| RECIPE
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10.
Tranchea Piennoisea a la Tomato.
Cut some small slices of stale brown bread
about
an inch and a half square, stamp these out with
a neat
shape by means of a round faney cutter.
Next pound in
a mortar the following ingredients :-Two ounces
of cooked
whitemeat (veal, chicken, or rabbit), two yolks
of eggs,
one ounce of fresh butter, a little each of chopped
parsley,
tarragon, and chervil, and one tablespoonful
of Béchamel
sauce ; season to taste, work well, and pass
all through a
wire-sieve. Spread the round slices of bread
thinly with
butter, cover the surface of each with a thin
layer of the
prepared paste, on this lay a thin slice of cooked
ox-tongue,
cut a trifle smaller than the bread with a similar-shaped
cutter; on the tongue place a slice of fresh
tomato not
larger than the tongue slices. Sprinkle the slices
with salt
and pepper, work up the remainder of the sauce
with a
tablespoonful of very stiff tomato sauce, put
it in a small
paper forcing-bag, ornament each slice to taste,
decorate
with tarragon leaves and parsley.
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