First prepare the following forcemeat:—Heat three oz. of
fat bacon, cut into small dice, and three oz. of butter in a
frying-pan. Throw six fine ducks’ livers (seasoned with salt
and pepper, and sprinkled with a pinch of powdered thyme,
bay-leaf, and half an onion chopped) into this fat. Toss them —
over a fierce fire, just long enough to heat them; leave them
to cool, and rub them through a sieve. 4
Bone the breast of a Rouen duckling and its back as far
as the region of the legs, and suppress the tail. Stuff it with
the preparation given above; truss as for an entrée, and put
POULTRY 563
it in a terrine just large enough to hold it. Sprinkle it with
a glassful of brandy; cover with a slice of bacon, and cook it
in the bain-marie, in the oven, and under cover for forty
minutes.
With the carcass and some strong veal stock, prepare two-
thirds pint of excellent aspi✪ Terrine de Caneton Rouennais à la Geléec, and, when withdrawing the
duckling from the oven, cover it with this aspic, and let it cool.
When about to serve, remove all grease, first by means of a
spoon, and then by means.of boiling water, and set the terrine
on a napkin lying on a long dish.
1773—TIMBALE DE CANETON A LA VOISIN
Roast a Rouen duckling, and keep it underdone; let it cool,
and raise its fillets. With the carcass prepare a Salmis sauce,
and thicken it with aspic as for a chaud-froid sauce.
Cut the fillets into slices, coat them with Salmis sauce, and
leave this to set. Let a thickness of sauce set on the bottom of
a timbale.
Upon this sauce lay some of the coated slices, alternating
them with slices of truffle, and cover with a thin layer of aspic
jelly. Lay another row of slices of fillet and of truffles, followed
as before by a layer of aspic, and continue thus in the same
order. Complete with a somewhat thick layer of aspic, and
keep in the cool until ready for serving.
N.B.—This old and excellent cold entrée is really only a
cold salmis. The procedure may be applied to all game suited
to the salmis method of preparation. It is the simplest and
certainly the best way of serving them cold.
1774—PINTADES (GUINEA FOWL)
The guinea-fowl is not equal to the pheasant from the gas-
tronomical standpoint, though it often takes the place of the
latter among the roasts after the shooting season. But, though
it has neither the fine flavour nor the delicate meat of the
pheasant, it does good service notwithstanding. The majority
of pheasant recipes may be applied to it, especially a la.
Bohémienne, a la créme, en Chartreuse, en salmis, a la chou-
crofite, &c.
1775—PIGEONS AND SQUABS (PIGEONS ET PIGEONNEAUX)
Young pigeons are not very highly esteemed by English
gourmets, and this is more particularly to be regretted, since,
when the birds are of excellent quality, they are worthy the
best tables.
1776—PIGEONNEAUX A LA BORDELAIS
Open the squabs down the back; season them; slightly
flatten them, and toss them in butter. They may just as
Ov2
564 GUIDE TO MODERN COOKERY
well be halved as left whole. Dish, and surround with the
garnish given under ‘‘ Poulet a la Bordelaise’’ (No. 1538).
1777—PIGEONNEAUX EN CASSEROLE A LA PAYSANNE
Cook the squabs in the oven in an earthenware saucepan.
When they are two-thirds done, surround them with one and
one-half oz. of salted breast of pork, cut into small dice and
blanched, and two oz. of sliced and sautéed potatoes for each
pigeon. Complete the cooking of the whole gently, and, when
about to serve, add a little good gravy.
1778—PIGEONNEAUX EN CHARTREUSE
Prepare the Chartreuse in a Charlotte mould, as explained
under No. 1182. Line the bottom and sides with a layer of
braised, drained, and pressed cabbages; in the centre set the
squabs, cooked ‘‘ a la casserole ’’ and cut into two lengthwise,
and alternate them with small rectangles of blanched, salted
breast of pork, and sausage roundels. Cover with cabbages,
and steam in a bain-marte for thirty minutes.
