A guide to modern cookery

Line the bottom and sides of the pie with this forcemeat ; on this first layer of forcemeat lay a thin slice of bacon and thick slices of tongue, beef, or ham. Place thereon another slice of bacon, followed by a thin layer of forcemeat, a layer of truffle slices, another layer of forcemeat, the collops of fowl, another layer of forcemeat, one more layer of truffles, one more layer of forcemeat, one more layer of tongue or ham (between two thin slices of bacon); and finally cover the whole with what remains of the forcemeat and a slice of larding bacon superposed by a bay-leaf. Now close the pie with a cover of the same paste as that already used, carefully seal down the cover to the crest of the underlying paste, trim and pinch the crest, and deck this cover of paste with imitation leaves of the same paste. Make a slit in the top of the pie, for the escape of steam; carefully gild the cover and the crest, and bake in a moderate oven for about one and one-quarter hours. On withdrawing the pie from the oven, let it half cool, and fill it with a succulent, chicken jelly. Allow this dish to cool for at least twenty-four hours before serving. N.B.—With this recipe as model, and by substituting another piece of poultry or game for the fowl, raised pies may be prepared from every kind of game or poultry, except watergame, which only yields mediocre results. In the case of game pies, the forcemeat is combined with one-sixth of its weight of gratin forcemeat (No. 202) and an equal quantity of fat bacon is suppressed. The chicken jelly is also replaced by a jelly prepared from the carcasses of the birds under treatment. Dish these raised pies plainly, on napkins, and very cold. 1714a—CHICKEN PIE See No. 1660. ae, 1715—DINDONNEAU (Young Turkey) Young turkeys, served as relevés or entrées, admit of all the recipes given for pullets; therefore, in order to avoid unnecessary repetition, the reader is begged to refer to those recipes. Those most generally applied to young turkeys are the ones termed ‘‘a l’Anglaise’’-—-with celery, a la Financiére, a la Godard, and 4 la Jardiniére. In addition to these preparations, there are others which are better suited and are more proper to young turkeys, and these I give below. 1716—DINDONNEAU FARCI AUX MARRONS Cut open the shells of two and one-quarter lbs. of chestnuts; immerse them for a few seconds in smoking fat; peel them, and almost completely cook them in consommé. Then mix them with two lbs. of very finely-chopped pork, rubbed through tammy. Fill the bird with this preparation; truss it, and roast it on the spit or in the oven, basting frequently the while. Serve with the gravy separately. The latter should be somewhat fat. 1717—DINDONNEAU A LA CATALANE Cut up the young turkey as for a fricassée, and fry the pieces in three oz. of butter. When the pieces are nicely browned, swill the utensil with one pint of white wine; season with salt and pepper; add a piece, the size of a pea, of crushed garlic, and completely reduce. Then moisten with sufficient tomato purée and equal quantities of Espagnole and brown stock to just cover the pieces. Cook in the oven for forty minutes; transfer the pieces to another dish after having trimmed them, and add one-half Ib. of raw, quartered mushrooms, sautéd in butter; twenty chestnuts cooked in consommé; twenty small, glazed onions ; five quartered tomatoes, and ten sausages. Strain the sauce over the pieces of turkey; complete the cooking for twenty-five minutes, and dish in a timbale. 1718—DINDONNEAU CHIPOLATA This may be prepared in two ways, according as to whether it be intended for lunch or for dinner. (1) Cut up the young turkey and fry the Pieces in butter as above. Swill with one glassful of white wine; add a sufficient quantity of tomatéd half-glaze sauce, just to cover the pieces, and cook in the oven for forty minutes.