the thorough good cook - recipe

The Thorough Good Cook
by George Augustus Sala
recipes from 1896

A digital version of a rare antique cookbook originally published in 1896 for those who want to kick it Olde Skool !

Hollander and Hechsher, publishers of the Eat Dangerously and New Food cookbooks, have a commitment to issue expired-copyright books in the public domain.

The Thorough Good Cook by George Augustus Sala is now in the public domain. The recipes are original and unadulterated, of course!

RECIPE

12. Bonne Bouches.
Take about half a pound of any kind of game-say the
flesh of a grouse, partridge, hare, woodcock, or snipe, etc. ;
cut this up in small squares, and fry it with an ounce of
butter, a little ham, chopped truffles, mushrooms, parsley,
and shallot ; season with nutmeg, pepper, and salt ; and
when done brown, pound thoroughly in the mortar with a
tablespoonful of sauce ; rub it through a wire-sieve, and
place in a small stew-pan the game puree thus produced ;
add the yolks of four eggs, and the four whites whisked
into a substantial froth ; mix lightly, and with this pre-
paration fill a dozen or more paper cases. Egg over the
tops with a paste-brush dipped in beaten white of egg,
put them in a moderately-heated oven to bake for about
twelve minutes, and as soon as done, dish up the bonne
bouches on a napkin, and serve immediately.

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