feuilletage paste (No. 1076) with a quart of financière garnishing (No.
246), and serve them on a dish with a folded napkin.
=811. Vol-au-Vent à la Toulouse.=--Fill six vol-au-vents (No. 1076) with
a quart of hot Toulouse garnishing (No. 176), and serve the same as for
the above.
=812. Vol-au-Vent à la Reine.=--Fill six vol-au-vents (No. 1076) with a
quart of hot Reine garnishing (No. 623), and serve as for No. 810.
=813. Boned Turkey à la Prosperity of America.=--Procure a fine, tender,
young Rhode Island turkey, weighing eight pounds. Singe, draw, and
neatly wipe the interior. Make an incision right along the back. Begin
boning from the neck down toward the breast, on both sides, being very
careful not to make any holes in the skin, as it should remain perfectly
intact. Make an incision from the first joint, then bone both legs. Cut
away also, very carefully, the two wing bones. Season the inside with
one pinch of salt and half a pinch of pepper, evenly divided. Place it
on a dish, and lay it in the ice-box until needed. Take two pounds of
lean, raw veal, three pounds of fresh pork, and half a pound of larding
pork, all cut up into small dice-shaped pieces. Season with two pinches
of salt, one pinch of white pepper, the third of a saltspoonful of
grated nutmeg, and the same quantity of thyme. Mix all well together.
Place all in the chopping machine, and chop it exceedingly fine,
repeating the process, if necessary, until it is chopped to perfection.
Should there be any sinews among the ingredients, remove them all. Place
on a cold dish, and put away in the ice-box to cool until the following
is prepared. Have ready a quarter of a pound of the end (red) part of a
cooked smoked beef-tongue, eighteen medium-sized, sound truffles, both
tongue and truffles cut in dice-shaped pieces half an inch square. Take
the forcemeat from the ice-box, and thoroughly mix the tongue and
truffles with it, pouring in also a wine-glassful of Madeira wine. Half
a cup of well-peeled pistache can be added, if at hand. Take the turkey
from the ice-box, spread it on a clean table (skin-side downward). Then,
with a keen knife, cut away even slices from the breasts, arrange them
on the thin, so that the turkey should have an equal thickness all over.
Place the forcemeat right in the centre of the turkey, column shaped,
leaving a clear space of two inches at each end, and of four inches at
each side. Spread on a table a strong, clean napkin, sprinkling over it
a little cold water. Fold up first both ends of the turkey, then both
sides, so that the four ends should be enveloped; gently lift, and lay
it right in the centre of the napkin. Roll it carefully in the napkin.
Tightly tie one end first, then the other, as firmly as possible, taking
in the slack of the napkin. Place it in a large saucepan on the hot
range, with the carcass, and whatever bones and débris pertain to it,
completely cover with cold water, place the lid on, and when coming to a
boil thoroughly skim it, then add one medium-sized, sound, scraped
carrot, and one well-peeled onion with three cloves stuck in. Season
with one pinch of salt, and then let boil on a moderate fire for fully
two and a half hours. Remove the galantine with a skimmer; let cool
enough so that it can be easily handled. Cut the strings at both ends;
roll it over again as before, and tightly tie both ends exactly as
before. Lay it in a flat tin pan, placing on top of it a board the size
of the boned turkey, and on top of it a weight of seven pounds, leaving
the weight on until the galantine is thoroughly cold, which will take a
whole night; but avoid placing it in the ice-box until thoroughly cold.
Two days after the preparation it will be ready for use; keeping it in
the ice-box in the same napkin in which it was cooked.
=814. Jelly for Boned Turkey.=--Strain the broth in which the galantine
was cooked into another saucepan, thoroughly skim all the fat off, add
one ounce of clarified gelatine. Boil for five minutes. Crack into
another saucepan the whites of two raw eggs, and the shells as well,
squeeze in the juice of half a sound lemon, adding half a glassful of
Madeira wine, and a small piece of ice, the size of an egg, finely
cracked. Beat all sharply together with a wire whip. Place the broth on
the table at hand near the eggs, &c., and with a soup-ladle in the left
hand, a wire whip in the right, add a ladleful of broth, little by
little, to the eggs, carefully and sharply stirring with the whip until
all the broth has been added. Place it then on a very moderate fire, and
let gently come to a boil. Immediately strain through a flannel bag or a
napkin into a clean bowl and let cool, and it will be ready for use.
