Put the remainder of forcemeat in astewpan,
add a little Gibier sauce, previously well reduced ; when
hot, add a yolk of egg, stir over the fire until it begins to
thicken, dress it in the centre of the dish, piled up high,
sauce over quickly with Gibier sauce, and serve.
491. Zephires de Foie Gras aux TrufFes, Sauce
Supreme. — Make sufiicient forcemeat of fowl to line eight
zephire moulds (oval-shaped fluted moulds), butter the
moulds well, ornament the bottom of eachmth truffles,
put them on the ice to set firm, line bottoms and sides
with forcemeat. No. 237, in which a quantity of foie
gras puree has been incorporated. Place a nice piece
of foie gras naturel in the centre, season with a little
savoury spice (aromatic seasoning), spread over with
ENTREES (hot). 557
forcemeat until fall, set them on the fire in a sautoir
half filled with water. As soon as it boils cover with
buttered paper, and allow them to finish poaching in
the oven, which will take from fifteen to twenty minutes.
Dress them in the form of a star on a round entree dish,
sauce over with a light Supreme sauce, No. 175, sprinkle
with a few drops of dissolved meat glaze, and serve.
492. Epig^rammes de Faisan a la Jardiniere. — 1
large pheasant, 2 oz. butter, f pint Allemande sauce, No.
168, salt, pepper, nutmeg, 1 egg, breadcrumbs, frying
lard or butter, veal forcemeat. No. 230, demi-glace
sauce. No. 164, jardiniere of vegetables for centre.
Eemove the fillets from the pheasant, flatten each,
and cut into heart-shaped pieces. Trim neatly, season
with pepper and salt, fry lightly in some butter, press
between two boards. When cold, immerse well in almost
cold Allemande sauce (repeat this twice to coat thoroughly) ,
set to cool, then egg and crumb. Fill a well-greased
border-mould with the prepared forcemeat, cook in a
saute-pan half filled with boiling water, and finish in
the oven. When done, turn out on a hot dish. Fry the
epigrammes, drain, dish up on the border, fill the centre
with the prepared Jardiniere, sauce round with demi-
glace, and serve hot.
493. Friandines de Gibier a la Perigueux. — Prepare
about one pound of salpicon. No. 12, of any kind of
cooked game, tongue, mushrooms, and truffles. Take
one pound of puff-paste, roll it out very thin ; stamp
out some rounds with a fluted pastry cutter ; put a
small heap of salpicon mince in the centre of half the
quantity of each round, wet the edges with a brush,
cover each with the other half ; press gently, taking
care to keep the mince in the centre of each one. Dip
them carefully in well-beaten egg, crumb in freshly-
made bread-crumbs mixed with a small handful of
chopped ham or a dessert-spoonful of chopped truffles ;
fry in clarified butter, drain on a cloth, dish up in a
pyramidal form, and garnish with fried parsley. Serve
with a boat of Sauce Perigueux, No. 192.
558 RECHERCHE COOKERY.
494. Pate Chaud de Mauviettes. — Prepare a paste
for crust with the following ingredients : — ^ lb. flour,
1 oz. chopped beef suet, 1^ oz. butter, J gill water, a
pinch of salt. Work it the same as ordinary short paste.
Page 247
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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Put the remainder of forcemeat in astewpan,
add a little Gibier sauce, previously well reduced ; when
hot, add a yolk of egg, stir over the fire until it begins to
thicken, dress it in the centre of the dish, piled up high,
sauce over quickly with Gibier sauce, and serve.
491. Zephires de Foie Gras aux TrufFes, Sauce
Supreme. — Make sufiicient forcemeat of fowl to line eight
zephire moulds (oval-shaped fluted moulds), butter the
moulds well, ornament the bottom of eachmth truffles,
put them on the ice to set firm, line bottoms and sides
with forcemeat. No. 237, in which a quantity of foie
gras puree has been incorporated. Place a nice piece
of foie gras naturel in the centre, season with a little
savoury spice (aromatic seasoning), spread over with
ENTREES (hot). 557
forcemeat until fall, set them on the fire in a sautoir
half filled with water. As soon as it boils cover with
buttered paper, and allow them to finish poaching in
the oven, which will take from fifteen to twenty minutes.
Dress them in the form of a star on a round entree dish,
sauce over with a light Supreme sauce, No. 175, sprinkle
with a few drops of dissolved meat glaze, and serve.
492. Epig^rammes de Faisan a la Jardiniere. — 1
large pheasant, 2 oz. butter, f pint Allemande sauce, No.
168, salt, pepper, nutmeg, 1 egg, breadcrumbs, frying
lard or butter, veal forcemeat. No. 230, demi-glace
sauce. No. 164, jardiniere of vegetables for centre.
Eemove the fillets from the pheasant, flatten each,
and cut into heart-shaped pieces. Trim neatly, season
with pepper and salt, fry lightly in some butter, press
between two boards. When cold, immerse well in almost
cold Allemande sauce (repeat this twice to coat thoroughly) ,
set to cool, then egg and crumb. Fill a well-greased
border-mould with the prepared forcemeat, cook in a
saute-pan half filled with boiling water, and finish in
the oven. When done, turn out on a hot dish. Fry the
epigrammes, drain, dish up on the border, fill the centre
with the prepared Jardiniere, sauce round with demi-
glace, and serve hot.
493. Friandines de Gibier a la Perigueux. — Prepare
about one pound of salpicon. No. 12, of any kind of
cooked game, tongue, mushrooms, and truffles. Take
one pound of puff-paste, roll it out very thin ; stamp
out some rounds with a fluted pastry cutter ; put a
small heap of salpicon mince in the centre of half the
quantity of each round, wet the edges with a brush,
cover each with the other half ; press gently, taking
care to keep the mince in the centre of each one. Dip
them carefully in well-beaten egg, crumb in freshly-
made bread-crumbs mixed with a small handful of
chopped ham or a dessert-spoonful of chopped truffles ;
fry in clarified butter, drain on a cloth, dish up in a
pyramidal form, and garnish with fried parsley. Serve
with a boat of Sauce Perigueux, No. 192.
558 RECHERCHE COOKERY.
494. Pate Chaud de Mauviettes. — Prepare a paste
for crust with the following ingredients : — ^ lb. flour,
1 oz. chopped beef suet, 1^ oz. butter, J gill water, a
pinch of salt. Work it the same as ordinary short paste.