_ENTRÉES._
BEEF.
180. =Beef Tongue, Sauce Piquante.= Wash carefully a beef's tongue,
boil it an hour, put it in cold water, then remove the skin. Take some
strips of larding pork about two inches long, roll them in some parsley
chopped very fine, a little pepper and nutmeg, and lard your tongue,
which having done, place in a saucepan with a carrot, two onions, six
cloves, six pepper-corns, four bay-leaves, and four branches of thyme.
Add enough consommé (or stock) to cover the tongue, simmer very gently
for four hours, and serve with a sauce piquante (Art. 86).
181. =Beef's Tongue à la Jardinière.= Proceed exactly as for the
foregoing, and serve on a macédoine of vegetables (Art. 416).
182. =Smoked Beef's Tongue, Wine Sauce with Mushrooms.= Soak a smoked
tongue in water the night before it is needed. Then put it in about
four quarts of cold water, and boil it slowly about five hours; drain,
place it in cold water a moment, remove the skin, trim the thicker end
of the tongue neatly, and put it again in hot water for a moment,
drain, put it on a dish, pour around it half a pint of Spanish sauce
(Art. 80), to which you have added, while on the fire, ten chopped
mushrooms and a sherry-glass of sherry.
183. =Hashed Beef.= Take two pounds of cold beef, free from sinew and
bone, and chop it up well. Peel and cut in pieces two onions, and put
them in a frying-pan with two ounces of butter. When beginning to color
very lightly, add your beef, a little salt, pepper, and nutmeg, and a
pinch of thyme. Toss all together on the fire ten minutes. Just before
serving, sprinkle a tablespoonful of chopped parsley over your hash.
184. =Beef's Brains au Beurre Noir.= Put into cold water three brains,
clean them thoroughly, removing all blood, fibers, and pieces of
skin, after which change the water, and let them soak for two hours,
being careful to change the water every half-hour. Then put them in a
saucepan with six parsley-roots, four cloves, four pepper-corns, an
onion cut in pieces, also a carrot, four bay-leaves, four branches
of thyme, a teaspoonful of salt, and moisten with a pint of consommé
(stock, Art. I) and a claret-glass of white wine. Boil for half an
hour, drain, carefully remove all herbs from the brains, and serve with
a black-butter sauce.
_Black-Butter Sauce._ Put in a frying-pan four ounces of butter, and
when colored black add two tablespoonfuls of vinegar; boil for a
moment, add some branches of fried parsley, and serve.
185. =Beef's Brains à la Poulette.= Prepare the brains as the
foregoing, and serve with a sauce poulette (Art. 103).
186. =Palates of Beef, Sauce Robert.= Boil four beef's palates in
enough water to cover them, and a little salt, for an hour. Then
put them in cold water, and clean them well. Put them in a saucepan
with four bay-leaves, four branches of thyme, four cloves, four
pepper-corns, four parsley-roots, and half a teaspoonful of salt.
Moisten with a pint of consommé (stock, Art. 1), and simmer them gently
for two hours. Then take them from your saucepan, drain them, cut them
in squares, and serve them with a sauce Robert (Art. 92). Other sauces,
according to your taste, may be served with this dish.
187. =Ox-Tails braised.= Cut two ox-tails into joints, boil them for
half an hour in two quarts of water, and half an ounce of salt; then
put them in cold water, drain and place them in a saucepan with a
carrot, two onions, six cloves, six pepper-corns, four bay-leaves, four
branches of thyme, three branches of parsley, and a little salt; add a
quart of consommé (stock, Art. 1), and simmer gently for five hours;
serve with an Italian sauce (Art. 93).
188. =Beef-Kidneys, Sautés au Vin Blanc.= Cut two beef's kidneys in
thin slices; then put in a frying-pan an ounce of butter, into which,
when melted, put the kidneys, adding a pinch of salt, the same of
pepper, and a very little nutmeg; toss the kidneys in the butter for
about five minutes on a good fire; moisten them with one gill of
Spanish sauce (Art. 80), and a sherry-glass of white wine; boil five
minutes on the fire, and serve.
189. =Sirloin Steak broiled, with Anchovy Sauce.= Take two and a half
pounds of sirloin steak, and put it on a gridiron on a moderate fire,
with salt and pepper. Turn the steak often, so that both sides may
be equally done; ten minutes should be sufficient to broil it; serve
with a white or butter sauce (Art. 14), to which add a teaspoonful of
anchovy sauce.
190. =Rump Steak broiled à la Maître d'Hôtel.= Broil as the foregoing;
then put two ounces of butter on a very hot plate, so as to melt
it completely; add to it a teaspoonful of parsley, which you have
previously washed and chopped fine, a pinch of salt and pepper, the
juice of a lemon; mix all together, and serve your steak on top.
191. =Porter-house Steak à la Bordelaise.= Broil a porter-house steak
as the foregoing, on top of which place small pieces of marrow, cut
round, about the size of a fifty-cent piece, and previously boiled;
pour around your steak half a pint of sauce Bordelaise (Art. 101).
Steak may also be served with a sauce Béarnaise (Art. 88), sauce Hachée
(Art. 96), tomato sauce (Art. 90), and others. Potatoes should also
be served in whatever manner appropriate to the sauce. Onions cut in
slices, rolled in flour and fried in butter a light brown, may also be
served on top of a broiled steak.
192. =Tenderloins of Beef, with Potatoes à la Parisienne.= Take three
and a half pounds of the fillet of beef, and with a knife remove the
skin on top; cut some larding pork into strips, with which lard your
beef on the surface. Then in a frying-pan put an onion sliced thin, a
branch of thyme, three cloves, three pepper-corns, three bay-leaves,
three parsley-roots, and a pinch of salt; moisten with a sherry-glass
of white wine and the same of consommé (stock, Art. 1), and place your
fillet on top, on which put a few little pieces of butter; simmer
gently for about forty minutes, strain the liquid in which your fillet
was cooked, pour it over the fillet and serve on a separate dish some
potatoes à la Parisienne (Art. 438).
193. =Fillet of Beef Sauté, Madeira Sauce.= Cut eight pieces from a
fillet of beef about half an inch thick; put into a saucepan an ounce
of butter, a pinch of salt and pepper, a very little nutmeg, and place
your pieces of beef on top; toss them for about five minutes on a quick
fire, and, when done on both sides, serve them (one piece overlying
the other) with half a pint of Spanish sauce (Art. 80), to which add a
wineglass of madeira (or sherry); also serve with this dish some potato
croquettes (Art. 423).
194. =Braised Beef, Tomato Sauce.= Take three pounds of rump steak;
put in a saucepan four ounces of salt pork, which cut in small pieces,
place your beef on top, and simmer gently for half an hour, turning it
over from time to time; then add as much consommé (stock, Art. 1) as
will entirely cover your beef, and two sherry-glasses of white wine,
a carrot, an onion, three branches of thyme, three bay-leaves, three
cloves, three pepper-corns, three parsley-roots, a pinch of salt and
pepper, and a little nutmeg; simmer gently for four hours, drain, and
serve with a tomato sauce (Art. 90); or you can serve your beef with
the liquid in which it was cooked, after having removed all the grease,
and strained carefully.
195. =Beef à la Mode.= Take a round of beef of about four pounds, cut
half a pound of larding pork in strips about two inches long, which
roll in a tablespoonful of chopped parsley. Make incisions in your
beef, and introduce your strips of pork therein. Cut a carrot and an
onion in slices, and put them in a saucepan with several branches of
parsley, inclosing three cloves, six bay-leaves, three branches of
thyme, and tie all together, then add your beef, two claret-glasses
of white wine, and a quart of consommé (stock). Simmer gently for
three hours, drain off your beef, and strain the liquid in which it
was cooked. Then put the beef with its liquid in a saucepan with two
carrots and two turnips, which you have previously blanched and cut in
slices, and twenty small onions. Simmer gently for an hour and a half,
skim off the grease from the liquid, and serve.
196. =Boiled Marrow-Bones.= Tie up in a cloth eight marrow-bones,
neatly trimmed, and of about four inches in length, boil an hour,
remove the cloth, and serve them on toast, a small napkin neatly
arranged around each bone.
197. =Beefsteak Pie.= Take two pounds of cold beef, cut it in small
pieces. Put two dozen small white onions, with some butter, in a
frying-pan on the fire, and cook gently until browned. Fry half a
pound of bacon cut in small pieces, drain, moisten with a pint of
Spanish sauce (Art. 80), add your onions, boil for a few moments, add
your beef, and put all together in a deep dish, which you have lined
with paste, moistening the edges of your dish so that the paste shall
adhere. Cut out some paste the size of your dish and lay it on top. Dip
a small brush in beaten egg, with which brush the entire top of your
pie, which send to the oven until well colored, and serve. You may mix
in your pie, if desired, about twenty-five oysters.
_Paste for the Pie._ Put on a table six ounces of flour, make a hole
in the middle, in which place three ounces of butter, and add a
claret-glass of water. Mix all well together, and roll it out to the
proper thickness.
198. =Broiled Tripe.= Cut some tripe into long pieces, season with
pepper and salt. Broil them a nice brown, and serve them on the same
plate with an ounce of melted butter, the juice of a lemon well mixed
with it, and some chopped parsley. Honeycomb tripe is more delicate
than the ordinary tripe.
199. =Tripe à la Lyonnaise.= Cut two pounds of tripe in thin strips, as
for Julienne soup, put a sliced onion, with two ounces of butter, in
a frying-pan; when well colored, add your tripe, a pinch of salt and
pepper, and very little nutmeg. Toss all together until all moisture
is absorbed, then add about a quarter of a can of tomatoes, cook for
a moment longer, or until very hot, and serve with a little chopped
parsley on top.
200. =Fried Tripe.= Cut some tripe in squares. Break two eggs, to which
add a little salt and pepper, and beat up your eggs well. Then dip your
tripe in the eggs, roll them in flour, fry them in very hot lard, and
when they are a light brown drain them, and serve with fried parsley on
top.
