Cut up the chicken into joints and lay it in
cold water for ten minutes. Put the carrot, cut
in slices, the onion, thyme, bayleaf, celery, parsley,
cloves, peppercorns, and mace into a stewpan,
with the stock and the pieces of chicken taken out
of the water and wiped dry on a clean cloth ; let
these all boil gently for half an hour, then take
out the pieces of chicken, wash them in cold
water, and dry them; strain the stock into a
basin. Peel the mushrooms and cut off the stalks,
and put them into a stewpan, with half an ounce
of butter, the lemon-juice, and a tablespoonful of
cold water ; let this just boil up, and then turn
them on to a plate. Put one ounce of butter and
half an ounce of flour into a stewpan, and mix well
together ; add the stalks and trimmings of the
mushrooms and the chicken stock, first taking off
the grease thoroughly ; stir till it boils, and let it
boil gently for twenty minutes, with the lid half
on ; then skim off the butter which has risen to
the top, and let it reduce to one pint. Add
the cream, put the mushrooms and the pieces of
chicken into a stewpan, strain the sauce over them,
and, when quite hot, serve with pieces of fried
bread round*
H 2
100
HIGH-CLASS COOKERY.
Game Pie.
Ingredients.
One and a half pound of Flour.
One and a half gill of Milk.
Six ounces of Butter,
The Yolk of an Egg.
Pepi^er, Salt, Cayenne and Nutmeg.
One pound of Yeal.
One pound of fresh Pork.
Game of all kinds — Pigeons, Pheasant, GrousCj
Chicken, Larks, Quails — a little of each.
Quarter of a pound of Ham, Liver Farce or
Foie-gras.
A tablespoonful of chopped Mushrooms.
A tablespoonful of chopped Truffles.
A teaspoonful of chopped Parsley and Pistachios^
Half a pint of good Stock.
Chopped Aspic✪ Game Pie.
Make a paste of the flour, mixing the butter
and milk into it hot, add the yolk of egg, a little
salt, mix and knead well. Line a raised pie-tin
with this paste about a quarter of an inch thick.
Mince the veal and pork together; season with
salt, pepper, cayenne and nutmeg; place this
mince all round the mould inside the paste;
fill in the centre with fillets of pigeon, pheasant,
grouse, chicken, strips of ham, and the larks and
quails stuffed with liver farce or foie-gras ; sprinkle
over the chopped mushrooms, truffles, pistachios
and parsley, a little pepper and salt; cover over
with some of the mince, wet the paste round
and lay on the top cover, close it well round the
edge, trim it, and work up the trimmings of
ENTREES.
101
paste to make an ornament for the top. Tie a
band of buttered paper round the mould about
three inches above the top, and bake in a steady
oven for three hours. When the pie is nearly
cold move the top ornament of paste, and pour
in about half a pint of good stock, not too liquid
or it will soak through the paste, replace the
ornament, and when quite cold, dish up the pie,
garnished with chopped aspic.
Galantine of Fowl,
Ingredients.
One Fowl.
Pepper, Salt, Aromatic Spice.
Sausage Meat, about one pound.
A little Tongue or Ham.
Truffles and Pistachios.
One hard-boiled Egg.
One pint of Stock.
A little Glaze.
Some chopped Aspic Jelly✪ Galantine of Fowl.
Page 33 · 2 recipe records on this page
Presented as published in 1897. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cut up the chicken into joints and lay it in cold water for ten minutes. Put the carrot, cut in slices, the onion, thyme, bayleaf, celery, parsley, cloves, peppercorns, and mace into a stewpan, with the stock and the pieces of chicken taken out of the water and wiped dry on a clean cloth ; let these all boil gently for half an hour, then take out the pieces of chicken, wash them in cold water, and dry them; strain the stock into a basin. Peel the mushrooms and cut off the stalks, and put them into a stewpan, with half an ounce of butter, the lemon-juice, and a tablespoonful of cold water ; let this just boil up, and then turn them on to a plate. Put one ounce of butter and half an ounce of flour into a stewpan, and mix well together ; add the stalks and trimmings of the mushrooms and the chicken stock, first taking off the grease thoroughly ; stir till it boils, and let it boil gently for twenty minutes, with the lid half on ; then skim off the butter which has risen to the top, and let it reduce to one pint. Add the cream, put the mushrooms and the pieces of chicken into a stewpan, strain the sauce over them, and, when quite hot, serve with pieces of fried bread round*
H 2
Game Pie.
Ingredients.
One and a half pound of Flour.
One and a half gill of Milk.
Six ounces of Butter,
The Yolk of an Egg.
Pepi^er, Salt, Cayenne and Nutmeg.
One pound of Yeal.
One pound of fresh Pork.
Game of all kinds — Pigeons, Pheasant, GrousCj
Chicken, Larks, Quails — a little of each. Quarter of a pound of Ham, Liver Farce or
Foie-gras.
A tablespoonful of chopped Mushrooms.
A tablespoonful of chopped Truffles.
A teaspoonful of chopped Parsley and Pistachios.
Half a pint of good Stock.
Chopped Aspic.
Make a paste of the flour, mixing the butter and milk into it hot, add the yolk of egg, a little salt, mix and knead well. Line a raised pie-tin with this paste about a quarter of an inch thick. Mince the veal and pork together; season with salt, pepper, cayenne and nutmeg; place this mince all round the mould inside the paste; fill in the centre with fillets of pigeon, pheasant, grouse, chicken, strips of ham, and the larks and quails stuffed with liver farce or foie-gras ; sprinkle over the chopped mushrooms, truffles, pistachios and parsley, a little pepper and salt; cover over with some of the mince, wet the paste round and lay on the top cover, close it well round the edge, trim it, and work up the trimmings of
paste to make an ornament for the top. Tie a band of buttered paper round the mould about three inches above the top, and bake in a steady oven for three hours. When the pie is nearly cold move the top ornament of paste, and pour in about half a pint of good stock, not too liquid or it will soak through the paste, replace the ornament, and when quite cold, dish up the pie, garnished with chopped aspic.
Galantine of Fowl,
Ingredients. One Fowl.
Pepper, Salt, Aromatic Spice.
Sausage Meat, about one pound.
A little Tongue or Ham.
Truffles and Pistachios.
One hard-boiled Egg.
One pint of Stock.
A little Glaze.
Some chopped Aspic Jelly.
Records on this page
Game PieGalantine of Fowl