Pigeon Creams

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
for hare creams
Instructions (3)
  1. Steam Pigeon Cream in dariole moulds and serve hot.
  2. Make and cutlet-shape hare creams, with aspic garnish, and sliced truffle on top of each, i.e. on uppermost flat side.
  3. Ensure hare creams are well flavoured and not too strong of hare.
Original Text
Pigeon Creams. A Note. Mrs. Backhouse, Greencroft, 1889, steamed Pigeon Cream in dariole moulds and served hot. Also she made and cutlet-shaped hare creams, aspic garnish, with sliced truffle on top of each, i.e. on uppermost flat side, cutlets well flavoured and not too strong of hare. Both entrées useful for a change.
Notes
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