Puffs with Forcemeat of Vegetables

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 (19)
Forcemeat
Puffs
Sauce
Instructions (11)
  1. Put into a stewpan a little fat bacon cut small, the same quantity of lean veal, some parsley and eschallots chopped together, and season with pepper, salt, and beaten spice.
  2. Then add six french beans, twelve heads of asparagus, six mushrooms chopped, and a little lemon juice.
  3. Stew the ingredients gently for ten minutes.
  4. Put them into a marble mortar, add a little cream, breadcrumbs, and yolk of egg, pounded well together.
Forming and Frying the Puffs
  1. Roll out puff paste half an inch thick, cut it into square pieces.
  2. Fill them with the forcemeat.
  3. Fold them.
  4. Run a jagger iron round to form them like a puff.
  5. Fry them in boiling lard.
  6. Let them be of a brown colour, and drain them dry.
  7. Serve them up with sauce under them, made with a little cullis, lemon pickle, and ketchup.
Original Text
Puffs with Forcemeat of Vegetables. Put into a stewpan a little fat bacon cut small, the same quantity of lean veal, some parsley and eschallots chopped together,[174] and season with pepper, salt, and beaten spice. Then add six french beans, twelve heads of asparagus, six mushrooms chopped, and a little lemon juice. Stew the ingredients gently for ten minutes, then put them into a marble mortar, add a little cream, breadcrumbs, and yolk of egg, pounded well together. Then roll out puff paste half an inch thick, cut it into square pieces, fill them with the forcemeat, fold them, run a jagger iron round to form them like a puff, and fry them in boiling lard. Let them be of a brown colour, and drain them dry; then serve them up with sauce under them, made with a little cullis, lemon pickle, and ketchup.
Notes
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