Epicurean Bouchees Food
EPICUREAN BOUCHEES
This comes from The Boston Cooking School Cook Book by Fannie Merritt Farmer. It is dated July 1932. There are some funky recipes in the book, like Tongue in Aspic and Stuffed Hearts with Vegetables. I had to share this, though. I hope someone actually makes it!
Provided by Mary Close
Categories Savory Pies
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Clean mushroom caps. Cut in one fourth inch strips crosswise and saute in butter 3 minutes. Clean and steam frog legs, until tender, then add crab meat, butter, salt, paprika and Sherry wine. Cover and let stand 30 minutes. Put on range and cook 5 minutes. Pour off one half wine and add mushrooms. Scald cream in a double boiler. Dilute cornstarch with cold water, add gradually to scalded cream, and cook ten minutes, stirring constantly until mixture thickens, and afterwards occasionally. Then add slightly beaten egg yolk. Add to mushroom mixture, reheat and season with salt and cayenne. Fill bouchee cases with mixture or serve with puff-paste points.
Nutrition Facts : Calories 407.4, Fat 22.7, SaturatedFat 13.7, Cholesterol 139.1, Sodium 1720.8, Carbohydrate 10.2, Fiber 0.5, Sugar 1.9, Protein 14.5
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