English warm meat pudding

(Recipe #37, pages 160 – 161)

Take 2 pounds of pure beef, remove all sinews, and chop it very fine together with a small onion. Then cream ¼ pound of butter and gradually stir in 8 whole eggs, a few spoonfuls of sour cream, lemon peel, a bit of pepper and allspice, an absolutely fresh herring cleaned and chopped very fine, 3 ounces of stale white bread (without the crust) moistened in cold water and squeezed, finely chopped mushrooms and morels, and the necessary salt. Continue reading

Pike or pickerel with egg sauce (also delicious)

(Recipe #40, page 134)

Put the fish’s tail in its mouth and place it in not too large a casserole (to keep the broth from becoming tepid) with equal parts of vinegar and cold water, some onions, two bay leaves, some peppercorns, a half to whole parsley root, and the necessary salt. Set it on the stove and boil until done. Carefully remove the fish to a heated platter, pour the following sauce over it, and cover.

Prepare some mushrooms, crayfish tails, and crayfish butter. Stir 1 spoonful of flour into a knob of foaming butter; meanwhile stir 10 egg yolks into a scant quart of strong bouillon. Pour the bouillon into the flour and butter and let it come to a boil, constantly stirring. Add the mushrooms, crayfish tails, and butter, and a bit of lemon juice, and pour the sauce over the fish.

Translated by David Green.

Eel in sauce with a puffed pastry border

(Recipe #13, pages 128 – 129)

Cut up the eel, salt it, and rinse it again. For 4 pounds of eel, take 1 tablespoon of flour, stir it over heat with 2 ounces of melted butter to make a roux, add good meat stock, lemon slices without peel or seeds, 1 bay leaf, and Madeira or white wine.

Cook the eel until done and place it on a warmed platter. Immediately add morels, capers, or mushrooms to the sauce, stir in egg yolks, and pour the sauce over the eel. Decorate the edge of the platter with a border of puff pastry.

Translated by David Green.

Fricassee of eel, Bremen style

(Recipe #8, pages 127 – 128)

Clean the eel as described above, cut it in pieces, salt it, let it stand for an hour, and rinse it before continuing. Bring it to a boil in a strong, slightly salted bouillon that almost covers it, along with a few chopped mushrooms, and cook the eel until done.

Then roll oblong dumplings of fish forcemeat and boil them for 5 minutes at most in the ragout. Take fresh egg yolks in proportion to the eel, some flour, and knob of fresh butter, a few drops of lemon juice, and a bit of mace, knead the mixture together, and slowly let it dissolve in the boiling broth to form a smooth sauce. Continue reading

Fine ragout of young spring chickens and pigeons

(Recipe #144, pages 112 – 113)

4 chickens or 8 pigeons will serve 12. Prepare them as in no. 143 and stew them in butter until done. Brown a knob of fresh butter the size of an egg, add flour and stir until it also brown, but do not let it scorch. Stir the browned flour with the flavorful broth in which the birds were cooked, adding brown stock as necessary, a sliced seeded lemon, some ground nutmeg, pepper, and salt. Continue reading

Spring chicken with sauce

(Recipe #141, pages 111 – 112)

After cleaning the chickens, divide them in half and sauté them until tender and moist. Take them out of the pan, lightly brown flour in the remaining butter, stir in rich meat broth, chopped mushrooms, some mace, and lemon slices; cook to make a thick sauce and finish by stirring in egg yolks. Fill the cavity of the chicken halves with the sauce, set them side by side in a baking dish and for ¼ hour in the oven, and serve at once.

Translated by David Green.

Turkey with forcemeat

(Recipe #138, pages 110 – 111)

To make the stuffing, take ¾ pound of chopped veal without gristle, ¾ pound of streaky pork also finely chopped, ½ cup melted butter, 3 eggs (the whites of 2 beaten to a froth and added at the end), 2 pounds of 2-day old white bread soaked in cold water and squeezed out, ½ ounce of cleaned and chopped morels, 4 veal sweetbreads cooked until half done and with the membrane removed distributed through the mixture, salt, nutmeg, mushrooms or capers, and finely chopped parsley.

Stuff this forcemeat into the crop and body cavity of the turkey and roast it as above or braise it as described in section I, no. 52.

Note: Stuffed in this manner, a turkey will feed a large group and can be brought to the table hot or cold.

Translated by David Green.

Hen turkey in a fricassee sauce (first or middle course)

(Recipe #139, page 111)

Prepare the turkey as for roasting; the legs can be inserted into the skin as directed in section I. Then set the turkey on the stove with cold butter and some shallots, brown it slowly covered, add some boiling meat stock or water along with lemon peel (yellow skin only), mace, some estragon, and ½ hour later a large number of mushrooms; simmer tightly covered in scant broth until tender.

Have some strong meat broth ready; ½ hour before serving, add lightly browned flour along with sweetbreads, stuffed crayfish heads, pistachios, asparagus, or cauliflower (see section I, no. 17, etc.). Boil the gravy until everything is tender but not disintegrating, skim the fat from the turkey gravy, and add the boiled gravy—which like any fricassee gravy must be well bound—along with a few seeded lemon slices. Stir in 2 egg yolks and crayfish butter and set the turkey out, garnished with dumplings of white bread, veal, or suet just boiled in salted water. Pass slices of puff pastry as a substitute for vols-au-vent.

Translated by David Green.

Rabbit cutlets

(Recipe #102, page 101)

Take the saddle of the rabbit, carefully remove all skin and membrane, and carefully cut the filets away from the bones. Then cut pieces from the filets a bit over an inch thick and pound them; as in the preparation of other chops, insert into each cutlet a small rib from breast of the rabbit, lard them nicely, and sauté them in butter for 3 minutes until done. While they are cooking, sprinkle some fine salt over them.

Arrange the chops nicely in a circle on a platter with the larded side up, filling the center with an elegant ragout of truffles, mushrooms, and dumplings prepared from the remaining meat of the rabbit. The bones and scraps can be used to advantage in preparing the gravy for the ragout.

Translated by David Green.

Rabbit fricassee (white ragout)

(Recipe #101, pages 100 – 101)

Cut the rabbit up into good-size pieces, leaving out the head, neck, lungs, and liver, and wash the meat. Then heat a large knob of butter, sweat a generous heaping tablespoon of flour in the butter until it turns golden, add the meat along with two finely chopped onions and salt, and simmer it on both sides for a bit. Then pour in enough boiling water to make the desired amount of gravy, add mushrooms if available, and don’t let the meat become too tender. If the gravy fails to thicken enough, very finely crumbled zwieback can be added; also stir in some finely grated nutmeg to give the gravy a tasty finish.

If you want to serve the fricassee with dumplings, cook rabbit, beef, or marrow dumplings separately; when serving, place some in the fricassee and others around it.

Note: Keep in mind that many bitter lemons find their way to the market every day, making many dishes unpalatable. Therefore taste the lemons before using them.

Translated by David Green.