As soon as they become cold, let the pans be covered
with strong Avhite paper, moistened on one side with white
of egg ; and when perfectly dry, oil the surface of the paper
over with a brush and put the potted hare in a very cool
place, to be Ivcpt for use as occasion requires.
21. Venison Fie d, I'Americaine.
Have three pounds of venison cut into small squares ; place
them in a saucepan with an ounce of butter ; brown them
well for six minutes, then add one tablespoonful of flour;
stir well, and moisten with a quart of white broth; throw
in six small glazed white onions, [a bouquet, two pinches
216 THE THOROUGH OOOD COOK.
of salt, one pinch of pepper, and the third of a pinch of
nutmeg✪ Venison Pie d'Americain. Let cook on the stove for forty-five minutes with
the hd on, and when done, lay the stew in a deep dish ;
cover with a good pie-crust, carefully wetting the edges ; egg
the surface with beaten egg, make two incisions on each
side and a small hole in the centre, then bake in the oven
for forty minutes. Prepare a dish with a folded napkin, lay
upon this the dish containing the pie, and serve cold.
22. Sweetbread Fie.
Lay a puff paste, half an inch thick, at the bottom of a
dish, and forcemeat round the sides. Cut the sweetbreads in
pieces according to the size of the pie, place them in first,
then some artichoke bottoms cut into four pieces each ;
next some cocks'-combs and morels, tops of asparagus, and
fresh mushrooms, yolks of hard eggs, and forcemeat balls.
Season the whole with pepper and salt. Put in plenty of
water, cover the pie, and bake it two hours. On taking it out,
pour in some rich veal gravy, thickened with cream and flour✪ Sweetbread Pie.
23. Scollops of Sweetbreads with Green Feas.
Take four sweetbreads, let them disgorge, and blanch
them thoroughly. Next cut them into scollops, as large as
possible. Cover them in a frying-pan with clarified butter
and a little salt✪ Scollops of Sweetbreads with Green Peas. A quarter of an hour before you send
up, " toss " them over a stove with a clear fire, turn them
round, and when done, drain the butter, and put a little
glaze into the saute-pan. Keep stirring the sweetbreads
in the glaze ; dish them in a circle, and send up the
peas in the middle.
ENTREES. 217
When you have some remains of sweetbreads, cut them
into scollops, make them hot in a little light glaze, and
after having dished them in circular form cover them with
the peas. Scollops of sweetbreads are easier to dress when
3'ou put between them a slice of fried bread, cut round,
and the green peas in the middle ; without the fried bread
they will not keep the shape in which you have dished
them.
24. Scollops of Sweetbreads in Cases.
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Presented as published in 1895. 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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As soon as they become cold, let the pans be covered
with strong Avhite paper, moistened on one side with white
of egg ; and when perfectly dry, oil the surface of the paper
over with a brush and put the potted hare in a very cool
place, to be Ivcpt for use as occasion requires.
21. Venison Fie d, I'Americaine.
Have three pounds of venison cut into small squares ; place
them in a saucepan with an ounce of butter ; brown them
well for six minutes, then add one tablespoonful of flour;
stir well, and moisten with a quart of white broth; throw
in six small glazed white onions, [a bouquet, two pinches
216 THE THOROUGH OOOD COOK.
of salt, one pinch of pepper, and the third of a pinch of
nutmeg. Let cook on the stove for forty-five minutes with
the hd on, and when done, lay the stew in a deep dish ;
cover with a good pie-crust, carefully wetting the edges ; egg
the surface with beaten egg, make two incisions on each
side and a small hole in the centre, then bake in the oven
for forty minutes. Prepare a dish with a folded napkin, lay
upon this the dish containing the pie, and serve cold.
22. Sweetbread Fie.
Lay a puff paste, half an inch thick, at the bottom of a
dish, and forcemeat round the sides. Cut the sweetbreads in
pieces according to the size of the pie, place them in first,
then some artichoke bottoms cut into four pieces each ;
next some cocks'-combs and morels, tops of asparagus, and
fresh mushrooms, yolks of hard eggs, and forcemeat balls.
Season the whole with pepper and salt. Put in plenty of
water, cover the pie, and bake it two hours. On taking it out,
pour in some rich veal gravy, thickened with cream and flour.
23. Scollops of Sweetbreads with Green Feas.
Take four sweetbreads, let them disgorge, and blanch
them thoroughly. Next cut them into scollops, as large as
possible. Cover them in a frying-pan with clarified butter
and a little salt. A quarter of an hour before you send
up, " toss " them over a stove with a clear fire, turn them
round, and when done, drain the butter, and put a little
glaze into the saute-pan. Keep stirring the sweetbreads
in the glaze ; dish them in a circle, and send up the
peas in the middle.
ENTREES. 217
When you have some remains of sweetbreads, cut them
into scollops, make them hot in a little light glaze, and
after having dished them in circular form cover them with
the peas. Scollops of sweetbreads are easier to dress when
3'ou put between them a slice of fried bread, cut round,
and the green peas in the middle ; without the fried bread
they will not keep the shape in which you have dished
them.
24. Scollops of Sweetbreads in Cases.