Scrape and grate a stick of horse-radish and place
this in a pan with two ounces of glaze, a small pot of
red currant jelly, half a pint of red wine, and a spoonful
of brown cullis✪ Red Wine Sauce ; boil very gently for twenty minutes
and strain into a sauceboat, or over meats where
directed.
Picciani con Cavoli Biaciati. (Braised Cabbage and Pigeons.)
Clean sufficient carrots and turnips, divide them in
lengths of one inch and a half, cut them with a cutter
half an inch wide, blanch them separately in boiling
water, with a little salt ; drain and put them with
some good stock, a little sugar, and a piece of fresh
butter the size of a nut. to boil slowly at the side of the
stove ; when nearly done, boil them quickly to a
glaze. Make an essence of parsley roots, etc., the
577 20
BANQUETS OF THE NATIONS
trimmings of carrots, turnips, six onions stuck with
cloves, three heads of celery, two lettuces, and some
good stock ; skim it and boil slowly ; when done, strain
through a napkin, let it settle, pour off all the clear
liquid, and reduce a good Espagnole sauce with it,
that it may obtain the flavour of the roots. Blanch
three cabbages cut in quarters, take out the stocks and
open each quarter to season it with pepper and salt ;
tie them up and put them in a stewpan with slices of
fat bacon and a slice of lean ham ; put in the midst
of the cabbage a sausage, a piece of bacon previously
blanched, and three pigeons (with their legs drawn in)
larded with fat bacon and ham ; add a bunch of parsley
and shallot ✪ Picciani con Cavoli Biaciati (Braised Cabbage and Pigeons); cover the whole with fat bacon, and set
them to stew with clear brown stock or the skimmings
of a poultry stock over a slow fire for three hours. Drain
on a napkin the carrots and turnips, and place them
round the bottom and sides of a buttered mould ; drain
the cabbage in a colander, and the pigeons, bacon, and
sausages ; press them in a double napkin to firm them
and to preserve the form of the chartreuse ; cover the
bottom and sides thinly with the cabbage, lay round the
bottom a border of the sausage and bacon, then the
pigeons with their breasts downwards, and on them
more bacon and sausage, and fill up the mould with
cabbage, rendering it very even at the top. Cover
it with oiled paper and put it in a bain marie for an
hour. Some minutes before serving, turn the chart-
reuse over upon a napkin folded in eight and laid
upon a stewpan cover to drain ; turn the mould over,
578
SICILY
back again, and lay the dish upon it ; then turn it over
again and take off the mould, and serve immediately
with the sauce in a sauceboat. Duck, wild duck, teal,
larks, partridges and pheasants may thus be prepared.
It is usual to put the game in whole, though many cut
them in pieces, which is more convenient for those who
serve at table.
Pudino-ti Vermicelli. (Vermicelli Pudding.) ✪ Vermicelli Pudding
Page 230 · 3 recipe records on this page
Presented as published in 1911. 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
Scrape and grate a stick of horse-radish and place this in a pan with two ounces of glaze, a small pot of red currant jelly, half a pint of red wine, and a spoonful of brown cullis ; boil very gently for twenty minutes and strain into a sauceboat, or over meats where directed.
Piccioni con Cavoli Braciati. (Braised Cabbage and Pigeons.)
Clean sufficient carrots and turnips, divide them in lengths of one inch and a half, cut them with a cutter half an inch wide, blanch them separately in boiling water, with a little salt ; drain and put them with some good stock, a little sugar, and a piece of fresh butter the size of a nut. to boil slowly at the side of the stove ; when nearly done, boil them quickly to a glaze. Make an essence of parsley roots, etc., the
trimmings of carrots, turnips, six onions stuck with cloves, three heads of celery, two lettuces, and some good stock ; skim it and boil slowly ; when done, strain through a napkin, let it settle, pour off all the clear liquid, and reduce a good Espagnole sauce with it, that it may obtain the flavour of the roots. Blanch three cabbages cut in quarters, take out the stocks and open each quarter to season it with pepper and salt ; tie them up and put them in a stewpan with slices of fat bacon and a slice of lean ham ; put in the midst of the cabbage a sausage, a piece of bacon previously blanched, and three pigeons (with their legs drawn in) larded with fat bacon and ham ; add a bunch of parsley and shallot ; cover the whole with fat bacon, and set them to stew with clear brown stock or the skimmings of a poultry stock over a slow fire for three hours. Drain on a napkin the carrots and turnips, and place them round the bottom and sides of a buttered mould ; drain the cabbage in a colander, and the pigeons, bacon, and sausages ; press them in a double napkin to firm them and to preserve the form of the chartreuse ; cover the bottom and sides thinly with the cabbage, lay round the bottom a border of the sausage and bacon, then the pigeons with their breasts downwards, and on them more bacon and sausage, and fill up the mould with cabbage, rendering it very even at the top. Cover it with oiled paper and put it in a bain marie for an hour. Some minutes before serving, turn the chartreuse over upon a napkin folded in eight and laid upon a stewpan cover to drain ; turn the mould over,
back again, and lay the dish upon it ; then turn it over again and take off the mould, and serve immediately with the sauce in a sauceboat. Duck, wild duck, teal, larks, partridges and pheasants may thus be prepared. It is usual to put the game in whole, though many cut them in pieces, which is more convenient for those who serve at table.
Pudino-ti Vermicelli. (Vermicelli Pudding.)
Records on this page
Red Wine SaucePicciani con Cavoli Biaciati (Braised Cabbage and Pigeons)Vermicelli Pudding