201. =Tripe à la Mode de Caen.= Put in an earthen pot an onion cut in
slices, a carrot in quarters, and four slices of bacon; cover these
with a layer of tripe, then a calf's foot cut in four, a pinch of salt
and pepper, four cloves, four bay-leaves, three branches of thyme,
six pepper-corns, and six parsley-roots. On top of these put a layer
of bacon, another of tripe, another calf's foot, cut in pieces, and
another layer of tripe, with some bacon on top. Fill your jar three
quarters of its height with white wine. Put on the cover, and paste
it all around the edge with some flour mixed in a little water, so as
to render the jar air-tight. Place it in the oven, and cook for five
hours. Instead of white wine, you may substitute cider if you wish.
VEAL.
202. =Calf's Head en Tortue.= Take a scalded calf's head, put it in
a saucepan with enough water to cover it, boil for half an hour,
and then plunge it in cold water; mix four tablespoonfuls of flour
with a little cold water; cut an onion and a carrot in slices, and
put in a saucepan, together with six cloves, six pepper-corns, six
parsley-roots, four branches of thyme, six cloves of garlic, six
bay-leaves, an ounce of butter, two tablespoonfuls of vinegar, and
lastly your calf's head; add enough water to cover it, and boil for two
hours. Take half a pint of Spanish sauce (Art. 80), put it on the fire
in a saucepan with a wineglass of sherry, about ten mushrooms cut in
pieces, and four chickens' livers which you have previously blanched;
drain your calf's head and put it on a dish with your sauce; you may
also serve with it the brains, from which you have removed all the
fibers and loose skin, and also the tongue cut down the middle and the
skin taken off.
203. =Calf's Head à la Vinaigrette.= Proceed as for the foregoing, and,
just before serving, chop a little parsley, a little chervil, a small
onion; add a pinch of salt and pepper, four tablespoonfuls of vinegar
and eight tablespoonfuls of oil, and serve with your calf's head.
204. =Baked Calf's Head à l'Italienne.= Boil a calf's head as the
preceding, cut it in pieces, which put in a pan, and cover with an
Italian sauce (Art. 93); sprinkle some bread-crumbs on top, and a very
little melted butter; send to the oven, and, when colored a light
brown, put it on a dish, and serve with an Italian sauce surrounding
it. You may also serve with other sauces, according to your taste.
205. =Calves' Tongues.= Take four calves' tongues, which prepare as
beef's tongue (Art. 180), and, after cooking two hours, take them
off the fire, remove all skin, and cut them through the middle of
the tongue. Put them on a dish, and serve with them an Italian sauce
(Art. 93), sauce poivrade (Art. 95), tomato sauce (Art. 90), or with a
macédoine of vegetables (Art. 416).
206. =Calves' Brains au Gratin.= Put into cold water four calves'
brains, clean them thoroughly, removing all blood, fibers, and pieces
of skin, after which change the water and let them soak for two hours,
being careful to change the water every half-hour, then drain them;
put for a moment in a saucepan on the fire, four ounces of butter and
a large sliced onion; add the brains, season with pepper and salt, and
let them simmer gently, turning them over so that both sides may be
done, and drain off the grease; butter a deep dish, which sprinkle all
over with bread-crumbs; add a _very_ thick béchamel sauce (Art. 83) to
the brains, which put in the dish, let them cool, sprinkle bread-crumbs
and some melted butter on top; send to a moderate oven for half an
hour, and serve.
207. =Calves' Brains à la Poulette.= Proceed as for beef's brain,
allowing only half the time to boil; put four brains on a dish, and
pour over them a sauce à la poulette (Art. 103).
208. =Fried Calves' Brains, Tomato Sauce.= Boil four calves' brains as
the preceding, drain them, and cut them into medium-sized pieces; beat
up two eggs, to which add a little salt and pepper; dip the brains in
the eggs and then sprinkle them with bread-crumbs; put plenty of lard
in a frying-pan, and, when very hot, fry the brains, and also some
parsley; drain, and serve with a tomato sauce in a separate dish.
209. =Calves' Ears farcied.= Take four well-scalded calves' ears; put
them in two quarts of boiling water on the fire for half an hour, after
which put in cold water; then clean the inside of the ears well, and
place in a saucepan with a quart of consommé (Art. 1), a claret-glass
of white wine, the juice of a lemon, four cloves, four branches of
thyme, three bay-leaves, one clove of garlic, and a dozen branches of
parsley tied together; boil gently for two hours, drain them, and fill
the inside of the ears with a chicken farce (Art. 11), to which add a
tablespoonful of parsley chopped fine; sprinkle with bread-crumbs and
a few drops of melted butter; send them to the oven, and, when a nice
light brown, serve with a tomato sauce (Art. 90) surrounding them, or a
sauce piquante (Art. 86).
210. =Calves' Liver Sauté, Sauce Poivrade.= Cut two pounds of calf's
liver in equal pieces, put two ounces of melted butter in a frying-pan
with your calf's liver, fry on both sides, and serve with a sauce
poivrade (Art. 95).
211. =Broiled Calf's Liver.= Cut thin two pounds of calf's liver in
equal pieces, roll in flour, and broil on a gridiron; a little melted
butter on each piece; broil on both sides and put them on a dish, with
a little melted butter, a little chopped parsley, the juice of a lemon,
salt, and pepper, well mixed together.
212. =Calf's Liver with Bacon.= Fry two pounds of calf's liver, cut
in pieces, and serve with very thin slices of bacon, or with half
a pint of Spanish sauce (Art. 80), to which add a claret-glass of
port or claret, and three tablespoonfuls of currant jelly mixed in a
tablespoonful of water. Boil gently for three or four minutes, and
serve.
213. =Braised Calf's Liver à la Bourgignone.= Take an entire calf's
liver, lard it thickly with larding pork, and put it in a saucepan
with an ounce of butter, four bay-leaves, three branches of thyme,
three cloves, a sliced onion and carrot; cook for ten minutes, moisten
with a pint of Spanish sauce (Art. 80) and a claret-glass of red wine.
Simmer gently for an hour and a half, and take out your calf's liver,
which keep very hot. Remove all grease from the liquid in which it was
cooked, strain it, pour it over the liver, which should be left whole,
and serve.
214. =Calf's Heart aux Fines Herbes.= Cut three calves' hearts in round
or oval pieces, put them in a frying-pan in which you have melted an
ounce and a half of butter, and, adding a little salt and pepper, cook
gently, taking care to turn over until they are a good color on both
sides, then drain them, leaving the butter in your pan, into which
throw three chopped shallots. Toss them for half a minute in your
butter, which pour over your calf's heart, and, when serving, put a
tablespoonful of chopped parsley on top.
215. =Calf's Feet à la Poulette.= Prepare four calf's feet as the
foregoing, cooking half an hour longer; drain them, cut them in pieces,
and serve with a sauce à la poulette (Art. 103).
216. =Veal Pot-Pie.= Cut two pounds of a shoulder of veal in
medium-sized pieces, which boil in a quart of water ten minutes, then
put them for a moment in cold water, drain them, and place them in a
saucepan on the fire with a quart of water, some salt, white pepper,
a little nutmeg, and several branches of parsley, inclosing three
bay-leaves, three branches of thyme, four pepper-corns, tied all
together. Boil an hour. Mix in a bowl three tablespoonfuls of flour
with half a glass of water, which add to your veal and boil ten minutes
longer. Put in a bowl four ounces of flour with a teaspoonful of Royal
Baking Powder, and mix well with a little water, so as to form a soft
paste, with which make little round balls, poach them in boiling water,
add them to your veal in the saucepan, having removed the parsley with
its seasoning, and serve.
217. =Sweetbreads aux Fines Herbes.= Take some sweetbreads (in quantity
according to their size), put them in a saucepan with some water, and
simmer them gently for about ten minutes. Drain them, remove from
them all skin and fat, shape them in round pieces, and put them in a
frying-pan in which you have melted an ounce of butter and added a
little salt and pepper. Let them simmer gently, turning them over now
and then, and when they are a good color take them out. Chop three
shallots and six mushrooms, put them in the butter in which your
sweetbreads were cooked, let them remain on the fire for about two
minutes, adding a little chopped parsley and the juice of a lemon,
which pour over your sweetbreads, and serve. You can also prepare
sweetbreads in the same manner, and serve with a tomato sauce (Art.
90), Spanish sauce (Art. 80), or stewed with sauce à la poulette (Art.
103), with a tablespoonful of chopped parsley added, or sauce Béarnaise
(Art. 88).
218. =Sweetbreads larded with Peas.= Blanch some sweetbreads as the
foregoing, pare them neatly, and lard them thickly with larding pork.
Put in a pan very thin slices of ham, a carrot, an onion cut in thin
slices, two cloves, two bay-leaves, a clove of garlic, two branches
of thyme, and place the sweetbreads on top. Cover them about three
quarters with consommé (stock, Art. 1), put them in the oven, and baste
them from time to time with the liquid in the pan, and, when well
colored, take them from the oven and serve them on top of about a quart
of peas, previously boiled, a little butter, salt, pepper, and a little
sugar added to them.
219. =Sweetbread Croquettes.= Boil four sweetbreads, and let them
become cold; then chop them very fine, add about ten mushrooms and some
truffles also chopped fine. Take about half a pint of Allemande sauce
(Art. 81), mix well with your sweetbreads, which put on the ice to
become thoroughly cold; form the mixture into croquettes, dip them in
two beaten eggs, roll them in bread-crumbs; fry them a bright yellow in
very hot lard, drain them, and serve them with fried parsley or with
green peas.
220. =Veal Cutlets à l'Allemande.= Take three pounds of veal cutlets,
which cut in round pieces; break two eggs in a bowl, adding some salt
and pepper and an ounce of melted butter; beat all well together, and
dip into it your veal cutlets, after which sprinkle some bread-crumbs
over them. Then put them on a moderate fire, in a frying-pan, in which
you have melted two ounces of butter, and, when they are fried a light
brown on both sides, serve with half a pint of tomato sauce (Art. 90).