Page 325 · 1 recipe record on this page
Presented as published in 1909. 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
First prepare the following forcemeat:—Heat three oz. of fat bacon, cut into small dice, and three oz. of butter in a frying-pan. Throw six fine ducks’ livers (seasoned with salt and pepper, and sprinkled with a pinch of powdered thyme, bay-leaf, and half an onion chopped) into this fat. Toss them —
over a fierce fire, just long enough to heat them; leave them to cool, and rub them through a sieve. 4
Bone the breast of a Rouen duckling and its back as far as the region of the legs, and suppress the tail. Stuff it with the preparation given above; truss as for an entrée, and put
it in a terrine just large enough to hold it. Sprinkle it with a glassful of brandy; cover with a slice of bacon, and cook it in the bain-marie, in the oven, and under cover for forty minutes.
With the carcass and some strong veal stock, prepare twothirds pint of excellent aspic, and, when withdrawing the duckling from the oven, cover it with this aspic, and let it cool. When about to serve, remove all grease, first by means of a spoon, and then by means of boiling water, and set the terrine on a napkin lying on a long dish.
1773—TIMBALE DE CANETON A LA VOISIN
Roast a Rouen duckling, and keep it underdone; let it cool, and raise its fillets. With the carcass prepare a Salmis sauce, and thicken it with aspic as for a chaud-froid sauce.
Cut the fillets into slices, coat them with Salmis sauce, and leave this to set. Let a thickness of sauce set on the bottom of a timbale.
Upon this sauce lay some of the coated slices, alternating them with slices of truffle, and cover with a thin layer of aspic jelly. Lay another row of slices of fillet and of truffles, followed as before by a layer of aspic, and continue thus in the same order. Complete with a somewhat thick layer of aspic, and keep in the cool until ready for serving.
N.B.—This old and excellent cold entrée is really only a cold salmis. The procedure may be applied to all game suited to the salmis method of preparation. It is the simplest and certainly the best way of serving them cold.
1774—PINTADES (GUINEA FOWL)
The guinea-fowl is not equal to the pheasant from the gastronomical standpoint, though it often takes the place of the latter among the roasts after the shooting season. But, though it has neither the fine flavour nor the delicate meat of the pheasant, it does good service notwithstanding. The majority of pheasant recipes may be applied to it, especially a la. Bohémienne, a la créme, en Chartreuse, en salmis, a la choucrofite, &c. 1775—PIGEONS AND SQUABS (PIGEONS ET PIGEONNEAUX)
Young pigeons are not very highly esteemed by English gourmets, and this is more particularly to be regretted, since, when the birds are of excellent quality, they are worthy the
best tables. 1776—PIGEONNEAUX A LA BORDELAIS
Open the squabs down the back; season them; slightly flatten them, and toss them in butter. They may just as Ov2
well be halved as left whole. Dish, and surround with the garnish given under ‘‘ Poulet a la Bordelaise’’ (No. 1538).
1777—PIGEONNEAUX EN CASSEROLE A LA PAYSANNE
Cook the squabs in the oven in an earthenware saucepan.
When they are two-thirds done, surround them with one and one-half oz. of salted breast of pork, cut into small dice and blanched, and two oz. of sliced and sautéed potatoes for each pigeon. Complete the cooking of the whole gently, and, when about to serve, add a little good gravy.
1778—PIGEONNEAUX EN CHARTREUSE
Prepare the Chartreuse in a Charlotte mould, as explained under No. 1182. Line the bottom and sides with a layer of braised, drained, and pressed cabbages; in the centre set the squabs, cooked ‘‘ a la casserole ’’ and cut into two lengthwise, and alternate them with small rectangles of blanched, salted breast of pork, and sausage roundels. Cover with cabbages, and steam in a bain-marte for thirty minutes.
Records on this page
Terrine de Caneton Rouennais à la Gelée