A guide to modern cookery

Put the preparation into the gut, and poach in the usual way. When about to serve, grill these boudins gently, after the manner of black boudins, and send them to the table with a sugared apple sauce. CREPINETTES AND SAUSAGES. 1410—CRÉPINETTES TRUFFÉES Add to two lbs. of very good sausage-meat, four oz. of chopped truffles, and two tablespoonfuls of truffles cookingliquor. Mix the whole well; divide into portions weighing two and one-half oz., and wrap each portion in a square of pig’s caul. Shape the crépinettes thus formed _ rectangularly Sprinkle with melted butter, and grill gently. Dish them in a circle; pour a Périgueux sauce in their midst, and serve a potato purée with cream separately. 1411—CRÉPINETTES À LA CENDRILLON Prepare the crépinettes as above; wrap them in a double sheet of buttered paper; over them set a heap of cinders covered with burning embers, and keep the latter alive for a space of twenty minutes, when the cooking operation should be completed. Formerly, the above was the mode of procedure, but nowadays the crépinettes are merely enveloped, each in an oval layer of paste. They are then gilded, their tops are streaked, and, after having been laid on a tray, they are baked in a warm oven for twenty minutes. This done, they are dished on a napkin. 1412—SAUCISSES ANGLAISES The most well-known of English sausages are those of Cambridge. They are cooked like the French kind, and they are often served at breakfasts as an adjunct to bacon. Sometimes, too, they serve as a garnish to roast fowls, young turkeys, &c. Their seasoning is often excessive. 1413—SAUCISSES AU VIN BLANC First Method.—Put the sausages in a well-buttered sauté- pan; poach them gently in the oven, and dish them on thin crusts of bread fried in butter. For twelve sausages, swill the sautépan with one-sixth pint of white wine; reduce this to half; add one-sixth pint of halfglaze sauce; boil for a few minutes, and finish, away from the fire, with one and one-half oz. of butter. Pour this sauce over the sausages. Second Method.—Stiffen the sausages in butter; add onethird pint of white wine, and complete their poaching. Set them on fried crusts; reduce the wine by two-thirds, and add thereto the yolk of one egg, a few drops of lemon juice, two tablespoonfuls of pale melted meat-glaze, and three oz. of butter. Pour the sauce over the sausages. 1414—SAUCISSES DE FRANCFORT ET DE STRASBOURG Plunge the sausages into a saucepanful of boiling water, and then poach them for no more than ten minutes; should they be allowed to cook for a longer time, they would only lose their quality. They may be served with a hors-d’ceuvre dish of grated horse-radish, and an apple sauce separately; but their proper adjunct is braised sauerkraut. Ham. However deservedly pork may be praised, it could never have been included among the preparations of first-class cookery (except subsidiarily) had it not been for the culinary value of hams. With the latter it triumphs, and, be they of Bayonne or York, of Prague or Westphalia, no other joints enjoy more favour than these as Relevés. Though it is somewhat difficult to decide which one of the various kinds of ham should be adopted, in my opinion that of Bohemia, known as Prague ham, is best for a warm dish, and that of York for a cold dish. The latter is also excellent when served hot, but, even so, for this purpose it is inferior to the Prague kind, the delicacy of which is incomparable. Still, York ham ranks first in the opinion of many, for it should be remembered that England has no rival in the preparation of seasoned pork, and her famous bacon, the renown of which is enormous, constitutes one of the greatest discoveries in the science of gastronomy. 1415—HOT HAM—Its Preparation York ham is the kind chiefly used.