Leg— Ham
(Jambon)
Kernel (Casi)
Leaf lard (Panne)
Fillet (FUet)
Breast (Poitrine)
Shoulder
(Epaule)
Fore Knuckle
Chine (EcMu^e)
ENTREES (hot). j5S3
in a saute-pan half filled with boiling water. Let it
come to a boil, then cover with an oiled paper, and
finish cooking in a quick oven for about twenty minutes.
Unmould, dish up, and sauce over with hot demi-glace,
No. 185-
448. Filets de Pore a la Perigueux.— Bone a small
neck of pork, trim off all the fat, and lard one side
with strips of fat bacon. Place it in a deep saute-pan,
on a bed of sliced carrot, onion, and bouquet garni,
season with pepper and salt, moisten with a glass of
sherry and a gill of brown stock. Let it come to the boil,
and finish cooking in a moderate oven ; baste well from
time to time. When done, take up, skim the liquor and
strain into a small stewpan, add about three-quarters
of a pint of Perigueux sauce, No. 192, boil up, and let
simmer for a few minutes. Dish up the fillets (left
whole, or cut into slices about ^-inch thick), pour
over some sauce, and serve the remainder separately.
A border of mashed potatoes brushed over with egg,
and baked in the oven, will serve well as a base for the
fillets, and greatly improves the appearance of the dish.
449. Cotelettes de Pore a la Robert. — Cut eight to
nine small pork cutlets from the best end of the neck
of pork. Trim and pare neatly, leaving about half an
inch of fat round each cutlet. Put the cutlets in a
deep dish, season with pepper and salt and chopped
parsley, pour over two tablespoonfuls sweet oil, allow
them to remain in soak for half an hour, turn fre-
quently. Drain, and broil over a clear fire. They
should be well done, and will take from fifteen to
eighteen minutes. Dish up, and serve with Sauce
Eobert, No. 189.
450. Cotelettes de Pore a la Soubise. — Prepare the
cutlets in the same manner as the foregoing, broil them
with a little fresh butter in a saute-pan, or on the grid-
iron. Dish up on a border of mashed potatoes, put a
well-reduced soubise puree, or sauce. No. 180, in the
centre, and serve Sauce Demi-glace, No. 185, round the
base of the dish. A few drops of liquid meat-glaze or
534 RECHERCHE COOKERY.
Liebig extract, put over the soubise just before serving,
v,'i\\ be found an improvement.
451. Pieds de Pore a la Duxelles. — Procure two
pairs of pickled pigs' feet, braise them in richly-
flavoured stock until tender. When done take up,
remove the bones, and cut each foot in two, length-
wise. Have ready some duxelles puree. No. 235 ; spread
over the inside of each piece with a thick layer of this.
When set, cut each in two, egg and crumb twice, and
fry m clarified butter a golden colour. Drain on a
paper, or cloth. Dish up e7i couronne, fill up the
centre with Duxelles puree and a few heads of mush-
rooms tossed in butter, garnish with crisp parsley, and
serve with Sauce Poivrade, No. 211.
Page 231
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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Leg— Ham
(Jambon)
Kernel (Casi)
Leaf lard (Panne)
Fillet (FUet)
Breast (Poitrine)
Shoulder
(Epaule)
Fore Knuckle
Chine (EcMu^e)
ENTREES (hot). j5S3
in a saute-pan half filled with boiling water. Let it
come to a boil, then cover with an oiled paper, and
finish cooking in a quick oven for about twenty minutes.
Unmould, dish up, and sauce over with hot demi-glace,
No. 185-
448. Filets de Pore a la Perigueux.— Bone a small
neck of pork, trim off all the fat, and lard one side
with strips of fat bacon. Place it in a deep saute-pan,
on a bed of sliced carrot, onion, and bouquet garni,
season with pepper and salt, moisten with a glass of
sherry and a gill of brown stock. Let it come to the boil,
and finish cooking in a moderate oven ; baste well from
time to time. When done, take up, skim the liquor and
strain into a small stewpan, add about three-quarters
of a pint of Perigueux sauce, No. 192, boil up, and let
simmer for a few minutes. Dish up the fillets (left
whole, or cut into slices about ^-inch thick), pour
over some sauce, and serve the remainder separately.
A border of mashed potatoes brushed over with egg,
and baked in the oven, will serve well as a base for the
fillets, and greatly improves the appearance of the dish.
449. Cotelettes de Pore a la Robert. — Cut eight to
nine small pork cutlets from the best end of the neck
of pork. Trim and pare neatly, leaving about half an
inch of fat round each cutlet. Put the cutlets in a
deep dish, season with pepper and salt and chopped
parsley, pour over two tablespoonfuls sweet oil, allow
them to remain in soak for half an hour, turn fre-
quently. Drain, and broil over a clear fire. They
should be well done, and will take from fifteen to
eighteen minutes. Dish up, and serve with Sauce
Eobert, No. 189.
450. Cotelettes de Pore a la Soubise. — Prepare the
cutlets in the same manner as the foregoing, broil them
with a little fresh butter in a saute-pan, or on the grid-
iron. Dish up on a border of mashed potatoes, put a
well-reduced soubise puree, or sauce. No. 180, in the
centre, and serve Sauce Demi-glace, No. 185, round the
base of the dish. A few drops of liquid meat-glaze or
534 RECHERCHE COOKERY.
Liebig extract, put over the soubise just before serving,
v,'i\\ be found an improvement.
451. Pieds de Pore a la Duxelles. — Procure two
pairs of pickled pigs' feet, braise them in richly-
flavoured stock until tender. When done take up,
remove the bones, and cut each foot in two, length-
wise. Have ready some duxelles puree. No. 235 ; spread
over the inside of each piece with a thick layer of this.
When set, cut each in two, egg and crumb twice, and
fry m clarified butter a golden colour. Drain on a
paper, or cloth. Dish up e7i couronne, fill up the
centre with Duxelles puree and a few heads of mush-
rooms tossed in butter, garnish with crisp parsley, and
serve with Sauce Poivrade, No. 211.