LIGHT ENTREES AND HOT SIDE DISHES 141
Petites bouchees. — Small Puff Paste Patties.
Petites houchees a la Toulouse.
Small puff paste patties, Toulouse style.
These are filled with stewed fillets of fowl, cooks'
combs, truffles, mushrooms, &c.
Petites houchees a la princesse. Princesse patties.
These are filled with coarsely minced ortolan fillets
and truffles.
Petites boucMes a V Astrachan. Astrachan caviare patties.
Petites bouchees aux homards. Lobster patties.
Petites bouchees de volaille. Chicken patties.
Petites boucMes de gibier. Game patties.
Petites boucMes a la Beine. Queen patties.
These are filled with coarsely minced white chicken
stew, mushrooms, and truffles.
Petites caisses.
These caisses are small round or oval-shaped paper
cases.
Petites caisses de ris de veau.
Sweetbread in small cases.
Petites caisses defoie gras aux truffes.
Goose liver truffled in cases.
Petites caisses de champignons farcis.
Stuffed mushrooms in cases.
Petites caisses de moelle. Braised marrow fat in cases.
Petits pates atix hultres. Small oyster patties.
Petits pdtis aux cailles. Small quail patties.
142 PRACTICAL GASTRONOMY
Petits pdUs aux alouettes. Small lark patties.
Petits pdUs a la Joinville.
Small chicken and truffle patties.
Petits pains.
Pains are made with certain kinds of prepared force-
meat ; they are filled in small buttered moulds, poached
in the oven, and served with rich white or brown sauces.
Petits pai7is de cailles.
Small quail force-meat puddings.
Petits pains de foie gras. Small goose liver puddings.
Petits souffles de poisson en caisses.
Small fish souffles in paper cases.
Petits souffles de volaille d la creme.
Chicken souffles with cream hi paper cases.
Pilau a rindienne. — Indian Pillaw.
A stew of boned fowl, cut in small pieces, minced
onions, shred mangoes, dressed on small rice shapes.
Pilau a la Turque, Turkish pillaw.
Minced chicken and ham with rice spiced, seasoned
with savoury herbs and sherry wine.
Rissoles. — Rissoles.
These are small half -moon-shaped puff paste patties,
filled with certain prepared minced fish, meat, or game,
egged, crumbed, and fried in clarified butter, fat, or lard ;
they are served with fresh or fried parsley garnishing.
LIGHT ENTEEES AND HOT SIDE DISHES 143
Bissoles d la Busse. Russian rissoles.
Filling : Salpicon of minced chicken, tongue, ham,
and mushrooms.
Bissoles a la moelle de bosuf. Rissoles of beef marrow.
Bissoles de ris de veau. Sweetbread rissoles.
Bissoles de volaille d VIndienne. Curried fowl rissoles.
Bissoles de gihier. Game rissoles.
Bissoles d la chasseur. Venison rissoles.
Bissoles de becasse aux truffes. Snipe rissoles truffled.
Bissoles defoie gras. Goose liver rissoles.
Bissoles de homard. Lobster rissoles.
Bissoles aux huitres. Oyster rissoles.
Bissoles d la Hollandaise. Oyster and truffle rissoles.
Ravioles.
Bavioles d la Napolitai^ie. Neapolitan ravioles.
These are small round patties made of a certain
paste called Ravioli paste ; they are filled with a mix-
ture of grated parmesan cheese, yolks of eggs, and
cayenne, baked in the oven and served with tomato
sauce.
Timbales. — Timbales.
The word means a cup, bowl, or beaker in cookery ;
they are certain kinds of meat or game puddings,
cooked in cup-shaped moulds, either baked or poached.
Timbale de cailles. Quail timbale.
Timbale de perdreaux. Partridge timbale.
Page 50
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.
LIGHT ENTREES AND HOT SIDE DISHES 141
Petites bouchees. — Small Puff Paste Patties.
Petites houchees a la Toulouse.
Small puff paste patties, Toulouse style.
These are filled with stewed fillets of fowl, cooks'
combs, truffles, mushrooms, &c.
Petites houchees a la princesse. Princesse patties.
These are filled with coarsely minced ortolan fillets
and truffles.
Petites boucMes a V Astrachan. Astrachan caviare patties.
Petites bouchees aux homards. Lobster patties.
Petites bouchees de volaille. Chicken patties.
Petites boucMes de gibier. Game patties.
Petites boucMes a la Beine. Queen patties.
These are filled with coarsely minced white chicken
stew, mushrooms, and truffles.
Petites caisses.
These caisses are small round or oval-shaped paper
cases.
Petites caisses de ris de veau.
Sweetbread in small cases.
Petites caisses defoie gras aux truffes.
Goose liver truffled in cases.
Petites caisses de champignons farcis.
Stuffed mushrooms in cases.
Petites caisses de moelle. Braised marrow fat in cases.
Petits pates atix hultres. Small oyster patties.
Petits pdtis aux cailles. Small quail patties.
142 PRACTICAL GASTRONOMY
Petits pdUs aux alouettes. Small lark patties.
Petits pdUs a la Joinville.
Small chicken and truffle patties.
Petits pains.
Pains are made with certain kinds of prepared force-
meat ; they are filled in small buttered moulds, poached
in the oven, and served with rich white or brown sauces.
Petits pai7is de cailles.
Small quail force-meat puddings.
Petits pains de foie gras. Small goose liver puddings.
Petits souffles de poisson en caisses.
Small fish souffles in paper cases.
Petits souffles de volaille d la creme.
Chicken souffles with cream hi paper cases.
Pilau a rindienne. — Indian Pillaw.
A stew of boned fowl, cut in small pieces, minced
onions, shred mangoes, dressed on small rice shapes.
Pilau a la Turque, Turkish pillaw.
Minced chicken and ham with rice spiced, seasoned
with savoury herbs and sherry wine.
Rissoles. — Rissoles.
These are small half -moon-shaped puff paste patties,
filled with certain prepared minced fish, meat, or game,
egged, crumbed, and fried in clarified butter, fat, or lard ;
they are served with fresh or fried parsley garnishing.
LIGHT ENTEEES AND HOT SIDE DISHES 143
Bissoles d la Busse. Russian rissoles.
Filling : Salpicon of minced chicken, tongue, ham,
and mushrooms.
Bissoles a la moelle de bosuf. Rissoles of beef marrow.
Bissoles de ris de veau. Sweetbread rissoles.
Bissoles de volaille d VIndienne. Curried fowl rissoles.
Bissoles de gihier. Game rissoles.
Bissoles d la chasseur. Venison rissoles.
Bissoles de becasse aux truffes. Snipe rissoles truffled.
Bissoles defoie gras. Goose liver rissoles.
Bissoles de homard. Lobster rissoles.
Bissoles aux huitres. Oyster rissoles.
Bissoles d la Hollandaise. Oyster and truffle rissoles.
Ravioles.
Bavioles d la Napolitai^ie. Neapolitan ravioles.
These are small round patties made of a certain
paste called Ravioli paste ; they are filled with a mix-
ture of grated parmesan cheese, yolks of eggs, and
cayenne, baked in the oven and served with tomato
sauce.
Timbales. — Timbales.
The word means a cup, bowl, or beaker in cookery ;
they are certain kinds of meat or game puddings,
cooked in cup-shaped moulds, either baked or poached.
Timbale de cailles. Quail timbale.
Timbale de perdreaux. Partridge timbale.