Crème à la Monza

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 (7)
Mould preparation
Mould filling
Serving
Instructions (6)
  1. Butter some little moulds, and strew them with finely chopped parsley, and cooked tongue or ham.
  2. Line these moulds with a thin layer of chicken farce.
  3. Fill up the moulds with a purée of partridge.
  4. Poach these moulds in the usual way for fifteen to twenty minutes.
  5. When firm turn them out on to a purée of potatoes or green flageolet beans.
  6. Serve with a rich espagnole sauce.
Original Text · last edited 4 days ago
Crème à la Monza.—Butter some little moulds, and strew them with finely chopped parsley, and cooked tongue or ham, then line these moulds with a thin layer of chicken farce, and fill up the moulds with a purée of partridge; poach these moulds in the usual way for fifteen to twenty minutes; when firm turn them out on to a purée of potatoes or green flageolet beans, and serve with a rich espagnole sauce.
Notes
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