792. CHARTREUSE, A LA CARDINAL.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (8)
  1. Trim the fillets of three pairs of soles, and contise them with scollops of the outside part of lobster-tails.
  2. Prepare some lobster quenelle force-meat (No. 246), in which mix the fillets of two whitings.
  3. Butter the inside of a plain charlotte-mould.
  4. Dispose the prepared fillets of soles therein as represented in the annexed illustration.
  5. Line the bottom and sides of the chartreuse with some of the lobster force-meat, in the same way as directed for the chartreuse a la Parisienne.
  6. Fill the cavity with a Parisian ragout (No. 203); the base of which must be kept stiff, and used cold for this purpose.
  7. Cover in the top with a layer of force-meat.
  8. Steam the chartreuse for one [hour].
Original Text
792. CHARTREUSE, A LA CARDINAL. First, trim the fillets of three pairs of soles, and contises them with scollops of the outside part of lobster-tails. Prepare some lobster quenelle force-meat (No. 246), in which mix the fillets of two whit- ings. Then, butter the inside of a plain charlotte-mould, and dispose therein the prepared fillets of soles as represented in the annexed illus- tration; next, line the bottom and sides of the chartreuse with some of the lobster force-meat, in the same way as directed for the chartreuse a la Parisienne; fill the cavity with a Parisian ragout (No. 203); the base of which must be kept stiff, and used cold for this purpose; cover in the top with a layer of force-meat, and steam the chartreuse for one
Notes
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