790. CHARTREUSE, A LA PARISIENNE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (13)
Instructions (26)
  1. Prepare quenelle force-meat (No. 242) with the fillets of three fowls.
  2. Trim the tails of sixty boiled crayfish.
  3. Trim eight inner or pinion fillets of fowls.
  4. Simmer the trimmed crayfish tails and fowl fillets in a little clarified butter and lemon-juice until done.
  5. Place the simmered ingredients on a plate covered with thin layers of fat bacon to keep them moist.
  6. Butter a large-sized charlotte-mould.
  7. Arrange a close border of crayfish tails around the inner angle of the bottom of the mould.
  8. Arrange long strips or pipes of black truffle (cut with a tin vegetable-cutter) alternately with the prepared fowl fillets up the sides of the mould to form a "Grecian-key border."
  9. Place another close border of crayfish tails around the top of the mould (which will form the base when inverted).
  10. Line the bottom and sides of the chartreuse with a coating of the prepared quenelle force-meat.
  11. To do this, butter a circular piece of paper cut to the size of the mould, spread a layer of force-meat an inch thick on it, and smooth with a knife dipped in hot water.
  12. Carefully lift the paper with both hands and deposit it into the mould.
  13. Pass the bottom of a small bain-marie filled with hot water over the paper to melt the butter and facilitate removal.
  14. Cut three pieces of paper to fit inside each other, butter them, spread with force-meat as for the bottom piece, and apply them to line the mould.
  15. Smooth the cavity with a spoon dipped in hot water.
  16. Fill the cavity to within an inch of its surface with a thickly-garnished ragout a la Toulouse cold (No. 187).
  17. Cover the top with force-meat, leaving the piece of paper on.
  18. Keep the chartreuse in a cool place until two hours before dinner-time.
  19. Steam the chartreuse in a deep stewpan with enough water to reach halfway up the mould.
  20. Keep the water boiling by the side of a slow fire, and cover the stewpan with its lid containing live charcoal embers.
  21. When done, turn the chartreuse out of the mould carefully into its dish.
  22. Cover the top with a border of button-mushrooms placed near the edge.
  23. In the centre, place a star formed with eight very small fillets of fowl, decorated with black truffles.
  24. The black truffles should be turned in the form of a crescent, placed on a buttered sautapan, covered with thin layers of fat bacon, and gently simmered in the oven for three minutes.
  25. Garnish the base of the chartreuse with some thin Toulouse ragout.
  26. Lightly glaze the sides and serve.
Original Text
FORCE-MEAT CHARTREUSES, COMPRISING Chartreuse, a la Parisienne. Chartreuse, a la Cardinal. ” a la Belle Vue. 790. CHARTREUSE, A LA PARISIENNE. First prepare some quenelle force-meat (No. 242), with the fillets of three fowls; trim the tails of sixty boiled crayfish, trim also eight inner or pinion fillets of fowls, and then simmer these in a little clari- fied butter and lemon-juice over the fire till they are done; then put them on a plate covered with thin layers of fat bacon, to keep them moist until they are wanted for further use. Next butter a large-sized char- lotte-mould, and dispose round the inner angle of the bottom a close border of crayfish-tails; while up the sides of the mould, some long strips, or pipes of black truffle (cut out with a tin vegetable-cutter), must be arranged alternately with the prepared fillets of fowls, so as to form a decoration representing the "Grecian-key border;" round the top of this, which when the mould is turned upside down, forms the base, place another close border of crayfish-tails: after which, the bottom and sides of the chartreuse must be lined with a coating of the prepared quenelle force- meat, thus:—butter a circular piece of paper, cut exactly to the size of the mould, and spread thereon a layer of the force-meat, an inch thick; smooth this over with a knife dipped in hot water, and then, with great care, take hold of the sides of the paper with both hands, and then deposit down into the mould; pass the bottom of a small bain-marie filled with hot water over the paper, that the butter may become melted, by which the paper will be easily removed. Next, cut three pieces of paper to fit in with each other, so as effectually to line the mould; butter these, and then spread them with force-meat, as directed for the bottom piece, and apply them in the same way. Then smooth the cavity with a spoon dipped in hot water, and fill it to within an inch of its surface with a thickly-garnished ragout a la Toulouse cold (No. 187). Cover in the top with force-meat, leaving the piece of paper on, and keep the chartreuse in a cool place till within two hours of dinner-time. It should then be put to steam in a deep stewpan, containing sufficient water to reach nearly half way up the mould. The water must be kept continually boiling by the side of a slow fire, and the stewpan covered with its lid containing live embers of charcoal. When the chartreuse is done, turn it out of the mould carefully into its dish; cover the top with a border of button-mushrooms, placed near the edge, and in the centre put a star, formed with eight very small fillets of fowl, decorated with black truffles (previously turned in the form of a crescent, on a buttered sautapan, covered with very thin layers of fat bacon, and gently simmered in the oven for three minutes); garnish the base of the chartreuse with some thin Toulouse ragout, glaze the sides lightly, and serve.
Notes
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