Pork-liver pâté

(Recipe #5, page 119)

Immerse a pork liver in hot water for 5–6 minutes, then chop it and run it through a sieve. Next cut ½ pound of raw pork fat into fine dice; boil and chop roughly an equal amount. Add both to the liver along with the liquid in which the pork fat was boiled and season it with 6 boiled and crushed onions, minced truffles, seasonings, and a glass of claret; boil it until it thickens, then place it in a mold lined with pork fat, bake in a moderate over for 1½–2 hours, and weight it down afterwards. Weighting will produce a lot of fat, which must not be removed. But if some liquid emerges after the pâté is completely cold, it may be drained off with care. This pâté resembles a goose-liver pâté.

Translated by David Green.


Strassburg goose-liver pâté — no. 3

(Recipe #4, page 119)

This recipe was recommended by a woman who finds it delicious.

The paler and fatter the livers, the better the pâté will be. For a medium-size pâté, take 2 large goose livers, 1 pound of lean pork, 1 pound of leaf lard, and 1 pound of truffles. Cut the livers into pieces, clean the truffles as directed, sprinkle with salt and white pepper, and insert into the pieces of liver. Make a forcemeat of the pork and lard and the trimmings of the livers, all chopped as fine as possible and seasoned with pepper and salt; press it through a strainer to make it quite fine. Pack the livers sprinkled with salt alternately with forcemeat and truffles in a terrine, pressing the pâté firmly. Bake the pâté 2–2½ hours in a moderate over. If you intend to keep it for some time, cover it with clear melted lard.

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

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

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.

To prepare fresh truffles

(Recipe #44, page 61)

Do not peel truffles but clean them with a brush in warm water and then cold. Line a casserole with bacon slices, place a bay leaf, some thyme, salt, and coarsely ground pepper on top. Add the truffles and cover with more bacon slices along with 4 glasses of full-bodied white wine and a piece of the best butter. Boil vigorously for ½ hour and serve as hot as possible under a napkin.

This is considered the finest dish a fine kitchen can offer; it is usually served after the vegetable.

Translated by David Green.