762. VOL'AU'VENTS, A LA NESLE*

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (23)
For the calf's-brains
For the sweetbread
For the ragout
For garnish
Instructions (9)
  1. Cleanse one set of calf's-brains, and boil them in a stewpan with water, a small carrot and an onion both sliced very thin, two cloves, a little mace, twelve pepper-corns, and a little salt, for a quarter of an hour.
  2. When done, remove them from the fire to get cold.
  3. Prepare also a sweet sweetbread, which must be steeped in tepid water for two hours or more, then scalded, cooled in water, and gently simmered on the stove in some toppings of white consommé for a quarter of an hour.
  4. When done, put the sweetbread on a plate to get cold.
  5. Prepare also twelve quenelles of fowl moulded in dessert-spoons, and poached, a like quantity of large button-mushrooms, and the same proportion of double cocks'-combs, and round balls of black truffles.
  6. Put these into a middle-sized stewpan, add to them the calf's-brains and sweetbread previously cut into neat scollops.
  7. Just before dinner-time pour over the whole sufficient Allemande sauce (No. 7) for the entrée (previously mixed with a small piece of good glaze, and two teaspoonfuls of Chili vinegar).
  8. Toss the whole lightly together over the fire, and with this ragout garnish a handsome vol'au'vent, cut either square, oval, or round, so as to suit the shape of the dish.
  9. The top of this entrée may be ornamented with very small fillets of fowls, decorated with red tongue or black truffle, or a border of small quenelles decorated similarly, may also be placed round the edge of the vol'au'vent, and a small larded sweetbread in the centre of these.
Original Text
762. VOL'AU'VENTS, A LA NESLE*. CLEANSE one set of calf's-brains, and boil them in a stewpan with water, a small carrot and an onion both sliced very thin, two cloves, a little mace, twelve pepper-corns, and a little salt, for a quarter of an hour; when done, remove them from the fire to get cold. Prepare also a sweet sweetbread, which must be steeped in tepid water for two hours or more, then scalded, cooled in water, and gently simmered on the stove in some toppings of white consommé for a quarter of an hour; when done, put the sweetbread on a plate to get cold. Prepare also twelve quenelles of fowl moulded in dessert-spoons, and poached, a like quantity of large button-mushrooms, and the same proportion of double cocks'-combs, and round balls of black truffles. Put these into a middle-sized stewpan, add to them the calf's-brains and sweet- bread previously cut into neat scollops, and just before dinner-time pour over the whole sufficient Allemande sauce (No. 7) for the entrée (previously mixed with a small piece of good glaze, and two tea- spoonfuls of Chili vinegar). Toss the whole lightly together over the fire, and with this ragout garnish a handsome vol'au'vent, cut either square, oval, or round, so as to suit the shape of the dish. The top of this entrée may be ornamented with very small fillets of fowls, decorated with red tongue or black truffle, or a border of small quenelles decorated similarly, may also be placed round the edge of the vol'au'vent, and a small larded sweetbread in the centre of these.
Notes
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