Epicurean Bouchée
Ingredients
- 1/2 pound mushroom, caps
- 1/2 pound crab, meat
- 1/2 teaspoon paprika
- 12 frog legs
- 1/2 cup Sherry wine
- 2 tablespoon melted butter
- 1 cup cream
- 2 teaspoon salt
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1 egg yolk
Directions
- Clean and peel mushrooms, cut in one-fourth-inch strips cross-wise, and saute in butter three minutes.
- Clean and steam frogs’ legs until tender, then add crab-meat, butter, salt, paprika and wine.
- Cover and let stand thirty minutes.
- Put on range and cook five minutes.
- Pour off one-half wine and add mushrooms.
- Scald cream in double boiler; dilute cornstarch with cold water, add gradually to scalded cream, and cook ten minutes.
- Stir constantly until mixture thickens and afterwards occasionally ; then add yolk of egg, slightly beaten.
- Add to first mixture, reheat and season highly with salt and cayenne.
- Fill bouchée cases (known more commonly as patties) with mixture or serve with puffpaste points.
Other Information
Author: Adolphe Menjou
Contributor: Photoplay Magazine, Carolyn Van Wyck
Source: Photoplay's Cook Book (1927-01-01)
Ingredients: mushroom, crab, paprika, frog leg, wine, butter, cream, salt, cornstarch, water, egg yolk
Equipment: measuring cups, measuring spoons, knife, egg beater, stove
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