MINCE, OR SCOLLOPS, OF FOWL AU GRATIN.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (16)
For the mince/scallops
For the coating
For finishing
For garnish
Instructions (9)
  1. Cut the meat off the breast and other white parts of a roast or boiled fowl, either into shreds or scollops.
  2. Put these into a small stewpan with some Allemande sauce (No. 12), about a table-spoonful of grated Parmesan cheese, a little nutmeg, pepper and salt, a small piece of glaze and half a gill of cream.
  3. Toss the whole together over the fire until well mixed.
  4. Place the scollops in the dish, piled up in a dome.
  5. Cover this entirely with a coating of fried bread-crumbs mixed with grated Parmesan cheese, in the proportion of two-thirds of the former with one third of the latter.
  6. Sprinkle a very little clarified butter over the surface.
  7. Place round the entrée a border of neatly cut fancy croûtons of bread, of fleurons, of croquettes of rice, or of potatoes (previously fried).
  8. Put it into the oven for about ten minutes, taking care that it does not get burnt.
  9. Next pour some Béchamel sauce round the base of the entrée, and serve.
Original Text
MINCE, OR SCOLLOPS, OF FOWL AU GRATIN. Cut the meat off the breast and other white parts of a roast or boiled fowl, either into shreds or scollops; put these into a small stewpan with some Allemande sauce (No. 12), about a table-spoonful of grated Parmesan cheese, a little nutmeg, pepper and salt, a small piece of glaze and half a gill of cream; toss the whole together over the fire until well mixed, and then place the scollops in the dish, piled up in a dome; cover this entirely with a coating of fried bread-crumbs mixed with grated Parmesan cheese, in the proportion of two-thirds of the former with one third of the latter; sprinkle a very little clarified butter over the surface, place round the entrée a border of neatly cut fancy croûtons of bread, of fleurons, of croquettes of rice, or of potatoes (previously fried), and then put it into the oven for about ten minutes, taking care that it does not get burnt. Next pour some Béchamel sauce round the base of the entrée, and serve.
Notes
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