Crépinettes à la Ferdinand

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 (17)

for the filling

cold game or poultry, such as the breast or leg of a fowl, into shreds like Julienne (about one inch long)
four cooked button mushrooms ↝ Mushrooms, white button [Vegetables and Vegetable Products]
one or two truffles
one ounce of ox tongue or lean cooked ham
lean cooked ham ↝ Pork, fresh, leg (ham), whole, separable lean only, raw [Pork Products]
a slice or two of cooked sweetbread or calves brains ↝ Sweetbreads [Liver and organ meats]
calves brains ↝ Brains [Liver and organ meats]

for the sauce

five large tablespoonfuls of thick brown sauce
one chopped eschalot
half an ounce of meat glaze
half a wineglass of sherry or mushroom essence
mushroom essence ↝ Mushrooms, raw [Other vegetables and combinations]

for wrapping and frying

fresh pork caul ↝ Pork, fresh, belly, raw [Pork Products]
fine flour ↝ Flour, 00 [Cereal Grains and Pasta]
whole beaten up egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
clean boiling fat

for garnish

chopped tongue ↝ Tongue [Liver and organ meats]

Instructions (9)

Cut cold game or poultry, such as the breast or leg of a fowl, into shreds like Julienne (about one inch long).
Cut four cooked button mushrooms, one or two truffles, one ounce of ox tongue or lean cooked ham, and a slice or two of cooked sweetbread or calves brains, all cut in the same manner.
Prepare the sauce for setting these ingredients by putting into a stewpan five large tablespoonfuls of thick brown sauce, one chopped eschalot, half an ounce of meat glaze, and half a wineglass of sherry or mushroom essence.
Boil these together till reduced to half the quantity, and add to it the cut ingredients.
Set this away to get cold, and when the mixture is set take some fresh pork caul, cut it in pieces about four inches square.
Place about a dessertspoonful of the mixture into the caul, and wrap it well in at the edges, so as to prevent the sauce escaping.
Dip into fine flour, and then into whole beaten up egg.
Drop into clean boiling fat and fry till a nice golden colour, which will take about four or five minutes only.
Then take up, and sprinkle one with chopped tongue.

Original Text

Crépinettes à la Ferdinand.
(Crépinettes à la Ferdinand.)
Cut some cold game or poultry, such as the breast or leg of a fowl, into shreds like Julienne (about one inch long), also four cooked button mushrooms, one or two truffles, one ounce of ox tongue or lean cooked ham, and a slice or two of cooked sweetbread or calves brains, all cut in the same manner. Prepare the sauce for setting these ingredients by putting into a stewpan five large tablespoonfuls of thick brown sauce, one chopped eschalot, half an ounce of meat glaze, and half a wineglass of sherry or mushroom essence; boil these together till reduced to half the quantity, and add to it the cut in-gredients. Set this away to get cold, and when the mixture is set take some fresh pork caul, cut it in pieces about four inches square, place about a dessertspoonful of the mixture into the caul, and wrap it well in at the edges, so as to prevent the sauce escaping; dip into fine flour, and then into whole beaten up egg, and drop into clean boiling fat and fry till a nice golden colour, which will take about four or five minutes only; then take up, and sprinkle one with chopped tongue or

Notes

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