Desirs de Mascotte
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
- three oz. of butter
- one and one-half oz. of very best butter
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Put three oz.
- of butter in a vegetable-pan, and fry it nut-brown.
- Add to this butter twenty-four fine cocks’ kidneys (it is essential that these should be fresh);
- season them with salt, pepper, and a little red pepper, and cook them for from five to six minutes, which should prove sufficient.
- Meanwhile, prepare twelve croûtons of bread-crumbs, one-third inch thick, stamped out with a round cutter two-thirds inch in diameter.
- Fry these croûtons in butter at the last minute.
- Put four fine, very black truffles, cut into somewhat thick slices, into the required quantity of reduced half-glaze sauce;
- add the kidneys, drained of their butter, as well as the fried crusts, one and one-half oz.
- of very best butter, and a few drops of lemon juice, and roll the saucepan gently, that the butter may thoroughly combine with the sauce.
- Dish immediately in a very hot, silver timbale, and serve instantly.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Colander