Tourte of Godiveau, au Madere

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 10 min Total: 10 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (9)
  1. Prepare about 1 lb. of godiveau (No. 260), and make it into small quenelles in the following manner:
  2. Shape a handful of flour over a pastry-slab, or kitchen-table;
  3. Drop the godiveau thereon with a tea spoon, in small quantities;
  4. Then roll each of these with the fingers dipped in flour, to the size and form of a common cork;
  5. Set them in regular order upon a baking-sheet, and put them to bake in the oven for about ten minutes;
  6. When done, remove them into a stewpan, containing some Madeira sauce (No. 8), in sufficient quantity for the entree, and also two artichoke-bottoms, cut into angular pieces, a few scollops of sweetbread, some ox-piths, cut into inch-lengths, and a few large button-mushrooms;
  7. Set the whole to boil on the stove-fire for three minutes;
  8. Garnish the tourte, and on the top of the ragout, place eight trimmed crayfish, in the centre of which put a large truffle, or small sweetbread, larded and glazed;
  9. Pour in the remainder of the sauce, and serve.
Original Text
TOURTE OF GODIVEAU, AU MADERE. PREPARE about 1 lb. of godiveau (No. 260), and make it into small quenelles in the following manner: shape a handful of flour over a pastry-slab, or kitchen-table; drop the godiveau thereon with a tea spoon, in small quantities; then roll each of these with the fingers dipped in flour, to the size and form of a common cork; set them in regular order upon a baking-sheet, and put them to bake in the oven for about ten minutes; when done, remove them into a stewpan, containing some Madeira sauce (No. 8), in sufficient quantity for the entree, and also two artichoke-bottoms, cut into angular pieces, a few scollops of sweetbread, some ox-piths, cut into inch-lengths, and a few large button-mushrooms; set the whole to boil on the stove-fire for three minutes; garnish the tourte, and on the top of the ragout, place eight trimmed crayfish, in the centre of which put a large truffle, or small sweetbread, larded and glazed; pour in the remainder of the sauce, and serve.
Notes
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