if liked, put in some truffles or hard-boiled eggs.
Place a layer of paste✪ Pheasant, Game, or Chicken Pie No. 2 on the edge of the pie-dish, and
more slices of bacon on the birds. Cover with paste.
Make an ornamental centre, and stick in a bone,
which is to be taken out when the pie is baked, and a
funnel passed in, through which the stock from the
carcass is to be poured in. The pie must be baked
for three hours, and the gravy or stock is to be in-
troduced at the last moment.
Chaud-froid.
In all the preparations of chicken or game called
chaud-froid, a rich sauce flavoured with the kind of
bird for which it is to be the coating, and white or
brown as the dish is to be white or brown, is to be
mixed with a third of the quantity of meat jelly of
the same colour ; whilst this sauce is in a liquid state,
the fillets or joints of chicken, quail, partridge, or
other bird are dipped in it, so as to be completely
coated ; they are then placed to cool. When cold
there ought to be a uniform semi-transparent and
perfectly smooth jelly over the fillet or joint. A dish
is formed by placing the fillets in a circle.
As it is important that this dish should be ex-
quisitely neat, the fillets or little joints must be cut
and trimmed to a uniform size and shape ; it is not
absolutely necessary to remove all bone, but any
bone which projects must be got rid of; it is with
these fragments that the sauce is prepared. The
quails, woodcocks, or partridges are to be roasted
with a buttered paper over them, and the sauce will
238 GAME.
be made brown for them. Chicken is to be braised
white, and the chaud-froid sauce is to be white. A
Httle basis of toast to each small fillet of quail may
be neatly arranged. A small slice of tongue✪ Chaud-froid can be
introduced when the dish is made of chicken.
Omelette Soufflee of Game.
Pound the breast of a partridge and a large truffle,
and stir into an omelette mixture. A little salt and
a touch of white pepper✪ Omelette Soufflee of Game must be added. Bake in a
souffle dish or in little china cups.
CURRY. 239
CHAPTER XXI.
VARIO US SA VO UR V DISHES.
011a Podrida.
(Ford's ' Spain.')
Take two earthenware jars ; place in No. i beans
or lentils which have been soaked for twelve hours, a
chicken or old hen, a piece of beef, a piece of bacon,
enough water to cover these materials. Stew four
hours.
Place in No. 2 lettuces, cabbage, carrots, turnips
or kohl rabi, celery, onions, chillies, red sausages and
half a salted pig's face which has been soaked for
twelve hours. Water to cover stew as No. i. Skim
both jars, drain and throw away the water of No. 2 ;
use that of No. i as gravy.
In a large dish arrange chicken and pig's face in
centre, bacon &c. around on the vegetables. Serve
very hot.
Curry.
Fry some sliced onions till brown, in butter. Take
out the onions and reserve. Mix the curry powder in
a little stock, or water, till it is of the consistency of
cream. Stir this in the butter out of which you have
taken the onions, and let it cook for ten minutes.
240 CURRIED KABOBS.
Cut the meat into dice, or, if chicken, into joints ;
sHce up one or two onions and apples✪ Curry, and stew all
together in the curry sauce for one and a half or two
hours, adding more stock if wanted.
Page 99 · 6 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
if liked, put in some truffles or hard-boiled eggs. Place a layer of paste on the edge of the pie-dish, and more slices of bacon on the birds. Cover with paste. Make an ornamental centre, and stick in a bone, which is to be taken out when the pie is baked, and a funnel passed in, through which the stock from the carcass is to be poured in. The pie must be baked for three hours, and the gravy or stock is to be introduced at the last moment.
Chaud-froid.
In all the preparations of chicken or game called chaud-froid, a rich sauce flavoured with the kind of bird for which it is to be the coating, and white or brown as the dish is to be white or brown, is to be mixed with a third of the quantity of meat jelly of the same colour ; whilst this sauce is in a liquid state, the fillets or joints of chicken, quail, partridge, or other bird are dipped in it, so as to be completely coated ; they are then placed to cool. When cold there ought to be a uniform semi-transparent and perfectly smooth jelly over the fillet or joint. A dish is formed by placing the fillets in a circle.
As it is important that this dish should be exquisitely neat, the fillets or little joints must be cut and trimmed to a uniform size and shape ; it is not absolutely necessary to remove all bone, but any bone which projects must be got rid of; it is with these fragments that the sauce is prepared. The quails, woodcocks, or partridges are to be roasted with a buttered paper over them, and the sauce will
be made brown for them. Chicken is to be braised white, and the chaud-froid sauce is to be white. A little basis of toast to each small fillet of quail may be neatly arranged. A small slice of tongue can be introduced when the dish is made of chicken.
Omelette Soufflee of Game.
Pound the breast of a partridge and a large truffle, and stir into an omelette mixture. A little salt and a touch of white pepper must be added. Bake in a souffle dish or in little china cups.
CURRY. 239
CHAPTER XXI.
VARIOUS SAVOURY DISHES. 011a Podrida.
(Ford's ' Spain.')
Take two earthenware jars ; place in No. i beans or lentils which have been soaked for twelve hours, a chicken or old hen, a piece of beef, a piece of bacon, enough water to cover these materials. Stew four hours.
Place in No. 2 lettuces, cabbage, carrots, turnips or kohl rabi, celery, onions, chillies, red sausages and half a salted pig's face which has been soaked for twelve hours. Water to cover stew as No. i. Skim both jars, drain and throw away the water of No. 2 ; use that of No. i as gravy.
In a large dish arrange chicken and pig's face in centre, bacon &c. around on the vegetables. Serve very hot.
Curry.
Fry some sliced onions till brown, in butter. Take out the onions and reserve. Mix the curry powder in a little stock, or water, till it is of the consistency of cream. Stir this in the butter out of which you have taken the onions, and let it cook for ten minutes.
240 CURRIED KABOBS.
Cut the meat into dice, or, if chicken, into joints ; slice up one or two onions and apples, and stew all together in the curry sauce for one and a half or two hours, adding more stock if wanted.
Records on this page
Pheasant, Game, or Chicken Pie No. 2Chaud-froidOmelette Soufflee of GameCurryOlla PodridaCurried Kabobs