Turtle soup

(Recipe #1, pages 146 – 147)

Medium-size turtles are preferable to large ones, because the flesh of the latter is usually hard and tough. Hang the turtle by its hind feet on the morning of the preceding day; when the turtle stretches its head out of its shell, grasp it and cut it off with a sharp knife. Continue reading

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Pickled eel no. 2

(Recipe #16, page 129)

Prepare the eel as described above. Place an earthenware or enameled pot on the stove with water and enough vinegar to make the water distinctly sour; add shallots or onions, a lot of white peppercorns, a few bay leaves, and lemon peel, along with the necessary salt; boil for ¼ hour. Add the pieces of salted and rinsed eel, cook them until done, and place them on a platter to cool.

Then place them in the pot set aside for them, pour enough cold broth over them to cover them completely, tie a cloth over the top, and keep in a cool place.

Translated by David Green.

Pickled salmon

(Recipe #5, page 127)

Without washing the salmon or removing its skin, cut 2 pounds of salmon into slices 1 inch thick, brine them for 1 hour, and dry them with a towel. Brush them with oil and fry them until they brown, preferably on a gridiron. Then place the slices in an earthenware jar.

Boil 11/8 quarts of mild vinegar with 2 ounces of salt, two lemon slices, 2 bay leaves, tarragon, and 1 dram of white pepper; when it has cooled, pour it over the salmon, which can be kept in a covered jar until needed. Salmon can also be pickled in the same way as eel (see no. 16).

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.

 

White fricassee of tongue (delicious)

(Recipe #30, page 83)

After boiling the tongue in slightly salted water and cutting it as described in no. 28, allow a lot of butter to brown lightly, stir in 1 large minced onion and 2 tablespoons of flour, and add tongue broth (reduced substantially), a few seeded lemon slices, mace, some finely ground white pepper, and optionally ½ glass of white wine, and place the tongue in the boiling liquid. Simmer for ¼ hour and serve with small round meat dumplings cooked for a few minutes in leftover tongue broth or water, not allowing them to become too soft. Then pass the sauce (which must be quite thick) through a sieve, stir in 1 egg yolk, and pour it over the platter of tongue. Continue reading