Little Veal Creams à la Sherard

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Time
Cook: 15 min Total: 15 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Farce for Moulds
Garnish and Filling
Poaching and Serving
Instructions (5)
  1. Butter well eight or ten horseshoe moulds, and garnish in imitation of the nails &c. with cut truffle, then line the moulds with the farce as below.
  2. Make a little well in the farce with your finger wetted with hot water.
  3. Place about a saltspoonful of mushroom purée in each little well.
  4. Cover this over with more farce, smooth it with a warm wet knife, and poach for fifteen minutes in boiling light stock.
  5. Turn them out and dish on a border of farce straight down the dish with Veloute sauce round and thin Veloute sauce poured over the creams, and garnished with any green cooked vegetable.
Original Text
Little Veal Creams à la Sherard. (Petites Crèmes de Veau à la Sherard.) Butter well eight or ten horseshoe moulds, and garnish in imitation of the nails &c. with cut truffle, then line the moulds with the farce as below. Make a little well in the farce with your finger wetted with hot water; place about a saltspoonful of mushroom purée in each little well, cover this over with more farce, smooth it with a warm wet knife, and poach for fifteen minutes in boiling light stock. Turn them out and dish on a border of farce straight down the dish with Veloute sauce round and thin Veloute sauce poured over the creams, and garnished with any green cooked vegetable. Farce for Moulds.—Half a pound of raw white meat pounded smooth and mixed with six ounces of pounded panard.
Notes
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