Method. — Mix the chicken with the sauce, and
pound it well in a mortar. Pass through a wire sieve,
and add the aspic jelly and seasoning ; set in little
chicken moulds, thinly coated with aspic. Chop the
tongue up finely, pound it also and set, with a little
aspic jelly, in little tongue moulds. Serve on salad,
dressed with mayonnaise sauce.
Quails a la Strasbourg.
Ingredients. — 6 Quails, X lb- Foie Gras, X pint good Stock,
a little sliced Carrot, Onion, and Turnip, Bouquet Garni, i
Shalot, X gib Port, I Clove, Salt, and io Peppercorns, I gill
Tomato Sauce, I pint Aspic Jelly, 2 tablespoonsful Mayonnaise
Sauce, 6 slices Bacon, Glaze✪ Quails à la Strasbourg.
METHOD.— Bone the quails and stuff them with the
foie gras ; roll each bird in a piece of bacon and tie it
up. Then pour the stock into a stewpan and set it to
boil up. When it boils, place in it the vegetables, the
62 SUPPER DISHES AND COLD ENTREES.
bones of the birds, the flavourings and seasonings
and the wine. Lay in neat order the quails on the
top of the vegetables, and braize forty-five minutes.
Take out the birds, remove the bacon, and press them
lightly between two dishes. Melt together the tomato
sauce, glaze, and one gill of aspic jelly, and when
nearly cold completely mask the quails with it. Set
them on ice, and then dish up on salad mixed with
mayonnaise sauce, with chopped aspic arranged round
each quail, and a border of the same round the dish.
Garnish with cut cucumber.
IRabbit, JBonefc anfc StuffcC*.
Ingredients. — i Rabbit, ]/2 lb. Sausage .Meat, i hard-boiled
Egg, pickled Walnuts, Gherkins and Chillies, 2 ozs. Ham✪ Rabbit, Boned and Stuffed.
METHOD. — Bone a rabbit ; spread over half the
sausage meat, the egg, ham, and walnuts, gherkins,
and chillies in strips ; then the other half of meat in
same manner. Tie up tightly in a cloth, and boil in
stock for two hours. Take it up and press lightly.
When cold, cut in cutlets, arrange in saute-pan, and
cover with aspic jelly. Dish on chopped aspic jelly,
varnished with endive and radish.
o
GurKeg Galantine.
This must be boned exactly like the chicken, then
spread the same stuffing over and put a whole tongue
SUPPER DISHES AND COLD ENTREES. 63
in the middle of the turkey, the tip of the tongue
towards the breast. The tongue must be cooked first.
Roll up the turkey so that the stuffing comes all round
the tongue and sew it up. Tie up in a cloth and boil
for two and a half hours or braize for three hours.
Finish off and glaze.
Deal anfc Ifrant flMe.
Ingredients.— i yz lbs. Veal Cutlet, %. lb. Ham or Bacon,
1 tablespoonful finely chopped Parsley, the grated rind of half a
Lemon, 1 teaspoonful of Salt, y2 teaspoonful of White Pepper,
2 hard-boiled Eggs.
METHOD. — Cut the veal into small pieces, and like-
wise the bacon. Mix the parsley, lemon rind, salt,
and pepper on a plate, and dip each piece of veal in ;
then arrange a layer of veal and then of bacon in a
pie dish. Divide each egg into eight pieces and put
these at intervals in the dish; add one gill of cold
water✪ Veal Cutlet Pie. Put the bone from cutlet on to boil in half a
pint cold water with a bay leaf and a blade of mace ;
reduce to one half, and pour in pie dish when taken
out of the oven. For the crust use rough puff pastry.
Gas cookery
1885Page 21 · 3 recipe records on this page
Presented as published in 1885. 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
Method. — Mix the chicken with the sauce, and pound it well in a mortar. Pass through a wire sieve, and add the aspic jelly and seasoning ; set in little chicken moulds, thinly coated with aspic. Chop the tongue up finely, pound it also and set, with a little aspic jelly, in little tongue moulds. Serve on salad, dressed with mayonnaise sauce.
Quails a la Strasbourg.
Ingredients. — 6 Quails, X lb. Foie Gras, X pint good Stock, a little sliced Carrot, Onion, and Turnip, Bouquet Garni, i Shalot, X gill Port, I Clove, Salt, and io Peppercorns, I gill Tomato Sauce, I pint Aspic Jelly, 2 tablespoonsful Mayonnaise Sauce, 6 slices Bacon, Glaze.
METHOD.— Bone the quails and stuff them with the foie gras ; roll each bird in a piece of bacon and tie it up. Then pour the stock into a stewpan and set it to boil up. When it boils, place in it the vegetables, the
bones of the birds, the flavourings and seasonings and the wine. Lay in neat order the quails on the top of the vegetables, and braize forty-five minutes. Take out the birds, remove the bacon, and press them lightly between two dishes. Melt together the tomato sauce, glaze, and one gill of aspic jelly, and when nearly cold completely mask the quails with it. Set them on ice, and then dish up on salad mixed with mayonnaise sauce, with chopped aspic arranged round each quail, and a border of the same round the dish. Garnish with cut cucumber.
Rabbit, Boned and Stuffed.
Ingredients. — i Rabbit, ]/2 lb. Sausage .Meat, i hard-boiled Egg, pickled Walnuts, Gherkins and Chillies, 2 ozs. Ham.
METHOD. — Bone a rabbit ; spread over half the sausage meat, the egg, ham, and walnuts, gherkins, and chillies in strips ; then the other half of meat in same manner. Tie up tightly in a cloth, and boil in stock for two hours. Take it up and press lightly. When cold, cut in cutlets, arrange in saute-pan, and cover with aspic jelly. Dish on chopped aspic jelly, varnished with endive and radish.
o
Turkey Galantine.
This must be boned exactly like the chicken, then spread the same stuffing over and put a whole tongue
in the middle of the turkey, the tip of the tongue towards the breast. The tongue must be cooked first. Roll up the turkey so that the stuffing comes all round the tongue and sew it up. Tie up in a cloth and boil for two and a half hours or braize for three hours. Finish off and glaze.
Veal and Ham Pie.
Ingredients.— i yz lbs. Veal Cutlet, %. lb. Ham or Bacon,
1 tablespoonful finely chopped Parsley, the grated rind of half a Lemon, 1 teaspoonful of Salt, y2 teaspoonful of White Pepper,
2 hard-boiled Eggs.
METHOD. — Cut the veal into small pieces, and likewise the bacon. Mix the parsley, lemon rind, salt, and pepper on a plate, and dip each piece of veal in ; then arrange a layer of veal and then of bacon in a pie dish. Divide each egg into eight pieces and put these at intervals in the dish; add one gill of cold water. Put the bone from cutlet on to boil in half a pint cold water with a bay leaf and a blade of mace ; reduce to one half, and pour in pie dish when taken out of the oven. For the crust use rough puff pastry.
Records on this page
Quails à la StrasbourgRabbit, Boned and StuffedVeal Cutlet Pie