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Adolphe Meyer.

The post-graduate cookery book : consisting of a large number of special receipts, many of them original, which are offered in this form as a supplement to existing works on the culinary art online

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surround the woodcock with them.

CAISES DE BECASSINES A LA FINANCIERS SNIPE IN CASES,

FINANCIER'S STYLE.

Lift the breasts of snipe and saute them over a brisk fire. Fill
some small cases with Financier garnishing, glaze over the
breasts and set one on top of each case.

BECASSINES FLAMBEES AU COGNAC SNIPE BURNED WITH

BRANDY.

Follow same directions as given for woodcock.

PETITS PATES DE BECASSINES A L'EPICURIEN- -SMALL SNIPE

PATTIES. EPICUREAN STYLE.

Bone 8 or 10 snipe, and stuff them with chicken forcemeat, to
which add one-eighth part of cooked forcemeat ; lay a piece each
of truffle and foie gras in each bird, and shape them in round
balls.

Line some deep tartlet or patty moulds with short paste,
place the snipe therein, and cover with a layer of paste, being
careful to well close the borders. Make a small opening at the



184 The Post-Graduate Cookery Book.

top and decorate the cover ; then brush over with beaten egg,
and bake in a moderate oven for 30 to 40 minutes.

With the bones of the birds prepare a rich stock, strain and
reduce it with Madeira sauce.

When the birds are done lift the cover, pour over some of the
gravy, and serve on a napkin.

NOTE. This dish may be served cold by adding some gela-
tine to the stock before filling up the patties.

PLUVIER PLOVER.

Plover may be cooked in the same styles as woodcock and
snipe.

PLUVIER FARCI A LA DUMANOIR STUFFED PLOVER,

DUMANOIR STYLE.
Prepared as Partridge, Dumanoir Style.

BALLOTINES DE CAILLES AUX TRUFFES BALLOTINES OF QUAIL

WITH TRUFFLES.

Bone 12 quail, spread them on a table, besprinkle with salt,
and put on each a tablespoonful of chicken forcemeat, to which
add some truffles and smoked beef tongue cut in small squares.

Roll up the quail in round balls, and tie each in a piece of
clean white cloth, put them in a pan with the quail bones and
cover with rich stock and 2 gills of Madeira, let simmer
gently for 35 to 40 minutes; then untie, dish them up on a dish,
reduce the stock in which the birds were cooked, and finish
with brown sauce.

Strain the sauce, add some sliced truffles, and pour it over the
birds and serve.

CAILLES EN TERRINE A LA SOUVAROFF QUAIL IN TERRIN,

SOUVAROFF STYLE.

Prepare as Chicken in Tureen, SouvarofT Style.
Six or eight quail may be put in the same terreen.



The Post-Graduate Cookery Book. 185

CAILLES EN TERRINE A LA FERMIERE QUAIL IN TERRIN,

FARMER'S STYLE.

Follow the directions given for Chicked in Terreen, Farmer's
Style.

BALLOTINES DE CAILLES EN CHAUDFROID CHAUDFROID OF

QUAIL BALLOTINES.

Prepare and cook as indicated for Ballotines of Quail with
Truffles. Let them get cold in the stock in which they were
cooked, and finish as explained for Chaudfroid of Squab.

COTELETTES DE CAILLES A LA SYLVIA QUAIL CUTLETS,

SYLVIA STYLE.

Same as Squab Cutlets, Sylvia Style.

COTELETTES DE CAILLES A LA VALOIS QUAIL CUTLETS,

VALOIS STYLE.
Same as Squab Cutlets, Valois Style.

BRUANTS SAUTES AU BEURRE - REED BIRDS SAUTED IN

BUTTER.

Clean the birds, taking out the stomach ; season with salt, and
saute them over a very hot fire, leaving them rather underdone.
Dress them on small pieces of toast ; take out half of the butter
in which the birds were cooked, replace by fresh butter, heat to
the nut degree, and pour over the birds, besprinkling them with
freshly chopped parsley, and serve.

