791. CHARTREUSE. 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 (8)
mould decoration
quenelle force-meat
ragout filling
Instructions (6)
  1. Butter smoothly the inside of a plain cylinder mould, and dispose round the bottom and sides a bold decoration, formed with black truffles and red tongue;
  2. carefully fill up the interior of the mould with some very delicate quenelle force-meat, prepared from the fillets of three partridges.
  3. About an hour before dinner-time, the chartreuse must be put on to steam, as in the foregoing case;
  4. when done, turn it out on to its dish;
  5. fill the centre with a ragout of scallops of fillets of partridges, with the addition of some prepared truffles, cocks'-combs, and kernels in a rich Madeira sauce (No. 8);
  6. glaze the chartreuse, and serve.
Original Text
791. CHARTREUSE. A LA BELLE-VUE. Butter smoothly the inside of a plain cylinder mould, and dispose round the bottom and sides a bold decoration, formed with black truf- fles and red tongue; after which carefully fill up the interior of the mould with some very delicate que- nelle force-meat, prepared from the fillets of three partridges. About an hour before dinner-time, the chartreuse must be put on to steam, as in the foregoing case; when done, turn it out on to its dish; fill the centre with a ragout of scol- lops of fillets of partridges, with the addition of some prepared truffles, cocks'-combs, and kernels in a rich Madeira sauce (No. 8); glaze the chartreuse, and serve.
Notes
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