Poularde a la Royale. — Bone the fowl and stuff it with
sweetbread, liver, and mushrooms well seasoned and made
into a ragoHt. Sew up the fowl ; cover it with thin slices
of lard or bacon, and either tie paper✪ Poularde a la Royale over it and roast it,
or put it to braise ; if roasted, take off the lard and paper
before serving, to brown it. Send it up on a puree of
chestnuts. A turkey poult may be dressed in the same way.
Cluails a la Rosalie. — Bone some quails and fillet them
into kite-like shapes ; squeeze some lemon over them with a
little salt, put buttered paper over them and cook them in
the oven for about ten minutes, then place them between
two plates with weights on the top to press them. Leave
them so for two or three hours ; then mask the under side
with pate de foie gras, and the upper side with a rich chaud-
147
froi^ sauce coloured a pretty rose colour. Decorate them
with little round spots of truffle in the form of a lozenge,
and mount them on a white aspic cream✪ Quails a la Rosalie socle. Run chopped
aspic jelly between each cutlet, and arrange chopped aspic
all round the dish, with here and there a spray of chervil
leaves.
ftuails, Trophee of, in Aspic {Food.) — Put a vine leaf
inside each quail and a spoonful of veal force-meat. Truss
them, blanch the legs and claws in boiling water, remove the
nails, wrap each claw in fat bacon carefully, and truss it
into place. Stew the birds in champagne ; when done, drain
the birds, remove the fat from the claws, and lay them on a
sieve. Have some aspic just warm. Decorate the top
of a tall mould (similar to those in which sponge cakes are
made) with olive truffles, chillypods, etc. (these must be well
drained). Set them in the aspic and fill up the first tier of
the mould and set firm. Lay two birds in, back downwards,
and nearly cover with almost cold aspic. Next, chop the
whites of hard-boiled eggs, and wash them well in cold
water to make sure no yellow remains on them. Drain very
dry and form into a sort of rock for the birds to rest upon,
with some of the Indian pickles here and there, truffles, etc.
Set and repeat, taking the white ground right down to the
edge of the mould. At the bottom set sprays of endive, the
edge of the leaves only, and not more than one inch round
the edges of the mould and amongst the rocky white of egg.
Make a handsome garnish of green round, decorate with
slices of lemon halved and semi -quartered with a chilly at the
juncture of the quarter, or a curl of parsley.
Rabbit, Dressed (Economical way). — A rabbit, half a
pound of pickled pork, one onion, one and a half ounce of
butter ; a little flour and some force-meat balls✪ Rabbit, Dressed (Economical way). Divide and
cut the rabbit and pork into slices, shred the onion fine, and
fry the whole a nice brown. Then put them into a stewpan,
with just sufficient water to cover them. Season it highly
with pepper and salt, and let it simmer for a quarter of
an hour, or twenty minutes. Then thicken the gravy with
a piece of butter rolled in flour. Add a few force-meat
balls, and let it again simmer until the gravy is the
consistency of thick cream. It takes about an hour
altogether.
148
THE housewife's KEFEREE
Page 102 · 3 recipe records on this page
Presented as published in 1898. 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
Poularde a la Royale. — Bone the fowl and stuff it with sweetbread, liver, and mushrooms well seasoned and made into a ragout. Sew up the fowl ; cover it with thin slices of lard or bacon, and either tie paper over it and roast it, or put it to braise ; if roasted, take off the lard and paper before serving, to brown it. Send it up on a puree of chestnuts. A turkey poult may be dressed in the same way.
Cluails a la Rosalie. — Bone some quails and fillet them into kite-like shapes ; squeeze some lemon over them with a little salt, put buttered paper over them and cook them in the oven for about ten minutes, then place them between two plates with weights on the top to press them. Leave them so for two or three hours ; then mask the under side with pate de foie gras, and the upper side with a rich chaud-
froid sauce coloured a pretty rose colour. Decorate them with little round spots of truffle in the form of a lozenge, and mount them on a white aspic cream socle. Run chopped aspic jelly between each cutlet, and arrange chopped aspic all round the dish, with here and there a spray of chervil leaves.
ftuails, Trophee of, in Aspic {Food.) — Put a vine leaf inside each quail and a spoonful of veal force-meat. Truss them, blanch the legs and claws in boiling water, remove the nails, wrap each claw in fat bacon carefully, and truss it into place. Stew the birds in champagne ; when done, drain the birds, remove the fat from the claws, and lay them on a sieve. Have some aspic just warm. Decorate the top of a tall mould (similar to those in which sponge cakes are made) with olive truffles, chillypods, etc. (these must be well drained). Set them in the aspic and fill up the first tier of the mould and set firm. Lay two birds in, back downwards, and nearly cover with almost cold aspic. Next, chop the whites of hard-boiled eggs, and wash them well in cold water to make sure no yellow remains on them. Drain very dry and form into a sort of rock for the birds to rest upon, with some of the Indian pickles here and there, truffles, etc. Set and repeat, taking the white ground right down to the edge of the mould. At the bottom set sprays of endive, the edge of the leaves only, and not more than one inch round the edges of the mould and amongst the rocky white of egg. Make a handsome garnish of green round, decorate with slices of lemon halved and semi -quartered with a chilly at the juncture of the quarter, or a curl of parsley.
Rabbit, Dressed (Economical way). — A rabbit, half a pound of pickled pork, one onion, one and a half ounce of butter ; a little flour and some force-meat balls. Divide and cut the rabbit and pork into slices, shred the onion fine, and fry the whole a nice brown. Then put them into a stewpan, with just sufficient water to cover them. Season it highly with pepper and salt, and let it simmer for a quarter of an hour, or twenty minutes. Then thicken the gravy with a piece of butter rolled in flour. Add a few force-meat balls, and let it again simmer until the gravy is the consistency of thick cream. It takes about an hour altogether.
THE housewife's REFEREE
Records on this page
Poularde a la RoyaleQuails a la RosalieRabbit, Dressed (Economical way)