Mazarine of Whitings, a la Venitienne

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

for the force-meat

fillets of five whitings
a large gravy spoonful of purée of mushrooms (No. 122)
some chopped parsley
two ounces of black truffles also chopped
two whisked whites of eggs

for lining the mould

butter

for decoration and serving

contisé fillets of whitings
a ragout of crayfish-tails and muscles
Venetian sauce (No. 26)

Instructions (8)

Prepare some quenelle force-meat with the fillets of five whitings.
Mix therewith a large gravy spoonful of purée of mushrooms (No. 122), some chopped parsley, two ounces of black truffles also chopped, and two whisked whites of eggs.
Butter a plain round mould, line the inside with white paper, and then fill it with the force-meat.
An hour before dinner-time, steam the mazarine in the usual way.
When done, turn it out of the mould on its dish.
Place a border of contisé fillets of whitings round the top.
Fill the centre with a ragout of crayfish-tails and muscles.
Pour some Venetian sauce (No. 26), round the sides of the mazarine, and serve.

Original Text

MAZARINE OF WHITINGS, A LA VENITIENNE.
PREPARE some quenelle force-meat with the fillets of five whitings, and mix therewith a large gravy spoonful of purée of mushrooms (No. 122), some chopped parsley, two ounces of black truffles also chopped, and two whisked whites of eggs. Next butter a plain round mould, line the inside with white paper, and then fill it with the force-meat. An hour before dinner-time, steam the mazarine in the usual way, and when done, turn it out of the mould on its dish; place a border of contisé fillets of whitings round the top, fill the centre with a ragout of crayfish-tails and muscles, pour some Venetian sauce (No. 26), round the sides of the mazarine, and serve.

Notes

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