Ragoût for Patties à la Montglás

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 (6)

four tablespoon-fuls of any minced cooked meat, game, or poultry ↝ Pheasant, raw, meat only [Poultry Products]
six or eight chopped button mushrooms ↝ Mushrooms, white button [Vegetables and Vegetable Products]
one or two chopped truffles
one tablespoonful of chopped cooked tongue or ham ↝ Tongue [Liver and organ meats]
a little chopped calf’s brains or sweetbread may be added ↝ Brains [Liver and organ meats]
half a pint of very good thick Veloute sauce ↝ Sauce, NFS [Dips, gravies, other sauces]

Instructions (3)

Mix all these ingredients into half a pint of very good thick Veloute sauce.
Make it hot in the bain marie.
Fill the patties.

Original Text

Ragoût for Patties à la Montglás.—Take four tablespoon-fuls of any minced cooked meat, game, or poultry, six or eight chopped button mushrooms, one or two chopped truffles, one tablespoonful of chopped cooked tongue or ham, and a little chopped calf’s brains or sweetbread may be added; mix all these ingredients into half a pint of very good thick Veloute sauce and make it hot in the bain marie and fill the patties.

Notes

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