Egg and
breadcrumb them, dip them in clarified butter, and
fry a pale gold colour, and serve on a border of
mashed potatoes. Make a sauce as follows : —
Boil one glass of Marsala in half a pint of brown
sauce for five minutes ; place in the centre of them
some mushrooms, truffles, and cockscombs, and
pour sauce over these, but do not put the sauce
over the scallops.
22
DRESSED GAME AND
Grouse Souffle.
Take the breasts of two grouse already cooked,
pound them in a mortar with two ounces of fresh
butter and a very small piece of onion. Pass them
through a sieve, add four eggs, beat the whites to
a stiff froth, season with a little salt and dust of
cayenne. Place it in a souffle dish, and bake it in
a quick oven.
Timbale of Grouse a la Vitellius.
Simmer a slice of tongue in a stewpan till
nearly cooked. Cut it up into fine dice, and put
it back into the saucepan with four truffles, four
tomatoes, and an ounce of butter ; add a little
cornflour to thicken it. Moisten with half a pint
of stock and a gill of claret. Reduce this, skim off
all the fat ; then add some finely-minced grouse,
a sprig of parsley, and six anchovies which have
been soaked in milk. Warm these over a slow
fire, but do not let them boil ; when done, pour
into a fancy mould lined w^ith light puff paste.
Bake, turn out, and serve very hot, garnished with
crisped parsley.
To Cook Hare.
The great object in cooking a hare is to keep
it as moist as possible, and therefore the hare must
not be put too close to the fire in the first stage of
roasting. Prepare a stuffing of quarter of a pound
of beef suet, chopped finely, two ounces of un-
cooked ham, a teaspoonful of chopped parsley, and
two teaspoonfuls of dried mixed savoury herbs ;
POULTRY A LA MODE,
23
add to this a quarter of the rind of a lemon,
chopped very fine, a dust of cayenne✪ Grouse Souffle pepper, salt,
five ounces of breadcrumbs, and two whole eggs.
Pound this in the mortar. The liver may be
minced and pounded in with these ingredients if
fresh. Place the stuffing in the hare, and place at
a distance from the fire ; have plenty of dripping
melted in the dripping pan, and basting should go
on and be continued from the very first. Then as
the hare is getting on, baste with good milk, and
then baste well with butter ; put the hare near the
fire so as to froth the butter, and at the same time
dredge the hare with some flour, so as to get a
good brown colour, and serve good rich gravy
round it with half a glass of port wine in a tureen,
and currant jelly should be handed with it.
Hare Cutlets a la Chef. ✪ Hare Cutlets a la Chef
Page 10 · 4 recipe records on this page
Presented as published in 1888. 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
Egg and breadcrumb them, dip them in clarified butter, and fry a pale gold colour, and serve on a border of mashed potatoes. Make a sauce as follows : — Boil one glass of Marsala in half a pint of brown sauce for five minutes ; place in the centre of them some mushrooms, truffles, and cockscombs, and pour sauce over these, but do not put the sauce over the scallops.
Grouse Souffle.
Take the breasts of two grouse already cooked, pound them in a mortar with two ounces of fresh butter and a very small piece of onion. Pass them through a sieve, add four eggs, beat the whites to a stiff froth, season with a little salt and dust of cayenne. Place it in a souffle dish, and bake it in a quick oven.
Timbale of Grouse a la Vitellius.
Simmer a slice of tongue in a stewpan till nearly cooked. Cut it up into fine dice, and put it back into the saucepan with four truffles, four tomatoes, and an ounce of butter ; add a little cornflour to thicken it. Moisten with half a pint of stock and a gill of claret. Reduce this, skim off all the fat ; then add some finely-minced grouse, a sprig of parsley, and six anchovies which have been soaked in milk. Warm these over a slow fire, but do not let them boil ; when done, pour into a fancy mould lined w^ith light puff paste. Bake, turn out, and serve very hot, garnished with crisped parsley.
To Cook Hare.
The great object in cooking a hare is to keep it as moist as possible, and therefore the hare must not be put too close to the fire in the first stage of roasting. Prepare a stuffing of quarter of a pound of beef suet, chopped finely, two ounces of uncooked ham, a teaspoonful of chopped parsley, and two teaspoonfuls of dried mixed savoury herbs ;
add to this a quarter of the rind of a lemon, chopped very fine, a dust of cayenne pepper, salt, five ounces of breadcrumbs, and two whole eggs. Pound this in the mortar. The liver may be minced and pounded in with these ingredients if fresh. Place the stuffing in the hare, and place at a distance from the fire ; have plenty of dripping melted in the dripping pan, and basting should go on and be continued from the very first. Then as the hare is getting on, baste with good milk, and then baste well with butter ; put the hare near the fire so as to froth the butter, and at the same time dredge the hare with some flour, so as to get a good brown colour, and serve good rich gravy round it with half a glass of port wine in a tureen, and currant jelly should be handed with it.
Hare Cutlets a la Chef.
Records on this page
Grouse SouffleTimbale of Grouse a la VitelliusTo Cook HareHare Cutlets a la Chef