Oliveau

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904

Source: The "Queen" cookery books. No. 4. Entree
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (9)

1/2lb. kidney suet ↝ Kidney [Liver and organ meats]
1lb. of meat ↝ Pheasant, raw, meat only [Poultry Products]
4oz. of breadcrumb soaked in gravy ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
two or three eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

for baking

buttered cups or little moulds ↝ Butter, stick, unsalted [Dairy and Egg Products]

for serving

a rich sauce of any kind ↝ Sauce, NFS [Dips, gravies, other sauces]

optional variation

game
fat ham ↝ Ham [Cold cuts and cured meats]
a rich Richelieu sauce ↝ Sauce, NFS [Dips, gravies, other sauces]

Instructions (6)

Mince finely and mix well together kidney suet, meat, and breadcrumb soaked in gravy.
Mince this all till as fine as sausage meat.
Bind it with two or three eggs.
Season to taste.
Bake in buttered cups or little moulds.
Turn out and serve with a rich sauce of any kind.

Original Text · last edited 4 days ago

Oliveau.—Mince finely and mix well together ½lb. kidney suet, 1lb. of meat, and 4oz. of breadcrumb soaked in gravy; mince this all till as fine as sausage meat, then bind it with two or three eggs, season to taste, and bake in buttered cups or little moulds; turn out and serve with a rich sauce of any kind. (These are delicious made of game, with fat ham, and a rich Richelieu sauce.)

Notes

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