Friantine of Grouse

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888

Source: Dressed Game and Poultry à la Mode
Yield: 12.0
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (10)

twelve thin flat pieces of pastry ↝ Pastry, puff [Doughnuts, sweet rolls, pastries]
a tablespoonful of quenelle meat
a tablespoonful of the breast of a grouse ↝ Ruffed Grouse, breast meat, skinless, raw [Poultry Products]
two ounces of lean ham ↝ Pork, fresh, leg (ham), whole, separable lean only, raw [Pork Products]
three-quarters of a pint of white cream sauce ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]
yolk of egg ↝ Egg, yolk only, raw [Eggs and omelets]
Egg and breadcrumb ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
Egg and breadcrumb ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
boiling lard ↝ Lard [Fats and Oils]
fried parsley ↝ Parsley, raw [Not included in a food category]

Instructions (10)

Cut with two cutters, one larger than the other, twelve thin flat pieces of pastry.
Put on the centre of the largest a tablespoonful of quenelle meat and spread it out.
In the centre of this put a tablespoonful of the breast of a grouse, cut up with two ounces of lean ham.
Mix well and put it into a stewpan with three-quarters of a pint of white cream sauce.
Warm up and let it get cold.
Cover this with the smaller sized pieces of pastry, having wetted the inside of each with yolk of egg to make them adhere to the lowest pastry.
Press down tightly with the smallest cutters, and cut the bottom pastry to the size of the smaller cutter.
Egg and breadcrumb.
Arrange them in a frying basket and fry in boiling lard a nice brown.
Serve garnished with fried parsley.

Original Text

Friantine of Grouse.

Cut with two cutters, one larger than the other, twelve thin flat pieces of pastry, put on the centre of the largest a tablespoonful of quenelle meat and spread it out; in the centre of this put a tablespoonful of the breast of a grouse, cut up with two ounces of lean ham. Mix well and put it into a stewpan with three-quarters of a pint of white cream sauce. Warm up and let it get cold. Cover this with the smaller sized pieces of pastry, having wetted the inside of each with yolk of egg to make them adhere to the lowest pastry, press down tightly with the smallest cutters, and cut the bottom pastry to the size of the smaller cutter. Egg and breadcrumb. Arrange them in a frying basket and fry in boiling lard a nice brown. Serve garnished with fried parsley.

Notes

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