BRUANT EN SURPRISE REED BIRDS IN SURPRISE POTATOES.

Prepare and cook some reedbirds as instructed for Vol au
Vent a la Banquiere. Prepare also some good- sized baked
potatoes by cutting off a piece on one end and standing the
tubers upright to cook.



1 86 The Post-Graduate Cookery Book.

When baked cut off the tops of the potatoes and scoop them
out with a vegetable spoon ; place in each potato a bird, and
pour over it some truffle sauce. Set the cover on the potatoes,
and put in the oven for 15 minutes. Serve on folded napkins.

BRUANT A LA LUCULLUS - REED BIRDS, LUCULLUS FASHION.

Prepare the reedbirds as explained for Yol au Yent a la Ban-
quiere. Have some large truffles scooped out with a vegetable
spoon, and place a stuffed bird in each truffle ; put them in a
saucepan, moisten with Madeira and cook for 25 to 30 minutes
in a slow oven.

Dress the reedbirds on a dish ; reduce the remaining Madeira
with brown sauce to a good consistency, strain and pour over
the birds.



MISCELLANEOUS ENTREES.

VOL AU VENT A LA BANQUIERE- -VoL AU VENT (LARGE

PATTY), BANKER'S FASHION.

Bone 24 reedbirds, and spread them on the table ; prepare a
stuffing of three-fourths chicken forcemeat and one-fourth
cooked forcemeat ; season highly ; put on each bird I teaspoon-
ful of stuffing and a piece of fat goose liver (about y 2 inch
square), and give them a round shape ; lay them on a buttered
saute pan, quite close together, so as to retain their shape when
cooking; 15 minutes before serving, pour some melted butter
over the birds, and put them in the oven to cook for a quarter
of an hour. Then dress them in the Yol au Yent and pour over
a thick Madeira sauce with sliced truffles. Serve on folded
napkin.

GRAND VOL AU VENT A LA KITTEN CLUB- -LARGE PUFF
PASTE PATTY, KITTEN CLUB STYLE.

Boil a partridge in some chicken broth, together with 2 stalks
of celery. When tender, prepare a sauce with the stock of the



The Post-Graduate Cookery Book. 187

partridge, and add to it I pint of cream ; cut the breast of the
partridge into small pieces, and add it with the celery to the
sauce; parboil the belly part of 18 oysters, and cook 18 small
heads of fresh mushrooms in butter ; then add both to the sauce.
Season to taste ; fill up the patties and serve.

BOUCHEES A LA MOGADOR SMALL PATTIES, MOGADOR

STYLE.

Remove the marrow from 6 marrow bones and cut it in ^-
inch squares, plunge it into boiling salted water for 2 or 3 min-
utes, and put it into y 2 pint of well reduced and well seasoned
Madeira sauce. Add 3 good-sized truffles, cut into %-inch
cubes ; fill the patties, and serve on folded napkin.

PETITES BOUCHEES A LA CHASSEUR SMALL PATTIES,

HUNTER'S FASHION.

Cut i dozen chicken livers in ^-inch cubes, and saute them
over a bright fire ; drain and add to I gill of Chasseur sauce,
heat well (but do not allow to boil), fill the patties, and serve.

BOUCHEES A LA VOLONTAIRE SMALL PATTIES, VOLUNTEER

STYLE.

Cut into ^4-inch squares I part each of cooked turkey or
chicken breast and smoked beef tongue, truffles, mushrooms,
Lucca olives and sweet red peppers. Heat these ingredients in
some well reduced Madeira sauce, and just before serving fill
up the heated small patties.

KULIBIAC ou PATES A LA RUSSE KULIBIAC OR RUSSIAN

PATTIES.

