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 (32)
Duck Entrée
Bigarade Sauce Variation
Chaufroix
Cold Mutton with Chevreuil Sauce
Cold Mutton with Tomato Aspic
Cold Roast Beef with Lorraine Sauce
Instructions (6)
  1. Arrange a thick bed of this on a dish, pile the mayonnaise-covered joints on top and surround it all with the quartered lettuce, some quartered hard-boiled eggs, and, if at hand, a little finely chopped aspic jelly, and you will have a dish no one need be ashamed of.
  2. A variante of this, obtained by coating the duck joints with cold Bigarade sauce mixed in the same proportions with aspic jelly as the mayonnaise, may be served on a Russian salad made of all kinds of cold cooked vegetables, anchovies, hard-boiled egg, &c.
  3. Or you may make a chaufroix by dissolving 1oz. of best leaf gelatine in, say, half a pint of very thick brown olive sauce, letting it boil in a quarter part, and then using as it is setting.
  4. Cold mutton, if cut into neat little wedge-shaped pieces and marinaded as described in the first chapter, then masked with Chevreuil sauce (stiffened with from 1oz. to 1oz. of leaf gelatine to the half pint of sauce when boiled in, and served with any salad convenient—preferably French bean salad, made by tossing some cold cooked beans in a mixture of oil, lemon juice, and seasoning to taste), is a very dainty form of “cold mutton.”
  5. The plain cold mutton can be made into a very pretty dish by coating with tomato aspic and served with any kind of salad tossed in mayonnaise.
  6. Wedge-shaped fillets cut from cold roast beef are excellent if masked with Lorraine sauce, i.e., a gill each of good brown sauce, tomato purée or conserve, and aspic,
Original Text · last edited 4 days ago
ENTRÉES. with any scrapings from the carcase of the duck, a few minced olives, some washed, boned, and filleted anchovies, and half a pint of rich mayonnaise sauce. Arrange a thick bed of this on a dish, pile the mayonnaise-covered joints on top and surround it all with the quartered lettuce, some quartered hard- boiled eggs, and, if at hand, a little finely chopped aspic jelly, and you will have a dish no one need be ashamed of. A variante of this, obtained by coating the duck joints with cold Bigarade sauce mixed in the same proportions with aspic jelly as the mayon- naise, may be served on a Russian salad made of all kinds of cold cooked vegetables, anchovies, hard- boiled egg, &c. Or you may make a chaufroix by dissolving 1oz. of best leaf gelatine in, say, half a pint of very thick brown olive sauce, letting it boil in a quarter part, and then using as it is setting. Cold mutton, if cut into neat little wedge-shaped pieces and marinaded as described in the first chapter, then masked with Chevreuil sauce (stiffened with from 1oz. to 1oz. of leaf gelatine to the half pint of sauce when boiled in, and served with any salad convenient—preferably French bean salad, made by tossing some cold cooked beans in a mixture of oil, lemon juice, and seasoning to taste), is a very dainty form of “cold mutton.” The plain cold mutton can be made into a very pretty dish by coating with tomato aspic and served with any kind of salad tossed in mayonnaise. Wedge-shaped fillets cut from cold roast beef are excellent if masked with Lorraine sauce, i.e., a gill each of good brown sauce, tomato purée or conserve, and aspic,
Notes
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