438.
‘Salpicone’ in shells
440.
(a savoury bake in custard shells)
SA L P I CON E IN TE R R IN E O CO N CH IG L IE
In a pan with 2 oz of butter , lightly fry a chopped onion and sauté B/c lb good quality chopped mushrooms; season with: salt herbs nutmeg a little parsley pepper When well cooked, add a little wine, remove from the heat and add: some mock new-laid eggs (see recipe 466) 4 raw yolks a pinch of cayenne pepper a few chopped black truffles Fill custard shells, top with extra truffles and a small knob of butter, and bake in the oven.
439.
Mushroom and egg bake
T E R R I N E D I FU N G H I A L L’U OVO
Sauté some good quality chopped mushrooms in butter, and season with: salt pepper nutmeg Cool and mix together with: B/c pint cream 8 egg yolks Put in an oven mold and bake for 15 minutes.
136
T H E D U K E ’ S TA B L E
ilk ‘spools’ with M mock new-laid eggs S POLE T T E DI LAT T E CON
OVE T T I PS EUDO-N EON AT I
Into 1 pint of milk, blend: 8 oz corn flour a pinch of salt Cook over a low heat, stirring until the sauce thickens. Pour it out onto a marble surface that has been rubbed with butter. As soon as it cools, cut into spool shapes. Arrange these in the middle of an oven-proof dish and garnish with mock eggs (see recipe 466). Dust with Gruyère cheese and bake until golden brown. Pour a velouté or Spanish sauce around the sides (see recipes 649–650) and serve hot garnished with fried croutons or flaky pastry crescents.
441.
Nut-flavored milk disks
DIS C H I DI LAT T E N OCC IOLAT I
Prepare the milk as in the previous recipe, adding 4 oz ground hazelnuts. Cut into disks, arrange in a greased baking tin or oven-proof dish, dust with caciocavallo cheese, pour a little melted butter on, and bake in the oven. Serve with whatever sauce you please.
442.
Pasha chops
(a savory rolled in cabbage or lettuce leaves) B RAC IOLIN E DE L PAS C IÀ
Blanch leaves of lettuce or Savoy cabbage and fill with a mixture of: