510. Faisan Barde au Cresson. — Pick, draw, singe,
and truss one or more pheasants. Cover .the breast
with a thin sheet of fat bacon (larding bacon) tied on
with some thin string, roast it for 30 to 40 minutes,
according to the size of the bird. Remove the string,
dish up, garnish with bunches of picked watercress,
seasoned with a little oil and vinegar. Serve with
gravy, bread sauce, No. 183, and fried breadcrumbs,
No. 516.
511. Lievre Farci, EtoufFe (Stuffed Hare, Braised).
1 hare, 6 oz. cold poultry or game, 6 mushrooms, 1 egg,
2 oz. breadcrumbs, ^ dessert-spoonful of aromatic
seasoning, 1 teaspoonful chopped parsley, 1 of chopped
chives, 1 carrot, 1 onion, 3 cloves, 2 shallots, a bouquet
of herbs, 2 glasses red wine, 1 gill brown stock, | pint
brown sauce, larding bacon, 4 oz. lean bacon, pepper
and salt.
Skin, draw, wash, and wipe the hare ; cut out some
of the fleshy parts from the sides or underneath, where
it will show least, clean and wash the liver and heart ;
chop these and the flesh cut up very finely, chop like-
wise the cooked game or poultry, previously freed from
skin, bone, and gristle, also the mushrooms ; peel and
chop the shallots. Put the chopped ingredients in a
basin, add the breadcrumbs, aromatic seasoning,
parsley, and chives ; mix well and moisten with the egg.
Stuff the hare with this, and truss and skewer it. Lard
the breast and sides with strips of larding bacon; cut
REMOVES AND ROASTS, WITH HINTS ON CARVING. 569
the lean bacon, carrot, and onion into slices and put
into a saute-pan or braisoire, add the cloves and
bouquet garni. Place the hare in the pan, moisten
with the wine and stock, cover with buttered paper,
and braise in a moderately heated oven for two hours ;
baste occasionally. During the last half-hour add the
sauce, previously heated. Take out the hare, remove
the skewers and string and put on a hot dish, strain the
sauce into a stewpan, skim off the fat, season with pepper
and salt to taste, let simmer for a few minutes. Pour
the sauce over the hare, or, if preferred, serve it separately
in a sauce-boat. A garniture of quenelles Godivean
and mushroom heads and truffles dressed in groups
round the dish will improve the dish, especially if
served as a Remove.
512. Coq de Bruyere Roti (Roast Grouse).— Grouse
should, like most game birds, be well hung if required
for roasting purposes. It is advisable to keep them hung
unplucked for about a week. Great care must be taken
in plucking so as not to injure the skin, which is more
delicate when birds have hung than it is when
freshly killed. When plucked, singe, draw, and truss
the grouse similar to fowls. Mix some butter with a
little pepper and put a piece of butter about the size of
a nutmeg into the body of each bird ; hang before a
brisk fire or place in a tin if done in the oven ; the
former method, however, is the best and more correct
way. In each case the birds must be very liberally
basted with either oiled butter or hot bacon fat. Well
hung or high game should always be well cooked.
Grouse take from 45 minutes to an hour, according to
size. If cooked in the oven a thick piece of toasted
buttered bread should be placed under each bird ; the
toast thus used is served with the bird. When done,
take up, untruss, place on a hot dish, garnish with
watercresses and fried breadcrumbs, No.
Page 254
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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510. Faisan Barde au Cresson. — Pick, draw, singe,
and truss one or more pheasants. Cover .the breast
with a thin sheet of fat bacon (larding bacon) tied on
with some thin string, roast it for 30 to 40 minutes,
according to the size of the bird. Remove the string,
dish up, garnish with bunches of picked watercress,
seasoned with a little oil and vinegar. Serve with
gravy, bread sauce, No. 183, and fried breadcrumbs,
No. 516.
511. Lievre Farci, EtoufFe (Stuffed Hare, Braised).
1 hare, 6 oz. cold poultry or game, 6 mushrooms, 1 egg,
2 oz. breadcrumbs, ^ dessert-spoonful of aromatic
seasoning, 1 teaspoonful chopped parsley, 1 of chopped
chives, 1 carrot, 1 onion, 3 cloves, 2 shallots, a bouquet
of herbs, 2 glasses red wine, 1 gill brown stock, | pint
brown sauce, larding bacon, 4 oz. lean bacon, pepper
and salt.
Skin, draw, wash, and wipe the hare ; cut out some
of the fleshy parts from the sides or underneath, where
it will show least, clean and wash the liver and heart ;
chop these and the flesh cut up very finely, chop like-
wise the cooked game or poultry, previously freed from
skin, bone, and gristle, also the mushrooms ; peel and
chop the shallots. Put the chopped ingredients in a
basin, add the breadcrumbs, aromatic seasoning,
parsley, and chives ; mix well and moisten with the egg.
Stuff the hare with this, and truss and skewer it. Lard
the breast and sides with strips of larding bacon; cut
REMOVES AND ROASTS, WITH HINTS ON CARVING. 569
the lean bacon, carrot, and onion into slices and put
into a saute-pan or braisoire, add the cloves and
bouquet garni. Place the hare in the pan, moisten
with the wine and stock, cover with buttered paper,
and braise in a moderately heated oven for two hours ;
baste occasionally. During the last half-hour add the
sauce, previously heated. Take out the hare, remove
the skewers and string and put on a hot dish, strain the
sauce into a stewpan, skim off the fat, season with pepper
and salt to taste, let simmer for a few minutes. Pour
the sauce over the hare, or, if preferred, serve it separately
in a sauce-boat. A garniture of quenelles Godivean
and mushroom heads and truffles dressed in groups
round the dish will improve the dish, especially if
served as a Remove.
512. Coq de Bruyere Roti (Roast Grouse).— Grouse
should, like most game birds, be well hung if required
for roasting purposes. It is advisable to keep them hung
unplucked for about a week. Great care must be taken
in plucking so as not to injure the skin, which is more
delicate when birds have hung than it is when
freshly killed. When plucked, singe, draw, and truss
the grouse similar to fowls. Mix some butter with a
little pepper and put a piece of butter about the size of
a nutmeg into the body of each bird ; hang before a
brisk fire or place in a tin if done in the oven ; the
former method, however, is the best and more correct
way. In each case the birds must be very liberally
basted with either oiled butter or hot bacon fat. Well
hung or high game should always be well cooked.
Grouse take from 45 minutes to an hour, according to
size. If cooked in the oven a thick piece of toasted
buttered bread should be placed under each bird ; the
toast thus used is served with the bird. When done,
take up, untruss, place on a hot dish, garnish with
watercresses and fried breadcrumbs, No.