in the shallot, finely chopped,
and fry a little ; add the ham and rice, season with
pepper and powdered sage, stir over the fire until
thoroughly hot, and add the sauce and cream. When
on the point of boiling, stir in the egg-yolks ; when the
mixture begins to thicken, remove from the fire, and
spread on a dish to cool. Shape into even-sized balls,
corks, or cutlets ; dip in beaten egg and breadcrumbs,
fry in hot fat or lard, drain, dish up, and garnish with
fried parsley. The rice may be substituted with mashed
potatoes, but less ham and more potatoes should be used
than the above quantities.
711. Zephires a la Parmentler. — IJ lb. potato
puree, 4 eggs. If oz. butter, i oz. potato flour, 1 oz.
panurette or breadcrumbs, 1 oz. Gruyere or Parmesan,
grated, 2 oz. lean cooked ham, 1 oz. cooked game or
poultry, 2 preserved mushrooms, f teaspoonful mixed
mustard, 2 tablespoonfuls Espagnole or brown sauce,
pepper, and grated nutmeg.
Put the mashed potatoes with an ounce of butter in
a stewpan, stir until hot, season with a little pepper
and salt, bind with 2 yolks of eggs, and put on a dish to
cool. Chop up the ham, game or poultry, and mush-
rooms, and pound in a mortar till smooth ; add 2 yolks
of eggs, the mustard, the sauce, and the grated cheese,
season with pepper and a pinch of nutmeg, and mix
well. Butter some oval- shaped plain or fancy dariole
moulds, sprinkle well with panurette or breadcrumbs,
fill up with the prepared potato puree, and bake in the
oven a nice golden colour. Scoop out the interiors, and
fill up with the pounded preparation. Beat up the
whites of two eggs to a stiff froth, adding a pinch of
salt, cover the surface of each roughly with a little of
the stiff whites of eggs, and return again into a quick
oven, so as to colour the surface. Unmould carefully,
dish up on a folded napkin or dish-paper, and serve
very hot.
712. Tartelettes a la Polenta. —^ lb. short-crust
paste, 2 oz. polenta or coarse-grain florador, f gill milk,
656 ' RECHERCHE COOKERY.
2 oz. grated Parmesan, 2 yolks of eggs, 1 oz. butter,
2 oz. cooked pheasant or chicken meat, 2 oz. cooked
ox-tongue, 3 preserved mushrooms, 1 tablespoonful
bechamel sauce, salt, pepper, and cayenne.