Ox-Piths in Cases, with Fine Herbs

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Yield
12.0 cases
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (11)
  1. Prepare the ox-piths according to the directions contained in the foregoing article.
  2. Drain the ox-piths upon a napkin.
  3. Cut the ox-piths into inch-lengths.
  4. Place the ox-piths in a small stewpan with sufficient d'Uxelles sauce (No. 16) for the entree.
  5. Gently mix the ox-piths and sauce together.
  6. Put the mixture into about a dozen small square or round paper cases.
  7. Strew the surfaces of the paper cases with raspings, or fried bread-crumbs.
  8. Place the cases upon a clean baking-sheet.
  9. About twenty minutes before sending to table, put the cases in the oven to get thoroughly warmed.
  10. Dish them up neatly in a pyramidal form.
  11. Serve some fine herbs, or brown Italian sauce, separately in a boat.
Original Text
OX-PITHs IN CASES, WITH FINE HERBS. PREPARE these, in the first instance, according to the directions con- tained in the foregoing article. They must then be drained upon a napkin, cut into inch-lengths, and placed in a small stewpan, with sufficient d'Uxelles sauce (No. 16) for the entree; they should then be gently mixed together, and put into about a dozen small square or round paper cases, the surfaces of which are to be strewn with raspings, or fried bread-crumbs, and then placed upon a clean baking-sheet. About twenty minutes before sending to table, put the cases in the oven to get thoroughly warmed; dish them up neatly in a pyramidal form, and serve some fine herbs, or brown Italian sauce, separately in a boat.
Notes
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