Pulpton of Chicken, Rabbits, &c.

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (14)

for the paste

veal suet or beef marrow ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
water ↝ Water, tap [Tap water]
fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]

for the mould lining

vermicelli ↝ Vermicelli, made from soy [Legumes and Legume Products]

for the filling

chicken ↝ Chicken, ground, raw [Poultry Products]
sweetbread ↝ Sweetbreads [Liver and organ meats]
mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
artichoke bottoms ↝ Artichoke [Other vegetables and combinations]
truffles
morells ↝ Mushrooms, morel, raw [Vegetables and Vegetable Products]
light forcemeat

for finishing

egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a good cullis

Instructions (17)

Melt veal suet or beef marrow in a stewpan over a fire.
When lukewarm, mix it with flour and a little water to form a paste.
Knead the paste well.
Rub fresh butter round the inside of a mould of any shape.
Strew vermicelli upon the butter.
Roll out the paste to the thickness of half an inch.
Sheet the mould over the vermicelli with the paste.
Within the paste, put a layer of chicken, slices of sweetbread, mushrooms, artichoke bottoms, truffles, and morells.
Put a little light forcemeat round.
Cover with more paste and close it well.
Egg the top.
Bake gently.
When to be served up, turn it out of the mould.
Make a little hole in the top and put into it a good cullis.

Notes

Cut the chicken in pieces and blanch them.
Blanch the sweetbreads, truffles, and morels.
Season the blanched items with pepper and salt.

Original Text

Pulpton of Chicken, Rabbits, &c.

Take veal suet or beef marrow, chop it, put it into a stewpan over a fire till melted, and when lukewarm mix it to some flour with a little water into a paste. Knead it well, and rub fresh butter round the inside of a mould of any shape, and strew vermicelli upon the butter. Then sheet the mould over the vermicelli with the paste rolled of the thickness of half an inch, and within the paste put a layer of chicken, slices of sweetbread, mushrooms, artichoke bottoms, truffles, and morells; after which put a little light forcemeat round with a paste over, close it well, egg, and bake it gently. When to be served up, turn it out of the mould, make a little hole in the top, and put into it a good cullis.

[101]

N. B. Cut the chicken in pieces and blanch them; the sweetbreads, truffles, and morels to be blanched, and afterwards season with pepper and salt.

Notes

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