Little Batter Cases with Salpicon

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (14)

For the Salpicon

cooked breast of chicken ↝ Chicken, breast, boneless, skinless, raw [Poultry Products]
four or five button mushrooms ↝ Mushrooms, white button [Vegetables and Vegetable Products]
two or three truffles
half a blanched calf's brains ↝ Brains [Liver and organ meats]
a tablespoonful of pieces of sweetbread ↝ Sweetbreads [Liver and organ meats]
a good Veloute sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
tomato purée ↝ Tomato, puree, canned [Vegetables and Vegetable Products]

Batter for the Cases

a quarter of a pound of fine flour ↝ Flour, semolina, fine [Cereal Grains and Pasta]
two whole eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
one and a half tablespoonfuls of salad oil ↝ Oil, sesame, salad or cooking [Fats and Oils]
rather better than a quarter of a pint of cold water ↝ Water, tap [Tap water]
clean boiling fat
raw white of egg ↝ Egg, white only, raw [Eggs and omelets]
a little finely chopped parsley ↝ Parsley, raw [Not included in a food category]

Instructions (4)

Prepare some little batter cases as below, and fill them with a ragout of any nice white meat, such as cooked breast of chicken, four or five button mushrooms, two or three truffles, half a blanched calf's brains, and a tablespoonful of pieces of sweetbread; all cut up in little dice shapes and mixed with a good Veloute sauce that has been heated in the bain marie.
When the ragout has been placed in the cases pour a little tomato purée on the top and round the dish, and then serve hot.
Put into a basin a quarter of a pound of fine flour, two whole eggs, one and a half tablespoonfuls of salad oil; mix into a paste with rather better than a quarter of a pint of cold water, and then thin to fine some dariol cups with it and fry till a pretty golden colour in clean boiling fat.
Remove the cases from the moulds by means of a small knife and just before serving brush the outside over with raw white of egg and sprinkle them over with a little finely chopped parsley.

Original Text

Little Batter Cases with Salpicon.
(Petites Caisses frites au Salpicon.)
Prepare some little batter cases as below, and fill them with a ragout of any nice white meat, such as cooked breast of chicken, four or five button mushrooms, two or three truffles, half a blanched calf's brains, and a tablespoonful of pieces of sweetbread; all cut up in little dice shapes and mixed with a good Veloute sauce that has been heated in the bain marie. When the ragout has been placed in the cases pour a little tomato purée on the top and round the dish, and then serve hot.
Batter for the Cases.—Put into a basin a quarter of a pound of fine flour, two whole eggs, one and a half tablespoonfuls of salad oil; mix into a paste with rather better than a quarter of a pint of cold water, and then thin to fine some dariol cups with it and fry till a pretty golden colour in clean boiling fat. Remove the cases from the moulds by means of a small knife and just before serving brush the outside over with raw white of egg and sprinkle them over with a little finely chopped parsley.

Notes

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