Croustades of Marrow à l'Albany

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 (16)

For the croustade filling

half the breast of a cooked chicken, or some rabbit if preferred ↝ Chicken, breast, boneless, skinless, raw [Poultry Products]
two hard boiled yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
one chopped eschalot
pinch of chopped parsley ↝ Parsley, raw [Not included in a food category]
thyme ↝ Thyme, fresh [Spices and Herbs]
bayleaf
two ounces of white breadcrumbs ↝ Bread, white, commercially prepared (includes soft bread crumbs) [Baked Products]
one large fresh mushroom that has been well washed, dried, and chopped ↝ Mushrooms, fresh, cooked with oil [Other vegetables and combinations]
a dust of cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
half an ounce of raw butter ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]
two raw yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]

For the croustades

some little rounds of bread about two inches in diameter and one and a half inches thick ↝ Bread, vegetable [Yeast breads]
a nice slice of blanched beef marrow ↝ Caribou, bone marrow, raw (Alaska Native) [American Indian/Alaska Native Foods]
a few lightly browned breadcrumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

For serving

a purée of fresh mushrooms ↝ Mushrooms, fresh, cooked with oil [Other vegetables and combinations]

Instructions (14)

Chop the chicken or rabbit very finely.
Mix the chopped meat with two hard-boiled egg yolks (rubbed through a sieve or chopped fine), one chopped eschalot, a pinch of chopped parsley, thyme, bayleaf, two ounces of white breadcrumbs, and one large fresh mushroom (well washed, dried, and chopped).
Add a dust of cayenne pepper and a little salt.
Mix all ingredients well in a basin with half an ounce of raw butter and two raw egg yolks.
Cut little rounds of bread about two inches in diameter and one and a half inches thick.
Fry the bread rounds until golden colour.
Scoop out the insides of the fried bread rounds to create croustades.
Place a piece of the prepared mixture (about the size of a walnut) in each croustade, pressing it around the inside.
Place a slice of blanched beef marrow inside each croustade.
Cover the marrow with more of the mixture, piling it well on top of the croustade.
Sprinkle with a few lightly browned breadcrumbs.
Place in a moderate oven for twelve minutes with a buttered paper over.
Dish up on a purée of fresh mushrooms.
Serve very hot.

Original Text

Croustades of Marrow à l'Albany.
(Croustades de Moelle à l'Albany.)
Take half the breast of a cooked chicken, or some rabbit if preferred; chop it up very finely, and then mix it with two hard boiled yolks of eggs, which have been rubbed through a sieve or chopped fine, one chopped eschalot, pinch of chopped parsley, thyme, bayleaf, two ounces of white breadcrumbs, and one large fresh mushroom that has been well washed, dried, and chopped, a dust of cayenne pepper, and a little salt; mix well all together in a basin with half an ounce of raw butter and two raw yolks of eggs. Cut some little rounds of bread about two inches in diameter and one and a half inches thick, and cut them so that the insides can be scooped out after they have been fried; fry the croustades a golden colour, scoop them out; place a piece of the prepared mixture about the size of a walnut in each, pressing it round the croustade, and put inside this a nice slice of blanched beef marrow; cover this with more of the mixture, piling it well on the top of the croustade; sprinkle with a few lightly browned breadcrumbs, and place in a moderate oven for twelve minutes with a buttered paper over; when cooked, dish up on a purée of fresh mushrooms, and serve for an entrée for dinner or luncheon, or for a second course dish. They should be served very hot.

Notes

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