922. Salmis de Canetons d la Verjus. — Ducklings stewed in
a thin brown sauce. A well flavoured Espagnole sauce (No. 236),
blanched green grapes, and a little red currant jelly, are added as
a garnish. The sauce is finished with a little fresh butter✪ Salmis de Canetons just before
the grapes are added.
923. Hissolettes deFoie Gras d la Pompadour. — 1 small
terrine of foie gras, 6 preserved mushrooms, 2 oz. cooJced tongue,
2 tablespoonfuls veloutee or bechamel sauce (No. 202), 1 lb. puff-paste,
frying-fat, parsley for garnish✪ Hissolettes de Foie Gras.
Prepare a salpicon with the foie gras, mushrooms, and tongue,
put it in a stewpan and moisten with sufficient sauce to obtain the
right consistency for a salpicon, heat up and put on a dish to cool.
Have ready some good puff-paste (six turns), roll out about one-
eighth of an inch thick, and stamp out some rounds with a plain
cutter. Put about a teaspoonful of the salpicon mixture in the
centre of each round of paste, slightly wet the border thereof, fold
over so as to produce half-moon shapes, press down lightly so as to
close the ends. Fry in smoking hot fat, drain, and serve on a dish
with folded napkin. Garnish the dish with sprigs of freshly picked
parsley, plain or fried. The fat must be very hot, but not burning.
Take special care not to touch the edges of the paste, otherwise the
dish will not be a success, because the paste will not rise.
924. Ze pi tires de Foie Gras aux Truffes , Sauce
Supreme. — Make sufficient forcemeat of fowl to line eight zephire
moulds (oval-shaped fluted moulds), butter the moulds well, ornament
the bottom of each with truffles, put them on the ice to set firm, line
bottoms and sides with forcemeat (No. 403), in which a quantity of
foie gras puree has been incorporated. Place a nice piece of foie
gras naturel in the centre, season with a little savoury spice
(aromatic seasoning), spread over with forcemeat until full, set them
on the fire in a sautoir half filled with water. As soon as it boils
cover with buttered paper, and allow them to finish poaching in the
oven, which will take from fifteen to twenty minutes. Dress them in
the form of a star on a round entree dish, sauce over with a light
supreme sauce (No. 210), sprinkle with a few drops of dissolved meat
glaze, and serve.
925. Ole braisee, Sauce en Celeri ( Braised Goose with
Celery Sauce). — Truss a goose in the same manner as for roasting,
place it on a bed of vegetables (carrot, onion, celery, bay-leaf, beets,
and slices of bacon) in a large braising-pan, season with salt and
ENTREES OF POULTRY , ETC. ( HOT DISHES)
331
pepper, and put in the oven with about an ounce of butter, spread on
top of the goose. Cook them carefully, first in rather a fierce heat,
to brown the surface nicely, and subsequently in moderate heat ;
baste frequently during this process. When nearly done take up
the goose, cut it into neat joints or convenient-sized pieces. Have
ready about a gill of rich brown sauce into which incorporate a small
glass of port wine and a teaspoonful of red-currant jelly ; place the
pieces of goose into, this and cook gently till quite tender. Mean-
while prepare a celery sauce, by mincing finely the white part of a
cleaned and washed celery head ; fry this with an ounce of butter for
a few minutes over the fire, stir in a tablespoonful of flour, cook while
stirring for five minutes, and moisten with about three-quarters of a pint
of white stock✪ Braised Goose with Celery Sauce, stir till it boils,
Page 272 · 3 recipe records on this page
Presented as published in 1901. 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
922. Salmis de Canetons d la Verjus. — Ducklings stewed in a thin brown sauce. A well flavoured Espagnole sauce (No. 236), blanched green grapes, and a little red currant jelly, are added as a garnish. The sauce is finished with a little fresh butter just before the grapes are added.
923. Rissolettes de Foie Gras d la Pompadour. — 1 small terrine of foie gras, 6 preserved mushrooms, 2 oz. cooked tongue, 2 tablespoonfuls veloutee or bechamel sauce (No. 202), 1 lb. puff-paste, frying-fat, parsley for garnish.
Prepare a salpicon with the foie gras, mushrooms, and tongue, put it in a stewpan and moisten with sufficient sauce to obtain the right consistency for a salpicon, heat up and put on a dish to cool. Have ready some good puff-paste (six turns), roll out about oneeighth of an inch thick, and stamp out some rounds with a plain cutter. Put about a teaspoonful of the salpicon mixture in the centre of each round of paste, slightly wet the border thereof, fold over so as to produce half-moon shapes, press down lightly so as to close the ends. Fry in smoking hot fat, drain, and serve on a dish with folded napkin. Garnish the dish with sprigs of freshly picked parsley, plain or fried. The fat must be very hot, but not burning. Take special care not to touch the edges of the paste, otherwise the dish will not be a success, because the paste will not rise.
924. Zephires de Foie Gras aux Truffes , Sauce Supreme. — Make sufficient forcemeat of fowl to line eight zephire moulds (oval-shaped fluted moulds), butter the moulds well, ornament the bottom of each with truffles, put them on the ice to set firm, line bottoms and sides with forcemeat (No. 403), in which a quantity of foie gras puree has been incorporated. Place a nice piece of foie gras naturel in the centre, season with a little savoury spice (aromatic seasoning), spread over with forcemeat until full, set them on the fire in a sautoir half filled with water. As soon as it boils cover with buttered paper, and allow them to finish poaching in the oven, which will take from fifteen to twenty minutes. Dress them in the form of a star on a round entree dish, sauce over with a light supreme sauce (No. 210), sprinkle with a few drops of dissolved meat glaze, and serve.
925. Ole braisee, Sauce en Celeri ( Braised Goose with Celery Sauce). — Truss a goose in the same manner as for roasting, place it on a bed of vegetables (carrot, onion, celery, bay-leaf, beets, and slices of bacon) in a large braising-pan, season with salt and
ENTREES OF POULTRY , ETC. ( HOT DISHES)
pepper, and put in the oven with about an ounce of butter, spread on top of the goose. Cook them carefully, first in rather a fierce heat, to brown the surface nicely, and subsequently in moderate heat ; baste frequently during this process. When nearly done take up the goose, cut it into neat joints or convenient-sized pieces. Have ready about a gill of rich brown sauce into which incorporate a small glass of port wine and a teaspoonful of red-currant jelly ; place the pieces of goose into, this and cook gently till quite tender. Meanwhile prepare a celery sauce, by mincing finely the white part of a cleaned and washed celery head ; fry this with an ounce of butter for a few minutes over the fire, stir in a tablespoonful of flour, cook while stirring for five minutes, and moisten with about three-quarters of a pint of white stock, stir till it boils,
Records on this page
Salmis de CanetonsHissolettes de Foie GrasBraised Goose with Celery Sauce