SUPREME OF FOWLS WITH CUCUMBERS, A LA BELLE-VUE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 10 min Total: 10 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (11)
For the scollops of cucumber
For the fowls
Instructions (17)
  1. Prepare and finish the fillets in exactly the same way as stated in No. 989.
  2. Prepare the cucumber scollops: cut two large well-shaped cucumbers into slanting scollops of about a quarter of an inch in thickness.
  3. Trim these neatly in an oval form, scooping out the seeds.
  4. Parboil the oval rings or links in salt and water.
  5. Drain them upon a napkin.
  6. Place them in order at the bottom of a sautaupan previously spread with butter.
  7. Fill the centre of these with some quenelle force-meat of fowl, mixed with some chopped and parboiled parsley to colour it green.
  8. Smooth the surfaces over.
  9. Place a circular piece of buttered paper upon them.
  10. Poach them by pouring some boiling consommé in at the side of the sautaupan, so as not to disturb the rings.
  11. Let them simmer gently by the side of a stove-fire for about ten minutes.
  12. Drain them carefully upon a napkin.
  13. Lightly glaze them.
  14. When dishing up the fowls, place between the fillets a scollop of cucumber, prepared as above.
  15. Fill the centre of the entrée with prepared scollops of cucumbers (No. 138), previously tossed in some of the sauce.
  16. Mask the fillets, without covering the links of cucumbers, with some Suprême sauce.
  17. Serve.
Original Text
SUPREME OF FOWLS WITH CUCUMBERS, A LA BELLE-VUE. In this instance the fillets must be prepared and finished in exactly the same way as stated in No. 989; but when dishing them up, instead of the fillet of tongue, place between the fillets a scollop of cucumber, prepared as follows:— Over two large well-shaped cucumbers into slanting scollops of about a quarter of an inch in thickness; trim these neatly in an oval form, scooping out the seeds, and after having parboiled these oval rings or links, in salt and water, drain them upon a napkin, and place them in order at the bottom of a sautaúpan previously spread with butter; then proceed to fill up the centre of these with some quenelle force-meat of fowl, mixed with some chopped and parboiled parsley, to colour it green; smooth the surfaces over, place a circular piece of buttered paper upon them, and poach them by pouring some boiling consommé in at the side of the sautaúpan, so as not to disturb the rings; let them simmer gently by the side of a stove-fire for about ten minutes, then be carefully drained upon a napkin, lightly glazed, and used as directed above. Fill the centre of the entrée with prepared scollops of cucumbers (No. 138), previously tossed in some of the sauce; mask the fillets, without covering the links of cucumbers, with some Suprême sauce, and serve.
Notes
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