221. =Veal Chops à la Mayonnaise.= Put eight veal chops in a flat
saucepan, moisten them with their height of consommé (Art. 1), add
a little salt, pepper, nutmeg, and simmer gently for an hour, after
which take them out and put them on the ice until very cold; serve them
in a circle with whatever jelly remains, and in the center a sauce
Mayonnaise (Art. 113), or a sauce ravigote cold (Art. 112).
222. =Veal Chops Piqués.= Take eight veal chops, make six incisions in
each, in which insert three pieces of truffles cut square at one end
and pointed at the other, and three small pieces of boiled ham cut in
the same manner; put in a flat saucepan an onion and a carrot cut in
slices, a thin slice of ham, three cloves, three pepper-corns, three
bay-leaves, three branches of parsley, the same of thyme, two cloves
of garlic, and a pinch of salt and pepper. Place your chops on top and
moisten them with three quarters of their height of consommé (Art. 1)
and a claret-glass of white wine. Send them to the oven for an hour,
baste them every ten minutes with their liquor, and serve them with a
sauce financière, made in the following manner: Put in a saucepan half
a pint of Spanish sauce (Art. 80), to which add a wineglass of sherry,
a few truffles cut in quarters, also olives from which you have removed
the stones, a few pieces of sweet-bread blanched and boiled, and a few
chickens' livers blanched, boiled, and cut in quarters.
223. =Braised Tendons of Veal a la Macédoine.= Cut your tendons of veal
three inches in length and one inch thick, put them in a pan with two
slices of ham, a carrot and an onion cut in thin slices, two cloves,
two bay-leaves, two branches of thyme, and a clove of garlic; cover
them about three quarters with consommé (stock, Art. 1), and put them
in the oven, basting them from time to time with the liquid in the pan.
Take half a pint of Spanish sauce (Art. 80), to which add a pinch of
sugar, and, when your sauce is boiling, add a quart of macédoine (Art.
416), which put on a dish, your tendons of veal on top, and serve.
224. =Braised Tendons of Veal with Purée of Celery.= Braise your
tendons as the foregoing; then put them on a dish and cover them with
a _very thick_ sauce Allemande (Art. 81); let them become cold, and,
when the sauce is firmly set, beat up two eggs, adding a little salt
and pepper, in which dip your tendons, and then sprinkle them with
bread-crumbs. Put in a frying-pan about two pounds of lard, in which,
when very hot, fry your tendons. Serve them in the form of a circle,
one piece overlapping the other, and a purée of celery (Art. 392) in
the center. You may also serve with a sauce suprême (Art. 99) around
the tendons.
225. =Fricandeau of Veal.= Take three pounds from the tenderest part of
the thigh, about two inches in thickness; lard it well on the surface,
put it in a saucepan with same ingredients as for braised tendons of
veal (Art. 223), moisten with enough consommé (stock, Art. 1) to reach
the surface of your veal. Put on the fire until boiling, then send to
the oven, basting it frequently with its liquor. Let it remain in the
oven three hours, and serve it with either the liquid in which it was
cooked, after having strained it and removed all grease, or on a purée
of peas (Art. 446), or a purée of sorrel (469).
226. =Blanquette of Veal.= Take three pounds of a shoulder of veal,
cut it in pieces, which put in a saucepan with three pints of water,
a pinch of salt, several branches of parsley, inclosing three cloves,
three pepper-corns, three bay-leaves, three branches of thyme, two
cloves of garlic, and tie all together. When commencing to boil, skim
thoroughly, and then boil an hour and a half. Put half a pint of sauce
Allemande (Art. 80) on the fire, but do not allow it to boil; chop a
dozen mushrooms, add them to your sauce, drain off your veal, and serve
together with your sauce.
227. =Minced Veal, with Poached Eggs on Top.= Chop fine two pounds of
cold veal, from which you have removed the sinews, and add a little
more than half a pint of sauce béchamel (Art. 83), a little salt,
pepper, and nutmeg, and an ounce of butter; put all together in a
saucepan on the fire for a few moments, remove it from the fire, and
place it on a dish with ten poached eggs on top. Minced chicken is
prepared in exactly the same manner.
228. =Veal Kidneys Sautés.= Take three veal kidneys, which cut very
thin, and proceed as for beef kidneys (Art. 188).
229. =Deviled Veal Kidneys.= Take three veal kidneys, which separate in
two, lengthwise; then from the flat side remove all fibrous particles
from the inside; cover them on both sides with mustard, and add a
little red pepper; roll them well in bread-crumbs, put a little melted
butter on both sides; broil on a gentle fire. Mutton, beef, and pork
kidneys are treated in the same manner, except that they are cut in
quarters instead of in halves.
MUTTON.
230. =Sheep's Brains.= Prepare and cook the brains as for calf's brains
(Art. 208).
231. =Sheep's Kidneys en Brochette.= Take ten sheep's kidneys, remove
all the skin which covers them, split them without cutting the sinew,
pass a skewer through them, sprinkle a pinch of salt and pepper over
them, and broil them on a good fire, taking care to turn them so as to
broil on both sides; after which remove the skewer. Put two ounces of
melted butter on a dish, a tablespoonful of chopped parsley, the juice
of a lemon, mix all well together, and serve.
232. =Mutton Chops à la Soubise.= Take ten rib chops, season with
pepper and salt, dip them in two ounces of melted butter, and cover
them thickly with bread-crumbs; broil them, and, when they are well
colored, serve them on a dish, with a sauce soubise (Art. 94). You may
also serve them with a sauce Robert (Art. 92), or a tomato sauce (Art.
90), or with a macédoine (Art. 416) in the center.
233. =Mutton Chops Sautés.= Take ten mutton chops, which put in a
frying-pan in which you have melted two ounces of butter; sprinkle them
with a little salt and pepper, and cook them on a quick fire; four or
five minutes will be sufficient. Serve with purée of turnips (Art. 398).
234. =Mutton Chops à la Pompadour.= Take ten mutton chops, which cook
as described in mutton chops sautés (Art. 233); then let them become
cold; peel and chop ten onions, which put in a saucepan with two ounces
of butter. When colored lightly, add two tablespoonfuls of flour,
a pinch of salt and pepper, and a very little nutmeg. Mix all well
together and add about two sherry-glasses of cream. Reduce for about
fifteen minutes, and then allow your mixture to become cold, then cover
each chop with it on both sides; beat up four eggs, into which dip the
chops and cover with bread-crumbs; again dip them in egg, and again
cover with bread-crumbs and a few drops of melted butter. Send them to
the oven, and, when a bright yellow color, serve them with a purée of
French chestnuts (Art. 442) in the center.
235. =Mutton Chops en Crépinette.= Put eight mutton chops in a
frying-pan in which you have melted an ounce of butter, adding a pinch
of salt, pepper, and nutmeg; when the chops are colored on both sides,
take them out and let them become cold. Chop fine three quarters of a
pound of sausage-meat, add eight mushrooms, a little parsley and sage,
all chopped fine; mix all together, and cover your chops on both sides
with the farce, and wrap up each chop with the caul of pork. Send them
to a gentle oven on a buttered pan, and, when well colored, serve with
a tomato sauce (Art. 90), sauce piquante (Art. 86), or sauce ravigote
hot (Art. 111).
236. =Breast of Mutton.= Take two breasts of mutton, which put in a
saucepan with a quart of consommé (stock, Art. 1) and a quart of water,
an onion and a carrot cut in slices, three bay-leaves, four cloves,
three branches of thyme, two cloves of garlic, and four parsley-roots,
and boil gently for two hours; then drain them and put them between two
dishes, with a weight on top to flatten them; when cold, cut them oval,
dip them in two beaten eggs to which you have added an ounce of melted
butter and a pinch of salt and pepper. Sprinkle them thickly with
bread-crumbs and a few drops of melted butter, and send to the oven;
when well colored, serve with a sauce piquante (Art. 86).
237. =Sheep's Feet à la Poulette.= Split in halves a dozen scalded
sheep's feet, and proceed as for calf's feet à la poulette (Art. 215);
serve very hot.
238. =Roast Leg of Mutton à la Bretonne.= Take a leg of mutton of about
six or seven pounds; put it to roast, taking care to baste it from time
to time; an hour and a quarter is sufficient to roast it. Put in the
oven six onions without being peeled, and, as soon as they are done,
peel them and put them in a saucepan, with a pinch of salt, pepper,
and nutmeg; add to them half a pint of Spanish sauce (Art. 80), which
reduce fifteen minutes, strain, and serve with your mutton.
239. =Boiled Leg of Mutton.= Take a leg of mutton of about six
pounds and place in a saucepan with a sliced onion, a carrot, three
bay-leaves, three cloves of garlic, three branches of thyme, four
cloves, six parsley-roots, an ounce of salt, and enough water to cover
them. Boil for an hour and a half, and serve with a sauce béchamel
(Art. 83), to which add some chopped parsley or capers.
240. =Roast Saddle of Mutton.= Take a medium-sized saddle of mutton,
cut the flaps square and roll them up, tie some twine around the
saddle, so as to give it a neat shape, season with salt and pepper, and
roast it for three quarters of an hour; remove your twine, and serve
with some currant jelly.
241. =Leg of Mutton en Venaison.= Take a medium-sized leg of mutton,
from which cut the knuckle-bone at the second joint and put it in an
earthen jar with two sliced onions, a carrot, six bay-leaves, six
cloves of garlic, ten cloves, ten pepper-corns, six branches of thyme,
six parsley-roots, a teaspoonful of pepper, and a pint of vinegar. Let
your mutton remain in these ingredients three days, and stir every six
hours; then take it out of the earthen jar, roast it, and serve with a
sauce poivrade (Art. 95).
242. =Irish Stew.= Take four pounds from a breast of mutton, take off
the skin and the fat, cut it in medium-sized pieces, which put in a
saucepan with three pints of water, half an ounce of salt, a pinch
of pepper, and a very little nutmeg. When beginning to boil, skim
all the grease off carefully, add two carrots and two turnips cut in
slices, six medium-sized onions peeled, and some branches of parsley,
inclosing three cloves, one clove of garlic, six pepper-corns, two
bay-leaves, two branches of thyme, and tie all together. Boil an hour
and a half. Peel and cut in pieces eight potatoes, boil them, and add
them to your stew. Mix two ounces of flour in a little water, making a
smooth, soft paste, and pour it over your stew, stirring constantly.
