Skim the sauce containing the duck. Place the croute of bread in
the centre of a hot dish (this should be fastened with a little butter or
a mixture of flour and water). Dish up the duck as neatly as possible
on the croute, garnish with alternate groups of tongue and truffle,
mushrooms and quenelles ; put the gravy with the sauce, boil up,
strain the sauce, pour a little over and round the base of the dish.
Serve the remainder in a sauce-boat. Adjust some paper frills on the
ends of the wings and legs, and serve.
Note. — If small bread-croutons are used omit the centre croute
and place the former round the base of the dish along with the
garniture.
1097. Sarcelles bardees d la Westphalie. — Braised teal
barded, served with slices of broiled Westphalian ham, also sliced
truffles in the sauce.
1098. Tetras d’Ameriqtie a la Chasseur. — American
goose stewed in brown Madeira wine sauce (No. 287a), with chopped
mushrooms and shallots.
1099. Andouillettes de Ghibier 1 en Caisses a la
Frangaise. — 4 oz. , cooked game, freed from skin and bone,
1 Any kind of chickens, veal, pork, or any other meat may be substituted for game,
hut the name then changes ; as, Andouillettes de Volaille, Andouillettes de Veau, &c.
ENTREES OF GAME (HOT DISHES)
377
3 mushrooms, 2 oz. lean bacon or liam (cooked), 2 oz. butter,
1 small shallot, 1 dessertspoonful flour, 1 egg, a little stock, lemon-
jioice, chopped parsley , fried parsley , pepper and salt, nutmeg, pig's
caul, ovcd souffle cases.
Chop finely the game, ham, and mushrooms ; melt half an ounce of
butter in a stewpan ; when hot put in the shallot, finely chopped, fry
a little, stir in the flour, and cook, while stirring for a few minutes.
Moisten gradually with about half a gill of stock, let it come to the
boil, mix in the chopped meat, add a teaspoonful of chopped parsley
and a few drops of i lemon-juice✪ Andouillettes de Ghibier, bind with the yolk of one egg ; season
with pepper, salt, and a little grate of nutmeg. Let it get thoroughly
hot, and spread on a plate to cool. Make up into neatly-shaped,
even-sized cork shapes (in accordance with size of paper cases), wrap
each carefully in a square of pig’s caul, fasten the ends with a little
white of egg. Let stand for a few minutes to set. Butter the inside
of the paper cases, fry sufficient parsley to form little beds for each
case. Melt the remainder of the butter in a saute-pan, put in the
andouillettes, and fry a golden colour over a moderate fire or in the
oven. When done take up, drain on paper or cloth, put on a baking-
tin, brush the surface of each with liquid meat-glaze. Pass in the
oven for another minute and put on beds of fried parsley in paper
cases. Dish up and serve with a boat of piquante (No. 241) or
tomato (No. 271) sauce.
1100. Croustades de Gibier a la Gambetta. — Salmis of
game, with truffles, filled on fried bread croustades, and garnished
with small stuffed tomatoes.
Page 316 · 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
Skim the sauce containing the duck. Place the croute of bread in the centre of a hot dish (this should be fastened with a little butter or a mixture of flour and water). Dish up the duck as neatly as possible on the croute, garnish with alternate groups of tongue and truffle, mushrooms and quenelles ; put the gravy with the sauce, boil up, strain the sauce, pour a little over and round the base of the dish. Serve the remainder in a sauce-boat. Adjust some paper frills on the ends of the wings and legs, and serve.
Note. — If small bread-croutons are used omit the centre croute and place the former round the base of the dish along with the garniture.
1097. Sarcelles bardees d la Westphalie. — Braised teal barded, served with slices of broiled Westphalian ham, also sliced truffles in the sauce.
1098. Tetras d’Ameriqtie a la Chasseur. — American goose stewed in brown Madeira wine sauce (No. 287a), with chopped mushrooms and shallots.
1099. Andouillettes de Gibier 1 en Caisses a la Frangaise. — 4 oz. , cooked game, freed from skin and bone,
1 Any kind of chickens, veal, pork, or any other meat may be substituted for game, hut the name then changes ; as, Andouillettes de Volaille, Andouillettes de Veau, &c.
3 mushrooms, 2 oz. lean bacon or liam (cooked), 2 oz. butter, 1 small shallot, 1 dessertspoonful flour, 1 egg, a little stock, lemonjioice, chopped parsley , fried parsley , pepper and salt, nutmeg, pig's caul, ovcd souffle cases.
Chop finely the game, ham, and mushrooms ; melt half an ounce of butter in a stewpan ; when hot put in the shallot, finely chopped, fry a little, stir in the flour, and cook, while stirring for a few minutes. Moisten gradually with about half a gill of stock, let it come to the boil, mix in the chopped meat, add a teaspoonful of chopped parsley and a few drops of i lemon-juice, bind with the yolk of one egg ; season with pepper, salt, and a little grate of nutmeg. Let it get thoroughly hot, and spread on a plate to cool. Make up into neatly-shaped, even-sized cork shapes (in accordance with size of paper cases), wrap each carefully in a square of pig’s caul, fasten the ends with a little white of egg. Let stand for a few minutes to set. Butter the inside of the paper cases, fry sufficient parsley to form little beds for each case. Melt the remainder of the butter in a saute-pan, put in the andouillettes, and fry a golden colour over a moderate fire or in the oven. When done take up, drain on paper or cloth, put on a bakingtin, brush the surface of each with liquid meat-glaze. Pass in the oven for another minute and put on beds of fried parsley in paper cases. Dish up and serve with a boat of piquante (No. 241) or tomato (No. 271) sauce.
1100. Croustades de Gibier a la Gambetta. — Salmis of game, with truffles, filled on fried bread croustades, and garnished with small stuffed tomatoes.
Records on this page
Andouillettes de Ghibier