Cut in very small dice one part each of onion, carrot, turnip,
celery, mushroom and cabbage ; put the vegetables in a pan
with a piece of butter, set on the fire and stir until the vege-
tables have rendered their humidity. Then moisten with chicken



1 88 The Post-Graduate Cookery Book.

broth and allow to reduce completely, by which time the vege-
ables should be cooked.

Add some well reduced Bechamel or veloute sauce, just
enough to give the vegetables consistency ; season highly, and
set in a cool place.

Roll out some puff paste rather thin, cut out some round
pieces 2 l / 2 inches in diameter, place a dessertspoonful of the
above preparation on each, wet the edges and fold over.

Next place on a baking sheet, brush over with beaten eggs
and bake in a moderate oven. Serve hot on a napkin.

NOTE.- -These patties may be made with fish or forcemeat
of different sorts ; keeping this initial receipt in mind, the others
are easily prepared.

RISSOLES A LA ROY ALE RISSOLES, ROYAL FASHION.

Cut into small cubes 6 cocks' combs, 6 cocks' kidneys, 6 large
fresh mushrooms previously cooked, and 3 truffles ; reduce 2
gills of veloute sauce with */2 gill of thick cream, add the above
ingredients, and bind with 3 egg yolks. Season to taste, and
put away to get cold.

Roll out some puff paste trimmings to l / inch in thickness ;
with a round channeled pastry cutter stamp out pieces 3 inches
in diameter, place one teaspoonful of stuffing on each piece,
brush the borders of the paste half way around with cold
water, and turn over the paste, pressing the borders lightly
together.

Dip the edges in beaten eggs and bread crumbs, and fry the
rissoles in hot lard.

To obtain a different effect the rissoles may be brushed over
with beaten eggs, and crushed vermicelli strewn over.

They may also be dipped whole into beaten eggs and rolled in
bread crumbs ; but this procedure is not so much favored, as the
paste is a compact mass in itself and needs no further wrapping
of eggs and bread crumbs.

Rissoles may also be prepared with the following ingredients :

RISSOLES DE FOIE GRAS FOIE GRAS RISSOLES.

Proceed as above ; prepare a salpicon of foie gras, truffles and
mushrooms, and bind with thickly reduced brown sauce.



The Post-Graduate Cookery Book. 189

RISSOLES A LA MOELLE RISSOLES WITH MARROW.

Cut some beef marrow in squares, parboil and add well re-
duced brown sauce ; finish as explained previously.

RISSOLES AUX HUITRES RISSOLES WITH OYSTERS.

Parboil some oysters, drain, remove the beards, and cut the
belly part in squares ; add one-third part mushrooms also cut
in squares ; reduce some of the oyster liquid with German sauce
and add the oysters.

Finish as stated above.

RISSOLES A LA PUREE DE VOLAILLE RISSOLES WITH PUREE

OF CHICKEN.

RISSOLES A LA PUREE DE FAISAN- -RISSOLES WITH PUREE OF

PHEASANT.

An infinity of Rissoles may be prepared ; they are often served
as garnishing" to joints and entrees containing spinach, D'Uxelle
stuffing, Macedoine of vegetable, ham, sweetbread, etc.

Rissoles are also prepared of pancakes ; they are prepared in
the same manner as explained above, and are kept together by
using chicken or veal forcemeat at the borders.

ESCALOPES DE FOIE GRAS A LA DIPLOMATS- -FAT GOOSE
LIVER COLLOPS, DIPLOMAT STYLE.

Cut slices of cooked plain foie gras ^ inch in thickness ; trim
them all of the same size, cut the trimmings in small pieces, add
the same amount of truffles and one-fourth the amount of well
reduced German sauce. Cover the slices of foie gras on both
sides with this mixture, and set on an oiled dish in a cool place.

When very cold, egg and bread-crumb the collops ; fry in hot
lard, serve on a napkin with fried parsley, and give perigueux
sauce separate.

