Crépinettes à la Favorite

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 (14)
Crépinettes
Garnish and Sauce
Instructions (7)
  1. Prepare some good rabbit quenelle farce, using espagnole instead of white sauce and some pâté de foie gras truffé.
  2. Have ready some pieces of caul and lay on each a teaspoonful of the farce.
  3. Place on this a tiny fillet of rabbit, seasoned with white pepper, a very little salt, and a d'Uxelle mixture.
  4. Cover this again with the farce, smooth it in a dome shape with a hot wet knife, and wrap the caul all round them, trimming it neatly.
  5. Dip these quenelles into fine breadcrumbs, next into well beaten whole egg, and then into bread again, pressing the crumbs neatly round them with the blade of the knife.
  6. A quarter of an hour before serving, broil them over a slow clear fire, and as soon as they are coloured on one side turn them lightly and finish cooking the other.
  7. Dish them neatly on a border of fried bread, filling the centre with cooked mushrooms and very small poached quenelles, pouring a rich game-flavoured espagnole sauce over the whole.
Original Text · last edited 4 days ago
Crépinettes à la Favorite.—Prepare some good rabbit quenelle farce, using espagnole instead of white sauce and some pâté de foie gras truffé; have ready some pieces of caul and lay on each a tea- spoonful of the farce, place on this a tiny fillet of rabbit, seasoned with white pepper, a very little salt, and a d'Uxelle mixture; cover this again with the farce, smooth it in a dome shape with a hot wet knife, and wrap the caul all round them, trimming it neatly; dip these quenelles into fine breadcrumbs, next into well beaten whole egg, and then into bread again, pressing the crumbs neatly round them with the blade of the knife. A quarter of an hour before serving, broil them over a slow clear fire, and as soon as they are coloured on one side turn them lightly and finish cooking the other. Dish them neatly on a border of fried bread, filling the centre with cooked mushrooms and very small poached quenelles, pour- ing a rich game-flavoured espagnole sauce over the whole.
Notes
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