Ingredients
- a pint of sauce
Directions
1
{For a winter luncheon party.)
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(Eufs duTS auz hultres i. la Mathurin.
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Faupiettes de boeuf a rEspagnole.
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Faisans au riz tomato.
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Croustades de champignons.
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Fain de marrons au kirsch.
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Maxmelade de pommes.
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Canapes k, la Nantaise.
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1. See No. i, Menu xliv.
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2. This will be found at page 130.
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3. And this at page 17.
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4. Prepare a dozen oval croustades (page 28). Make half a pint of sauce (page 32). Cut the mushrooms which yielded the trimmings into quarter-inch squares, and simmer them gently, seasoning and stirring con- tinually, till quite soft. Keep this hot. Heat the cases, fill them the last thing with the ragout, dust over with raspings, and serve.
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5. See No. 3, page 41.
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6. This was given for No. 4, Menu xlviii.
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7. And this at page 125.
By Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 ·
Recipe sourced from
internet_archive