Boil ten minutes, remove the bunch of parsley, and serve. You may put a
tablespoonful of chopped parsley over your stew if desired.
243. =Shoulder of Mutton farcied.= Bone a shoulder of mutton, take out
a portion of the meat without breaking the skin, remove the sinews and
chop the meat with half of its weight of fat salt pork, and an ounce
of ham; when chopped very fine, add a medium-sized onion also chopped
fine, and four ounces of bread-crumbs which you have soaked in consommé
(Art. 1) and then pressed almost dry, an egg, and a pinch of salt,
pepper, and a very little nutmeg. Mix all well together, and place this
farce in the inside of your shoulder. Roll up and sew together with
a larding-needle; then put it in a saucepan with a sliced onion and
carrot, two bay-leaves, two branches of thyme, one clove of garlic,
three cloves, and three pepper-corns. Moisten three quarters of its
height with consommé (stock, Art. 1) and a claret-glass of white wine.
Put it in the oven for two hours, basting it from time to time with
its liquor. Drain your shoulder of mutton, reduce its liquor one half,
skim off the grease, and serve it on the same dish with the mutton. You
may serve with this a purée of turnips (Art. 398), purée of peas (Art.
446), or various other vegetables.
244. =Epigramme of Lamb.= Put a breast of spring lamb in a saucepan
with enough consommé (Art. 1) to cover it. Boil gently for an hour and
a half; place it between two dishes, with a weight on top; when cold,
cut it in the shape of chops and dip in two beaten eggs, to which you
have added a little salt and pepper; then roll them in bread-crumbs and
send them to the oven in a pan, with a little melted butter on top. Put
eight lamb chops in a saucepan with half an ounce of butter, a little
salt and pepper; color them on both sides. Remove your breast of lamb
from the oven, and serve together with the chops, in a circle, first a
breast of lamb and then a chop, and some asparagus ends or macédoine
(Art. 416) in the center.
245. =Breast of Lamb, with Asparagus.= Prepare two breasts of spring
lamb as the foregoing, serve them in a circle on a dish, with a garnish
of green asparagus ends in the center; then take the green ends of
about two bunches of asparagus, boil them very tender, adding a little
salt; drain them, and add them to half a pint of very hot Allemande
sauce (Art. 81), a pinch of sugar, and nutmeg, which pour around your
breasts of lamb, and serve.
PORK.
246. =Pig's Tongue.= Prepare and cook as for calf's tongue (Art. 205),
and serve with a sauce piquante (Art. 86), or sauce ravigote (Art.
110), or sauce tartare (Art. 112).
247. =Fillet of Pork à la Fermière.= Take five small fillets of pork,
divide them in two, shaping them alike, and put them in an earthen jar;
peel and slice a carrot and an onion, put them in a frying-pan with
a claret-glass of white wine, a clove of garlic, two bay-leaves, two
branches of thyme, two cloves, four parsley-roots, a little mace, and a
pinch of pepper. Boil them for five minutes, let them become cold, pour
over your fillets of pork, and allow them to soak twelve hours; then
drain off your fillets and put them in a saucepan with three quarters
of their height of consommé (stock, Art. 1) and three tablespoonfuls of
the liquid in which your fillets were soaked. Boil on a good fire for
half an hour, drain them, keep them hot, reduce the liquid one half in
which they were cooked, drain it, and serve with your fillets.
248. =Boiled Pigs' Feet.= Take eight pigs' feet, and, if raw, tie
them securely in a cloth so as to preserve their shape, put them in a
saucepan with half an ounce of salt, three cloves, three pepper-corns,
three branches of thyme, three bay-leaves, a little mace, two
parsley-roots, a sliced carrot, a wineglass of vinegar, and moisten
liberally with water. Simmer gently for six hours, let them become cold
in their liquor; remove the cloths in which they were tied, dip them in
beaten egg, roll them thickly in bread-crumbs, broil them, and, when
a deep yellow color, serve very hot. You may serve with them a sauce
piquante (Art. 86).
249. =Pigs' Kidneys Sautés.= Chop two shallots and a small onion very
fine, put them in a frying-pan with an ounce of butter, color them
very gently, and add four pigs' kidneys cut in thin slices, a pinch
of salt and pepper, and a little nutmeg; toss them for a few minutes
without stopping, and, when they are almost done, add a teaspoonful of
flour, which mix well with the kidneys, a sherry-glass of white wine,
a tablespoonful of chopped parsley; mix all well together, and serve,
without having allowed them to boil.
250. =Sausage of Fresh Pork.= Take a pound of lean pork and the same of
fat pork; chop them very fine, adding half an ounce of salt, a pinch of
pepper, a little nutmeg, a pinch of sage, a shallot and a teaspoonful
of parsley, both chopped fine; mix all well together, and put this
farce in the thin skin used for enveloping sausages, by means of a
funnel; tie all together securely in several places, and broil them a
fine light color, and serve. Flat sausages are prepared in the same
manner.
251. =Spare-Ribs, Apple Sauce.= Take eight ribs of fresh pork, put
them in a pan, with a pinch of salt sprinkled on top, and some melted
butter; send to the oven for an hour, or until well colored. Pare a
dozen apples, put them in a saucepan with two ounces of sugar, a little
nutmeg, a _very_ little cinnamon, the juice of a lemon, and a little
water. Put your apples through a sieve, and serve, when very cold, with
your roast.
252. =Pork Chops, Sauce Robert.= Take eight pork chops, put them in
a frying-pan in which you have melted an ounce of butter, sprinkle
them with a little salt and pepper, a very little nutmeg, a pinch of
allspice, and color them on both sides on a quick fire; serve them on
a dish with a sauce Robert (Art. 92), Italian sauce (Art. 93), sauce
ravigote hot (Art. 110), sauce piquante (Art. 86), or tomato sauce
(Art. 90).
253. =Broiled Pork Chops.= Proceed as for broiled mutton chops (Art.
232), and serve with any of the above sauces.
254. =Pork Chops à l'Indienne.= Fry as for pork chops, sauce Robert
(Art. 252), and drain off the grease. In a saucepan put half a pint of
Spanish sauce (Art. 80) and a teaspoonful of curry; add your chops,
simmer gently for about ten minutes, and serve them with the sauce
around them, and boiled rice in the center.
255. =Pig's Head, Sauce Poivrade.= Cut the meat from a pig's head,
divide in pieces of about two inches long, put them in an earthen jar
with an onion cut in slices, three bay-leaves, three branches of thyme,
three cloves, three pepper-corns, a pinch of pepper, two parsley-roots,
two claret-glasses of vinegar, and soak twenty-four hours; then put
them in a saucepan with enough water to cover them, a carrot and an
onion cut in slices. Boil gently two hours, drain your pork, and serve
with a sauce poivrade (Art. 95).
256. =Frankfort Sausages, with Sourcrout.= Take ten Frankfort sausages,
boil them five minutes in boiling water, and serve them with a garnish
of sourcrout (Art. 417).
257. =Roast Sucking Pig farcied.= Take a sucking pig, make an incision
in the top of the thighs and shoulders; remove all sinews from the
intestines, which chop fine with a pound of bread-crumbs which you have
soaked in water and then pressed almost dry. Put two sliced onions in
a saucepan on the fire, with an ounce of butter, for five minutes;
then add your mixture, half an ounce of salt, a good pinch of pepper,
a little nutmeg, a pinch of allspice, three times as much of sage; mix
all well together, and with this mixture stuff the inside of the pig
and sew up the paunch. Put it on a pan to roast for four hours, with a
claret-glass of white wine. Baste it several times just before serving,
remove the string with which it was sewed, strain, remove all grease
from its liquor, and serve with the pig.
258. =Glazed Ham.= Trim a ham of about five pounds, cut the thigh-bone,
and put it in cold water to soak, if old, twenty-four hours, during
which time change the water twice; if new, twelve hours will suffice.
After soaking, wrap it up in a cloth and put it in a large pot, with
enough water to cover it; add a carrot, an onion, three bay-leaves,
three cloves, one clove of garlic, six pepper-corns, and simmer very
gently five hours; after which remove the pot from the fire, and a
moment afterward take out your ham; unfasten the cloth, remove the
thigh-bone, leaving the knuckle-bone. Drain your ham, put it back again
in the cloth in a deep, round bowl, with a weight on top, until the
next day, then take off the cloth, trim the ham carefully, and remove
the rind within five inches of the knuckle-bone; cut it in points,
brush the ham over with glaze (Art. 179). Decorate with aspic jelly
(Art. 278 or 279); garnish the knuckle-bone with a ruffle of paper, and
serve.
259. =Glazed Ham with Champagne Sauce.= Proceed as for the foregoing,
put half a pint of Spanish sauce (Art. 80) in a saucepan on the fire,
add a glass of champagne or champagne cider, boil for a moment, and
serve in a sauce-boat with your ham.
260. =Glazed Ham with Truffles.= Proceed as for glazed ham (Art. 258),
except that instead of boiling five hours, boil four hours. Then take
out a quart of its liquid and substitute a bottle of white wine.
Simmer slowly for an hour, drain, then remove the napkin, take out the
thigh-bone, leaving the knuckle-bone joint. Cover the back of the ham
with incisions, in which insert large slices of truffles, which you
have previously cooked in a little of the ham's liquor, some of which
now pour over the ham. Wrap it up again very tight in the napkin, and
finish as for glazed ham.
261. =Ham à l'Américaine.= Take a ham of about five pounds, prepare
as for glazed ham, put it in a pot with a quart of claret, and enough
water to cover it. Simmer very gently five hours. Then take it out,
sprinkle lightly with sugar, send to the oven, and, when well-colored,
serve with a garnish of spinach, Brussels sprouts, green peas, or other
green vegetables, according to taste.
262. =Ham à la Zingara.= Cut ten slices of raw ham rather thick, put
them in a frying-pan, in which you have melted a little lard. Color
them on both sides, take them out of your frying-pan and keep them hot.
