(4) Fry in a little butter two shallots, onions, and two
mushrooms ; when cooked, chop them. Slice a calf’s kidney,
put it in a basin with some of the cooked herbs, and some
salt and pepper. Boil two calf’s brains, cut them in halves
and again into slices, put them in a dish with the remainder
of the cooked herbs, and season with a little salt and
pepper. Flour a cloth and roll some Coulibiac paste out on it
in an oblong shape ; put in the centre a layer of rice that
has been boiled and left till cold, and put over the rice a layer
of chopped hard-boiled eggs and chopped parsley. Put the
kidney and the brains over the eggs, and cover them with
cold boiled rice ; gather the edges of the paste up all round,
bring them to the top, and press them together, first damp-
ing them with a little water. Slip the pie carefully on to
a baking-sheet, and keep it in a warm temperature for twenty
minutes. Brush the pie over with a paste-brush dipped in
warmed butter, then cover it well with breadcrumbs, and
bake it for an hour in a moderate oven. In the mean-
time prepare some Madeira sauce. When cooked, put the pie
on to a hot dish, and serve it with the sauce in a sauceboat.
(5) Cut off the fillets from seven or eight small trout and
about two dozen small perch, put them in a basin with two or
three dozen crayfish tails, and season to taste. Place the
basin in a cool place, or in ice, and let it remain until
wanted. In the meantime prepare some quenelle forcemeat,
using a pound of the flesh of pike, soudac, or whiting, rub
it through a fine sieve into a basin, and mix in 4 table-
spoonfuls of cooked fine herbs. Put lOoz. of well-washed
rice into a saucepan with a good supply of water, boil it
until done, taking care to have the grains quite whole, drain
off the water, add 5oz. of butter to the rice, season to
taste, cover over the pan securely, and put it in the oven or
on the side of the fire for about ten minutes. Bemove it and
let the rice cool. Put a napkin on a board, and flour it well;
over this put a flat of Coulibiac paste, longer than it is
wide, cover over the centre with a layer of the quenelle
forcemeat, over this the rice, over this again arrange the
fillets of fish, with a layer of cooked fine herbs and crayfish
tails on top, and moistening with a little cold fish sauce.
Put over the remainder of the forcemeat, raise the paste
over the preparation, fastening the edges securely together,
and lifting up the cloth turn the paste over on to a baking-
sheet ; set it to rise in a warm place for about twenty'
minutes, brush it over with butter, sprinkle over with
breadcrumbs, and bake in a moderate oven for fully an
hour. Turn it out on to a dish, and serve with a sauce-
boatful of brown sauce reduced with white wine. Turbot,
salmon, or trout may be substituted for the other fish.
COUNTESS SOUP. — See Soups.
COUNTRY CAPTAIN. — A fanciful name given to
a dish which will he found described under Fowl
(Chicken), Kid, and Teal. It is, correctly speaking,
a dry curry cooked in a frying-pan, of which “ Country
Captains” of crafts sailing to and from Calcutta were
supposed to be exceedingly fond.
Page 498
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(4) Fry in a little butter two shallots, onions, and two mushrooms ; when cooked, chop them. Slice a calf’s kidney, put it in a basin with some of the cooked herbs, and some salt and pepper. Boil two calf’s brains, cut them in halves and again into slices, put them in a dish with the remainder of the cooked herbs, and season with a little salt and pepper. Flour a cloth and roll some Coulibiac paste out on it in an oblong shape ; put in the centre a layer of rice that has been boiled and left till cold, and put over the rice a layer of chopped hard-boiled eggs and chopped parsley. Put the kidney and the brains over the eggs, and cover them with cold boiled rice ; gather the edges of the paste up all round, bring them to the top, and press them together, first damping them with a little water. Slip the pie carefully on to a baking-sheet, and keep it in a warm temperature for twenty minutes. Brush the pie over with a paste-brush dipped in warmed butter, then cover it well with breadcrumbs, and bake it for an hour in a moderate oven. In the meantime prepare some Madeira sauce. When cooked, put the pie on to a hot dish, and serve it with the sauce in a sauceboat.
(5) Cut off the fillets from seven or eight small trout and about two dozen small perch, put them in a basin with two or three dozen crayfish tails, and season to taste. Place the basin in a cool place, or in ice, and let it remain until wanted. In the meantime prepare some quenelle forcemeat, using a pound of the flesh of pike, soudac, or whiting, rub it through a fine sieve into a basin, and mix in 4 tablespoonfuls of cooked fine herbs. Put lOoz. of well-washed rice into a saucepan with a good supply of water, boil it until done, taking care to have the grains quite whole, drain off the water, add 5oz. of butter to the rice, season to taste, cover over the pan securely, and put it in the oven or on the side of the fire for about ten minutes. Bemove it and let the rice cool. Put a napkin on a board, and flour it well; over this put a flat of Coulibiac paste, longer than it is wide, cover over the centre with a layer of the quenelle forcemeat, over this the rice, over this again arrange the fillets of fish, with a layer of cooked fine herbs and crayfish tails on top, and moistening with a little cold fish sauce. Put over the remainder of the forcemeat, raise the paste over the preparation, fastening the edges securely together, and lifting up the cloth turn the paste over on to a baking-sheet ; set it to rise in a warm place for about twenty minutes, brush it over with butter, sprinkle over with breadcrumbs, and bake in a moderate oven for fully an hour. Turn it out on to a dish, and serve with a sauceboatful of brown sauce reduced with white wine. Turbot, salmon, or trout may be substituted for the other fish.
COUNTESS SOUP. — See Soups.
COUNTRY CAPTAIN. — A fanciful name given to a dish which will he found described under Fowl (Chicken), Kid, and Teal. It is, correctly speaking, a dry curry cooked in a frying-pan, of which “ Country Captains” of crafts sailing to and from Calcutta were supposed to be exceedingly fond.