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Bouchées à la Reine

A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).

A historical recipe

The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.

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 The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). 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.

Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); 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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Method

  1. Get some little cases from the pastry-cook of puff paste, which are to be filled with sweetbread cut in dice.
  2. It is a good plan to heat the cases before filling them.
  3. The filling mixture.
  4. Cook the sweetbreads in water with pepper and salt, till done, skin them and cut in dice.
  5. Prepare a good bechamel sauce, seasoned with the juice of a lemon, and add to it a few mushrooms that have been fried in butter.
  6. Heat the dice of sweetbread in this sauce and fill the cases with it.
  7. Put them back in the oven to get quite hot.