780. CASSEROLE OF RICE, GARNISHED WITH A PUREE OF GAME, A LA BELLE-VUE.

The modern cook · Charles Elmé Francatelli · 1846

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

Ingredients (4)

the purée of game (No. 1090)
casserole of rice
very small fillets (decorated en pointe with truffles or tongues) of the kind of game the purée is made from
Allemande sauce

Instructions (5)

Just before dinner-time, warm the purée of game (No. 1090) prepared for the purpose.
Garnish the casserole of rice with it.
Place round the inner edge of the surface a border of very small fillets (decorated en pointe with truffles or tongues) of the kind of game the purée is made from.
Pour a little Allemande sauce over the centre of the purée.
Glaze the casserole lightly, and serve.

Original Text

780. CASSEROLE OF RICE, GARNISHED WITH A PUREE OF GAME, A LA BELLE-VUE.
JUST before dinner-time, warm the purée of game (No. 1090) prepared for the purpose, garnish the casserole of rice with it, place round the inner edge of the surface a border of very small fillets (decorated en pointe with truffles or tongues) of the kind of game the purée is made from, pour a little Allemande sauce over the centre of the purée, glaze the casserole lightly, and serve.

Notes

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