diameter. Arrange them on a dessert dish with a folded napkin, and lay
them in a cool place until needed. Put into a china bowl half of a fine,
well-cleaned, sound Camembert cheese, mash it thoroughly with a fork,
and drop on to it very gradually one and a half ponies of old brandy. Cut
into small pieces two medium-sized, cooked, throat sweetbreads (No. 601),
and add them to the cheese, mixing well together. Season with half a
teaspoonful of salt, a saltspoonful of pepper, and the same quantity of
grated nutmeg, stirring well for a minute longer. Then add four medium-
sized, chopped truffles, and mix again. Divide the above preparation equally,,
into the six timbales, cover each with a thin slice of truffle, previously
dipped in brandy, and send to the table.
264. Croustade a la Regence. — Spread out a quarter of a pound of
pate-a-foucer (No. 1078) an eighth of an inch thick. Clean well six tartlet
moulds ; line them with the paste, then fill them with cracker-dust ; cover
them with a buttered paper, place them in the hot oven on a tin plate, and
bake for ten or twelve minutes. Take from out the oven and let cool.
Remove all the cracker-dust, and they will be ready for use. Fill them
with a pint of hot regence (No. 235), evenly divided ; dress on a hot dish
with a folded napkin, and send to" the table.
265. Croustades de Riz a la Victoria. — Wash thoroughly and boil in
a saucepan one quart of rice with two quarts of broth and one ounce of
butter. Keep it as dry as possible so that it remains firm, and add to it
half an ounce of grated Parmesan cheese, half a pinch of pepper✪ Timbales de Nouilles a la Genoise, and a
third of a pinch of nutmeg. Mix well with a wooden spoon ; then put it
in a buttered sautoire, spreading it an inch and three-quarters thick, and
cover with a buttered paper. Leave it to cool with a weight pressed
down on the top. Then cut it out with a No. 8 paste-cutter into six crou-
stades (being careful to dip the cutter in warm water each time it is used),
and with a No. 4 paste-cutter make a mark on the surface of each without
cutting. Dip the pieces in beaten egg, roll them in bread-crumbs (No.
301), and repeat this. Then fry them in very hot fat for five minutes ;
drain, empty them with a vegetable spoon, and fill the insides with a pint
of hot salpicon of shrimps (No. 258), mushrooms, and^cream sauce (No.
181). Put the covers on top, and serve the same as the croustades a la
regence (No. 264).
266. Small Hot Patties a PAnglaise.— Line with fine pate-a-foucer
(No. 1078) six small, hot patty-molds, fluted, and provided with hinges.
Pinch the tops and fill them with common flour. Bake in a moderate oven
for fifteen minutes ; empty them, and leave them to dry at the oven door
for five minutes. Fill them with a pint of hot salpicon royal (No. 255),
place a slice of truffle✪ Small Hot Patties a P'Anglaise on the top of each instead of a cover, and serve on a
hot dish with a folded napkin.
267. Ortolan Patties. — Make six patties the same as for the above,
(No. 266), only use them when cold. Place at the bottom of each a table-
spoonful of salpicon royal (No. 255), and then place in each patty two
well-picked, fine, fat, raw, seasoned reed-birds, covered with a slice of
thin lard ; lay them on a small roasting-pan, place in a moderate oven and
1 88 THE TABLE.
✪ Ortolan Patties
The table
1889Page 127 · 5 recipe records on this page
Presented as published in 1889. 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
diameter. Arrange them on a dessert dish with a folded napkin, and lay them in a cool place until needed. Put into a china bowl half of a fine, well-cleaned, sound Camembert cheese, mash it thoroughly with a fork, and drop on to it very gradually one and a half pony-glasses of old brandy. Cut into small pieces two medium-sized, cooked, throat sweetbreads (No. 601), and add them to the cheese, mixing well together. Season with half a teaspoonful of salt, a saltspoonful of pepper, and the same quantity of grated nutmeg, stirring well for a minute longer. Then add four mediumsized, chopped truffles, and mix again. Divide the above preparation equally, into the six timbales, cover each with a thin slice of truffle, previously dipped in brandy, and send to the table.
264. Croustade a la Regence. — Spread out a quarter of a pound of pate-a-foucer (No. 1078) an eighth of an inch thick. Clean well six tartlet moulds ; line them with the paste, then fill them with cracker-dust ; cover them with a buttered paper, place them in the hot oven on a tin plate, and bake for ten or twelve minutes. Take from out the oven and let cool. Remove all the cracker-dust, and they will be ready for use. Fill them with a pint of hot regence (No. 235), evenly divided ; dress on a hot dish with a folded napkin, and send to the table.
265. Croustades de Riz a la Victoria. — Wash thoroughly and boil in a saucepan one quart of rice with two quarts of broth and one ounce of butter. Keep it as dry as possible so that it remains firm, and add to it half an ounce of grated Parmesan cheese, half a pinch of pepper, and a third of a pinch of nutmeg. Mix well with a wooden spoon ; then put it in a buttered sautoire, spreading it an inch and three-quarters thick, and cover with a buttered paper. Leave it to cool with a weight pressed down on the top. Then cut it out with a No. 8 paste-cutter into six croustades (being careful to dip the cutter in warm water each time it is used), and with a No. 4 paste-cutter make a mark on the surface of each without cutting. Dip the pieces in beaten egg, roll them in bread-crumbs (No. 301), and repeat this. Then fry them in very hot fat for five minutes ; drain, empty them with a vegetable spoon, and fill the insides with a pint of hot salpicon of shrimps (No. 258), mushrooms, and cream sauce (No. 181). Put the covers on top, and serve the same as the croustades a la regence (No. 264).
266. Small Hot Patties a PAnglaise.— Line with fine pate-a-foucer (No. 1078) six small, hot patty-molds, fluted, and provided with hinges. Pinch the tops and fill them with common flour. Bake in a moderate oven for fifteen minutes ; empty them, and leave them to dry at the oven door for five minutes. Fill them with a pint of hot salpicon royal (No. 255), place a slice of truffle on the top of each instead of a cover, and serve on a hot dish with a folded napkin.
267. Ortolan Patties. — Make six patties the same as for the above, (No. 266), only use them when cold. Place at the bottom of each a tablespoonful of salpicon royal (No. 255), and then place in each patty two well-picked, fine, fat, raw, seasoned reed-birds, covered with a slice of thin lard ; lay them on a small roasting-pan, place in a moderate oven and
Records on this page
Timbales de Nouilles a la GenoiseCroustade a la RegenceCroustades de Riz a la VictoriaSmall Hot Patties a P'AnglaiseOrtolan Patties