Poulet à la Cocasse

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)

some nice mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
the meat from a cold cooked fowl ↝ Pheasant, raw, meat only [Poultry Products]
grated ham ↝ Ham [Cold cuts and cured meats]
the minced mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
some bearded oysters ↝ Oysters, raw [Shellfish]
half pint of rich velouté
the liquor of the oysters ↝ Oysters, raw [Shellfish]
the yolk of an egg beaten up with a spoonful of cream ↝ Egg, yolk only, raw [Eggs and omelets]
some delicately browned fried bread-crumbs

Instructions (6)

Wipe some nice mushrooms over with lemon juice till clean, then dry them in a clean cloth and mince them.
Pull the meat from a cold cooked fowl into little shreds.
Mix this with grated ham, the minced mushrooms, and some bearded oysters.
Stir into half pint of rich velouté the liquor of the oysters, and the yolk of an egg beaten up with a spoonful of cream.
Stir the mince into this over the fire for ten minutes.
Serve in tiny china cases (small fried bread croustades, or paper cases previously oiled and dried), strewing over the top some delicately browned fried bread-crumbs.

Original Text · last edited 4 days ago

Poulet à la Cocasse.—Wipe some nice mushrooms over with lemon juice till clean, then dry them in a clean cloth and mince them; pull the meat from a cold cooked fowl into little shreds, and mix this with grated ham, the minced mushrooms, and some bearded oysters; stir into half pint of rich velouté the liquor of the oysters, and the yolk of an egg beaten up with a spoonful of cream, and stir the mince into this over the fire for ten minutes, then serve in tiny china cases (small fried bread croustades, or paper cases previously oiled and dried), strewing over the top some delicately browned fried bread-crumbs.

Notes

—