MOUSSELINE DE FOIE GRAS A LA BOHEMIENNE MUSSLIN OF

FAT GOOSE LIVER, BOHEMIAN FASHION.
Pound fine 8 ounces of breast of fowl or turkev, then add the



190 The Post-Graduate Cookery Book.

same amount of foie gras and 4 ounces of panada ; add by de-
grees 3 egg yolks, and season with salt, pepper and nutmeg; rub
through fine sieve and place in a cool place.

Work the forcemeat well in a bowl to make it smooth, and
incorporate gently I pint of whipped cream ; try its consistency ;
if too solid, add some more cream.

Butter some small timbale moulds, fill with some mous-
seline preparation, and cook in the bain-marie for 15 minutes.

Unmould, and dish up and pour over some cream paprika
sauce.



MEDALLIONS DE FOIE GRAS A I/AIGLON- -FAT GOOSE LIVER

MEDALLIONS, AIGLON STYLE.

Cut some slices of smoked beef tongue l /\ inch in thickness,
trim them all of the same size and shape (preferably an oblong
round).

Cover one side with puree of foie gras, smooth over the
surface and cover with white chaudfroid sauce ; decorate the
medallions with truffles, etc., brush over with partly set jelly,
and dress on a border of aspic jelly.

ATTEREAUX A LA VILLEROI- -SKEWERS, VILLEROI STYLE.

Cut some ^4 -inch thick slices of foie gras, truffles, mushrooms
and smoked beef tongue ; scoop them out round and all of the
same size ; stick them alternately on to a skewer ; spread over
some Villeroi sauce, and lay on an oiled dish to get firm ; egg
and bread-crumb, and fry them in hot lard. Serve on a napkin
and garnish with fried parsley.

ATTEREAUX DE FOIE GRAS A LA VILLEROI- -SKEWERS OF FAT

GOOSE LIVER, VILLEROI STYLE.

Proceed as above, using but foie gras and truffles.
NOTE. Skewers of sweetbread, of beef palate, of cocks' kid-
neys, etc., can be prepared as indicated above.



The Post-Graduate Cookery Book. 191

PAUPIETTE DE DINDE A LA METTERNICH- -TURKEY ROLLS,

METTERNICH STYLE.

Lift the breast of a turkey, cut from it thin slices, beat them
with the cleaver, and trim them to uniform size, 3 inches wide,
from 5 to 6 inches long and l /\. inch thick. Prepare a cream
forcemeat with the trimmings, and put on each slice of turkey
a layer of forcemeat, sprinkle over chopped truffles, smoked beef
tongue and pistachio nuts ; roll up the slices and tie each with
a string; lay in a buttered saute pan, cover, and cook over a
slow fire for 20 minutes. Remove the strings, and dress the
rolls on a bed of risotto.

Pour away the butter in the saute pan, add I gill of white wine
and let reduce, then add 2 gills of veloute sauce, i gill of cream
and i tablespoonful of rich veal gravy or meat extract, reduce to
good consistency, season to taste with salt, paprika and the
juice of half a lemon. Finish with 2 ounces of sweet butter,
and pour over the turkey rolls.

PAUPIETTES DE DINDE A LA THEODORA- -TURKEY ROLLS,

THEODORA STYLE.

Proceed as for Turkey Rolls, Metternich Style, but lard the
slices of turkey with very thin strips of fat pork ; spread the
slices on the table and stuff them with chicken forcemeat mixed
with cooked fine herbs and chopped turkey livers ; roll up and
tie with strings.

Place the rolls in a pan lined with vegetables, and braise with
rich stock. When the rolls are done brush them over with
meat extract, and finish to glaze in the oven; remove the strings
and dish them up. Strain the gravy free from fat, and thicken
lightly with arrowroot.

Garnish the rolls with noodles and small glazed carrots, pour
some of the gravy around, and serve the rest separate.

COTELETTES DE DlNDE A LA BANQUIERE- -TURKEY CUTLETS,

BANKER'S STYLE.

