Crépinettes à la d'Estine

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)
Instructions (12)
  1. Mix the partridge quenelle farce with the diced par-boiled fat bacon and truffles (or pâté de foie gras truffé).
  2. Add a tablespoonful of espagnole sauce and the same of strong glaze prepared from the partridge bones.
  3. Season to taste with cayenne.
  4. Mix all ingredients well together.
  5. Take spoonfuls of this mixture into well floured hands and mould into egg shapes.
  6. Wrap each egg shape in a piece of caul.
  7. Flatten slightly on both sides.
  8. Dip them in clarified butter.
  9. Fry a light golden brown.
  10. Drain well.
  11. Dish them in a circle.
  12. Pour round them a demi-glace of partridge stock.
Original Text · last edited 4 days ago
Crépinettes à la d'Estine.—Take a pound of partridge quenelle farce and add to it about 6oz. of par-boiled fat bacon and 4oz. of truffles, both cut into small dice (or use tiny cubes of pâté de foie gras truffé); mix with these a tablespoonful of espagnole sauce and the same of strong glaze pre- pared from the partridge bones, seasoning to taste with cayenne; mix this all well together, then take spoonfuls of this mixture into your well floured hands, and mould these into egg shapes, wrap each in a piece of caul, flatten slightly on both sides, dip them in clarified butter, and fry a light golden brown, drain well, dish them in a circle, pour round them a demi-glace of partridge stock, into which you
Notes
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