Mix with your lard two ounces of bread-crumbs, press through a sieve,
and put them on the fire five minutes, stirring constantly; moisten
with a sherry-glass of white wine; add a little salt, pepper, and
nutmeg, and a little chopped parsley. Mix all well together, and serve
with your slices of ham on top.
263. =Roast Ham.= Trim and pare a ham, of about five pounds, soak it
for two days, changing the water about every eight hours, after which
let it soak for about half a day in two bottles of white wine; then
put it to roast by a slow fire, for about four hours, covering it
underneath with thin pieces of larding pork, and basting it often with
hot water, which you have put in your pan. When your ham is nearly
done, take off the rind within six inches of the knuckle-bone, cut it
in long points; sprinkle the ham on top with bread-crumbs, and serve
with a hunter sauce (Art. 97).
264. =Ham Toast.= Cut the crust from eight slices of bread of medium
thickness, spread some butter thickly on top, and a little mustard,
then some grated cheese and ham, very little chopped shallot, and some
cayenne pepper. Send to the oven for a few moments, or until the cheese
is dissolved, and serve immediately.
POULTRY AND GAME, WITH ROASTS OF SAME.
265. =Broiled Chicken.= Take four spring chickens, put some alcohol on
a plate, light it, and pass your chickens over the flame, to singe off
any hair which may remain. Split them in two, clean them, wash them
well, and dry with a cloth, flatten them with a cleaver; broil them
on a moderate fire, and, when well colored on both sides, serve them
on a very hot dish, on which you have put an ounce of butter, a pinch
of salt and pepper, the juice of a lemon, a tablespoonful of chopped
parsley, and mix all well together. Serve some water-cresses around
them.
266. =Broiled Chickens (Deviled).= Take three medium-sized spring
chickens, prepare them as the foregoing, spread them lightly with a
layer of mustard, sprinkle them with bread-crumbs, and broil them on a
very gentle fire. To be certain that they are thoroughly done, lift up
the thigh, and if not red underneath, they are sufficiently cooked.
Serve very hot.
267. =Roast Spring Chickens.= Clean three or four spring chickens,
truss them, put them to roast, sprinkle them with a pinch of salt, and
a very little melted butter, with which baste them from time to time.
From thirty to thirty-five minutes should be sufficient to roast them.
When they are a fine color, remove your skewers, and take a gill of
consommé (Art. 1), reduce it on the fire one half, mix it with the
drippings of your chicken, strain, pour it over them, and serve with
water-cresses around them.
268. =Fricassée of Chicken.= Clean and wash two chickens, cut off the
thighs, legs, wings, and breasts, which put in a saucepan with a quart
of water, and blanch them ten minutes; then put them in cold water for
a moment; after which place them in a saucepan with a pint of consommé
(Art. 1), a pint of water, several branches of parsley, inclosing four
cloves, four pepper-corns, three branches of thyme, three bay-leaves,
and tie all together, add one half ounce of salt, two pinches of
pepper, and a little nutmeg. Simmer gently forty minutes. Put in
another saucepan two ounces of butter, and the same of flour, mix well
together, then add little by little three quarters of a pint of the
liquid in which your chickens were cooked, and which you have strained.
Boil gently. Take the yolks of four eggs, the juice of a lemon, and a
tablespoonful of water. Remove your sauce from the fire, and, when it
has ceased boiling, add your eggs, stirring until well mixed. Put your
chickens on a dish, pour the sauce over them, and serve. You may add
mushrooms to your sauce, green peas, or the green ends of asparagus.
269. =Chicken à la Marengo.= Prepare and cut up two chickens as the
foregoing, put them in a frying-pan with two tablespoonfuls of oil,
color your chickens a light brown, then remove them from the frying-pan
and put them in a saucepan with a half pint of Spanish sauce (Art. 80),
six tablespoonfuls of tomatoes, a claret-glass of white wine, a pinch
of salt and pepper, a little nutmeg, and boil for thirty minutes on a
good fire; add a dozen mushrooms, the same of truffles cut in quarters,
and serve. You may also serve, around your chicken, eggs fried in oil
and small pieces of bread fried in butter.
270. =Chicken Sauté à la Hongroise.= Clean and cut up two chickens as
for fricassée, and put them in a saucepan with two ounces of butter and
two onions cut in small pieces. When beginning to color, add two ounces
of flour, which mix well with your other ingredients; moisten with a
pint of milk, add a little salt, pepper, and nutmeg, several branches
of parsley, inclosing two cloves, two pepper-corns, two bay-leaves, two
branches of thyme, and tie all together. Boil very gently, skim off the
grease, remove your parsley with its spices, and serve.
271. =Chicken Sauté aux Fines Herbes.= Clean and cut in pieces two
young chickens, and put them in a saucepan, with four chopped shallots
and two ounces of butter. Turn your chicken continually, so as not to
stick to the pan, add a little salt, pepper, and nutmeg, and half a
pint of Spanish sauce (Art. 80). Chop a dozen mushrooms very fine, boil
five minutes longer, and, just before serving, add a tablespoonful of
chopped parsley, which mix with your sauce, and serve very hot.
272. =Chicken à la Financière.= Prepare two young chickens as for a
fricassée, put them in a frying-pan with an ounce of butter. When
beginning to color, remove them from the frying-pan and place them in a
saucepan with half a pint of Spanish sauce (Art. 80), two wineglasses
of sherry, a pinch of pepper, salt, and nutmeg, several branches of
parsley, inclosing two cloves, a little thyme, and two bay-leaves, and
tie all together. Boil for about thirty-five minutes. Cut in pieces six
truffles, six mushrooms, a sweet-bread tossed in a little butter, a
dozen chickens' kidneys, let the sauce boil up again, and serve.
273. =Suprême de Volaille.= Take four very tender chickens, cut the
skin which covers the breast, so as to remove the fillets. Pass the
point of a knife between the breast-bone and the fillet as far as the
wish-bone, then remove the fillet entire, without tearing it, and
proceed the same with the other fillets. Place them on a table, and
open them carefully, dividing the large fillets from the small ones
(those underneath), but not separating them, and introduce between each
fillet a tablespoonful of chicken farce (Art. 11), with which you have
mixed three truffles chopped very fine; make three or four incisions
on the top of each fillet, moisten lightly with a little white of
egg, decorate the top with thin slices of truffles cut in the form of
small cockscombs; again moisten lightly with white of egg, place the
fillets in a saucepan, adding a wineglass of sherry, half an ounce of
butter, three sherry-glasses of consommé (Art. 1), put the lid on your
saucepan, and boil gently ten minutes. Serve them in half a pint of
sauce suprême (Art. 99), to which you have added about eight chopped
truffles.
274. =Chicken à la Toulouse.= Take the eight thighs of the foregoing,
and put them in a saucepan with some consommé (Art. 1), several
branches of parsley, inclosing two bay-leaves, two branches of thyme,
two cloves, two pepper-corns, and tie all together; also, add an onion
and a carrot, cut in slices; boil gently for about forty minutes, and,
if sufficiently done, drain them, place them in a circle on a dish, and
serve them with a sauce Allemande (Art. 81) in the center, to which you
have added a dozen chopped mushrooms.
275. =Chicken with Rice.= Clean and prepare two chickens, put them in
a saucepan with enough consommé (Art. 1) to cover them. After boiling
forty minutes, drain them. Wash half a pound of rice and boil it
for ten minutes, put it in cold water, drain it and moisten with a
quarter of the liquid in which the chickens were cooked and which you
have strained, add a pinch of salt, pepper, and nutmeg. Simmer gently
for forty minutes, add an ounce of butter to your rice, mix all well
together, place on a dish, and serve your chickens cut up in pieces on
top.
276. =Chicken Sauté au Chasseur.= Clean and prepare two chickens, cut
up in pieces. Cut half a pound of bacon in small pieces, and put on the
fire, in a saucepan, for about five minutes; add your chicken, and,
when colored on one side, turn over on the other. When done, pour off
all the grease in your saucepan, moisten your chicken with half a pint
of Spanish sauce (Art. 80) and a claret-glass of white wine. Peel two
dozen little onions, put them in a frying-pan with a little lard, and,
when colored, add them to your chicken a moment before serving, with a
pinch of pepper, salt, nutmeg, and a dozen mushrooms cut in quarters.
Remove all grease from your sauce, and serve.
277. =Boiled Fowl, Caper Sauce.= Prepare and clean a fowl, pass a
wooden skewer through the thighs, put it in a saucepan with half a
pound of salt pork, and enough water to cover the chicken. Boil for an
hour and a half, drain, put it on a dish, and pour over it half a pint
of white sauce (Art. 84), to which you have added a handful of capers.
Instead of capers you may add a tablespoonful of chopped parsley, or
two dozen oysters, blanched and drained.
278. =Aspic de Foie Gras.= Heat three pints of consommé (Art. 1),
to which add three ounces of gelatine, a branch of tarragon, a
tablespoonful of tarragon vinegar, and two wineglasses of madeira (or
sherry). Simmer gently, and, when your gelatine is dissolved, remove
your saucepan to the side of the range. Mix the whites of four eggs
with a glass of cold water, and add them to your jelly, also the juice
of a lemon; stir until thoroughly mixed. Simmer gently at the side
of the range for half an hour, then strain through a flannel several
times, or until perfectly clear. Take a round mold with a hole in the
middle, place it on the top of some cracked ice, and pour in the bottom
a few tablespoonfuls of jelly. When stiff, decorate it with truffles
and the whites of hard-boiled eggs, cut in any fancy form which pleases
you, then put on top another layer of jelly, let it stiffen, then add a
layer of pâté de foie gras cut in pieces, then another layer of jelly,
and so on, in the same manner, until your mold is filled, then put it
on the ice for an hour. Then turn out your jelly on a dish, and put
in the middle a sauce remoulade (cold, Art. 109), or sauce ravigote
(cold, Art. 112), or sauce tartare (114). Instead of pâté de foie gras,
slices of cold chicken, turkey, sweetbreads, or lobster may be used.
The receipt for this jelly is given as it is generally made in this
country, where gelatine is much used.
