Cracker Dust for Fillingr
From The Picayune Creole cook book (1922).
Source and licence
From The Picayune Creole cook book (1922), printed page 227, digitised by the Internet Archive: https://archive.org/details/picayunecreolec00unkngoog
Read the original public domain per archive.org metadata; unverified
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
United States. Associated with United States by the book is about Creole cookery; 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.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
Method
- Prepare six Quenelles, either Chicken or Godiveau (see recipe) and place in a saucepan.
- Season with a little salt and pepper.
- Add the mushrooms and the truffles all cut into dice-shaped pieces.
- Put one and a half pints of hot Allemande Sauce into the mixture.
- Let all stand on the hot stove for five minutes and in the meanwhile spread out a quarter of a pound of Foundation Paste (Pat6-a,- Foncer, see recipe) to the thickness of an eighth of an inch;
- line six tartlet molds with this and fill with cracker crumbs that have been pounded into a dust.
- Cover with a buttered paper and set in the oven and bake for ten minutes.
- Then take out, remove all the cracker dust and fill the molds with the hot mixture of chicken, etc.
- Set In the oven for three minutes, dress nicely on a hot dish and serve Immediately.