Savoury Trifles is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic starter of croquet or patty meats that are stuffed in paper cases, topped with breadcrumbs and baked to cook. The full recipe is presented here and I hope you enjoy this classic British version of: Savoury Trifles.
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This is a classic recipe for a Victorian version of Savoury Trifles that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 325.—SAVOURY TRIFLES.
It is necessary for the preparation of these delicious morsels to practise making small, plaited, or square paper cases, about the size of a crown-piece ; these are easily enough made by paying attention to the following instructions : viz.,—cut pieces of note-paper into squares measuring three inches on all four sides; double this in two, equally, and fold each side into three reversed plaits; then turn back the outer leaves ; turn back the corners equally and correctly ; fold the ends ; pass the thumb with pressure on the edges ; open the centre ; pinch the corners, and the case will then stand up erect. The round plaited cases are made with circular pieces of paper of about the same dimensions as the former ; and after being plaited all round to the depth of an inch and a half, are pushed into a round wooden box, and being forced into it by means of a circular wedge of wood made to fit the hollow tightly, and the edge of the paper being twisted under with the back part of the blade of a small knife, the case will have received its accomplished form. The cases must be slightly oiled inside and out, and filled with any kinds of meat, shell fish, or other fish, minced or scolloped, and finished with sauce, &c., as directed for the preparation of croquet meats ; covered over with fried bread-crumbs, made hot in the oven for a few minutes, dished up on napkins, and sent to table quite hot. Note.—These trifles form a very fashionable addition to the first course of a dinner.
For these trifles, the difficult process is making the paper cases in which they are to be baked.
For a square case, take pieces of parchment paper measuring 7.5cm square. Fold the paper in half lengthways first one way and then the other (make certain both creases are in the same side). Turn the paper over then take each corner in turn and fold to the centre. Take the left hand edge and fold to the centre then do the same with the right hand edge.
Undo these two folds then fold the top hand edge to the centre and repeat with the bottom edge. Now unfold the paper completely and arrange so the the tow original creases are uppermost.
Take two opposing edges and fold then to the centre. You should have a rough diamond shape. Now take one junction where one of the folds you've made meets with the body of the diamond and carefully fold this section inwards to make a corner. Repeat this with the other side. You should now have two corners and a loose flap. Take the flap and fold over to make the third side of the box.
Repeat this process with the opposite side and your paper will now be box-shaped! Fill this box with your prepared croquet meats then place on a baking tray, cover with breadcrumbs and transfer to an oven pre-heated to 180°C. Bake until heated through and serve immediately.
