. Recherché entrées : a collection of the latest and most popular dishes. ce.) \ lb. rabbit meat freed from bone and skin, 2 07. leanpork, I oz. butter, 2 oz. panade, 3 yolks of egg, \ gillbechamel sauce, i small tin or terrine of foie-gras pate,seasoning (salt, pepper, and a pinch of cayenne), supremesauce. Pound the meat (rabbit and pork) in a mortar untilquite smooth ; then add by degrees the panade, the eggs,and bechamel sauce, also about three-quarters of anounce of butter. Season to taste, and rub through a finewire sieve. Butter some dariole moulds ; dust the insidewith finely chopped
. Recherché entrées : a collection of the latest and most popular dishes. ce.) \ lb. rabbit meat freed from bone and skin, 2 07. leanpork, I oz. butter, 2 oz. panade, 3 yolks of egg, \ gillbechamel sauce, i small tin or terrine of foie-gras pate,seasoning (salt, pepper, and a pinch of cayenne), supremesauce. Pound the meat (rabbit and pork) in a mortar untilquite smooth ; then add by degrees the panade, the eggs,and bechamel sauce, also about three-quarters of anounce of butter. Season to taste, and rub through a finewire sieve. Butter some dariole moulds ; dust the insidewith finely chopped hard-boiled yolk of egg, and hue witha layer of forcemeat as above prepared. Put a piece offoie gras in the centre of each, and fill up with farce(forcemeat). Place the moulds in a saute-pan, withsufficient boiling water to reach half-way up to themoulds. Cover them with buttered paper, and poach inthe oven for about twenty-five minutes. To serve, turnout the moulds on to a hot round entree dish. Arrangethe darioles neatly, serve hot and pour over the supremesauce. POULET DECOUPfi EN CHAUDFROID. (^.
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Keywords: ., boo, bookcentury1900, bookdecade1900, booksubjectcbk, bookyear1907
