The royal Parisian pastrycook and confectioner: from the original of M.A. Carême / edited by John Porter. With illustrative plates.

  • Carême, M. A. (Marie Antonin), 1784-1833.
Date:
1834
Catalogue details

Licence: Public Domain Mark

Credit: The royal Parisian pastrycook and confectioner: from the original of M.A. Carême / edited by John Porter. With illustrative plates. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    sausao-e. The whole of them having been thus prepared, put e?ght of them in a crust, made as before directed, the bottom and sides of which you have covered with fine force-meat ; put upon them eight more, and on them the remainder, together with some slices of truffles ; the whole is then covered with a piece of the best butter well worked. Finish, and bake the pie as usual. When it is served up, skim off the fat, and mask it with some sliced truffles boiled for two minutes only in some reduced madeira, with some glazed demi-Spanish sauce added to it. Hot Pie of Lambs’ Sweetbreads. Soak and blanch eight lambs’ sweetbreads ; cut them in scallops, and put them to simmer for full a quarter of an hour with sweet herbs, described under the head of Snipe Pie Having made your pie in the usual manner, mask the’bottom and the sides with a little fine force-meat or sodiveau (see Force-Meat), and then put in the sweet- breads cold, and ranged in the form of a crown; cover them with their seasoning, and add two laurel-leaves an some slices of larding bacon; finish the pie as before directed ; put it in a clear oven, and let it bake an hour «nd a half- the moment it is dished up, take off the fat, and cover it with a glazed demi-Spanish sauce, mixed with jelly broth of poultry and essence of mushrooms, and a garnish of mirehrooms and artichoke-bottoms; it may also be masked with a German sauce. In making a hot pie of calves sweetbreads, you proceed in the same manner. Hot Pie à la Financière. After making a pie (to be eaten hot) of the kind repre- seiHed in Plate^L Nos. 1, 2, 3, and 4 mask the inside wuth slices of larding bacon, fill it with chopped beef-suet, and finish it in the usual manner ; let it bake an hour, when it will be of a fine colour ; after it has cooled a little, empty it entirely ; and, the moment you are going to dish it up M it about half way with force-meat made of poulty or game, and then fill up with lambs’ combs and stones, mushrooms, truffles, ‘?rt>choke-bottom^ lnHt;tprs’ tails and six large lobsters, covering the whole Yith Luce,mixed -th jelly b^th of^^ flaLured with truffles and some reduced Rhenish or iMa deira wine. ni- „ Hot Pie, mth Chives. Make a pound of very mellow goc/ircaii (see Godiveau)-,