=815. Pigeon Cutlets à la Victoria.=--Singe, draw, and bone three fine
pigeons, leaving on the legs; cut them in two, and stuff lightly with
chicken forcemeat (No. 226), immerse then in beaten egg and fresh
bread-crumbs, then cook in a sautoire with half an ounce of clarified
butter, for four minutes on each side, and serve with half a pint of hot
Victoria sauce (No. 208) on the warm dish, and the cutlets on top, with
paper ruffles nicely arranged.
=816. Squabs Roasted Plain.=--Singe, draw, cut off the necks, wipe
neatly, and truss six fine, small squabs; put them in a roasting-pan
with half a pinch of salt, evenly divided, and a very little butter
spread over. Put the pan into a brisk oven to cook for twelve minutes;
then remove from the oven, untruss, and dress them on a hot dish, on
which you previously have placed six small canapés, prepared as in No.
832, one on each canapé; neatly decorate the dish with fresh watercress;
skim the fat from off the gravy, add to it a gill of white broth (No.
99); let it just come to a boil, strain it into a sauce-bowl, and send
to the table separately.
=817. Squabs Broiled on Toast, with Bacon.=--Singe, draw, cut the necks
off, and wipe nicely three very good-sized squabs; split them without
detaching the parts, then lay them on a dish, and season with a pinch of
salt, half a pinch of pepper, and a tablespoonful of sweet oil; roll
them in well, and put them to broil for six minutes on each side.
Prepare a dish with six toasts, arrange the squabs over, and spread a
gill of maître d’hôtel butter (No. 145) on top. Decorate the dish with
six slices of broiled bacon (No. 754), and serve.
=818. Ballotin of Squab à l’Italienne.=--Singe, draw, and bone six
tender squabs; stuff them with a good chicken forcemeat (No. 226), and
leave on one leg, to decorate later with a ruffle. Form them into a
circle, arranging each squab so it assumes a round shape; place them in
a buttered sautoire; season with a good pinch of salt and half a pinch
of pepper, and cover with a piece of buttered paper. Put it in the oven
for fifteen minutes, and when cooked serve with half a pint of hot
Italian sauce (No. 188), the squabs laid on top, with a paper ruffle
fastened on to each leg.
=819. Squabs à la Crapaudine.=--Singe, draw, then split six squabs
through the back without entirely dividing the parts; break the bones of
the legs and wings, flatten them well, and lay them on a dish to season
with a good pinch of salt, one pinch of pepper, and two tablespoonfuls
of oil, roll them in well, then dip them in fresh bread-crumbs, and
broil them slowly for seven minutes on each side. Arrange them on a hot
dish, and serve with half a pint of hot Robert sauce (No. 192), to which
add three chopped mushrooms. Serve the sauce on a dish, and the squabs
on top.
=820. Squabs à l’Américaine.=--Singe, draw, and truss nicely six fine,
fat squabs; stuff them with American forcemeat (No. 229), and place them
in a roasting-pan with a pinch of salt, evenly distributed, and half an
ounce of butter well spread over the squabs. Place them in the hot oven,
and roast for eighteen minutes. Take from out the oven, dress them on a
hot dish; untruss; skim the fat off the gravy, add to it one gill of
broth (No. 99), let come to a boil, strain into a sauce-bowl, decorate
the dish with a little fresh watercress. Arrange a slice of broiled
bacon (No. 754) over each bird, and send to the table.
=821. Squabs à la Chipolata.=--Prepare and roast six squabs same as for
No. 816, and serve them with a pint of hot chipolata garnishing (No.
232) on a hot dish, and the squabs arranged over.
=822. Squabs en Compote.=--Singe, draw, and truss with their legs thrust
inside, six fine, fat squabs; lay them in a saucepan with half an ounce
of butter, one cut-up onion, and one carrot cut the same. Season with a
pinch of salt, then put the lid on the pan, and cook on a good fire for
ten minutes. Put in a saucepan six small glazed onions (No. 967), one
medium-sized carrot, cut with a vegetable-scoop (blanching the latter
for two minutes), one ounce of salt pork cut into small pieces, and six
cut-up mushrooms; moisten them with a pint of Espagnole sauce (No. 151),
and let cook together for thirty minutes. Transfer the squabs to this
preparation, and let cook again for five minutes; dress the garnishing
on a hot dish, arrange the squabs on top, and serve.
