Cassolettes à la Strasburg

The "Queen" Cookery Books. No.9. Sala... · S. Beaty-Pownall · 1905
Source
The "Queen" Cookery Books. No.9. Salads, Sandwiches, and Savories.
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (20)
cassolette pastry
garnish
filling
celery garnish
Instructions (6)
  1. Have ready some boat-shaped cases of cassolette pastry.
  2. Garnish the edges by means of bag and pipe with a little edge of butter.
  3. Dust this lightly with chopped lax or coralline pepper as you please.
  4. Place a tiny column of pâté de foie gras (cut with a plain column cutter) in the centre of each.
  5. Fill up the cassolettes with a mixture of chopped olives, tongue, French gherkin, apple, and the trimmings of the foie gras, all seasoned with oil, vinegar, pepper, and salt.
  6. Serve garnished with Julienne strips of crisped celery, tossed in oil, vinegar, salt, and pepper, and sprinkled with minced tarragon and chervil.
Original Text · last edited 4 days ago
Cassolettes à la Strasburg.—Have ready some boat-shaped cases of cassolette pastry, garnish the edges by means of bag and pipe with a little edge of butter, dust this lightly with chopped lax or coralline pepper as you please, place a tiny column of pâté de foie gras (cut with a plain column cutter) in the centre of each, and fill up the cassolettes with a mixture of chopped olives, tongue, French gherkin, apple, and the trimmings of the foie gras, all seasoned with oil, vinegar, pepper, and salt, and serve garnished with Julienne strips of crisped celery, tossed in oil, vinegar, salt, and pepper, and sprinkled with minced tarragon and chervil.
Notes
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