1101. Friandines de Gibier d la Ferif/tteux. — Prepare
about one pound of salpicon (No. 11), of any kind of cooked game,
tongue, mushrooms, and truffles. Take one pound of puff-paste, roll
it out very thin ; stamp out some rounds with a fluted pastry-cutter ;
put a small heap of salpicon mince in the centre of half the quantity
of each round, wet the edges with a brush, cover each with the other
half ; press gently, taking care to keep the mince in the centre of
each one. Dip them carefully in the well-beaten egg, crumb in
freshly-made bread-crumbs mixed with a small handful of chopped
ham or a dessertspoonful of chopped truffles ; fry in clarified butter,
drain on a cloth, dish up in a pyramidal form, and garnish with
fried parsley. Serve with a boat of sauce Perigueux (No. 243).
1102. Mousses de Gibier ala Lion d’ Or.— About 1 lb. of
raw game, pheasant, partridge, or any other bird (freed from skin and
bones), 6 oz. pork (fresh), 3 raw eggs, 3 oz. panade (No. 8), 1 No. 12
size jar foie gras, 1 gill brown sauce (Espagnole, No. 236), pepper,
salt, and aromatics, 1 gill supreme sauce (No. 210), 1 oz. fresh
butter, 1 oz. meat-glaze✪ Mousses de Gibier (No. 247).
Cut the game and pork into small pieces (the pork must consist of
equal parts of lean and fat). Pound these in a mortar till smooth, then
add the panade. Mix thoroughly and work in the yolks of the eggs
378
THE NEW CENTURY COOKERY BOOK
and the foie gras, previously freed from the lard usually found on the
top of the terrine. (Take out the pieces of truffle in the foie gras and
chop coarsely.) Add the brown sauce, season to taste with pepper,
salt, and aromatic seasoning, and rub the whole through a fine wire
sieve. Test the consistency of the farce in some boiling water. If
found too stiff add a little more sauce, if too thin add a little more
panade, then stir in the chopped truffles. Beat up the whites of
eggs to a stiff froth, and add to the mixture. Fill up several small-
sized lion moulds, previously buttered. Shake the moulds so that
the farce sets well into the shapes. Then place them in a saute-pan
containing a little boiling water, cover the moulds with buttered paper,
and cook in a hot oven for about thirty-five minutes. Warm up the
supreme sauce, add while whisking the butter and the meat-glaze,
but do not let the sauce boil again. Turn out the moulds on to a hot
dish. Sauce over carefully and serve.
1103. Petite# Timbales de G-ibier a la Galmier — i lb.
rate hare, partridge, or pheasant meat, freed from shin and bones ,
2 chicken livers or an equivalent quantity of calf’s liver, 3 table -
spoonfuls well-reduced bechamel sauce (No. 202), 1 raw egg and 1
yolk of egg, 1 large truffle, 1 tablespoonful double cream, \ lb. cooked
lean ham, £ lb. cooked game, 8 large mushrooms ( preserved ), 3 table-
spoonfuls macedoine of vegetables, 1 tablespoonful rich brown sauce,
seasoning, tomato sauce (No. 271). ✪ Timbales of Game
Page 317 · 2 recipe records 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
1101. Friandines de Gibier d la Ferif/tteux. — Prepare about one pound of salpicon (No. 11), of any kind of cooked game, tongue, mushrooms, and truffles. Take one pound of puff-paste, roll it out very thin ; stamp out some rounds with a fluted pastry-cutter ; put a small heap of salpicon mince in the centre of half the quantity of each round, wet the edges with a brush, cover each with the other half ; press gently, taking care to keep the mince in the centre of each one. Dip them carefully in the well-beaten egg, crumb in freshly-made bread-crumbs mixed with a small handful of chopped ham or a dessertspoonful of chopped truffles ; fry in clarified butter, drain on a cloth, dish up in a pyramidal form, and garnish with fried parsley. Serve with a boat of sauce Perigueux (No. 243).
1102. Mousses de Gibier ala Lion d’ Or.— About 1 lb. of raw game, pheasant, partridge, or any other bird (freed from skin and bones), 6 oz. pork (fresh), 3 raw eggs, 3 oz. panade (No. 8), 1 No. 12 size jar foie gras, 1 gill brown sauce (Espagnole, No. 236), pepper, salt, and aromatics, 1 gill supreme sauce (No. 210), 1 oz. fresh butter, 1 oz. meat-glaze (No. 247).
Cut the game and pork into small pieces (the pork must consist of equal parts of lean and fat). Pound these in a mortar till smooth, then add the panade. Mix thoroughly and work in the yolks of the eggs
and the foie gras, previously freed from the lard usually found on the top of the terrine. (Take out the pieces of truffle in the foie gras and chop coarsely.) Add the brown sauce, season to taste with pepper, salt, and aromatic seasoning, and rub the whole through a fine wire sieve. Test the consistency of the farce in some boiling water. If found too stiff add a little more sauce, if too thin add a little more panade, then stir in the chopped truffles. Beat up the whites of eggs to a stiff froth, and add to the mixture. Fill up several smallsized lion moulds, previously buttered. Shake the moulds so that the farce sets well into the shapes. Then place them in a saute-pan containing a little boiling water, cover the moulds with buttered paper, and cook in a hot oven for about thirty-five minutes. Warm up the supreme sauce, add while whisking the butter and the meat-glaze, but do not let the sauce boil again. Turn out the moulds on to a hot dish. Sauce over carefully and serve.
1103. Petite# Timbales de G-ibier a la Galmier — i lb. rate hare, partridge, or pheasant meat, freed from shin and bones , 2 chicken livers or an equivalent quantity of calf’s liver, 3 table - spoonfuls well-reduced bechamel sauce (No. 202), 1 raw egg and 1 yolk of egg, 1 large truffle, 1 tablespoonful double cream, \ lb. cooked lean ham, £ lb. cooked game, 8 large mushrooms ( preserved ), 3 tablespoonfuls macedoine of vegetables, 1 tablespoonful rich brown sauce, seasoning, tomato sauce (No. 271).
Records on this page
Mousses de GibierTimbales of Game