279. =Aspic= (another manner of making it). Cut in slices two onions
and a carrot, put them in a saucepan on the fire, with two cloves, two
pepper-corns, two bay-leaves, a branch of thyme, a few very thin slices
of ham on top, four pounds of a knuckle of veal, two pounds of the lean
part of a shin of beef, half a glass of water, and the remains of cold
chicken or turkey. When beginning to color, moisten with three quarts
of consommé (Art. 1), add two calf's feet, which you have boiled ten
minutes in boiling water. Simmer very gently for four hours, remove
all grease, and strain it through a flannel. Put it back again on the
fire, mix the whites of four eggs with a glass of water, add it to your
stock, also adding three wineglasses of sherry. Simmer gently at the
back of the range for half an hour, strain it through a flannel until
perfectly clear, and put it on the ice. This receipt is given in the
manner in which aspic is made in France.
280. =Boned Chicken.= Boned chicken is prepared exactly in the same
manner as boned turkey (Art. 292).
281. =Larded Chicken.= Prepare a chicken as for roasting, lard the
breasts with pieces of larding pork, about an eighth of an inch wide
and an inch and a half long. Put it in a saucepan with a sliced
onion and carrot, six parsley-roots, two cloves, a clove of garlic,
two pepper-corns, a branch of thyme, a bay-leaf, a pinch of salt,
and enough consommé (stock, Art. 1) to cover three quarters of your
chicken. When beginning to boil, send it to the oven for about an hour
with all its liquid, with which baste it from time to time. Serve with
a purée of artichokes (Art. 443), purée of celery (Art. 392), purée of
French chestnuts (Art. 442), sauce Allemande (Art. 81), or other sauces
preferred. You may also serve the chicken with a clear gravy. Grouse,
partridges, and quail may be larded in the same manner.
282. =Chicken Pie à la Christine.= Clean two chickens, cut them in
pieces, and put them in a saucepan with quarter of a pound of salt
pork, an onion, and a little celery, all cut in small pieces, some
salt, a pinch of pepper, a very little nutmeg, several branches of
parsley, inclosing two bay-leaves, two branches of thyme, three cloves,
and a clove of garlic, all tied together. Boil an hour, and skim off
the grease carefully whenever necessary. Add two tablespoonfuls of
flour with which you have thoroughly mixed half a glass of water, boil
ten minutes longer, make a paste as for beefsteak pie (Art. 197), line
a deep dish with it, in which put your chicken, covering it on top with
a round of paste the size of your dish, brush over it some beaten egg,
and send to the oven, until well colored. Instead of celery, you may
add some chopped mushrooms and truffles, and, instead of the pork, some
small pieces of cooked ham, and hard-boiled eggs cut in slices.
283. =Chicken Croquettes.= Chop and pound fine in a mortar a pound of
chicken from which you have removed all skin and sinews; also chop fine
about ten mushrooms, which mix with your chicken, and add half a pint
of Allemande sauce (Art. 81) rather thick, to which you have added the
yolks of three eggs, mixed in two tablespoonfuls of water or milk.
Put your mixture on the ice until perfectly cold, then form it into
croquettes, which roll in bread-crumbs. Beat up three eggs, with which
cover your croquettes; again roll in bread-crumbs. Put some lard in a
frying-pan in which, when very hot, fry your croquettes, and, when a
bright yellow color, drain, and serve with fried parsley on top. You
may add to your mixture, before forming into croquettes, some chopped
truffles or chopped parsley.
284. =Puff Paste.= Put a pound of flour on a table, make a hole in
the center of the flour, in which by degrees pour half a pint of cold
water. The water should always be added in very small quantities at a
time, and thoroughly worked into the flour until perfectly absorbed
before adding more. When all the water has been thoroughly mixed
with the flour, work your paste out with the hands until round. Take
a pound of butter, which has been on the ice, and which you have
carefully washed. If very hard, knead it a little with your hands,
then place it in the middle of your paste, flatten it, fold your paste
over the butter so that it forms a square, and put it on the ice ten
minutes. Then with a rolling-pin roll out your paste (having previously
sprinkled the table with flour) about two feet long, then fold it one
third of its length, roll it once with the rolling-pin, then take the
remainder of the paste and fold it over the two other layers, and roll
the paste two or three times, fold the paste again as before, and put
it on the ice fifteen minutes. Then proceed as before, and put it again
on the ice. Repeat the same operation once again.
285. =Pâté Brisée.= Put a pound of flour on a table, make a hollow in
the middle of the flour, in which put eight ounces of butter and not
quite half a pint of water. Work this paste well, so as to be quite
smooth.
286. =Bouchées de Salpicon.= Take half a pound of puff paste, and,
after having given it six turns, roll it out half an inch thick, cut
it out in ten rounds, with a muffin-ring or a mold for the purpose.
Mark lightly in the center of each, with the point of a knife, a very
small round. Brush them (with a camel's-hair brush) in beaten egg, put
them on a pan, send them to a very hot oven, and watch them carefully
so that they do not color too much on the outside before the inside is
done. This paste should rise at least two inches. When the bouchées
are thoroughly done inside, and colored bright yellow on the outside,
take them out of the oven, remove the small rounds in the center which
you have marked out, and also enough paste from the inside to make
space for the following mixture: Put half a pint of Spanish sauce (Art.
80), with a glass of sherry, in a saucepan on the fire, boil it ten
minutes, then add eight mushrooms, four chickens' livers, which you
have previously blanched in boiling water ten minutes, the breast of
a cold chicken, some cold smoked tongue, and two truffles, all cut in
small pieces. When hot, fill your bouchées, place the small covers on
top of each, and serve. Instead of Spanish sauce, Allemande sauce (Art.
81) is often preferred. You may also add four ounces of chicken farce
(Art. 11), which form into small balls, and poach in boiling water.
Instead of chicken, you may substitute sweetbreads; or you may fill the
bouchées with oysters, to which you have added an Allemande sauce and
some mushrooms cut in small pieces.
287. =Croüstades de Salpicon.= Take some pâté brisée (Art. 285), roll
it out very thin, butter ten little tin molds, which line with your
paste, prick a few holes in the bottom and fill the insides, and send
them to a hot oven until done, take them out of the molds, brush the
outsides with beaten egg, put them back in the oven for five minutes,
remove the flour from the insides, using a small, dry brush, so that
none shall remain, and fill them with the mixture described in the
foregoing article.
288. =Cromesqui of Chicken.= Make a mixture as for chicken croquettes
(Art. 283), adding a little red pepper. When cold, form it into balls,
about the size of a small egg, and wrap up each one in a very thin
piece of pork. Break three eggs in a bowl, add six ounces of flour, mix
well together, and then add a little water, so as to make a smooth and
very soft paste, but sufficiently solid to adhere to your cromesqui.
Then mix thoroughly a teaspoonful of soda with your paste, with which
cover each cromesqui, and fry in very hot lard. When a bright yellow,
drain, and serve plain, or with a tomato sauce (Art. 90).
289. =Timbale of Chicken.= Chop fine, and then pound in a mortar half
a pound of the white meat of chicken, from which you have removed the
skin and sinews; add to the chicken, little by little, while pounding,
three sherry-glasses of _very_ cold cream, a little salt, white pepper,
and the whites of five eggs. When you have obtained a very fine, smooth
paste, press it through a sieve, and then fill with it ten little tin
molds, which you have buttered. Place them in a saucepan, in which you
have put the depth of an inch of water, cover your saucepan, and send
to the oven for about ten minutes, or until the mixture is firm enough
to turn out of the molds. Then serve with a sauce périgueux (Art. 91),
or a sauce suprême (Art. 99), or a sauce Allemande (Art. 81).
290. =Roast Turkey stuffed.= Clean and prepare a medium-sized turkey
for roasting. Cut two onions in pieces, and put them in a saucepan with
two ounces of lard, and color them lightly. Soak a pound of bread in
water, from which press the water, add the bread to your onions, with
the turkey's liver and heart chopped very fine, a little salt, two
pinches of pepper, the same of sage, a pinch of thyme, and mix all well
together. Stuff the inside of the turkey with this mixture, sew up the
opening through which you have introduced the stuffing, and put it to
roast, with a little butter on top, and a wineglass of water. Roast for
three quarters of an hour, strain the liquid in your pan, pour it over
your turkey, and serve.
291. =Turkey with Truffles.= Clean and prepare a young medium-sized
turkey as the foregoing. Melt four ounces of the fat of your turkey in
a frying pan with a shallot and a few truffles chopped fine, a pinch of
thyme, salt, pepper, and nutmeg, a pound of sausage-meat, and a can of
truffles cut in quarters. Mix all well together, and with this mixture
stuff your turkey; sew up the opening through which you have put your
farce. Roast the turkey for three quarters of an hour, putting a little
butter on the breast and a glass of white wine in the pan, and baste
it often. Serve your turkey on a dish, and pour over it the liquid
in your pan, which you have strained. Proceed in the same manner for
chickens, capons, partridges, etc.--the quantity of each ingredient in
proportion to the size of the piece roasted.
292. =Boned Turkey.= Take a hen-turkey of seven pounds, singe off the
hair, by passing it over some lighted alcohol, cut off the head and
neck, make an incision through the back its entire length, cut off the
wings, and remove all the bones of the turkey. Take three pounds of
chopped sausage-meat, the half of which place in the interior of your
turkey, cover the farce with alternate strips of larding pork, half an
inch wide, strips of cold ham, tongue, and some truffles cut in pieces
intermixed. Season with pepper. Place on top of these the other half of
your sausage-meat, which cover with another layer of larding pork, ham,
and truffles. Then draw the meat at the sides to the center of the back
of your turkey, and sew them together with a larding-needle threaded
with fine twine. Place on top several slices of lemon, from which you
have removed the peel and seeds, and wrap up your turkey very tight
in a cloth, which tie firmly with a string, and put in a saucepan,
in which you have put the bones of your turkey, a carrot, an onion,
a little thyme, two bay-leaves, two cloves, one clove of garlic, and
enough consommé (stock, Art. 1) to cover the turkey. Simmer gently for
three hours, then remove the cloth, which wash clean, and again wrap
the turkey in it, tying it as tight as possible. Place it in a pan,
put another pan on top, in which put a weight, so as to render the top
of the turkey perfectly flat, and put on ice for a day. Skim off the
grease from the liquid in which your turkey was cooked, strain, take
of it three pints, which put on the fire with three ounces of gelatine
and the juice of two lemons. Mix four whites of eggs with a glass of
water, pour into your saucepan with the stock and gelatine, stir all
well together, and when beginning to boil remove to the back of the
range to simmer gently for half an hour, strain through a flannel until
perfectly clear, add a wineglass of sherry, put on the ice until cold,
cut in pieces, which place on top and around your turkey.
