Little Salads à la Viennoise. (Petites Salades à la Viennoise.)

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)

base

brown bread and butter about a quarter of an inch thick ↝ Bread, Boston Brown [Biscuits, muffins, quick breads]
brown bread and butter about a quarter of an inch thick ↝ Butter, stick, unsalted [Dairy and Egg Products]

purée

two ounces of the meat ↝ Pheasant, raw, meat only [Poultry Products]
one large tablespoonful of Bechamel sauce
one ounce of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
half a saltspoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
a tiny pinch of white pepper ↝ Spices, pepper, white [Spices and Herbs]
two hard boiled yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
a dessertspoonful of tarragon vinegar
a saltspoonful (together) of finely chopped tarragon ↝ Parsley, raw [Not included in a food category]
a saltspoonful (together) of finely chopped chervil ↝ Parsley, raw [Not included in a food category]

topping

thin slices of tongue or ham ↝ Tongue [Liver and organ meats]
thin slices of tongue or ham ↝ Ham [Cold cuts and cured meats]
a teaspoonful of tomato salad ↝ Salad dressing, bacon and tomato [Fats and Oils]
a little sprig of tarragon ↝ Parsley, raw [Not included in a food category]
a little sprig of chervil ↝ Parsley, raw [Not included in a food category]

Instructions (10)

Cut some brown bread and butter about a quarter of an inch thick, and then cut it out with a plain round cutter about the size of half-a-crown.
Prepare a purée of either veal, rabbit, chicken, or any kind of game or poultry.
Take two ounces of the meat, one large tablespoonful of Bechamel sauce, one ounce of fresh butter, half a saltspoonful of salt, a tiny pinch of white pepper, two hard boiled yolks of eggs, and a dessertspoonful of tarragon vinegar.
Pound these together, and then, when quite smooth, pass through a fine wire sieve.
Add a saltspoonful (together) of finely chopped tarragon and chervil; mix well.
Take a forcing bag and pipe (a large rose pipe is the best), pass the purée through on to the brown bread and butter; make it stand about half an inch thick on the bread.
Cut some thin slices of tongue or ham and stamp them out with a plain round cutter in a smaller size than the bread.
Press this on the top and in the centre of the chicken purée.
In the centre of the tongue, place about a teaspoonful of tomato salad and a little sprig of tarragon and chervil.
Dish on a dish paper or napkin.

Original Text

Little Salads à la Viennoise.
(Petites Salades à la Viennoise.)
Cut some brown bread and butter about a quarter of an inch thick, and then cut it out with a plain round cutter about the size of half-a-crown; have a purée prepared of either veal, rabbit, chicken, or any kind of game or poultry, thus:—Take two ounces of the meat, one large tablespoonful of Bechamel sauce, one ounce of fresh butter, half a saltspoonful of salt, a tiny pinch of white pepper, two hard boiled yolks of eggs, and a dessertspoonful of tarragon vinegar; pound these together, and then, when quite smooth, pass through a fine wire sieve, add a saltspoonful (together) of finely chopped tarragon and chervil; mix well, and then take a forcing bag and pipe (a large rose pipe is the best), pass the purée through on to the brown bread and butter; make it stand about half an inch thick on the bread, then cut some thin slices of tongue or ham and stamp them out with a plain round cutter in a smaller size than the bread; press this on the top and in the centre of the chicken purée, and then, in the centre of the tongue, place about a teaspoonful of tomato salad and a little sprig of tarragon and chervil. Dish on a dish paper or napkin.

Notes

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