Chop fine and pound in the mortar i pound of breast of
turkey, add 4 ounces of beef marrow and 4 ounces of soft white



192 The Post-Graduate Cookery Book.

bread soaked in milk ; season to taste with salt, pepper and
nutmeg, and put on ice to get firm.

Roll in flour to give it the shape of small cutlets, dip in beaten
eggs and roll in bread crumbs, and fry in clarified butter ; drain
and dress on a napkin. Stick in each cutlet a favor, and serve
bankers' sauce separate.

COTELETTES DE DINDE A LA SOUTHERLAND- -TURKEY
CUTLETS, SOUTHERLAND STYLE.

Proceed as indicated in the previous receipt ; add to the force-
meat i tablespoonful each of chopped truffles, mushrooms and'
ham; finish as explained previously; dress on a dish, garnish
with asparagus tips, and serve Bearnaise sauce separate.

COTELETTES DE DINDE A LA TOULOUSAINE TURKEY
CUTLETS, TOULOUSE STYLE.

Prepare and cook the cutlets as for Turkey Cutlets, Bankers'
Fashion. Serve with Toulouse garnishing.

COTELETTE DE DINDE A LA FINANCIERS- -TURKEY CUTLETS,

FINANCIER'S STYLE.

Same as above. Serve Financier instead of Toulouse gar-
nishing.

COTELETTES DE VOLAILLE A LA Du BARRY CHICKEN
CUTLETS, Du BARRY STYLE.

Butter some cutlet-shaped moulds, and fill them with cream
chicken forcemeat ; put to cook in a moderate oven, but have
them rather underdone; allow to get cold, then egg and bread
crumb them, and fry in hot lard. Dress on a dish, garnish with
puree of cauliflower, and serve separate some Valois sauce.

COTELETTE DE VOLAILLE A LA MONTGLAS CHICKEN
CUTLETS, MONTGLAS STYLE.

Prepare as explained in previous receipt. Serve with Mont-
glas garnishing.



The Post-Graduate Cookery Book. 193

COTELETTE DE VOLAILLE A LA LUCULLUS CHICKEN

CUTLETS, LUCULLUS STYLE.

Prepare as indicated for Chicken Cutlets, Du Barry Style,
but add to the forcemeat some foie gras and truffles, cut in
very small squares. Serve truffle sauce separate.

BOUDIN DE VOLAILLE A LA LUCULLUS- -BOUDIN OF CHICKEN,

LUCULLUS STYLE.

Prepare some chicken forcemeat and keep it rather firm.
Chop fine I onion, and fry it colorless in butter; drain and add
it to the forcemeat ; also add a quarter of its amount equal parts
each of truffles, mushrooms and foie gras cut in very small
squares ; take a tablespoonful of this preparation at the time
and lay it on a floured marble or table. Shape into flat oval
rounds, lay them on a buttered pan and cover with boiling salted
water ; set on the fire and remove at first boil ; allow to stand
on the corner of the range for 10 minutes, then withdraw and
allow to get cold.

Drain and dry the boudins, egg and bread-crumb them, and
fry in hot lard. Serve on a napkin with perigueux sauce
separate.

PETITS SOUFFLES DE VOLAILLE A LA FINANCIERE SMALL
CHICKEN SOUFFLES, FINANCIER'S FASHION.

Prepare a garnishing of equal parts of truffles, mushrooms,
olives and goose liver, and bind with thickly reduced Madeira
sauce. Put a teaspoonful of this preparation into small cases
(either edible, paper or china), and cover with the following
preparation :

Pound 8 ounces of breast of chicken or turkey with I pint of
Bechamel sauce, rub through a fine sieve, season with salt,
pepper and nutmeg, and add 2 egg yolks ; whip the whites to a
stiff froth, and add by degrees.

AYhen the cases are filled, smooth over the top and brush
over with melted butter to prevent a crust forming; cook in a
moderate oven for 12 to 15 minutes, and serve on a napkin.