=823. Roast Duck à l’Américaine.=--Select a fine young duck, weighing
three and a half pounds; singe, draw, and wipe it well, then stuff it
with American forcemeat (No. 229), and place it in a roasting-pan with
half an ounce of butter, and besprinkle with a pinch of salt, then roast
it in the oven for forty minutes, basting it occasionally. Lay it on a
dish, untruss, skim the fat off, add a gill of white broth (No. 99), let
it come to a boil, then strain the lean part of the gravy over, and
garnish with six pieces of fried hominy (No. 1035).
=824. Roast Duck, Apple Sauce.=--Have a fine, tender duckling of three
and a half pounds; singe, draw, wipe neatly, and truss. Place it in a
roasting-pan, spread half an ounce of butter over, and a pinch of salt.
Place it in a brisk oven, and let cook for thirty minutes, not failing
to baste it occasionally with its own gravy. Dress it on a hot dish,
untie the string, skim the fat off the gravy, add a gill of broth (No.
99), let it come to a boil, then strain the lean part over the duck,
decorate with a little watercress, and serve with half a pint of hot
apple sauce separately (No. 168).
=825. Duckling à la Rouennaise.=--Take two fine ducklings of one and a
half pounds each, singe, draw, and truss them with the legs thrust
inside; lay them in a roasting-pan, and cover them with half an ounce of
butter, seasoning with a pinch of salt; put them in the oven for ten
minutes. Cut four medium-sized turnips into small dice-shaped pieces,
put them in a saucepan with half an ounce of butter and half a
teaspoonful of powdered sugar; let cook for ten minutes, then moisten
with a pint of Espagnole sauce (No. 151). Lay the ducks in the saucepan
with the turnips, and let cook again all together for twenty-five
minutes; arrange the ducks on a hot dish, untruss, and decorate the dish
with the turnips. Pour the sauce over all, and serve.
=826. Salmi of Duck à l’Américaine.=--Procure two fine ducks; singe,
draw, wipe neatly, and cut off the wings, legs, and breasts; put the two
carcasses in a saucepan, sprinkle a little salt over, and put it in the
oven to cook for six minutes; remove them, and hash them up. Put them
back into a saucepan with a pint of white broth (No. 99), and a small
bouquet (No. 254), and let cook on a moderate fire for fifteen minutes.
Put an ounce of butter in a sautoire, lay in the wings, legs, and
breasts, then season with a pinch of salt and half a pinch of pepper;
cook on a very brisk fire for three minutes on each side, then add half
a glassful of Madeira wine, half a pint of Espagnole sauce (No. 151),
and the zest of a lemon; strain the gravy of the carcasses over, and let
all cook again for fifteen minutes. Dress nicely on a hot dish, and
decorate with six heart-shaped croûtons of fried hominy, and serve (No.
1035).
=827. Salmi of Duck, with Olives.=--Prepare the salmi of ducks as for
the above (No. 826), adding half a pint of parboiled and stoned olives
to the sauce. Use six heart-shaped fried croûtons of bread (No. 133)
instead of the hominy, and serve.
=828. Salmi of Duck à la Chasseur.=--Make a salmi the same as for No.
826, adding twelve sliced mushrooms, and serve with six heart-shaped
croûtons (No. 133).
=829. Salmi of Duck à la Bourgeoise.=--Prepare two fine ducks as for No.
826, and add twelve glazed onions (No. 967), and two raw carrots cut
clove-garlic-shaped, letting them cook in salted water for ten minutes
previous to adding them to the salmi, also half an ounce of salt pork,
cut in square pieces, and let cook together with the ducks for fifteen
minutes more; then serve.
=830. Salmi of Duck à la Montglas.=--Singe, draw, and wipe two fine,
tender ducks; cut away the wings, legs, and breasts, then put the
carcasses in a roasting-pan; sprinkle a little salt over, spread on each
bird a very little butter, and place them in the oven for six minutes;
remove them, and hash them up. Lay them in a saucepan, moistened with a
pint of white broth (No. 99); add a small bouquet (No. 254), and let
cook on the stove for fifteen minutes. Put an ounce of butter in a
sautoire, add the wings, legs, and breasts, previously laid aside;
season with a pinch of salt, half a pinch of pepper, and the third of a
pinch of nutmeg, and let cook on a brisk fire for three minutes on each
side. Add half a glassful of good sherry, half a pint of Espagnole sauce
(No. 151), half a pint of tomato sauce (No. 205), two thin slices of
smoked beef-tongue cut into Julienne-shaped pieces, two cut-up truffles,
six fine mushrooms, also cut up; then strain the gravy of the carcasses
over this; let cook all together for fifteen minutes more, then
artistically dress the salmi on a hot dish, decorate with six
heart-shaped bread croûtons (No. 133), adjust paper ruffles to the end
of the wings and legs, and serve.
