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

Advertisements

Cold carp with a sauce

(Recipe #24, page 131)

Scale the carp, gut it as usual, rinse it well, and salt it for 1 hour. Then place it in a frying pan, add ¼ quart of wine or Weißbier [wheat beer], some seasoning, tarragon, parsley, and about 3 ounces of butter, and cook the fish slowing until tender, basting frequently. Then let it cool, place remoulade or à la diable sauce on a platter, lay the carp on the sauce, and decorate the rim with eggs and parsley.

Translated by David Green.

Apple pie

(Recipe #15, page 121)

Place a pie-crust rim around a deep dish, fill the dish with peeled, quartered apples and sprinkle layers generously with sugar and lemon peel or cinnamon. In springtime, if the apples are no longer tender and juicy, add a couple of cups of wine and lemon slices. Then place the crust on top and proceed as described in no. 9.

Note: This pie can also be made with plums or cherries.

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.

 

Steamed duck in brown sauce

(Recipe #151, page 114)

Take a mature young duck, add 1/4 quart water, a piece of butter the size of an egg, 6 shallots, as much salt as is needed. Let simmer slowly, covered, so the gravy does not boil down too quickly. After the duck is done, add in a tablespoon of flour that has been browned in butter, 1/2 – 1 glass of wine, 4 – 6 pieces of ground cloves, and a little sugar. Let the duck simmer a while longer in this sauce.

Lamb fricassee with capers and anchovies

(Recipe #94, pages 97 – 98)

Cut the meat into small square pieces, wash them, and put them in foaming butter with a few cloves, bay leaves, whole onions, mace, and basil, simmer them for a while, add some boiling water and salt, and simmer slowly covered.

After an hour, when the meat is almost done, add flour that has been sweated without browning, seeded lemon slices, capers, and some wine. Stir in a few finely chopped anchovies just before serving, because cooking impairs their flavor. The fricassee can also be made perfectly well without capers and anchovies, which many actually prefer.

Translated by David Green.

Diced roast veal with raisins

(Recipe #84, page 95)

Cut roast veal into small dice, heat butter and make a roux with some white bread crumbs or flour, add bouillon or water, broth from the roast, 1 glass of wine, some lemon peel, mace, and salt, plus a large quantity of raisins. Cook the sauce until the raisins are soft and then warm the meat in it.

Translated by David Green.