1058. Filets de Becasses d la Talleyrand { Fillets of
Woodcock, Talleyrand Style). — 2 woodcocks, trussed for roasting,
4 oz. fillet of beef , 4 oz. panade {No. 8), 1 white and 3 yolks of eggs,
2 oz. fat pork, | glass Sauterne, 4 oval croutes of fried bread, 1 gill
white stock, ^ pint sauce Gibier {No. 252), 2 oz. butter, salt, and
pepper, mashed potatoes for a small border.
Eoast the woodcocks, and baste well with clarified butter. Remove
the fillets and put on a plate ; remove the meat from the legs, free it
from skin, and pound in a mortar ; pound the beef and pork together
till smooth, add the panade, pounded game, and work in two yolks of
eggs ; season to taste with a little salt and pepper, and rub through a
fine sieve. Trim the fillets neatly, cover each completely with the
above farce ; when set, dip in beaten white of egg, place in a buttered
saute-pan, cover with a gill of white stock and half a glass of Sauterne,
and poach in a quick oven for twelve minutes. The croutes should
be as nearly as possible of the same shape as the prepared fillets.
Spread each with forcemeat (the same as made for fillets) so as to
give them a dome-shaped appearance, smooth over with a wet knife,
put the croutes thus prepared in a hot oven for ten minutes, just long
enough to get thoroughly hot and to colour the top. Drain the fillets
on a cloth, dish them up alternately with the croutes on a thin
border of mashed p'otatoes, stand the dish in the oven for a few
seconds longer. Put the remainder of forcemeat in a stewpan, add a
little Gibier sauce, previously well reduced ; when hot, add a yolk of
egg, stir over the fire until it begins to thicken, dress it in the centre
of the dish, piled up high, sauce over quickly with Gibier sauce, and
serve.
ABBREVIATED RECIPES.
1059. Capissantes de Becasses aux Truffes. — Minced snipes Avith
truffles, mixed with game sauce (No. 252). Filled into shells, covered
with a rich game sauce and bread-crumbs, and baked in an oven till
browned.
1060. Becasses farcies a la Stockholm. — Parboiled boned snipes
stuffed with a forcemeat of beef and pork, mixed with chopped
shallots, mushrooms, and gherkins. Braised in the oven, and served
with a white wine sauce.
1061. Pate de Becasses a l’Anglaise. — Raised pie filled with
partially roasted snipes cut into joints with layers of calves’ liver
and bacon forcemeat, and ham. When baked, take off the cover
and fill up with truffle sauce (No. 243), replace the cover, and
serve hot.
368
THE NEW CENTURY COOKERY BOOK
1062. Cattles a la Moliere. — 4 quails, 2 oz. butter, 1 lb.
lean veal, J lb. beef suet, 4 oz. panade, 2 whole and 1 yolk of eggs,
1 gill cream, i pint game sauce {No. 252), ^ glass sherry, 6 heads of
mushrooms, 6 cocks' combs, 6 cocks' kernels, 8 small quenelles, 2
truffles, salt, pepper, and nutmeg✪ Cattles a la Moliere.
Page 307 · 1 recipe record on this page
Presented as published in 1901. 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
1058. Filets de Becasses d la Talleyrand { Fillets of Woodcock, Talleyrand Style). — 2 woodcocks, trussed for roasting, 4 oz. fillet of beef , 4 oz. panade {No. 8), 1 white and 3 yolks of eggs, 2 oz. fat pork, | glass Sauterne, 4 oval croutes of fried bread, 1 gill white stock, ^ pint sauce Gibier {No. 252), 2 oz. butter, salt, and pepper, mashed potatoes for a small border.
Roast the woodcocks, and baste well with clarified butter. Remove the fillets and put on a plate ; remove the meat from the legs, free it from skin, and pound in a mortar ; pound the beef and pork together till smooth, add the panade, pounded game, and work in two yolks of eggs ; season to taste with a little salt and pepper, and rub through a fine sieve. Trim the fillets neatly, cover each completely with the above farce ; when set, dip in beaten white of egg, place in a buttered saute-pan, cover with a gill of white stock and half a glass of Sauterne, and poach in a quick oven for twelve minutes. The croutes should be as nearly as possible of the same shape as the prepared fillets. Spread each with forcemeat (the same as made for fillets) so as to give them a dome-shaped appearance, smooth over with a wet knife, put the croutes thus prepared in a hot oven for ten minutes, just long enough to get thoroughly hot and to colour the top. Drain the fillets on a cloth, dish them up alternately with the croutes on a thin border of mashed p'otatoes, stand the dish in the oven for a few seconds longer. Put the remainder of forcemeat in a stewpan, add a little Gibier sauce, previously well reduced ; when hot, add a yolk of egg, stir over the fire until it begins to thicken, dress it in the centre of the dish, piled up high, sauce over quickly with Gibier sauce, and serve.
1059. Capissantes de Becasses aux Truffes. — Minced snipes Avith truffles, mixed with game sauce (No. 252). Filled into shells, covered with a rich game sauce and bread-crumbs, and baked in an oven till browned.
1060. Becasses farcies a la Stockholm. — Parboiled boned snipes stuffed with a forcemeat of beef and pork, mixed with chopped shallots, mushrooms, and gherkins. Braised in the oven, and served with a white wine sauce.
1061. Pate de Becasses a l’Anglaise. — Raised pie filled with partially roasted snipes cut into joints with layers of calves’ liver and bacon forcemeat, and ham. When baked, take off the cover and fill up with truffle sauce (No. 243), replace the cover, and serve hot.
1062. Cattles a la Moliere. — 4 quails, 2 oz. butter, 1 lb. lean veal, J lb. beef suet, 4 oz. panade, 2 whole and 1 yolk of eggs, 1 gill cream, i pint game sauce {No. 252), ^ glass sherry, 6 heads of mushrooms, 6 cocks' combs, 6 cocks' kernels, 8 small quenelles, 2 truffles, salt, pepper, and nutmeg.
Records on this page
Cattles a la Moliere