Crème Francillon

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)
Instructions (9)
  1. Butter some pretty little plain moulds (egg moulds are perhaps the prettiest).
  2. Garnish the moulds to taste with little pea shapes cut from a cucumber, pressing these well against the sides of the moulds.
  3. Partly fill the moulds with the cream mixture, making a well in the centre of each.
  4. Fill the well with cooked asparagus points tossed in reduced velouté sauce.
  5. Cover over with more farce as in the boudins (or if egg moulds are used, join the two parts together).
  6. Poach or steam them for twelve or fifteen minutes.
  7. Serve on a border of chicken farce which has been masked with velouté sauce.
  8. Add garnish of delicately stewed cucumber and cooked asparagus points.
  9. Serve.
Original Text · last edited 4 days ago
Crème Francillon.—Have ready about a pound of chicken farce prepared as for creams; well butter some pretty little plain moulds (egg moulds are perhaps the prettiest) and garnish them to taste with little pea shapes cut from a cucumber, pressing these well against the sides of the moulds; now partly fill the moulds with the cream mixture, making a well in the centre of each, fill this with cooked asparagus points tossed in reduced velouté sauce, cover over with more farce as in the boudins (or if egg moulds are used, join the two parts together) and poach or steam them for twelve or fifteen minutes, and serve on a border of chicken farce which has been masked with velouté sauce, add garnish of delicately stewed cucumber and cooked asparagus points and serve.
Notes
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