293. =Tame Ducks roasted.= Clean and prepare two ducks for roasting.
Put them in a pan with a little salt, a little butter, a wineglass of
water, and roast them by a good fire for about twenty-five or thirty
minutes. When well colored, serve them, surrounded with water-cresses.
Strain the liquor in your pan, and serve in a sauce-boat with your
ducks.
294. =Ducks with Olives.= Prepare and cook your ducks as the foregoing.
Put half a pint of Spanish sauce (Art. 80) in a saucepan, let it boil,
and add three dozen olives from which you have removed the stones, and
a glass of sherry; boil gently ten minutes, pour your sauce around your
ducks, and serve.
295. =Duck with Turnips.= Prepare two ducks as the foregoing. Put
in a saucepan a sliced onion and carrot, two pieces of larding pork,
three bay-leaves, three branches of thyme, two cloves of garlic, four
parsley-roots, three cloves, three pepper-corns, and a pinch of salt.
Place your ducks on top, moisten them with sufficient consommé (Art.
1) to barely cover them, and a claret-glass of white wine. Boil very
gently for an hour. Pare some turnips, cut them round and small, in
sufficient quantity for eight people. Put them in a saucepan on the
fire, with an ounce of lard; when equally colored, drain them, and
place them in a saucepan with half a pint of Spanish sauce (Art. 80),
a pinch of sugar, a pinch of pepper; boil until the turnips are done.
Place your ducks on a dish, and your sauce, with the turnips, around
them.
296. =Ducks with Purée of Peas.= Clean, prepare, and cook two ducks as
the foregoing. Boil a quart of peas, put them through a sieve, then
heat them in a saucepan with a little butter, salt, and a pinch of
sugar, and serve, with your ducks, on a separate dish.
297. =Roast Goose.= Clean and prepare a young goose for roasting. Put
a little butter on top, a little salt, and a claret-glass of water
in your pan, and roast for an hour. Put half a pint of Spanish sauce
in a saucepan on the fire, mix with it a tablespoonful of mustard, a
teaspoonful of vinegar, a pinch of pepper, and nutmeg. Let it boil a
moment, and serve, with your goose, in a sauce-boat.
298. =Braised Goose, Celery Sauce.= Prepare a goose as for duck with
turnips (Art. 295). Cut a bunch of celery in small pieces, wash them
well, and boil in water, with a little salt; when done, drain them. Put
in a saucepan half a pint of white sauce (Art. 84), add your celery,
boil five minutes, drain off your goose, pour your celery sauce on a
dish, place your goose on top, and serve.
299. =Roast Squabs.= Clean and wash eight squabs, put a little butter
and salt on top, and roast them thirty minutes. Reduce half a pint of
consommé (Art. 1) on the fire, one half pour over your squabs, and
serve some water-cresses around them.
300. =Broiled Squabs.= Clean and wash eight squabs, split them in two,
flatten them with a cleaver, beat up two eggs, add an ounce of melted
butter, a pinch of salt and pepper, mix all well together, spread over
your squabs, and sprinkle them with bread-crumbs. Broil them on a
gentle fire, and, when well colored, serve.
301. =Squabs en Compote.= Clean eight squabs, split them in two, put
them in a saucepan with four ounces of butter, in small pieces. Color
them slightly on the fire, and, when a good color, drain off the
grease. Moisten your squabs with half a pint of Spanish sauce (Art.
80), add a pinch of pepper, nutmeg, and thyme, a glass of sherry, and
boil thirty minutes. Peel two dozen little onions, toss them in a
frying-pan with half an ounce of lard, and, when well colored, add them
to your squabs. Cut a dozen mushrooms in quarters, boil ten minutes,
and serve very hot.
302. =Broiled Squabs (Deviled).= Prepare exactly as for deviled chicken
(Art. 266).
303. =Squabs with Green Peas.= Clean eight squabs, separate them in
two, put them in a saucepan on the fire, with an ounce of butter. When
a nice color, add half a glass of water, two bay-leaves, two branches
of thyme, two cloves, two pepper-corns, a clove of garlic, and a pinch
of salt and pepper. Cook thirty minutes, drain and strain the liquid in
which your squabs were cooked, add to it a quart of boiled peas, and
serve with your squabs.
304. =Broiled Partridge.= Clean and divide in two, for broiling, three
partridges, break the thigh-bone, and broil them on a gentle fire. When
well colored on both sides, serve them on a dish on which you have
put two ounces of melted butter, a tablespoonful of chopped parsley,
a pinch of pepper and salt, and the juice of a lemon, all well mixed
together. Garnish with water-cresses or slices of lemon.
305. =Deviled Partridge.= Broil three partridges as the foregoing, and
proceed as for deviled chicken (Art. 266).
306. =Partridge aux Choux.= Clean three partridges, and put them in a
saucepan with half a pound of bacon, two smoked sausages, a carrot cut
in two, and a whole onion, several branches of parsley, inclosing four
cloves, three branches of thyme, and a clove of garlic. Tie all well
together, and cover your partridges with pieces of larding pork. Blanch
a cabbage in boiling water on the fire for fifteen minutes, then put it
for a moment in cold water, drain it, and press from it all moisture.
Lay it on top of your partridges, and cover with strips of larding
pork. Moisten with sufficient consommé (Art. 1) to cover them. Simmer
gently for two hours. Drain off your partridges, bacon, sausages, and
cabbage, from which again press the moisture. Remove your carrot,
onion, and herbs, boil, and serve your partridges on a dish, with your
cabbage underneath, and your bacon and sausage, cut in pieces, around
them.
307. =Roast Partridge.= Clean three partridges, pass a wooden skewer
through the thighs, tie on top of each a thin slice of pork, and roast
them forty minutes. Put a claret-glass of white wine in the pan, and
baste them from time to time. Remove your skewers, and the strings with
which you have tied on your pork, and put your partridges on a dish.
Add two wineglasses of consommé (Art. 1) to the liquid in the pan, boil
for a moment, strain and pour in the dish with your partridges, which
serve, garnished with water-cresses, or with bread sauce (Art. 87).
308. =Salmi of Partridge.= Cut up in pieces three cold roast
partridges, which put in a saucepan with an onion cut in slices,
two cloves, a bay-leaf, a branch of thyme, a clove of garlic, two
parsley-roots, and six chopped mushrooms. Moisten with a claret-glass
of white wine, and half a pint of Spanish sauce (Art. 80). Boil very
gently for half an hour, carefully removing all grease, and strain.
Then put your sauce again in the saucepan with your partridges, add
two dozen mushrooms, and keep them hot. Fry a bright yellow, in butter,
eight pieces of bread, cut round at one end and pointed at the other;
drain them. Serve your partridges, the sauce poured over them, and
garnish with your fried pieces of bread.
309. =Truffled Partridge.= Prepare three partridges as for roasting,
make an incision in the skin of the neck. Pound together two chickens'
livers and the same in quantity of fresh fat pork, adding a pinch of
salt and pepper and a little nutmeg. Mix all together, with half a
pound of truffles, cut in quarters, and put the third of your farce
in each partridge. Sew up the opening through which you have inserted
the farce, and also the skin of the neck. Then put a little butter on
them, and roast them for thirty-five to forty minutes, according to the
size of your partridges. Serve around them a sauce périgueux (Art. 91).
Grouse are prepared in each manner described for partridges.
310. =Broiled Quail.= Prepare and broil eight quails as for broiled
partridge. You may also devil them, as described in deviled chicken
(Art. 266).
311. =Roast Quail.= Prepare eight quails for roasting, with a piece of
thin pork on top and a claret-glass of consommé (Art. 1) in the pan.
Fifteen minutes on a good fire will be sufficient to roast them. Boil
the liquid in your pan for a moment, strain it, put it in a dish with
your quails, under each of which you have placed a piece of toast, and
serve garnished with water-cresses.
312. =Quail en Caisse.= Split eight quails through the back, without
injuring the fillets, and remove the bones. Take half a dozen chickens'
livers with as much fat pork, and pound together to a paste, then mix
with this four truffles chopped very fine, salt, pepper, and nutmeg,
and fill the inside of your quail with this mixture, then wrap them
up in thin strips of pork, and tie a string around each, so as to
preserve their shape. Put them in a pan and send them to the oven for
fifteen minutes. Then take eight paper cases, as wide and as high as
your quail, put a little oil on the inside of the cases, and half fill
them with a farce of sausage, with which you have mixed four chopped
truffles, as many mushrooms, a little salt, pepper, and nutmeg. Put
your quail on top, and send them to the oven for twenty minutes. Put a
tablespoonful of Spanish sauce (Art. 80) on top of each quail.
313. =Quail with Truffles.= Clean eight quails, split them through the
back and remove the bones. Put in a saucepan on the fire for a moment
the livers of your quails, five chickens' livers, and the same quantity
of fresh fat pork. Take them out of your saucepan and pound them
together, adding two truffles chopped fine, a pinch of salt, pepper,
and nutmeg, fill your quails with the mixture and sew up the opening.
Tie on top of each a thin piece of pork, place them in a saucepan with
slices of ham, and moisten half their height with an equal quantity
of consommé (Art. 1) and white wine. Send them to the oven for about
thirty minutes, remove the strings used for tying on the pork, and
place your quails on a dish. Skim off all grease from their liquid,
strain it, put it in a saucepan on the fire for a moment, add to it a
dozen truffles cut in slices, pour it over your quails, and serve.