=831. Salmi of Duck à la Maréchale.=--Proceed exactly the same as for
“Salmi à l’Américaine” (No. 826), adding twelve small godiveau quenelles
(No. 221), and twelve mushrooms cut in two. Let heat well for five
minutes, then serve with six fried bread croûtons (No. 133).
A pinch of salt represents 205 grains, or a tablespoonful.
Half a pinch of pepper represents 38 grains, or a teaspoonful.
A third of a pinch of nutmeg represents 13 grains, or half a
teaspoonful.
GAME.
=832. Canapés for Game.=--Cut out the desired number of canapés from a
loaf of American bread (a stale one is preferable) one and a half inches
thick. Trim neatly, pare off the crusts; then cut out a piece in the
centre of each, from end to end, so that the cavity will hold the bird
easily when sending to the table. Spread a little butter over them,
place on a tin plate; then brown in the hot oven until they obtain a
good golden color. Remove from out the oven, arrange them on a hot dish,
and they will be ready to serve.
=833. Croquettes of Game à la Périgueux.=--Make six game croquettes
exactly the same as the chicken croquettes (No. 758)--the mushrooms can
be omitted--and serve with half a pint of hot sauce périgueux (No. 191),
separately.
=834. Quails Roasted, Plain.=--Pick six fine, tender, fat quails, singe,
draw, and wipe them well; truss them, laying a thin layer of lard on the
breasts. Put them in a roasting-pan, spreading a very little butter on
top of each quail; then pour half a cupful of water in the pan. Season
with a pinch of salt, and let cook in the oven for eighteen minutes.
Place on a hot dish six heart-shaped pieces of toast; untruss the
quails, and arrange them on top, decorating with a little watercress.
Strain the gravy into a sauce-bowl, and serve it separately.
=835. Quails Broiled With Bacon.=--Have six fine fat quails. Singe,
draw, and wipe them well. Split them through the back without separating
the parts, and break the two leg bones. Put them on a dish; season with
a pinch of salt, half a pinch of pepper, and a tablespoonful of sweet
oil, mixing them in well, and put them to broil on a moderate fire for
six minutes on each side. Arrange six toasts on a hot dish, lay the
quails on top, and pour a gill of maître d’hôtel butter (No. 145) over,
decorating with six slices of broiled bacon (No. 754), and serve.
=836. Braised Quails, Celery Sauce.=--Take six nice fat quails, singe,
draw, and wipe them well. Truss, and cover the breasts with a thin layer
of lard. Place them in a sautoire with a piece of pork rind, half a
carrot, and half an onion, both cut-up, and let them get a good golden
color on the fire. Moisten with half a cupful of water, then put them in
the oven, and let cook for twenty minutes. Serve with a pint of celery
sauce (No. 200), and a little meat-glaze (No. 141) thrown over.
=837. Quails à la Financière.=--Braise six quails the same as for the
above (No. 836), and serve them with a pint of hot financière garnishing
(No. 246) in place of the celery sauce.
=838. Doe-birds, Roasted, Plain.=--Singe, draw, and truss six fine, fat
doe-birds. Put them in a roasting-pan with half a cupful of water,
seasoning with a pinch of salt. Spread a very little butter over the
birds, and put them in a hot oven for twelve minutes. Dress them on a
hot dish with six small canapés (No. 832). Decorate the dish with a
little watercress, and serve.
=839. Broiled Doe-birds.=--Singe, draw, and wipe well six fine
doe-birds; split them through the back without detaching the parts, and
lay them on a dish. Season with a good pinch of salt, half a pinch of
pepper, and one tablespoonful of oil. Roll them in well, and broil for
four minutes on each side. Prepare a hot dish with six toasts; arrange
the doe-birds on top, and serve with a gill of maître d’hôtel butter
(No. 145) well spread over. Decorate the dish with a little watercress.
=840. Roasted Doe-birds à l’Américaine.=--Proceed exactly as for No.
838, replacing the canapés of bread with six canapés of fried hominy
(No. 1035), or corn fritters, arranging six slices of broiled bacon over
each bird, and serve the same.
=841. Roasted Doe-birds à l’Africaine.=--Exactly as for No. 838, only
serving with six stuffed egg-plants (No. 909) instead of the canapés.
=842. Salmi of Doe-birds à la Gastronome.=--Make a salmi as for salmi of
snipe (No. 870), and serve with six small potato croquettes (No. 997).
