Boil the stock and butter, stir in the flour ; cook for
6 minutes, stirring all the time ; the mixture should
then appear quite smooth. This is a panade. Spread
it on a plate to cool. Free the chicken from skin
and sinews, cut up small, and pound in a mortar until
smooth. Add the panade, a little at a time, the egg, and
a little cream if liked. Mix thoroughly, season with
pepper, salt, and a pinch of grated nutmeg. Put the
whole through a fine sieve. Test the consistency of the
forcemeat before shaping into quenelles, &c. Use as
directed.
232. Farce de Gribier (Game Forcemeat). — 1 lb. raw
game, free from skin, bones, and gristle, ^ lb. lean
fresh pork, ^ pint well-reduced game sauce, 1 yolk of
egg, 1 chopped shallot, 1 teaspoonful chopped parsley,
1 bayleaf finely chopped, pepper, salt, grated nutmeg.
Cut the game and pork into small pieces and pound
in a mortar till smooth; add the yolk of egg, chopped
shallot, parsley, and bayleaf and sauce, work it till per-
fectly fine, season with pepper, salt, and a little grated
nutmeg, rub through a fine wire sieve, and use as
directed.
233. Farce de Faisan (Pheasant Forcemeat). — Put
in a mortar | lb. of pheasant freed from bone and skin,
pound well, and add 2 tablespoonfuls of reduced
Espagnole sauce, a wineglassful of sherry, 2 oz. of foie
gras, 1 oz. of panada, 1 egg, and 2 oz. of sausage-meat.
Work well, season with pepper and salt and a little
aromatic spice, and pass all through a fine sieve. If
you find the farce too stiff, work in a Jittle cream or
more sauce. Some chopped truffles may be introduced
after the farce is passed through the sieve.
234. Farce de Foie de Veau (Liver Farce). — ^ lb.
calf's liver, ^ lb. bacon, 1 small carrot, 1 small turnip,
SAUCES AND FORCEMEATS. 443
1 small bunch savoury herbs, 1 small onion, salt, pepper,
and nutmeg,
Cut up the bacon and fry it. Slice the liver and
fry with the bacon, chop the vegetables fine and put
with the liver, add herbs, and season with pepper, salt,
and grated nutmeg. Stir over the fire until sufficiently
cooked. Remove the herbs and pound the rest in a
mortar. Then run through a fine sieve. The farce is
ready then for use.
235. Puree a la Duxelle. — Chop 6 or more mush-
rooms, 3 shallots, a few sprigs of parsley, and 1 truffle.
Melt 2 oz. of butter in a stewpan, add 2 oz. of finely
chopped cooked ham and the above-named ingredients,
stir over the fire for a few minutes, moisten with a
glass of white wine and a Httle stock, season with
pepper, salt, nutmeg, and a small suspicion of garlic,
also a little powdered bayleaf ; when well reduced stir
in four tablespoonfuls of Allemande sauce, boil again,
and serve as required.
236. Fumet de Gibier (Fumet of Game.) — Carcase
of game, 1 small carrot, ^ onion, 1 bayleaf, 1 sprig of
thyme, 2 oz. raw ham, 1 oz. lard or butter, 1 glass
sherry, 1 quart stock.
Chop up the carcase, wash, peel, and slice the
carrot, peel and slice the onion, put the butter or lard
in a stewpan ; when hot, add the carcase and ham cut
into small pieces, fry a few minutes, then add the
vegetables and herbs, fry again, moisten with the wine,
cover and steam a few minutes, add the stock, cook
for twenty minutes. Skim, strain, and use as directed.
Page 176
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
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Boil the stock and butter, stir in the flour ; cook for
6 minutes, stirring all the time ; the mixture should
then appear quite smooth. This is a panade. Spread
it on a plate to cool. Free the chicken from skin
and sinews, cut up small, and pound in a mortar until
smooth. Add the panade, a little at a time, the egg, and
a little cream if liked. Mix thoroughly, season with
pepper, salt, and a pinch of grated nutmeg. Put the
whole through a fine sieve. Test the consistency of the
forcemeat before shaping into quenelles, &c. Use as
directed.
232. Farce de Gribier (Game Forcemeat). — 1 lb. raw
game, free from skin, bones, and gristle, ^ lb. lean
fresh pork, ^ pint well-reduced game sauce, 1 yolk of
egg, 1 chopped shallot, 1 teaspoonful chopped parsley,
1 bayleaf finely chopped, pepper, salt, grated nutmeg.
Cut the game and pork into small pieces and pound
in a mortar till smooth; add the yolk of egg, chopped
shallot, parsley, and bayleaf and sauce, work it till per-
fectly fine, season with pepper, salt, and a little grated
nutmeg, rub through a fine wire sieve, and use as
directed.
233. Farce de Faisan (Pheasant Forcemeat). — Put
in a mortar | lb. of pheasant freed from bone and skin,
pound well, and add 2 tablespoonfuls of reduced
Espagnole sauce, a wineglassful of sherry, 2 oz. of foie
gras, 1 oz. of panada, 1 egg, and 2 oz. of sausage-meat.
Work well, season with pepper and salt and a little
aromatic spice, and pass all through a fine sieve. If
you find the farce too stiff, work in a Jittle cream or
more sauce. Some chopped truffles may be introduced
after the farce is passed through the sieve.
234. Farce de Foie de Veau (Liver Farce). — ^ lb.
calf's liver, ^ lb. bacon, 1 small carrot, 1 small turnip,
SAUCES AND FORCEMEATS. 443
1 small bunch savoury herbs, 1 small onion, salt, pepper,
and nutmeg,
Cut up the bacon and fry it. Slice the liver and
fry with the bacon, chop the vegetables fine and put
with the liver, add herbs, and season with pepper, salt,
and grated nutmeg. Stir over the fire until sufficiently
cooked. Remove the herbs and pound the rest in a
mortar. Then run through a fine sieve. The farce is
ready then for use.
235. Puree a la Duxelle. — Chop 6 or more mush-
rooms, 3 shallots, a few sprigs of parsley, and 1 truffle.
Melt 2 oz. of butter in a stewpan, add 2 oz. of finely
chopped cooked ham and the above-named ingredients,
stir over the fire for a few minutes, moisten with a
glass of white wine and a Httle stock, season with
pepper, salt, nutmeg, and a small suspicion of garlic,
also a little powdered bayleaf ; when well reduced stir
in four tablespoonfuls of Allemande sauce, boil again,
and serve as required.
236. Fumet de Gibier (Fumet of Game.) — Carcase
of game, 1 small carrot, ^ onion, 1 bayleaf, 1 sprig of
thyme, 2 oz. raw ham, 1 oz. lard or butter, 1 glass
sherry, 1 quart stock.
Chop up the carcase, wash, peel, and slice the
carrot, peel and slice the onion, put the butter or lard
in a stewpan ; when hot, add the carcase and ham cut
into small pieces, fry a few minutes, then add the
vegetables and herbs, fry again, moisten with the wine,
cover and steam a few minutes, add the stock, cook
for twenty minutes. Skim, strain, and use as directed.