This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1869 Excerpt: ... LA BARAKIN Prepare and bake the croustades as above; Cut some fillets of chicken, some tongue, and truffles in shreds inch long, inch thick; warm these in some reduced Espagnole Sauce; fill the croiistades with the mixture; place the puff paste covers on the top; and serve. SALPICON BOUOHEES, OR SMALL PATTIES A ...
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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1869 Excerpt: ... LA BARAKIN Prepare and bake the croustades as above; Cut some fillets of chicken, some tongue, and truffles in shreds inch long, inch thick; warm these in some reduced Espagnole Sauce; fill the croiistades with the mixture; place the puff paste covers on the top; and serve. SALPICON BOUOHEES, OR SMALL PATTIES A mixture of chicken, game, or fish, with truffles, foie gras, and mushrooms, the whole cut in small dice, is known in cookery under the general name of salpicon. Make some puff paste; give it six turns; cut out 18 bouchees with a fluted cutter 2 inches in diameter; put them on a bakingsheet, and let them rest on the ice for ten minutes; then brush them over with egg; dip a plain 1 -inch cutter in hot water, place it on the centre of each bouchee, and cut through onethird of the thickness of the paste, --this will form the cover when baked; put the bouchees in a brisk oven; when they are done, take off the covers; trim off a little of the inside of the patties, and smooth it with the handle of a knife. Prepare a salpicon of chicken, truffles, tongue, and mushrooms; put it in some Allemande Sauce; boil it up, and fill the bouchees with it; replace the covers; dish up on a napkin; and serve. BOUCHEES, OB SMALL PATTIES, A LA REINE Prepare the bouchees as indicated in the preceding recipe; and fill them with some Chicken Puree (vide page 293). GAME PUREE BOUCHEES, OR SMALL PATTIES Prepare the bouchees as described for Salpicon Bouchees; fill them with any Game Puree (vide Pheasant, Partridge, Woodcock, and Hare Puree, page 293); and serve. OYSTER BOUCHEES, OR SMALL PATTIES Make the bouchees as directed for Salpicon Bouchees (vide above). Take 24 blanched oysters, and 10 turned mushrooms; cut the whole in dice, and warm them in some Allemande Sauce; fi..
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PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
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New. Sewn binding. Cloth over boards. 614 p. In Stock. 100% Money Back Guarantee. Brand New, Perfect Condition, allow 4-14 business days for standard shipping. To Alaska, Hawaii, U.S. protectorate, P.O. box, and APO/FPO addresses allow 4-28 business days for Standard shipping. No expedited shipping. All orders placed with expedited shipping will be cancelled. Over 3, 000, 000 happy customers.
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PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
