Ganseklein or Sehwarzsauer.— Take the wings, feet, neck,
heart, gizzard, and the blood of several geese. Put the feet for 1
minute into boiling water, then take them Out, rub off the skin, cut
off the nails, remove the eyes from the head, chop off the bill, cut
the neck into 3, the wings into 2 pieces ; wash all in cold water,
place in a saucepan, and cover with water. Set the saucepan over
the fire, add to every quart of water Yf tablespoonful salt, 2 onions
with 3 cloves stuck into each one, 1 bay leaf, 12 whole peppers, 3
sprigs of parsley tied together with 1 sprig of thyme, cover and
cook till tender. Melt 2 ounces butter in a saucepan, add 2 table-
spoonfuls flour, stir and cook 2 minutes ; add 1 quart from the
broth in which the goose trimmings are cooked, boil 5 minutes ;
add the blood and sufficient vinegar to give it a nice sour taste ;
add 1 tablespoonful sugar and Y4 teaspoonful pepper✪ Ganseklein or Schwarzsauer, cook 2 min-
utes ; then strain into a clean saucepan ; take the goose pieces with
a skimmer from the saucepan, put them in the sauce, and serve
with bread, farina, or potato dumplings.
P&t6 Froid de Foie Gras.— Trim nicely 2 large fat goose
livers, procure also V4 pound of truffles ; cut 2 ounces of truffles into
narrow strips, and lard the livers with them ; place the livers and
the remaining truffles into a bowl, season them with 1 tablespoon-
ful spiced salt ; chop the trimmings of liver and truffles very fine.
Fry 2 ounces of larding pork in a saucepan until it begins to turn a
light delicate brown, add 2 fine-chopped onions, cook 5 minutes
without browning ; add the fine-chopped liver trimmings ; remove
410 POULTRY.
from fire, pnt it in a bowl ; add 1 pound fine-chopped fresh fat
pork, 1 pound fine-chopped pork tenderloin, and 7i gill of rum ;
pound these ingredients to a fine paste, season with 1 tablespoonful
spiced salt✪ Pâté Froid de Foie Gras (or season to taste). Put a layer 1 inch thick of this
forcemeat into a tureen, over this 1 liyer cut into halves ; cover with
a layer of forcemeat and truffles, lay over the halves of the second
liver ; again cover with forcemeat and lay over this slices of larding
pork, then put on the cover of the tureen and place it in a pan of
hot water. Set the pan in a medium-hot oven, and bake from 2 to
2Vs hours, then remove and set aside to cool. If the p&tS is to be
used at once ; boil 1 gill of Madeira wine with 1 spoonful beef ex-
tract for 6 minutes ; pour it over the pAt6 while yet warm. If in-
tended to be kept for any length of time, remove the pork, pour
over first some melted aspic, and then some melted leaf lard, put on
the cover, pasting a strip of paper around it. The pdt6 is generally
served in a border of clear aspic. Dip a tablespoon into hot water,
then cut with the spoon small portions the size of an egg out of the
p&t6, lay them in the border, and put on ice till serving. In place of
baking the p&t6 in a tureen, a tin form with a tight-fitting cover
may be taken. In place of goose livers, 1 pound of duck or turkey
livers may be taken.
Page 276 · 2 recipe records on this page
Presented as published in 1914. 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
Ganseklein or Sehwarzsauer.— Take the wings, feet, neck, heart, gizzard, and the blood of several geese. Put the feet for 1 minute into boiling water, then take them Out, rub off the skin, cut off the nails, remove the eyes from the head, chop off the bill, cut the neck into 3, the wings into 2 pieces ; wash all in cold water, place in a saucepan, and cover with water. Set the saucepan over the fire, add to every quart of water Y4 tablespoonful salt, 2 onions with 3 cloves stuck into each one, 1 bay leaf, 12 whole peppers, 3 sprigs of parsley tied together with 1 sprig of thyme, cover and cook till tender. Melt 2 ounces butter in a saucepan, add 2 tablespoonfuls flour, stir and cook 2 minutes ; add 1 quart from the broth in which the goose trimmings are cooked, boil 5 minutes ; add the blood and sufficient vinegar to give it a nice sour taste ; add 1 tablespoonful sugar and Y4 teaspoonful pepper, cook 2 minutes ; then strain into a clean saucepan ; take the goose pieces with a skimmer from the saucepan, put them in the sauce, and serve with bread, farina, or potato dumplings.
P&t6 Froid de Foie Gras.— Trim nicely 2 large fat goose livers, procure also V4 pound of truffles ; cut 2 ounces of truffles into narrow strips, and lard the livers with them ; place the livers and the remaining truffles into a bowl, season them with 1 tablespoonful spiced salt ; chop the trimmings of liver and truffles very fine. Fry 2 ounces of larding pork in a saucepan until it begins to turn a light delicate brown, add 2 fine-chopped onions, cook 5 minutes without browning ; add the fine-chopped liver trimmings ; remove
from fire, put it in a bowl ; add 1 pound fine-chopped fresh fat pork, 1 pound fine-chopped pork tenderloin, and Yi gill of rum ; pound these ingredients to a fine paste, season with 1 tablespoonful spiced salt (or season to taste). Put a layer 1 inch thick of this forcemeat into a tureen, over this 1 liyer cut into halves ; cover with a layer of forcemeat and truffles, lay over the halves of the second liver ; again cover with forcemeat and lay over this slices of larding pork, then put on the cover of the tureen and place it in a pan of hot water. Set the pan in a medium-hot oven, and bake from 2 to 2Vs hours, then remove and set aside to cool. If the p&tS is to be used at once ; boil 1 gill of Madeira wine with 1 spoonful beef extract for 6 minutes ; pour it over the pAt6 while yet warm. If intended to be kept for any length of time, remove the pork, pour over first some melted aspic, and then some melted leaf lard, put on the cover, pasting a strip of paper around it. The pdt6 is generally served in a border of clear aspic. Dip a tablespoon into hot water, then cut with the spoon small portions the size of an egg out of the p&t6, lay them in the border, and put on ice till serving. In place of baking the p&t6 in a tureen, a tin form with a tight-fitting cover may be taken. In place of goose livers, 1 pound of duck or turkey livers may be taken.
Records on this page
Ganseklein or SchwarzsauerPâté Froid de Foie Gras