28 ENTRÉES

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 (22)

for Ballottines de Volaille

else boned, stuffed with any delicate forced meat and braised

for quenelles, soufflés, etc.

the rest of the flesh carefully picked from the bones and finely chopped ↝ Potatoes, flesh and skin, raw [Vegetables and Vegetable Products]

for Suprême sauce

the bones ↝ Pork, bones [Pork]

for lesser birds, such as pigeons, quails, etc.

birds, game or otherwise ↝ Turkey, thigh, from whole bird, meat only, raw [Poultry Products]
pigeons, quails, etc. ↝ Squab, (pigeon), meat only, raw [Poultry Products]

for cutlets (first recipe for lesser birds)

the birds are boned (with the exception of the feet and leg bones), halved ↝ Turkey, thigh, from whole bird, meat only, raw [Poultry Products]
pepper, salt, and mushrooms, chives, herbs, or spice ↝ Spices, pepper, black [Spices and Herbs]
pepper, salt, and mushrooms, chives, herbs, or spice ↝ Salt, table, iodized [Spices and Herbs]
pepper, salt, and mushrooms, chives, herbs, or spice ↝ Mushrooms, raw [Other vegetables and combinations]
pepper, salt, and mushrooms, chives, herbs, or spice ↝ Chives, raw [Vegetables and Vegetable Products]
pepper, salt, and mushrooms, chives, herbs, or spice
pepper, salt, and mushrooms, chives, herbs, or spice ↝ Spices, paprika [Spices and Herbs]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a layer of suitable farce
white of egg ↝ Egg, white only, raw [Eggs and omelets]
pork caul ↝ Pork, belly, with skin, raw [Pork Products]
white of egg ↝ Egg, white only, raw [Eggs and omelets]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
paper ↝ Rice paper [Crackers, excludes saltines]
whole beaten up egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
freshly grated and very white bread crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
clean boiling fat

Instructions (4)

Birds are boned (with the exception of the feet and leg bones), halved, seasoned to taste with pepper, salt, and mushrooms, chives, herbs, or spice according to the use they are to be put to, then fried or sautés in plenty of butter from three to five minutes.
After which they are placed between two plates lightly weighted, and then left till cold.
They are then masked with a layer of suitable farce, carefully smoothed over with a hot wet knife, brushed over with unbeaten white of egg, wrapped neatly in a piece of pork caul, again brushed over with white of egg, and cooked in a buttered baking dish under a buttered paper in a moderate oven for twelve or fifteen minutes, according to the size of the bird.
Many cooks, after spreading these cutlets with the farce, dip them into whole beaten up egg, then into freshly grated and very white bread crumbs, and fry them in plenty of clean boiling fat till of a delicate golden brown; they can then be

Original Text · last edited 4 days ago

28
ENTRÉES.
else boned, stuffed with any delicate forced meat and braised, then served as Ballottines de Volaille (a very high class and delicate little entrée) on a bed of nicely mashed potatoes, chicken farce, or mushroom purée, as you please; the rest of the flesh carefully picked from the bones and finely chopped, answers capitally for quenelles, soufflés, etc., whilst the bones will serve as a foundation for the Suprême sauce, or can be utilised in the stock pot, so that no part of the fowl is wasted. Any bird, game or otherwise, can be used in the same way. For lesser birds, such as pigeons, quails, etc., two other recipes are also followed. For the first, usually known as cutlets, the birds are boned (with the exception of the feet and leg bones), halved, seasoned to taste with pepper, salt, and mushrooms, chives, herbs, or spice according to the use they are to be put to, then fried or sautés in plenty of butter from three to five minutes, after which they are placed between two plates lightly weighted, and then left till cold. They are then masked with a layer of suitable farce, carefully smoothed over with a hot wet knife, brushed over with unbeaten white of egg, wrapped neatly in a piece of pork caul, again brushed over with white of egg, and cooked in a buttered baking dish under a buttered paper in a moderate oven for twelve or fifteen minutes, according to the size of the bird. Many cooks, after spreading these cutlets with the farce, dip them into whole beaten up egg, then into freshly grated and very white bread crumbs, and fry them in plenty of clean boiling fat till of a delicate golden brown; they can then be

Notes

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