459. Ramifolle

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (14)

for the ramifolle

The flesh of fowls instead of lamb or veal, with the addition of one or two fat livers cut in dice. ↝ Potatoes, flesh and skin, raw [Vegetables and Vegetable Products]
one or two fat livers cut in dice. ↝ Liver, chicken [Liver and organ meats]
the crumb of French rolls ↝ Rolls, french [Baked Products]
one or two truffles chopped fine
pancake batter

for coating and frying

egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
bread-crumb ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
oil or lard ↝ Oil, safflower [Fats and Oils]
oil or lard ↝ Lard [Fats and Oils]

for garniture

any of the sauces or garnitures described for mutton cutlets ↝ Sauce, NFS [Dips, gravies, other sauces]
fried parsley ↝ Parsley, raw [Not included in a food category]

optional for cutlet shape

the small bone of fowl or pigeon ↝ Squab, (pigeon), meat only, raw [Poultry Products]
the stalk of a sprig of parsley ↝ Parsley, raw [Not included in a food category]

for plainer way

various meats or liver ↝ Duck, domesticated, liver, raw [Poultry Products]

Instructions (15)

Proceed as in the former receipt, using the crumb of French rolls, and one or two truffles chopped fine.
Make some pancake batter, and sauté two pancakes about one eighth of an inch thick.
Cover one pancake with the meat mixture, and lay the other over.
Put by until cold.
Cut them to any shape you like.
If like cutlets, add the small bone of fowl or pigeon, or the stalk of a sprig of parsley.
Egg and bread-crumb them.
Sauté them in oil or lard of a nice yellow color.
Dish them like cutlets, with any of the sauces or garnitures described for mutton cutlets; or if plain, with fried parsley.
They may be made of any kind of meat, fish, or poultry.

Plainer Way

Make with various meats or liver.
Spread the mixture over one pancake.
Roll it over.
When cold, cut it into three equal lengths.
Egg, bread-crumb, and sauté as above.

Original Text

459. Ramifolle.—These are a little more expensive than the fritadella, and worthy the table of a crowned head. The flesh of fowls instead of lamb or veal, with the addition of one or two fat livers cut in dice. Proceed as in the former receipt, using the crumb of French rolls, and one or two truffles chopped fine: then make some pancake batter, and sauté two pancakes about one eighth of an inch thick, cover one with the meat, &c., and lay the other over, and put by until cold; when so cut them to any shape you like, but if like cutlets add the small bone of fowl or pigeon, or the stalk of a sprig of parsley, egg and bread-crumb them, and sauté them in oil or lard of a nice yellow color, and dish them like cutlets, with any of the sauces or garnitures described for mutton cutlets; or if plain, with fried parsley. They may be made of any kind of meat, fish, or poultry. I have latterly had them sent up to table when we have had a few friends, and they have been very much liked; and, on inquiring the name, I baptized them Ramifolle, without any particular meaning, which name having pleased as much as the dish, therefore let them be called Ramifolles.

They may be made a plainer way with various meats or liver, and spread over one pancake, which roll over, and when cold cut it into three equal lengths, egg, bread-crumb, and sauté as above.

Notes

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