Farce for Petits Pieds à la Cendrillon

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 (8)

half a pound of loin of pork ↝ Pork, loin, boneless, raw [Pork Products]
a saltspoonful of mignonette pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
a dust of cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
three chopped truffles or mushrooms
three chopped truffles or mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
one eschalot chopped fine
one raw yolk of egg ↝ Egg, yolk only, raw [Eggs and omelets]

Instructions (3)

Pound half a pound of loin of pork and pass it through the machine.
Mix with it a saltspoonful of mignonette pepper, a dust of cayenne, a pinch of salt, three chopped truffles or mushrooms, one eschalot chopped fine, and one raw yolk of egg.
Mix all together and put into a forcing bag with a pipe and use.

Original Text

Farce for Petits Pieds à la Cendrillon.—Pound half a pound of loin of pork and pass it through the machine, then mix with it a saltspoonful of mignonette pepper, a dust of cayenne, a pinch of salt, three chopped truffles or mushrooms, one eschalot chopped fine, and one raw yolk of egg; mix all together and put into a forcing bag with a pipe and use.

Notes

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