A guide to modern cookery

The directions given for the pullet also apply to other kinds of fowl, provided the difference in size be taken into account. 1958—SPRING CHICKENS A LA RUSSE Truss the chicken and soak its breast for five minutes in boiling water, that the flesh and the skin may be stiff. Lard it with thin strips of bacon and anchovy fillets; fill it with smooth, truffled sausage-meat, and roast it on the spit. At the last moment, when the bird is cooked, baste it by means of a special paper horn, with burning melted bacon fat, which should frizzle the fowl’s skin as it falls upon it. Serve a Rémoulade sauce separately. 1959—ROAST CHICKS These birds should, if possible, be cooked ‘‘ a la casserole.” 1960—ROAST YOUNG TURKEYS Before trussing the young turkey, clear its legs of all tendons; an operation effected by means of two incisions made on the inside of the legs, above and below the last joint. Seize the tendons one by one; fasten them to a braiding needle, and gently turn the latter, thus rolling the tendons round it. Young turkey is covered with slices of bacon and roasted like the Pullet. It may be stuffed with Sage and Onions (No. 1944), or it may be accompanied by Veal Stuffing (No. 1945), poached in steam in a special mould, and cut into slices set around the bird. It is often accompanied, also, by boiled or grilled bacon, or grilled sausages. A Bread sauce or a Cranberry sauce may be served in addition to the gravy. 1961—TRUFFLED YOUNG TURKEY Proceed as for truffled pullet, after taking the difference of size into account in order to increase the quantity of truffles and fat, as also the time limit. 1962—ROAST GOSLING The Gosling, in order to be roasted, should just have reached its full growth. In England the bird is stuffed with Sage and Onions (No. 1944), and it is always accompanied by Apple Sauce (No. 112). This roast must not stand waiting, and ought to be served very hot. 1963—CANETON ROTI (Roast Duckling) Aylesbury duckling, which is equal to the Nantes variety, is generally stuffed with Sage and Onions before being roasted. Its most usual adjunct is Apple Sauce, which is sometimes replaced by melted, red-currant jelly or a Cranberry Sauce. 1964—CANETON ROUENNAIS See the various recipes dealing with this bird (Nos. 1761 and 1762). 1965—PINTADE (Guinea Fowl) This bird is only roasted when quite young, and it is treated like the pheasant, with which it has some points in common. 1966—YOUNG PIGEONS (Squabs) Select them fresh from the nest and very plump. They must be roasted before a very fierce fire and only just done. Their skin must be kept crisp. GROUND-GAME ROASTS 1967—HARE The piece supplied by the hare for roasting is the ‘‘ Rable ”’ (the back), which constitutes that part of the animal reaching from the root of the neck to the tail, the latter being included. The ‘‘ Rable’’ should be cleared of all tendons, and delicately larded with bacon. Roast before a fierce fire for twenty minutes, and have it only just done. The usual adjunct to this piece is Poivrade Sauce. In Northern countries, the adjunct is most commonly some slightly-sugared, stewed apples, or red currant jelly. RR 2 In Germany, the pan in which the R4able is roasted is swilled with sour cream, and this cream constitutes the accompaniment. Sometimes a few drops of lemon juice or a tablespoon of melted meat glaze is added. 1968—YOUNG RABBIT The various recipes for Hare also apply to the young wild rabbit. FEATHERED-GAME ROASTS 1969—FAISAN ROTI Everything I said in the preceding chapter concerning the classification of feathered game applies in this instance. All birds intended for roasting should be young, plump, and fat. They should also be high in the case of pheasants, partridges, and the various kinds of woodcock and snipe.