Archie Cook
A historical recipe from My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various.
A historical recipe
My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Project Gutenberg eBook #21826.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Digitised by Project Gutenberg, eBook #21826 (https://www.gutenberg.org/ebooks/21826). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Canada. Associated with Canada by the book is about Canadian cookery (Cooking, Canadian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- a pound of chicken
- two tablespoonfuls of thick soubise sauce
- an ounce and a quarter butter
- two tablespoons sherry
- two tablespoons of thick cream
- three whole eggs
Method
- Pound three quarters of a pound of chicken, veal or rabbit until quite smooth, then pound one half pound of panada (bread soaked in hot milk), and mix the two together, add two tablespoonfuls of thick soubise sauce, an ounce and a quarter butter, two tablespoons sherry, a little pepper and salt and three whole eggs.
- Pass the mixture through a fine wire sieve and then add two tablespoons of thick cream.
- Butter some small timbale moulds and fill them with the mixture, remembering to hit the moulds on the table after having put the mixture into them and steam them about fifteen minutes.
- Turn them out carefully and serve hot.
- Tomato sauce poured around them is an improvement.
- If preferred they can be cold and decorated with aspic jelly and a ragout made of truffles, cooked tongue, or ham and button mushrooms, or a little tomato salad could be used.