Baked walleye or pikeperch

(Recipe #46, page 135)

Prepare the fish as described above; make closely spaced incisions on both sides, salt it, and it off after an hour.

Then mix several raw egg yolks with the juice of a lemon, minced shallots and parsley, and equal parts of fresh butter and anchovy butter; coat the fish with the mixture. Place it on slices of pork fat in a baking pan and bake it in a hot oven, occasionally adding a little white wine to the pan. When the walleye is done and a golden brown crust has formed, serve it at once, accompanied by a crayfish or oyster sauce.

Translated by David Green.

Whole fish pie

(Recipe #13, page 121)

Scale small pickerel or other fish and debone them as follows: slit them down the back with a sharp knife, clean them out, separate the flesh from the bones, and cut off the head from the backbone, leaving the skin whole. Then marinate and stuff them, and arrange them on a bottom crust of pastry covered with slices of pork fat.

Translated by David Green.

English meat pie

(Recipe #9, page 120)

For a dish serving 8, take ½ pound of flour, 6 ounces of butter, 1 egg, and ½ cup of cold water; in a cool place, knead well to form dough and divide it into two slightly unequal portions. Roll out the smaller portion, cut strips as wide as three fingers, and place them around the edge of a deep previously buttered dish.

Take cold roast meat of any kind—poultry or meat remnants—, cut it into small pieces, line the bottom of the dish with a few slices of pork fat and top with the meat, adding salt, allspice, and (optionally) meat dumplings among the pieces. Now pour 1–2 cups of strong bouillon over the meat; roll the other piece of dough into a circle a bit larger than the dish and place it over the meat. Turn the projecting dough inwards in a tight roll around the dish and press it with two fingers to form a rim; brush the crust with an egg thinned with water. Make two incisions in the crust and bake the pie 1–1¼ hours; the top heat must be greater than the bottom heat.

Translated by David Green.

Strassburg goose-liver pâté — no. 2

(Recipe #3, pages 118 – 119)

Finely mince 1 pound of veal, ½ pound of pork fat, and half a goose liver; add a slice of white bread soaked in white wine, ¼ pound of anchovies, 1–2 ounces of capers, the peel of a lemon, a handful of shallots sautéed in butter, truffles, cloves, thyme, and basil, all finely minced and well mixed. Prepare a mold as in the preceding recipe and spread the dough in it; place half the forcemeat on the dough, followed by 1½ sliced goose livers, truffles, and the rest of the forcemeat. Seal the pâté and bake it as in the preceding recipe.

Translated by David Green.

Strassburg goose-liver pâté — no. 1

(Recipe #2, page 118)

This recipe requires 2 goose livers, which must be washed with milk; no water must touch them.

Finely chop together 3 pounds of veal from which all traces of skin have been removed, a handful of shallots, the yellow peel of 4 lemons, 10 to 12 freshened anchovies, and a handful of capers. Add a handful of whole capers, a handful of fine white breadcrumbs, ground spices, and enough good white wine to produce a smooth dough. Continue reading

Wild duck

(Recipe #163, page 117)

Wild ducks are prepared like domestic ducks; they are roasted on slices of pork fat and made tender and moist by the addition of thick cream after they have begun roasting. If cream is not available, an occasional tablespoon of milk can be added; it will also improve the gravy.

Translated by David Green.

Roast snipe

(Recipe #161, pages 116 – 117)

Prepare the snipe for roasting following the directions in section I. Cover the breasts with fine slices of pork fat and bend the heads to make the bill point upwards. Set the snipe with cold butter on the stove, cover, and roast slowly for 1–1½ hours. Meanwhile toast slices of white bread and lay them under the snipe so that the interior will fall onto the bread while the birds are roasting. Arrange this “snipe toast” on a warm platter and place the snipe atop the slices. Continue reading

Partridge Saxony style

(Recipe #159, page 116)

Prepare the partridges as in no. 158; lard the breast generously, sprinkle with salt, place a slice of pork fat on it, and wrap two grape leaves around each bird. Place the partridges in foaming butter and cook them covered over moderate heat, occasionally adding a bit of water. After ½ an hour, pour spoonfuls of sour cream over them and finally a little golden brown butter. If no cream is available, substitute fresh milk and some breadcrumbs browned lightly in butter.

The pork fat and grape leaves that drop off during cooking should be set out separately and brought to the table with the partridges as a special delicacy.

Translated by David Green.

Roasting snipe, partridge, black grouse, hazel grouse, or prairie chicken

(Recipe #158, page 116)

Prepare these birds for roasting like other fowl and sprinkle them with fine salt. Then wrap the breast with a thin slice of pork fat and cook very carefully for ½–1 hour on a spit or in a tightly covered earthenware pot over moderate heat with plenty of butter and a little water. Baste frequently and toward the end add an occasional tablespoon of sweet cream, or fresh milk if you have no cream.

Put the birds on a platter and loosen the coagulated juices with cold water; add a little milk to thicken the gravy and a bit add salt if needed while the gravy cooks down.

Note: The birds for roasting must be young, as shown by the yellow color of their legs.

Translated by David Green.