Perigord Pie. — This celebrated pie de-
rives its name from Perigord, in France, which
is a place celebrated for its truffles. It will be
evident from this that truffles enter largely into
its composition ; and as they are both expensive
and scarce, it will generally be found more
satisfactory to purchase the pies which are
imported than to endeavour to manufacture
them at home. Nevertheless, as there may be
some who prefer making to buying them, the
following recipe is given : — Procure some fine
truffles, and be particular to smell them, and
reject any that are at aU musty ; one pound will
be required for three partridges. Soak them
for two or three hours in fresh water, to loosen
the earth about them, then rinse them well, and
scrub them with a hard brush. Peel them,
mince the small and broken ones, and put the .
rest aside for a little while. Truss, as if for
boiling, as many partridges as wiU be required
for the size of the pie. Bone and lard them,
and season them with a little salt✪ Perch Stew, pepper, and
powdered spice. Make some highly-seasoned
forcemeat, according to the directions given for
quenelles. Mix with it the minced truffles, and
stuff the birds with whole truffles and a portion
of the forcemeat. Make a raised crust {see
Paste for Raised Pies). Line it with slices of
bacon and forcemeat. Place the birds in it,
backs downmost, fill the vacant places with
forcemeat, lay a slice of bacon on the top, put
on the hd, ornament as fancy dictates, and bake
in a well-heated oven.
Perigord Pie (another way). — See Game
Perigord Pie).
P^rigueux Sauce.— Soak, rinse, and
scrub four or five truffles. Mince them finely,
and put them into a stewpan, with half a pint
of good brown sauce, a piece of garlic the size
of a pea, and a glassful of sherry or madeira.
Simmer for ten minutes, then add two table-
spoonfuls of the gravy from meat or half a tea-
spoonful of Liebig's extract of meat, dissolved
in a little boiling water, and half a tea-spoonful
of the essence of anchovy. Serve with roast
chicken, &c. When no brown sauce is at
hand it may be easily made, as follows : — Work
equal parts of butter and flour✪ Périgueux Sauce smoothly to-
gether. Stir the mixture over a gentle fire for
three minutes, until it is brightly coloured,
then add, gradually, as much stock as will make
it of the consistency of thick cream. Season
with pepper and salt, and boil the sauce for a
minute or two, when it is ready for use. Time,
PER
(537 )
PER
ten minutes to boil the sauce. Probable cost,
varying with the price of the truffles. Suffi-
cient for six or seven persons.
Periwinkle. — Llttor'um llttorea is pre-emi-
nently thr jxriwinkle of the British coasts.
Imminsc qiiantities are brought to the London
market, and form a considerable article of food
among the poorer classes. After being boiled,
the animal is picked out of the shell with a
pin.
Page 1148 · 3 recipe records on this page
Presented as published in 1892. 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
Perigord Pie. — This celebrated pie derives its name from Perigord, in France, which is a place celebrated for its truffles. It will be evident from this that truffles enter largely into its composition ; and as they are both expensive and scarce, it will generally be found more satisfactory to purchase the pies which are imported than to endeavour to manufacture them at home. Nevertheless, as there may be some who prefer making to buying them, the following recipe is given : — Procure some fine truffles, and be particular to smell them, and reject any that are at aU musty ; one pound will be required for three partridges. Soak them for two or three hours in fresh water, to loosen the earth about them, then rinse them well, and scrub them with a hard brush. Peel them, mince the small and broken ones, and put the . rest aside for a little while. Truss, as if for boiling, as many partridges as wiU be required for the size of the pie. Bone and lard them, and season them with a little salt, pepper, and powdered spice. Make some highly-seasoned forcemeat, according to the directions given for quenelles. Mix with it the minced truffles, and stuff the birds with whole truffles and a portion of the forcemeat. Make a raised crust {see Paste for Raised Pies). Line it with slices of bacon and forcemeat. Place the birds in it, backs downmost, fill the vacant places with forcemeat, lay a slice of bacon on the top, put on the hd, ornament as fancy dictates, and bake in a well-heated oven.
Perigord Pie (another way). — See Game Perigord Pie).
Périgueux Sauce.— Soak, rinse, and scrub four or five truffles. Mince them finely, and put them into a stewpan, with half a pint of good brown sauce, a piece of garlic the size of a pea, and a glassful of sherry or madeira. Simmer for ten minutes, then add two tablespoonfuls of the gravy from meat or half a teaspoonful of Liebig's extract of meat, dissolved in a little boiling water, and half a tea-spoonful of the essence of anchovy. Serve with roast chicken, &c. When no brown sauce is at hand it may be easily made, as follows : — Work equal parts of butter and flour smoothly together. Stir the mixture over a gentle fire for three minutes, until it is brightly coloured, then add, gradually, as much stock as will make it of the consistency of thick cream. Season with pepper and salt, and boil the sauce for a minute or two, when it is ready for use. Time,
PER
(537 )
PER
ten minutes to boil the sauce. Probable cost, varying with the price of the truffles. Sufficient for six or seven persons.
Periwinkle. — Littorina litterea is pre-eminently thr jxriwinkle of the British coasts. Imminsc qiiantities are brought to the London market, and form a considerable article of food among the poorer classes. After being boiled, the animal is picked out of the shell with a pin.
Records on this page
Perch StewPerigord PiePérigueux Sauce