1 94 The Post-Gradnate Cookery Book.

BROCHETTES DE FOIES DE VOLAILLE A LA REINE BRO-
CHETTES OF CHICKEN LlYERS, QUEEN FASHION.

Cut the livers into suitable pieces and saute them in butter
over a brisk fire. Have ready some small pieces of bacon and
some cocks' kidneys, from which the skin is removed. Arrange
the liver, bacon and kidneys alternately on a skewer ; season,
clip in melted butter and bread crumbs, and broil over a clear
fire.

Serve with Bearnaise sauce separately.

OEUFS EN SURPRISE AU NID SURPRISE EGGS IN NEST.

Have ready i pound of chicken cream forcemeat; with 2 table
spoons mould some egg-shaped quenelles, as described below :

Take one spoon filled with forcemeat in the left hand, make a
hollow space in the center to lay therein a ball of puree of foie
gras, cover with forcemeat and smooth the surface with a
table knife dipped in luke warm water; with the other spoon,
previously dipped in warm water, scoop out the quenelle and
lay it in a buttered saute pan. When a sufficient quantity of
quenelles are made; set the pan on the fire, pour some boiling
salted water on them, let come to a boil, and then remove the
pan to the corner of the range to allow the quenelles to cook
without boiling. After 10 minutes put them aside into a bowl;
when cold, drain and dry them on a cloth; dip them in beaten
eggs and roll in bread crumbs, and fry in hot lard to a nice
golden hue.

Dress them in a nest made with Julienne potatoes, and serve
separate some Pojarsky sauce.

NOTE.- -The explanation for preparing the nest is given else-
where.

CROQUETTES DE VOLAILLE CHICKEN CROQUETTES.

Cut the flesh of a cooked chicken or fowl in small squares;
add one-third of the amount of chopped. mushrooms.

Reduce the same amount of Bechamel as there is chicken
meat, thicken with a few egg yolks, add the chicken and mush-
rooms ; season to taste with salt, pepper and nutmeg ; put on a
dish and set it in a cool place to get cold.



The Post-Graduate Cookery Book. 195

When thoroughly firm shape the preparation in any desired
form, dip in beaten eggs, and roll in bread crumbs and fry in
hot lard.

Serve separate cream, truffle, tomato, Colbert or Bearnaise
sauce.

Chicken croquettes may be garnished with peas, asparagus
tips, carrots or turnips in cream, etc. ; they may also be flavored
with truffles, etc.

The same principle in making croquettes is applicable to the
following :

Croquettes de Dinde Turkey croquettes.

Croquettes de Ris de Veau Sweetbread croquettes.

Croquettes de Foie Gras Fat goose liver croquettes.

Croquettes de Faisan Pheasant croquettes.

Croquettes de Pintade Guinea fowl croquettes.

Croquettes d'Agneau Lamb croquettes.

Croquettes de Jambon Ham croquettes.

Croquettes de Ris d'Agneau Lamb sweetbread croquettes.

CROQUETTES DE VOLAILLE A LA MARIGNY CHICKEN
CROQUETTES, MARIGNY STYLE.

Cut into very small dice I pound of cooked chicken breast,
l /2 pound of mushrooms, 4 ounces of truffles and 4 ounces of
artichoke bottoms.

Heat in a sautoire I quart of veloute sauce; when it boils,
bind it with 4 egg yolks and a little cream ; add to it the above
ingredients, season to taste, and put it aside to cool. When cold
form into round balls 2 inches in diameter, dip them in beaten
eggs and bread crumbs, stick a small branch of parsley in the
center of each, and fry in hot lard.

Dress each croquette on a half tomato, previously baked, and
surround with a light cream sauce.

CROQUETTES DE JAMBON A LA ZINGARA - HAM CROQUETTES,

ZINGARA STYLE.

