Cones

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 (12)

for the cones

11/2lb. of veal or any white meat ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
a good slice of ham ↝ Ham [Cold cuts and cured meats]
2oz. of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
four or five good tablespoonful of cream (or new milk), or stock ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
white pepper ↝ Spices, pepper, white [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a little grated lemon rind ↝ Lemon, raw [Citrus fruits]
beaten egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
breadcrumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
hot fat

for serving

baked crumbs
any nice gravy or sauce ↝ Gravy, NFS [Dips, gravies, other sauces]

Instructions (6)

Mince finely 11/2lb. of veal or any white meat, with a good slice of ham, and pound it in the mortar with 2oz. of fresh butter.
Mix in four or five good tablespoonful of cream (or new milk), or stock, white pepper, salt, and a little grated lemon rind to taste.
Shape this mixture into neat cones about 3in. high.
Brush them over with beaten egg, and strew them with breadcrumbs.
Fry them in plenty of hot fat to a delicate golden brown.
Drain, and serve very hot, either dry with a garnish of baked crumbs, or with any nice gravy or sauce to taste.

Original Text · last edited 4 days ago

Cones.—Mince finely 1½lb. of veal or any white meat, with a good slice of ham, and pound it in the mortar with 2oz. of fresh butter; now mix in four or five good tablespoonful of cream (or new milk), or stock, white pepper, salt, and a little grated lemon rind to taste. Shape this mixture into neat cones about 3in. high, brush them over with beaten egg, and strew them with breadcrumbs; fry them in plenty of hot fat to a delicate golden brown, drain, and serve very hot, either dry with a garnish of baked crumbs, or with any nice gravy or sauce to taste. These are called veal, chicken, beef, or game cones according to the meat used.

Notes

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