Grouse pie (highly recommended)

(Recipe #14, page 149)

Cut the bird into small pieces, remove all the bones and cook the pieces a bit in butter. Then place them in wine vinegar with pepper, nutmeg, and pearl onions for a few hours. Continue reading

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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.

Espagnole sauce

(Recipe #2a, page 148)

To make an Espagnole sauce, cover the bottom of a deep casserole with fresh butter to half the thickness of a finger, top it with a pound of sliced lean raw ham, followed by 3–4 large sliced Spanish onions, a loin of veal, 2 old partridges or 2 old pigeons, an old hen, and some scraps of raw or cooked fowl. Pour in two ladles of meat stock and place the casserole over low heat, letting the combination cook down and turn light brown, but being careful not to let it scorch. Then fill the casserole with bouillon, bring it to a boil, degrease it completely, add a few carrots, leeks, and parsnips, and simmer slowly. Continue reading

Sweetbread pastries

(Recipe #19, page 122)

One veal sweetbread will serve 4 to 5 people. Place sweetbread over fire in cold water. Once sweetbread is warmed, please in cold water, remove skin. Brown with several finely chopped shallots in butter, and white bread soaked in cold bouillon or water and pressed to remove liquid. Add three eggs, of which the whites of half have been beaten foamy, add lemons, and a generous portion of fresh butter that has been beaten till creamy. As desired, stir in several cleaned and chopped anchovies. One may also add several oysters with their broth.

Pastry is filled before baking. Bake as noted in the first recipe for small pies and pastries.

Tasty poultry or veal pastries with cheese

(Recipe #18, page 122)

Cook a full-flavored, tasty ragout (with bones removed) in a short broth and stir in some egg yolks. Roll a flaky pastry out thin, use it to line the small pastry molds, and fill them halfway with the meat cut into small pieces along with the thick gravy. Bake the pastries for a good ¼ hour in a moderate oven.

While they are baking, stir together a melted piece of butter the size of a walnut, 2 whole eggs, some thick sweet cream, and grated Dutch or fresh Swiss cheese to make a thick sauce, place 2 tablespoons of the sauce in each pastry, and bake them for another ¼ hour.

Translated by David Green.

Tasty forcemeat pâté

(Recipe #6, pages 119 – 120)

Make a puff pastry or piecrust using 1½ pounds of flour. Make a forcemeat using 1 pound each of beef, veal, pork, and pork fat (if the pork is fatty, omit the pork fat), all minced very fine with the necessary salt. Mix thoroughly with 8 eggs beaten until foamy, nutmeg, white pepper, a large grated onion sautéed in butter, finely minced tarragon, basil, and lemon balm, 4–5 ounces of zwieback crumbs, and a few cups of wine or water.

Line a springform pan to the top with rolled-out pastry as described in no. 4 and pack the forcemeat into it, cover with a top crust and rim, decorate the top, and brush the pâté with egg. Make an opening in the center and bake for 1½ hours; serve with a sauce of capers, oysters, or morels, or a good brown meat sauce.

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

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.