1088. Compote de JPluviers d la Dor la (Compote of
Plovers). — 2 small plovers, trussed for roasting, 1 oz.: butter, 1 lb,
potatoes cooked and made into a puree, 2 small tomatoes, 6 to 8
preserved mushrooms (champignons), 1 gill demi-glace sauce
(No. 237), 5 gill stock, 1 glass sherry or Marsala, 4 oz. meat glaze
or Lemco, 1 small bouquet garni, 1 egg, seasoning, 12 small
godiveau quenelles (poached) -(No. 401)✪ Compote de Pluviers à la Dor.
Partially roast the birds in front of the fire, or in the oven, using
the butter for basting. Allow about fifteen minutes, not more. When
cold enough to handle cut them up into neat joints, remove the skin,
and put the pieces in a saute-pan ; place the mushrooms, cut into
slices, and the quenelles, previously cooked and drained, on top of
the pieces. Toss the tomatoes (sliced) in a little butter, add the
sherry, cover, and let reduce ; then add the carcases of the birds, cut up
small, the stock, the sauce, and the bunch of herbs, and cook for about
twenty minutes. Remove the bones and herbs, and pass the remainder
through a fine hair sieve or tossing cloth ; add the meat glaze or meat
extract, and pour over the pieces of plover &c. in the saute-pan. Season
with salt, pepper, and half a teaspoonful of Krone pepper. Cover
and let simmer gently for about ten minutes. Arrange a neat
border of mashed potatoes on a round entree-dish, brush over the
ENT BEES OF GAME (HOT DISHES )
375
border with beaten egg, and place it in the oven till it acquires a
golden brown colour. Dress the pieces of plover and garniture in
the centre of the dish ; sauce well with the sauce, previously skimmed
and well reduced. Send to table hot.
1089. Cdtelettes de Pluviers en Caisses. — Boned plovers,
stuffed with forcemeat and shaped into cutlets and braised, served in
small cutlet-shaped paper cases. Serve chasseur sauce (No. 242)
separately with this dish.
1090. Salmis de Pluviers d la Chasseu r (Salmis of Plovers,
Hunter’s Style). — Proceed the same as for salmis of duck (No. 911),
adding about twelve preserved mushrooms, cut in slices or chopped
coarsely, and omitting the olives. The dish should be garnished with
eight heart-shaped bread-croutons brushed over with meat glaze or
Lemco.
1091. Sarcelles aux Olives (Teal or Widgeon with Olives). —
This dish is prepared exactly the same as Salmis de Canard aux Olives
(No. 911), using two to three widgeons instead of duck.
1092. Zephires de Canard Suuvage d la JMetropole. —
1 wild duck, 1 dessertspoonful chutney, 4 oz. panade, puff-paste
trimmings, glace cherries for garnish, f pint salmis sauce (No. 240),
1 wineglass port wine, 2 yolks of eggs, salt and pepper, cooked
sorrel or spinach, Espagnole sauce (No. 236), tomato sauce (No. 271)✪ Zephires de Canard Sauvage à la Metropole.
Page 314 · 2 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.
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1088. Compote de JPluviers d la Dor la (Compote of
Plovers). — 2 small plovers, trussed for roasting, 1 oz.: butter, 1 lb,
potatoes cooked and made into a puree, 2 small tomatoes, 6 to 8
preserved mushrooms (champignons), 1 gill demi-glace sauce
(No. 237), 5 gill stock, 1 glass sherry or Marsala, 4 oz. meat glaze
or Lemco, 1 small bouquet garni, 1 egg, seasoning, 12 small
godiveau quenelles (poached) -(No. 401).
Partially roast the birds in front of the fire, or in the oven, using
the butter for basting. Allow about fifteen minutes, not more. When
cold enough to handle cut them up into neat joints, remove the skin,
and put the pieces in a saute-pan ; place the mushrooms, cut into
slices, and the quenelles, previously cooked and drained, on top of
the pieces. Toss the tomatoes (sliced) in a little butter, add the
sherry, cover, and let reduce ; then add the carcases of the birds, cut up
small, the stock, the sauce, and the bunch of herbs, and cook for about
twenty minutes. Remove the bones and herbs, and pass the remainder
through a fine hair sieve or tossing cloth ; add the meat glaze or meat
extract, and pour over the pieces of plover &c. in the saute-pan. Season
with salt, pepper, and half a teaspoonful of Krone pepper. Cover
and let simmer gently for about ten minutes. Arrange a neat
border of mashed potatoes on a round entree-dish, brush over the
ENT BEES OF GAME (HOT DISHES )
375
border with beaten egg, and place it in the oven till it acquires a
golden brown colour. Dress the pieces of plover and garniture in
the centre of the dish ; sauce well with the sauce, previously skimmed
and well reduced. Send to table hot.
1089. Cdtelettes de Pluviers en Caisses. — Boned plovers,
stuffed with forcemeat and shaped into cutlets and braised, served in
small cutlet-shaped paper cases. Serve chasseur sauce (No. 242)
separately with this dish.
1090. Salmis de Pluviers d la Chasseu r (Salmis of Plovers,
Hunter’s Style). — Proceed the same as for salmis of duck (No. 911),
adding about twelve preserved mushrooms, cut in slices or chopped
coarsely, and omitting the olives. The dish should be garnished with
eight heart-shaped bread-croutons brushed over with meat glaze or
Lemco.
1091. Sarcelles aux Olives (Teal or Widgeon with Olives). —
This dish is prepared exactly the same as Salmis de Canard aux Olives
(No. 911), using two to three widgeons instead of duck.
1092. Zephires de Canard Suuvage d la JMetropole. —
1 wild duck, 1 dessertspoonful chutney, 4 oz. panade, puff-paste
trimmings, glace cherries for garnish, f pint salmis sauce (No. 240),
1 wineglass port wine, 2 yolks of eggs, salt and pepper, cooked
sorrel or spinach, Espagnole sauce (No. 236), tomato sauce (No. 271).