782. BORDER OF POTATO-PASTE, GARNISHED WITH SCOLLOPS OF LAEKS AND TRUFFLES.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (14)
  1. Bake fifteen large potatoes, then rub them through a fine wire-sieve onto a dish.
  2. Place the sieved potatoes in a small stewpan with four ounces of butter, the yolks of six eggs, a little grated nutmeg, pepper, and salt.
  3. Stir the mixture with a wooden spoon over a slow fire until it becomes a soft, compact paste.
  4. Roll the paste into a ball, place it on a baking-sheet, and shape it to the desired height and circumference.
  5. Mould the border in the same way as a casserole of rice, consulting the mouldings in the designs of casseroles of rice (No. 777). Use a piece of raw carrot or turnip, cut in the form of a chisel, for moulding.
  6. Once moulded, egg the border over with a soft paste-brush.
  7. Bake the border in an oven until it is a light yellow colour.
  8. When done, remove part of the inside and smooth the cavity with the back of the bowl of a spoon.
  9. Keep the border in a dry place until needed.
  10. Five minutes before serving, warm the border in a screen or hot closet.
  11. Garnish the border with a ragout of scollops of laeks and truffles (No. 205).
  12. Place a border of small quenelles of fowl around the edge.
  13. Lightly glaze the border.
  14. Pour a little sauce around the base and serve.
Original Text
782. BORDER OF POTATO-PASTE, GARNISHED WITH SCOLLOPS OF LAEKS AND TRUFFLES. A BORDER of potato-paste resembles in a great measure a casserole of rice, and is prepared as follows:— For an ordinary size entrée, fifteen large potatoes should be baked, and then, fully afterwards rubbed through a fine wire-sieve upon a dish; this must be put into a little-sized stewpan with four ounces of butter, the yolks of six eggs, a little grated nutmeg, pepper and salt. Stir the whole with a wooden spoon over a slow fire until the mixture becomes a soft, compact paste; it should then be rolled into a ball, placed on a baking-sheet, and shaped to the height and circumference designed. The border should now be moulded in the same way as a casserole of rice, for which purpose consult the mouldings represented in the designs of casseroles of rice (No. 777); and are to be executed with a piece of raw carrot or turnip, cut in the form of a chisel. When the border is moulded, it should be egged over with a soft paste-brush, and baked in an oven, of a light yellow colour; when done, part of the inside must be removed, and the cavity smoothed over with the back of the bowl of a spoon. The border ought to be kept in a dry place till wanted for use. Put the border in the screen or hot closet to get warm five minutes before sending to table; garnish it with a ragout of scollops of laeks and truffles (No. 205), place a border of small quenelles of fowl round the edge, lightly glaze the border, pour a little of the sauce round the base, and serve.
Notes
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