=843. Roast Partridge, Bread Sauce.=--Singe, draw, and wipe two fine,
young partridges; truss them neatly, and cover the breasts with a layer
of thin lard, tying it twice around. Lay them on a roasting-pan,
spreading a little butter over each, and moistening with half a cupful
of water. Put the pan in a brisk oven for twenty-five minutes, basting
the birds occasionally. Dress each one on a bread canapé (No. 832),
removing the strings. Decorate the dish with a little watercress. Strain
the gravy into a sauce-bowl, and serve it separately; also serving half
a pint of hot bread-sauce (No. 162) in another bowl.
=844. Partridge Broiled à l’Américaine.=--Singe, draw, and wipe neatly
three tender partridges; cut them in halves, lay them on a dish, and
season with a good pinch of salt, half a pinch of pepper, and a
tablespoonful of oil. Roll them in well, then put them to broil for
seven minutes on each side. Prepare six slices of fried hominy (No.
1035). Arrange them on a hot dish; place the partridges over, and pour a
gill of maître d’hôtel butter on top (No. 145). Place six slices of
broiled bacon (No. 754) over the birds, and serve.
=845. Partridge and Cabbage.=--Select a fine, tender cabbage, clean it
thoroughly, cut it into four parts; wash well in cold water, remove the
root, and put into salted boiling water for five minutes. Remove, and
drain well, then return it to the saucepan with one carrot cut in four
pieces, one whole onion stuck with four cloves, a quarter of a pound of
salt pork, in one piece, a bouquet (No. 254), one pint of white broth
(No. 99), and one pint of lean stock. Season with a good pinch of salt
and a pinch of pepper. Take (in preference) two old partridges; singe,
draw, and wipe them well; truss them with their wings turned inside, and
put them on a roasting-pan with half a pinch of salt, and a little
butter well spread over their breasts, and put them to roast for six
minutes. Make a hollow space in the centre of the cabbage, place therein
the two partridges and cover them over, laying a piece of buttered paper
on top to prevent the air from escaping; put the lid on and cook in the
oven for one hour. Now lift off the lid, remove the paper, skim off any
fat adhering to the surface, and dress the cabbage neatly on a hot dish;
untruss, and arrange the partridges, decorating the dish artistically
with the carrots and salt pork, cut into six slices. Take away the onion
and bouquet, and serve.
=846. Partridge à la Financière.=--Singe, draw, wipe, and truss two
partridges with their wings inside. Lay a piece of pork-rind in a
saucepan, adding one carrot and one onion, both cut in slices, two
bay-leaves, one sprig of thyme, and the two partridges. Season with one
pinch of salt and half a pinch of pepper. When they have assumed a good
golden color on the hot stove, moisten with half a pint of white broth
(No. 99), then put the saucepan in the oven and let cook for twenty
minutes. Dress them on a serving-dish, untruss, pour half a pint of hot
sauce financière (No. 246) over, and serve. The gravy from the
partridges can be utilized for making the financière sauce.
=847. Partridge Braised with Celery Sauce.=--Proceed exactly the same as
for the above (No. 846), replacing the financière by a pint of hot
celery sauce (No. 200).
=848. Partridge Sauté à la Chasseur.=--Singe, draw, and wipe two fine,
tender partridges, cut them into twelve pieces, and place them in a
sautoire with an ounce of butter, seasoning well with a good pinch of
salt and half a pinch of pepper. Brown well for three minutes on each
side; then add a finely chopped shallot, half a glassful of Madeira
wine, half a pint of Espagnole sauce (No. 151), and twelve whole
mushrooms. Finish cooking for fifteen minutes, then serve with six bread
croûtons (No. 133) around the dish.
=849. Chartreuse of Partridge.=--Prepare the partridges as for No. 845.
Take a Charlotte-mold, which will hold three pints, butter lightly, and
decorate with small pieces of cooked carrot and turnip, cut very evenly
with a vegetable-tube. When ready, fill the bottom with a layer of
cooked cabbage; cut the partridges into pieces, put a layer of them on
the cabbage, covering the hollow spaces with more cabbage; lay on top
six slices of salt pork, add the rest of the partridges, and finish by
covering the surface with cabbage, pressing it down carefully. Place the
mold on a tin baking-dish, and put it in a moderate oven for fifteen
minutes, leaving the oven-door open during the whole time. Have a hot
dish ready, turn the mold upside down on it, and draw off carefully.
Serve with a little demi-glace (No. 185).