Skip to content

Petites Caisses à la Furnes

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.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

  • two hard-boiled eggs

Method

  1. Take a small Ostend rabbit, steep it in water as usual, and boil it gently in some white stock, with a good many peppercorns.
  2. When it is cold chop the meat up into small dice;
  3. add to it about a quarter of the amount of ham, and the whites of two hard-boiled eggs, all cut to the same size.
  4. Moisten the salpicon with a good white sauce made with cream, a little lemon juice, pepper and salt.
  5. The little paper cases must have a ring of cress arranged, about a quarter of an inch thick;
  6. the salpicon, put in carefully with a small spoon, will hold it in place.
  7. Fill the cases to the level of the cress leaves, and decorate with a Belgian flag made as follows: Make some aspic jelly with gelatine, tarragon vinegar, and a little sherry.
  8. Color one portion with paprika or coralline, pepper;
  9. a second part with the sieved yolks of two hard-boiled eggs, and the remainder with rinsed pickled walnuts, also passed through a wire sieve.
  10. Pour the red jelly into a small mold with straight sides;
  11. when it is almost set pour in the yellow aspic, and when that is cold pour in the black.
  12. When the jelly is quite cold, turn it out, slice it, and cut it into pieces of suitable size.
  13. If you make too much aspic it can decorate any cold dish or salad.
  14. The walnut squash looks black at night.
  15. [Margaret Strail, or Mrs.
  16. A.
  17. Stuart.]