Cookery for every household

Note. — A few small quenelles and stoned olives may be added to the compote if wished. 1254. Creplnettes of Game (Crepinettes de Gibier) 4 oz. cooked game. 2 oz. cooked ham or tongue. I oz. butter. 6 button mushrooms. 1 shallot. 2 tab.-sp. thick sauce (white or brown). 1 yolk of egg. 1 tea-sp. chopped parsley Seasoning. A little flour. 1 pig’s caul. A little glaze. Tomato or piquante sauce. First chop finely the game, ham, and mushrooms. Melt the J oz. of butter in a saucepan, add the shallot finely chopped, and fry it a few minutes. Then add the game, ham, and mushrooms and enough thick sauce to bind them all together. Mix well and make thoroughly hot. Then add the chopped parsley and yolk of egg and season to taste with pepper, salt, a squeeze of lemon juice and a pinch of nutmeg. Mix again and spread the mixture on a plate to cool. When set, form it into small cork-shaped pieces, using a little flour to prevent its sticking to the board and knife. Wash the caul in salt and water, dry it, and cut in pieces about 3 inches square. Wrap the little rolls of meat in these and flatten them slightly. Brush over with slightly beaten white of egg to seal up the joins and bake them in the oven about 10 minutes until well browned, brushing them over with a little liquid glaze. Or, if preferred, the crepinettes may be coated with crumbs and fried in a little butter. Serve them on a hot dish with a dish paper under them, and garnish with fried parsley, or on a bed of spinach or potato. Tomato or piquante sauce should be served separately. Note. — For caul, see Recipe 1257. 1255. Fricassee of Game pur6e. 1 glass sherry or port. 1 table-sp. flour. Seasoning. 1 pheasant or 2 partridges. J lb. ham or bacon. 3 gills stock. 1 gill tomato sauce or Old birds or those that are not very tender may be used for making a fricassee. Cut them in small neat joints, removing most of the skin. Cut the bacon in small pieces and fry it a few minutes in a stewpan. Then lift it out, leaving the liquid. Now put the joints of game into this liquid fat and keep turning them over until brown on all sides. Return the bacon, add the wine and let it reduce one half. Pour in the stock and tomato puree, cover the saucepan, and stew slowly by the side of the fire or in the oven until the bird or birds are tender. When ready, lift out the joints of game, arrange them neatly on a hot dish, and keep them warm. Mix the flour smoothly with a little water or stock, add it to the gravy in the stewpan, and stir until boiling. Then skim carefully, season to taste, and strain over the pieces of game. Garnish with chestnut or potato balls or any other garnish preferred. Time to cook, 2 to hours. 1256. Game Hot Pot Joints of game. 4 to 6 oz. streaky bacon. 2 sheep’s kidneys. 1 shallot. I doz. potatoes. Seasoning. 1 gill good stock. A little butter.