Croustade à la Champenoise

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 (19)

Croustade

a bread croustade as described above

Ragout

a good slice of ham ↝ Ham [Cold cuts and cured meats]
a cooked carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
some mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
two truffles
a little fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
clear stock
a glass of champagne
the breast of a cold roast fowl ↝ Pheasant, breast, meat only, raw [Poultry Products]
two well washed anchovies
some blanched gherkins ↝ Pickles, NFS [Olives, pickles, pickled vegetables]
some parsley ↝ Parsley, raw [Not included in a food category]
salt ↝ Salt, table, iodized [Spices and Herbs]
white pepper ↝ Spices, pepper, white [Spices and Herbs]
lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Garnish

little rolls of fried ham ↝ Ham [Cold cuts and cured meats]
some tiny chicken quenelles ↝ Chicken, ground, raw [Poultry Products]

Optional additions

sweetbread ↝ Sweetbreads [Liver and organ meats]
pâté de foie gras ↝ Pate de foie gras, canned (goose liver pate), smoked [Poultry Products]

Instructions (7)

Prepare a bread croustade as described above, and keep it hot.
Prepare a ragout as follows: Three-parts cook a good slice of ham, then take it up and cut it into little dice; return it to the pan with a cooked carrot, some mushrooms, and two truffles cut to match.
Toss these all in a little fresh butter, moistening it now and again with clear stock and a glass of champagne; let it reduce till fairly thick.
Remove all fat, and stir into it the breast of a cold roast fowl, two well washed anchovies, some blanched gherkins and some parsley, all minced small.
Let it heat without actually boiling, seasoning it to taste with salt, white pepper, and lemon juice.
Pour it all into the crouton, garnishing the latter with little rolls of fried ham, and if at hand, some tiny chicken quenelles.
If liked, sweetbread or pâté de foie gras may be sliced down and added to this ragout.

Original Text · last edited 4 days ago

Croustade à la Champenoise.—Prepare a bread
croustade as described above, and keep it hot. Mean-
time prepare a ragout as follows: Three-parts cook
a good slice of ham, then take it up and cut it into
little dice; now return it to the pan with a cooked
carrot, some mushrooms, and two truffles cut to
match; toss these all in a little fresh butter,
moistening it now and again with clear stock and a
glass of champagne; let it reduce till fairly thick,
then remove all fat, and stir into it the breast of a
cold roast fowl, two well washed anchovies, some
blanched gherkins and some parsley, all minced
small, and let it heat without actually boiling, season-
ing it to taste with salt, white pepper, and lemon
juice; then pour it all into the crouton, garnishing
the latter with little rolls of fried ham, and if at
hand, some tiny chicken quenelles. If liked, sweet-
bread or pâté de foie gras may be sliced down and
added to this ragout, which is an excellent way of
using up otherwise unproducible scraps left over
from a dinner party. Like many other dishes of the

Notes

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