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John and Henry Locke cookery archive, item 1, 1852
Page 35
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Chatreuse. Take a plain mould. Line it with thin fat bacon. Cover it with. all kinds of boiled vegatables. Put on a layer of forcemeat. Fill the inside with a ragout of any kind of meat. Cover the top with a bit of paste. Put it in the oven for an hour. then turn it out and strip off the fat bacon and paste carefully. and send it hot to table. _____ Salmis des anguilles. S. of Eels. Skin and gut them. Scald them for two minuites, drain them and fricassee them like chickens. Serve them in Brown Sauce with small onions or mushrooms. Plenty of port wine in.
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Chatreuse. Take a plain mould. Line it with thin fat bacon. Cover it with. all kinds of boiled vegatables. Put on a layer of forcemeat. Fill the inside with a ragout of any kind of meat. Cover the top with a bit of paste. Put it in the oven for an hour. then turn it out and strip off the fat bacon and paste carefully. and send it hot to table. _____ Salmis des anguilles. S. of Eels. Skin and gut them. Scald them for two minuites, drain them and fricassee them like chickens. Serve them in Brown Sauce with small onions or mushrooms. Plenty of port wine in.
Szathmary Culinary Manuscripts and Cookbooks
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