These birds must not be over-roasted ; they must
come to table with a rich brown surface, but with their
own gravy inside. Cayenne pepper and sections of
lemon are served with them, but bigarade sauce
should also be sent up when oranges are in season.
Wild fowl sometimes have a fishy taste, which is
extremely objectionable. By skinning in some cases,
and by only using the fillets from the breasts in others,
an excellent dish may be secured. The fillets should
be broiled or saute, and the sauce should be seasoned
with lemon-juice and cayenne pepper.
GAME. 235
Ptarmigan.
The only way to treat this bird is to roast it, with
such precautions as may obviate the defect of dryness.
This may be done by larding the breast thickly, by
tying a large piece of bacon over the whole bird, or b}'
placing inside breadcrumbs saturated with butter.
Ptarmigan must be frequently basted whilst roast-
ing ; toast must be allowed to brown in the dripping-
pan, and be placed under each bird ; gravy and
fried breadcrumbs are to be sent up in tureens.
Roast Snipe or Plover.
Clean and truss ; lay in rows in the dripping-
pan, or tie upon a spit ; sprinkle with salt, and baste
vrell with butter, then with
butter and water✪ Roast Snipe or Plover. When
they begin to brown —
which will be in about ten
minutes — cut as many
rounds of bread without
crust as there are birds.
Toast quickly, butter, and
lay in the dripping-pan with a bird over each. Wlien
the birds are done, serve upon the toast with the
gravy poured over it. The toast should lie under them
while cooking at least five minutes, during which
time the birds should be basted with melted butter
seasoned with pepper.
The largest snipe will not require above twenty
minutes to roast.
TRIVET FOR ROASTING.
236 GAME.
Game Pie.
Take two or more kinds of game, and be sure they
are quite fresh. Remove any part that may be tainted
by the shot, or any other cause. Cut off the meat in
large and neat pieces ; put in a mortar the smaller
fragments with some half-boiled bacon, pound and
mix thoroughly, and season. If convenient cut up
truffles and bits of tongue, and add. Set the bones
on in a little cold water, and simmer till you have a
small quantity of rich broth.
Place the large pieces and the pounded portions
in alternate layers in a deep dish (which fits into an
outer dish of ornamental ware), moisten with the broth,
cover with a flour and water paste, bake for three
hours, let it get cold, remove the paste, and put the
dish in its ornamental frame, cover with broken bits
of aspic jelly and set croutons of aspic jelly all round,
fold a napkin on a large dish, put the game-pie dish
on it, and arrange a wreath of parsley✪ Game Pie at the base.
Pheasant, Game, or Chicken Pie No. 2.
Cut up the birds into neat joints ; break the bones
of the legs, and beat the flesh of the legs. Remove
the bony parts of the carcass, and put them in a stew-
pan, with the usual seasoning, to make stock for the
pie.
Line the bottom of a deep pie-dish — brown earthen-
ware dishes are best— with slices of bacon, lay in the
birds, sprinkle with fine herbs, pepper, and salt, and.
CHA UD-FROID. 237 ✪ Pheasant, Game, or Chicken Pie No. 2
Page 98 · 3 recipe records on this page
Presented as published in 1882. 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
These birds must not be over-roasted ; they must come to table with a rich brown surface, but with their own gravy inside. Cayenne pepper and sections of lemon are served with them, but bigarade sauce should also be sent up when oranges are in season.
Wild fowl sometimes have a fishy taste, which is extremely objectionable. By skinning in some cases, and by only using the fillets from the breasts in others, an excellent dish may be secured. The fillets should be broiled or saute, and the sauce should be seasoned with lemon-juice and cayenne pepper.
Ptarmigan.
The only way to treat this bird is to roast it, with such precautions as may obviate the defect of dryness. This may be done by larding the breast thickly, by tying a large piece of bacon over the whole bird, or b}' placing inside breadcrumbs saturated with butter.
Ptarmigan must be frequently basted whilst roasting ; toast must be allowed to brown in the drippingpan, and be placed under each bird ; gravy and fried breadcrumbs are to be sent up in tureens.
Roast Snipe or Plover.
Clean and truss ; lay in rows in the drippingpan, or tie upon a spit ; sprinkle with salt, and baste vrell with butter, then with butter and water. When they begin to brown — which will be in about ten minutes — cut as many rounds of bread without crust as there are birds. Toast quickly, butter, and lay in the dripping-pan with a bird over each. When the birds are done, serve upon the toast with the gravy poured over it. The toast should lie under them while cooking at least five minutes, during which time the birds should be basted with melted butter seasoned with pepper.
The largest snipe will not require above twenty minutes to roast.
[illustration: TRIVET FOR ROASTING].
Game Pie.
Take two or more kinds of game, and be sure they are quite fresh. Remove any part that may be tainted by the shot, or any other cause. Cut off the meat in large and neat pieces ; put in a mortar the smaller fragments with some half-boiled bacon, pound and mix thoroughly, and season. If convenient cut up truffles and bits of tongue, and add. Set the bones on in a little cold water, and simmer till you have a small quantity of rich broth.
Place the large pieces and the pounded portions in alternate layers in a deep dish (which fits into an outer dish of ornamental ware), moisten with the broth, cover with a flour and water paste, bake for three hours, let it get cold, remove the paste, and put the dish in its ornamental frame, cover with broken bits of aspic jelly and set croutons of aspic jelly all round, fold a napkin on a large dish, put the game-pie dish on it, and arrange a wreath of parsley at the base.
Pheasant, Game, or Chicken Pie No. 2.
Cut up the birds into neat joints ; break the bones of the legs, and beat the flesh of the legs. Remove the bony parts of the carcass, and put them in a stewpan, with the usual seasoning, to make stock for the pie.
Line the bottom of a deep pie-dish — brown earthenware dishes are best— with slices of bacon, lay in the birds, sprinkle with fine herbs, pepper, and salt, and.
CHA UD-FROID. 237
Records on this page
Roast Snipe or PloverGame PiePheasant, Game, or Chicken Pie No. 2