Recherché ... entrées ... : a collection of the latest and most popular dishes / by C. Herman Senn.

  • Senn, Charles Herman, 1862-1934.
Date:
[pref. 1907]
Catalogue details

Licence: In copyright

Credit: Recherché ... entrées ... : a collection of the latest and most popular dishes / by C. Herman Senn. Source: Wellcome Collection.

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    Ramequins de Poulet. (Chicken Ramakins.) 8 oz. of cooked finely minced chicken free from skin and bone, 2 table-spoonfuls of cooked spinach, a table- spoonful of grated Parmesan cheese, a hard-boiled egg, and 2 raw yolks of egg, a teaspoonful of finely chopped parsley, a few drops of lemon juice, pepper and salt, and a little stock. Chop finety the hard-boiled egg. Rub the spinach through a sieve, mix both with the chicken, parsley and cheese, put all in a stew-pan ; add very little pepper and salt ; moisten with stock, and stir till hot. Then add the raw egg yolks. Butter some small paper or china rama- kin cases, three-parts fill them with the mixture, and bake about ten minutes in a moderately heated oven. Dish up the cases, garnish with fried crisp parsley and serve. A Petites Cotelettes a TEcarlate. (Chicken and Tongue Cutlets.) About 6 oz. chicken or rabbit meat (raw), i table- spoonful cream, 2 yolks of eggs, i oz. panade, 6 slices of cooked ox tongue, 6 cutlet-shaped croutons of fried bread, meat glaze, 6 preserved mushrooms, demi-glace sauce, salt, pepper and butter. Prepare a forcemeat by pounding the chicken or rabbit meat in a mortar, add the cream, panade and yolk of egg, and season to taste. Butter 6 cutlet moulds. Shape each slice of tongue precisely the same size as cutlets, place each slice on a fried crouton of bread. Chop the trimmings of tongue rather finety, put it with the forcemeat, pound again, and rub the whole through a sieve. Chop the mushrooms as finely as possible, and mix with the farce. Fill the moulds with this, and steam them in the oven. When done turn out on to the prepared croutons and tongue, place on a baking sheet, brush