Mask the bottom of six or eight small zephire moulds with aspic,
place a star of truffle (thinly cut) in the centre, mix aspic (remainder
of) and cream together, coat well the inside of the moulds with this,
and stand on the ice to set. Free the game from skin and sinews,
cut the ham and game into small pieces, pound in a mortar till
smooth, add sauce and the yolk of egg, season with a good pinch of
aromatic seasoning, and rub through a fine sieve. Chop the
remainder of the truffle finely, mix with the above mixture, add the
remainder of aspic and cream while the latter is liquid, fill up the
moulds, cover with a layer of stiff aspic, and place on the ice.
When thoroughly set turn out, dish up, and serve.
1188. Ter vine de Gibier a la Suisse. — This dish forms one
of the most delicious delicacies and is very popular in Switzerland
and France. The dish is suitable for a cold entree, as a ball supper
dish, or for other occasions where a cold collation is desired.
Almost any kind of game can be used — pheasant, partridge, snipe, hare,
or venison. Free the meat from bone, skin, and gristle, weigh
it and allow half its weight in fresh pork (lean and fat). For two
pounds of game use one pound of pork. Pass these twice through a
COLD DISHES OF MEAT, POULTRY, AND GAME
409
mincing machine or chop very finely by hand, then pound in a mortar
and rub through a wire sieve. Peel and chop finely four to six small
shallots, fry them a golden colour in one ounce of butter, add six
finely crushed juniper berries and a small glass of cognac, a gill of
red wine (claret or Burgundy). Cover the pan in which this is put
and let boil fast for three minutes. Add it to the farce (pounded and
sieved meat), season with salt, white pepper, mignonette pepper,
paprika, a little ground mace and grated nutmeg, and about a
teaspoonful of aromatic seasoning✪ Ter vine de Gibier à la Suisse ; mix thoroughly. Line a fireproof
tureen (these can now be had at most china shops) with thin slices of
fat bacon. Place in a layer of farce, and fill up the tureen with
alternate, layers of raw ham and farce. The top layer should be of
thin slices of fat bacon. Put the tureen in a moderate oven and bake
for one and a quarter hour. Pour off the fat which will have
accumulated on the top of the meat. When cold pour over a sufficient
quantity of well reduced aspic or savoury jelly. The top may, if
liked, be decorated with fancifully cut slices of hard-boiled whites of
eggs and truffles.
1189. Pate de Lievre a VAnglaise (Hare Pie).-- Hare cut
into small joints, filled into a pie dish, with alternate layers of force-
meat, slices of bacon and liver, covered with puff-paste crust✪ Pâté de Lièvre à l'Anglaise, and baked
in moderate oven.
1190. Pate de Lievre d la Frangai.se.— Raised pie crust,
filled with pieces of partially fried hare and alternate layers of
forcemeat, bacon, and mushrooms✪ Pâté de Lièvre à la Frangai.se, baked in a moderate oven.
1191. Pate de Mauviettes d VAnglaise. — This is, of course,
a lark pie, made after the true English fashion, and as such a most
highly appreciated dish, not only in England but in various parts of
the Continent as well.
1 dozen larks, about £ lb. lean beef, % lb. streaky bacon, 1| gill
stock, 5 to 6 oz. bread-crumbs, 1 small teaspoonful finely chopped
lemon-rind, 2 teaspoonfuls chopped parsley , 1 tablespoonful chopped
ham, 1 shallot finely chopped, 1 yolk of egg, puff-paste, pepper and
salt✪ Pâté de Mauviettes à l'Anglaise.
Page 346 · 4 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
Mask the bottom of six or eight small zephire moulds with aspic, place a star of truffle (thinly cut) in the centre, mix aspic (remainder of) and cream together, coat well the inside of the moulds with this, and stand on the ice to set. Free the game from skin and sinews, cut the ham and game into small pieces, pound in a mortar till smooth, add sauce and the yolk of egg, season with a good pinch of aromatic seasoning, and rub through a fine sieve. Chop the remainder of the truffle finely, mix with the above mixture, add the remainder of aspic and cream while the latter is liquid, fill up the moulds, cover with a layer of stiff aspic, and place on the ice. When thoroughly set turn out, dish up, and serve.
1188. Terrine de Gibier à la Suisse. — This dish forms one of the most delicious delicacies and is very popular in Switzerland and France. The dish is suitable for a cold entree, as a ball supper dish, or for other occasions where a cold collation is desired. Almost any kind of game can be used — pheasant, partridge, snipe, hare, or venison. Free the meat from bone, skin, and gristle, weigh it and allow half its weight in fresh pork (lean and fat). For two pounds of game use one pound of pork. Pass these twice through a
mincing machine or chop very finely by hand, then pound in a mortar and rub through a wire sieve. Peel and chop finely four to six small shallots, fry them a golden colour in one ounce of butter, add six finely crushed juniper berries and a small glass of cognac, a gill of red wine (claret or Burgundy). Cover the pan in which this is put and let boil fast for three minutes. Add it to the farce (pounded and sieved meat), season with salt, white pepper, mignonette pepper, paprika, a little ground mace and grated nutmeg, and about a teaspoonful of aromatic seasoning ; mix thoroughly. Line a fireproof tureen (these can now be had at most china shops) with thin slices of fat bacon. Place in a layer of farce, and fill up the tureen with alternate, layers of raw ham and farce. The top layer should be of thin slices of fat bacon. Put the tureen in a moderate oven and bake for one and a quarter hour. Pour off the fat which will have accumulated on the top of the meat. When cold pour over a sufficient quantity of well reduced aspic or savoury jelly. The top may, if liked, be decorated with fancifully cut slices of hard-boiled whites of eggs and truffles.
1189. Pate de Lievre a VAnglaise (Hare Pie).-- Hare cut into small joints, filled into a pie dish, with alternate layers of forcemeat, slices of bacon and liver, covered with puff-paste crust, and baked in moderate oven.
1190. Pâté de Lièvre à la Française.— Raised pie crust, filled with pieces of partially fried hare and alternate layers of forcemeat, bacon, and mushrooms, baked in a moderate oven.
1191. Pate de Mauviettes d VAnglaise. — This is, of course, a lark pie, made after the true English fashion, and as such a most highly appreciated dish, not only in England but in various parts of the Continent as well.
1 dozen larks, about £ lb. lean beef, % lb. streaky bacon, 1| gill stock, 5 to 6 oz. bread-crumbs, 1 small teaspoonful finely chopped lemon-rind, 2 teaspoonfuls chopped parsley , 1 tablespoonful chopped ham, 1 shallot finely chopped, 1 yolk of egg, puff-paste, pepper and salt.
Records on this page
Ter vine de Gibier à la SuissePâté de Lièvre à l'AnglaisePâté de Lièvre à la Frangai.sePâté de Mauviettes à l'Anglaise