Cornets à la Portugaise

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 (14)

five or six large tomatoes ↝ Tomatoes, raw [Tomatoes]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a drop or two of liquid carmine
a gill of liquid aspic jelly
a gill of cream whipped stiffly ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
freshly grated Parmesan cheese ↝ Cheese, parmesan, grated [Dairy and Egg Products]
a little coralline pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
a dessertspoonful of tarragon ↝ Parsley, raw [Not included in a food category]
a teaspoonful of chilli vinegar ↝ Peppers, hot chili, red, raw [Vegetables and Vegetable Products]
a little minced tarragon ↝ Parsley, raw [Not included in a food category]
chervil ↝ Parsley, raw [Not included in a food category]
biscuit-crisp cornets of cheese pastry ↝ Cheese pastry puffs [Doughnuts, sweet rolls, pastries]
seasoned watercress ↝ Watercress, raw [Vegetables and Vegetable Products]

Instructions (6)

Pound five or six large tomatoes, sieve them, seasoning this purée with pepper, salt, and, if needed, a drop or two of liquid carmine.
Stir into it a gill of liquid aspic jelly, a gill of cream whipped stiffly, with a strong flavouring of freshly grated Parmesan cheese, and a little coralline pepper.
Add to this a dessertspoonful of tarragon and a teaspoonful of chilli vinegar, with a little minced tarragon and chervil.
Set this all on ice till wanted.
Have ready some biscuit-crisp cornets of cheese pastry, and fill them with this cream by means of a bag and pipe.
Serve garnished with seasoned watercress.

Original Text · last edited 4 days ago

Cornets à la Portugaise.—Pound five or six
large tomatoes, sieve them, seasoning this purée
with pepper, salt, and, if needed, a drop or two of
liquid carmine. Now stir into it a gill of liquid
aspic jelly, a gill of cream whipped stiffly, with a
strong flavouring of freshly grated Parmesan cheese,
and a little coralline pepper; add to this a dessert-
spoonful of tarragon and a teaspoonful of chilli
vinegar, with a little minced tarragon and chervil,
and set this all on ice till wanted. Have ready
some biscuit-crisp cornets of cheese pastry, and fill
them with this cream by means of a bag and pipe,
and serve garnished with seasoned watercress.

Notes

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