Bone the plover or snipe, chop the carcass very small, mince the
meat of the bird finely and put it on a plate. Slice the liver. Melt
about half the butter in a stewpan or saute-pan, add the bacon (cut
into dice), fry a little, then add the liver, fry quickly, and add the
onion, cut into thin slices, , shallot, garlic, and bay-leaf ; season with
pepper, salt, and nutmeg ; lastly add a small glass of sherry or
Madeira wine, cover the pan with a lid, and let contents simmer over
a quick fire. Kemove the slices of onion and bay-leaf, and put the
remainder in a mortar, pound till quite smooth ; bind or moisten
with the yolk of an egg and a little brown sauce or cream if needed
and rub through a fine sieve. Trim the piece of beef, remove the
skin and fat ; cut it open lengthways, so that it forms one large slice,
of even thickness ; beat out a little with a cutlet-bat, spread over with
a layer of farce as above prepared. Put one row of foie gras pate
down the centre of the farce, and insert the fillets of snipe,
previously skinned, and roll up carefully, so that the foie gras shall
be in the centre. Fasten and tie up with string ; then lard the
surface with several rows of fine strips of larding-bacon. Put the
carcass of the bird, clove of garlic, and mirepoix of vegetables, &c., with
some pieces of bacon in a braising-pan ; upon this place the prepared
fillet, moisten with about a gill of stock, and braise in a sharp oven
for the first ten minutes ; baste well and finish braising in a slightly
reduced heat for about one hour. Add the meat-glaze at the last and
baste the whole with the liquor well reduced. Take up the fillet,
un truss it, and let it get cold. Dress it on an oblong entree or releve
dish ; glaze it again with the reduced liquor, freed from fat, garnish
the dish with stuffed French or Spanish olives, each being placed in
a little crust of puff-paste. Insert one or two hatelets (garnished) and
serve. This dish can also be served hot with a nice sauce gibier or
Keforme.
1196. Filet de Been/ d la Henri IV. — About 4 lbs. fillet of
beef (a nice piece), larding-bacon, bouquet garni, 1 carrot, 1 onion,
\ gill claret, £ lb. streaky bacon, 1 pint good stock, sauce tartare
(No. 278), ^ pint well reduced demi-glace sauce (No. 237), meat-glaze,
6 to 8 artichoke-bottoms✪ Aloyau de Bceaf d la Godard, ^ pint macedoine of vegetables, 2 oz. butter,
chopped parsley , 1 oz. coarsely chopped lean ham.
REMOVES AND ROASTS
413
Trim the fillet of beef, pare off the fat and skin, lard the top side
with strips of bacon, tie up neatly here and there with strips so as to
keep in good shape during the cooking. Prepare and cut up the
vegetables and bacon ; place these in a deep braisiere (braising-pan).
Add also a good ounce of butter. Place the piece of fillet on top of
the vegetables and a bouquet (mirepoix). Season lightly. Put it in a
quick oven or over a brisk fire just long enough to slightly brown the
surface of the fillet, then moisten with the stock and wine ; cover with
buttered paper, braise slowly in the oven or on the side of the stove
(with lid on). Baste frequently. When done take up the fillet (as a
rule the meat should be but underdone and not cooked through), take
off the fat, add the demi-glace sauce, and cook long enough to obtain
the desired consistency of the sauce ; then strain into a saute-pan,
remove the string from the fillet, place the fillet in the pan with the
sa
Page 349 · 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
Bone the plover or snipe, chop the carcass very small, mince the meat of the bird finely and put it on a plate. Slice the liver. Melt about half the butter in a stewpan or saute-pan, add the bacon (cut into dice), fry a little, then add the liver, fry quickly, and add the onion, cut into thin slices, , shallot, garlic, and bay-leaf ; season with pepper, salt, and nutmeg ; lastly add a small glass of sherry or Madeira wine, cover the pan with a lid, and let contents simmer over a quick fire. Kemove the slices of onion and bay-leaf, and put the remainder in a mortar, pound till quite smooth ; bind or moisten with the yolk of an egg and a little brown sauce or cream if needed and rub through a fine sieve. Trim the piece of beef, remove the skin and fat ; cut it open lengthways, so that it forms one large slice, of even thickness ; beat out a little with a cutlet-bat, spread over with a layer of farce as above prepared. Put one row of foie gras pate down the centre of the farce, and insert the fillets of snipe, previously skinned, and roll up carefully, so that the foie gras shall be in the centre. Fasten and tie up with string ; then lard the surface with several rows of fine strips of larding-bacon. Put the carcass of the bird, clove of garlic, and mirepoix of vegetables, &c., with some pieces of bacon in a braising-pan ; upon this place the prepared fillet, moisten with about a gill of stock, and braise in a sharp oven for the first ten minutes ; baste well and finish braising in a slightly reduced heat for about one hour. Add the meat-glaze at the last and baste the whole with the liquor well reduced. Take up the fillet, un truss it, and let it get cold. Dress it on an oblong entree or releve dish ; glaze it again with the reduced liquor, freed from fat, garnish the dish with stuffed French or Spanish olives, each being placed in a little crust of puff-paste. Insert one or two hatelets (garnished) and serve. This dish can also be served hot with a nice sauce gibier or Keforme.
1196. Filet de Bœuf à la Henri IV. — About 4 lbs. fillet of beef (a nice piece), larding-bacon, bouquet garni, 1 carrot, 1 onion, \ gill claret, £ lb. streaky bacon, 1 pint good stock, sauce tartare (No. 278), ^ pint well reduced demi-glace sauce (No. 237), meat-glaze, 6 to 8 artichoke-bottoms, ^ pint macedoine of vegetables, 2 oz. butter, chopped parsley , 1 oz. coarsely chopped lean ham.
Trim the fillet of beef, pare off the fat and skin, lard the top side with strips of bacon, tie up neatly here and there with strips so as to keep in good shape during the cooking. Prepare and cut up the vegetables and bacon ; place these in a deep braisiere (braising-pan). Add also a good ounce of butter. Place the piece of fillet on top of the vegetables and a bouquet (mirepoix). Season lightly. Put it in a quick oven or over a brisk fire just long enough to slightly brown the surface of the fillet, then moisten with the stock and wine ; cover with buttered paper, braise slowly in the oven or on the side of the stove (with lid on). Baste frequently. When done take up the fillet (as a rule the meat should be but underdone and not cooked through), take off the fat, add the demi-glace sauce, and cook long enough to obtain the desired consistency of the sauce ; then strain into a saute-pan, remove the string from the fillet, place the fillet in the pan with the sa
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Aloyau de Bceaf d la Godard