Chop finely and fry in butter (without browning), I white
onion ; when the butter turns clear, add 2 chopped sweet pep-
pers ; fry for a few minutes longer, then add 8 ounces of lean



196 The Post-Graduate Cookery Book.

cooked ham (cut in % inch squares), and 8 ounces of boiled
rice; season with salt, pepper and nutmeg, and moisten with a
pint of thick cream sauce ; when boiling, incorporate 4 egg
yolks and 2 ounces of butter. Put away this mixture until cold,
then shape some croquettes either in balls or cork shape, dip
in beaten eggs and bread crumbs, and fry in hot lard. Serve
with highly seasoned tomato sauce separate.

CROQUETTES A LA LUCULLUS CROQUETTES, LUCULLUS

FASHION.

Cut 4 ounces of fat goose liver and 2 ounces of truffles into
small cubes. Reduce 2 gills of brown sauce to I gill, then add
the liver and the truffles, season to taste, and put away to get
cold.

Prepare some Duchess Potatoes.

Make of the above salpicon small balls ; shape some round
potato croquettes, and in the middle put the balls so that they
are enveloped all around by the potatoes. Dip the croquettes in
beaten eggs and bread crumbs, fry in hot lard. Serve on a
napkin and give perigueux sauce separate in a sauce-boat.

CROQUETTES EN SURPRISE A LA NEPTUNE SURPRISE
CROQUETTES. NEPTUNE STYLE.

r<* S

Have ready some lobster croquette preparation ; make small
round balls with it, and surround these with potato croquette
preparation, so that the lobster is completely enveloped by the
potatoes. Egg and bread-crumb, and fry in hot lard.

Serve with tomato-paprika sauce separate.

CROMESOUIS CROMESQUIS.

The Cromesquis is of Polish or Russian origin, and signifies
croquette ; modern cooks, however, make a distinction between
the two, inasmuch as the Cromesquis is wrapped either in a
very thin slice of larding pork, veal udder or pancake, clipped in
frying batter and fried, while the croquette is dipped in eggs,
breaded and then fried.

To prepare Cromesquis follow the same directions as are



The Post-Graduate Cookery Book. 197

given for croquettes ; if of meat, they may be wrapped in larding
pork or veal udder if such is on hand ; if of oysters, lobster,
etc., pancakes or oblate (dampened with a wet towel) may be
used.

Cromesquis de Filets de Soles Sole Cromesquis.

Cromesquis d'Huitres Oyster Cromesquis.

Cromesquis de Clams Clam Cromesquis.

Cromesquis de Homard Lobster Cromesquis.

Cromesquis de Volaille Chicken Cromesquis.

Cromesquis de Foie Gras Goose liver or foie gras Cromes-
quis.

Cromesquis de Ris de Veau Sweetbread Cromesquis.

Cromesquis de Tambon - Ham Cromesquis.

Cromesquis de Faisans Pheasant Cromesquis.

Cromesquis de Perdreaux- -Partridge Cromesquis.

CREPINETTES TRUFFEES- -TRUFFLED CREPINETTES.

Chop fine 8 ounces each of lean and of fat pork, season with
salt, pepper and allspice, and add 2 chopped truffles.

Have ready soaked some pig's caul, divide the forcemeat into
heaps the size of an egg, give them a flat, oblong shape, and
wrap them up in the caul. Then baste them with olive oil and
broil over a clear fire for about 15 minutes. Serve with Madeira
sauce.

CREPINETTES DE VOLAILLE AUX TRUFFES CHICKEN
CREPINETTES WITH TRUFFLES.

Chop very fine 8 ounces each of chicken breast, lean pork and
fat pork ; season to taste with salt, pepper and a pinch of all-
spice ; add a good dash each of sherry and brandy.

Soak some pig's caul in water, drain and dry.

Take a good tablespoonful of the forcemeat, roll it, and place
a few slices of truffles on top, wrapping it in the pig's caul, and
using as little as possible.

Dip the crepinettes in melted butter and roll in bread crumbs


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