Wood grouse

(Recipe #13, page 149)

Only young birds should be roasted. With rare exceptions, older birds remain tough even if they are buried in a sack for 8–10 days under 2–3 feet of soil (the recommended way of tenderizing the flesh); they are best used in a ragout or fricassee. Stuff the bird with the following stuffing: mince a piece of good veal with some raw ham, including the fat; add a few egg yolks, a couple of ground cloves, some crème fraîche, salt, white bread crumbs, and the beaten egg whites. Mix thoroughly, stuff the grouse, and roast like turkey.

Translated by David Green.


Chicken pâté with ham forcemeat

(Recipe #7, page 120)

Divide fatty spring chickens into 4 pieces and braise them without browning (see section I, no. 52) until done. A pâté for 14–18 people will take 4-5 chickens and 1½–2 pounds of raw ham. Continue reading

Oven-roasted filet

(Recipe #7, pages 75 – 76)

The filet may be roasted fresh or soaked overnight in vinegar. Remove the fat and membrane, lard it like rabbit with two rows of lardons, and sprinkle it with salt and allspice. Place it in the over in an iron roasting pan with a generous amount of scalding hot butter and roast it gently covered 1¼ hours, basting frequently; from time to time, if the gravy is beginning to brown, add a cup of crème fraîche if available, otherwise milk. When serving stir a little water into the gravy; the cream usually thickens it enough without additional starch.

Translated by David Green.