314. =Pigeons Poêlés.= Clean eight pigeons, and put them in a saucepan
with a clove of garlic, two cloves, two pepper-corns, two bay-leaves, a
branch of thyme, an onion cut in slices, a little salt and pepper, and
moisten with quarter of a pint of consommé and the same of white wine.
Simmer gently, and, when they are cooked, drain off the liquid, remove
all the grease, strain it, reduce it on the fire one half, add a dozen
mushrooms, and serve with the pigeons.
315. =Pigeons en Compote.= Prepare and cook eight pigeons in the
same manner as described for squabs en compote (Art. 301), with the
exception of cooking them an hour longer.
316. =Fillets of Hare Sautés.= Take the fillets of two hares, and cut
them in medium-sized pieces. Put them in a saucepan with two ounces
of butter, an onion cut in slices, a clove of garlic chopped, two
bay-leaves, two cloves, and two branches of thyme. After having been
on a good fire ten minutes, add a tablespoonful of flour and your
fillets; moisten with quarter of a pint of consommé (Art. 1), and the
same of red wine, a pinch of salt and pepper, and boil on a good fire
forty minutes. Remove your fillets, strain the liquid, put it back on
the fire with your fillets, add a tablespoonful of vinegar, boil five
minutes, and serve.
317. =Roast Hare.= Clean and uncase a hare, then take off the skin on
top of the thighs and fillet, lard them, and put them in a pan with a
little salt and pepper on top and a little melted butter. Baste them
from time to time, and roast them an hour. Serve with a sauce poivrade
(Art. 95).
318. =Hare à la Bourgeoise.= When your hare is uncased and cleaned,
cut it in pieces and put it in a saucepan, with a quarter of a pound
of bacon cut in small pieces, several branches of parsley, inclosing
three cloves, three pepper-corns, two branches of thyme, two cloves of
garlic, and tie all well together. Moisten with half a pint of consommé
(Art. 1), the same of white wine, and about thirty pieces of turnips
cut in small quarters; reduce on the fire until nearly all the liquid
has evaporated, and serve.
319. =Ragoût of Hare.= Skin and clean a hare, cut it in pieces and
prepare it in the same manner as for ragoût of venison (Art. 331).
320. =Rabbit Sauté à la Minute.= Cut in pieces two rabbits, which you
have skinned and cleaned, put them in a saucepan with two ounces of
butter, salt, pepper, a little allspice, and nutmeg. Put on the fire
for about twenty minutes, then add four chopped shallots, a wineglass
of white wine, boil ten minutes, add a tablespoonful of chopped
parsley, and serve.
321. =Ragoût of Rabbit.= After having cleaned and skinned two rabbits,
cut them in pieces and cook exactly as for ragoût of venison (Art.
331).
322. =Roast Rabbit.= Take two rabbits and proceed exactly as for roast
hare, except that instead of cooking an hour, cook them three quarters
of an hour, and serve with a sauce ravigote hot (Art. 111).
323. =Hash of Rabbit.= Take the remains of two rabbits, or one whole
rabbit, and the same quantity of a cold leg of mutton, and chop very
fine. Break the bones of your rabbit and put them in a saucepan, with
two chopped cloves of garlic, two cloves, two bay-leaves, a branch
of thyme, a little mace, and a pinch of sage. Put them on the fire
ten minutes, moisten with two claret-glasses of red wine and one of
consommé (Art. 1). Boil three quarters of an hour, strain, then add
them to your hash in a frying-pan, with a little salt, pepper, and
nutmeg. Heat without boiling, and serve very hot; garnish with pieces
of bread fried in butter.
324. =Rabbit à l'Espagnole.= After having skinned and cleaned two
rabbits, cut them in pieces and put them in a saucepan on the fire for
fifteen minutes with some butter. Moisten them with a claret-glass of
consommé (Art. 1), a pinch of salt, pepper, and nutmeg, and a little
thyme. Reduce on the fire until almost all moisture is evaporated, add
half a pint of Spanish sauce (Art. 80), and three tablespoonfuls of
tomatoes. Boil ten minutes, and just before serving sprinkle a little
chopped parsley on top.
325. =Suprême of Partridge.= Take the breasts of four partridges and
separate the upper from the lower fillet, so as to make an opening
for stuffing; chop up the white and dark meat fine, which put in a
saucepan with a little butter, and toss on the fire until done; then
mix thoroughly with quarter of a pint of béchamel sauce (Art. 83), and
a few truffles and mushrooms chopped fine. When this mixture is cold,
stuff with it the under fillet of partridge and cover with the upper.
Put them in a pan, cover with buttered paper, and send to a moderate
oven for about half an hour, or a little more. Dust over with hashed
truffles, and serve with purée of celery (Art. 392).
326. =Timbale of Partridge.= Proceed exactly as for timbale of chicken
(Art. 289). Timbale of grouse may be made in the same manner.
327. =Venison Chops, with Currant Jelly Sauce.= Broil eight venison
chops for about six to seven minutes. Put in a saucepan nearly half a
pint of Spanish sauce (Art. 80) and the eighth of a pint of currant
jelly; let them boil a moment, or until the currant jelly is dissolved;
then serve your chops with the sauce around them.
328. =Saddle of Venison.= Take seven pounds of a saddle of venison,
roast it about thirty-five minutes, and serve with currant jelly.
329. =Leg of Venison.= Take seven pounds of a leg of venison, which
roast forty-five minutes, and serve with currant jelly.
330. =Venison Chops.= Put eight venison chops in an earthen jar with
four bay-leaves, three branches of thyme, six cloves, six pepper-corns,
four branches of parsley, a clove of garlic, a sliced onion and
carrot, and a pint of vinegar; let them soak twenty-four hours; drain
them, and put them in a frying-pan with an ounce of butter; shake them
in the pan until done. Put four tablespoonfuls of vinegar, with a pinch
of pepper, in a saucepan on the fire, reduce two thirds, add half a
pint of Spanish sauce (Art. 80), boil five minutes, and serve with your
chops on a very hot dish.
331. =Ragoût of Venison.= Cut into pieces three pounds of a breast of
venison, which put on the fire in a saucepan, with half a pound of
bacon cut in small pieces, and a little salt, pepper, and nutmeg, for
fifteen minutes; mix well with your ingredients two tablespoonfuls
of flour, add half a pint of consommé (stock), and the same of red
wine; also several branches of parsley, inclosing three cloves, three
pepper-corns, two branches of thyme, two bay-leaves, a clove of garlic,
and tie all together. Boil three quarters of an hour. Peel two dozen
white onions, color them in a frying-pan on the fire, with a little
butter, and then add them to your stew; boil fifteen minutes longer,
add a dozen mushrooms cut in quarters, and serve.
332. =Braised Fillets of Venison.= Put four fillets of venison in
an earthen jar, with half a pint of oil, a little salt, pepper, and
nutmeg, for four hours; drain them and put them in a saucepan on the
fire, with two cloves, two pepper-corns, two bay-leaves, two branches
of thyme, a pinch of salt and pepper, and a sliced onion. Moisten with
an equal quantity of consommé (stock, Art. 1) and white wine, so as to
almost cover your fillets. Simmer gently for an hour and a half; drain
them, and serve with a sauce piquante (Art. 86).
333. =Broiled Plover.= Clean eight plovers, split them down the back
without separating the two parts; chop the livers very fine, add half
of their quantity of butter, as much bread-crumbs which you have
pressed through a sieve, a little salt, pepper, nutmeg, a pinch of
thyme, either powdered or chopped very fine, the white of an egg,
and a tablespoonful of parsley chopped very fine. Mix all thoroughly
together, toast eight pieces of bread without the crust, spread your
mixture upon them; broil the plovers, place them on top of your toast,
and serve garnished with water-cresses.
334. =Roast Plover.= Prepare and clean eight plovers for roasting; tie
on top of each a thin piece of pork; and roast them twenty minutes.
Remove the strings and place the plovers on a dish; take the liquid
from the pan in which the birds were roasted, add a wineglass of
consommé (Art. 1), boil for a moment, strain, and pour it on the dish
with the plovers; serve garnished with water-cresses.
335. =Broiled Woodcock.= Prepare eight woodcocks for broiling; preserve
the insides, except the gizzard, chop them, finish as for the toast
described in broiled plover (Art. 333), and serve garnished with slices
of lemon.
336. =Roast Woodcock.= Prepare as for roast plover. Roast them twelve
to fifteen minutes.
337. =Snipe.= Snipe are prepared as woodcocks, robins, and other small
birds.
338. =Reed-Birds.= Take two dozen reed-birds and put them in a
saucepan, with two ounces of butter, a pinch of salt and pepper, toss
them in the pan, on a quick fire, for about three minutes. Put them
on a dish on which you have placed pieces of toast; add a wineglass
of consommé (Art. 1) to the butter in your saucepan. Boil a moment,
strain, add the juice of a lemon, and pour over the reed-birds.
Reed-birds are also roasted, served on toast, with sometimes a silver
skewer passed through them. Four to five minutes, on a good fire, will
be sufficient to roast them.
339. =Roast Canvas-Back Ducks.= Prepare and clean four canvas-back
ducks, pass them over some lighted alcohol to singe the hair; wash them
well, and do not cut off the heads. Pass a skewer through the thighs
and under the wings, and put them before the fire for fifteen minutes
to roast. Take out the skewers, garnish with water-cresses, and serve
some currant jelly separately.
340. =Red-Head Ducks.= Prepare and cook as the foregoing.
341. =Broiled Red-Head Ducks.= After having cleaned and washed three
red-head ducks, split them in two for broiling, and, when well-colored
on both sides, serve them with a sauce poivrade (Art. 95), sauce
piquante (Art. 86), or other sharp, highly-seasoned sauces.
342. =Salmi of Red-Head Ducks.= Take the remains of three red-head
ducks, or two whole red-head, cold, cut up in pieces, and finish as
for salmi of partridge (Art. 308). Mallard, teal, and other wild ducks
are prepared as described in the foregoing articles on ducks; the time
necessary to roast them depending on their size.