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Emily Netuzed recipe book, August 1874
Page 71
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Creme de Volailles Take the fillets of 2 chickens, pound & pass thro' a hair sieve. Put it in a basin & mix well with about 1/2 pint of cream & a little salt put it in a border mould & stand in hot water 3/4 of an hour- on no account let it boil. Turn out & fill the center with truffles & serve either with white or brown sauce Lady [Augleney?] Very strong meat jelly for invalids 1 lb lean neck of veal: 1 lb lean gravy beef. Cut into dice & put into a bottle with a little salt & pepper & spice if liked. No water, tie a piece of paper over the neck of the bottle put it in a sauce-pan & boil for 8 hours filling up the saucepan as the water boils away
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Creme de Volailles Take the fillets of 2 chickens, pound & pass thro' a hair sieve. Put it in a basin & mix well with about 1/2 pint of cream & a little salt put it in a border mould & stand in hot water 3/4 of an hour- on no account let it boil. Turn out & fill the center with truffles & serve either with white or brown sauce Lady [Augleney?] Very strong meat jelly for invalids 1 lb lean neck of veal: 1 lb lean gravy beef. Cut into dice & put into a bottle with a little salt & pepper & spice if liked. No water, tie a piece of paper over the neck of the bottle put it in a sauce-pan & boil for 8 hours filling up the saucepan as the water boils away
Szathmary Culinary Manuscripts and Cookbooks
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