Cut in thin slices some fillets of beef or veal, and line a
pie-dish ; clean, trim (leaving the livers in) a dozen larks,
fieldfares, or even the homely sparrow; sprinkle pepper and
salt, a dozen chopped mushrooms and fine herbs chopped ;
line the dish with these and slices of hard-boiled eggs ; fill
up with Consommd (No. 1), cover and bake as in directions
tor Beefsteak Pie (No. 376).
2l6
THE PYTCHLEY COOKERY BOOK.
PREPARATION FOR FILLING PATE CHAUDE CASES.
No. 384.
Fillet chicken, rabbit, hares, pheasants, pigeons, larks,
01 quails, cut off the wing-bones in game or poultry, and
the second joint in legs pf hares or rabbits ; put fillets of
either of the above, or mixed, into a saute pan with two or
three ounces of butter and fry until lightly coloured ; take
out the fillets and put them in a fresh stewpan with a pint
of reduced Consommfi (No. 1), a dozen mushrooms sliced,
a dozen sliced truffles, pepper and salt, and a wine-glass of
sherry, and let the whole stew for half an hour or more;
when getting cool arrange the fillets in the case, made as in
(No. 367), and leave a space in the centre, fill with the
mushrooms and truffles, and pour the stock in which the
fillets were stewed over the fillets and fill up with aspic
jelly.
GALANTINES.
No. 385.
Bone a chicken, turkey, or pheasant, and lay it on a
table with the inside uppermost; cut the meat from the
thick parts and distribute it equally all over the inside,
pepper and salt ; make some farci meat with veal, or
better still with chicken, turkey, or pheasant, as in No.
80 ; lay a layer of this over the meat of the bird, then a
layer of sliced beef and tongue, then a layer of meat which
must be sliced from another bird of the same sort of
which the galantine is made, then a layer of sliced truffles,
then farci meat, then tongue, then truffles, then sliced meat,
and lastly, farci meat ; roll it up and fasten it securely with
string, tie it then up in a well-buttered cloth, put it in a
stewpan with two onions and two carrots sliced, a small
stick of celery, a bough or two of parsley, a dozen pepper-
corns, an ounce of salt, and sufficient White Stock (No. 3) to
cover it ; let it simmer gently for three hours, strain and let
it get nearly cold, take off the cloth and wring out the water;
put the galantine in the cloth again, tie it up securely and
place it in a dish with the fat from the stock on it, and on
MEAT PIES AND PUDDINGS.
21/
the top of it put a heavy weight to make it a good shape
and let it get cold ; let the stock get cool, take off all the
grease and, if necessary, clarify as in Consomme (No. i),
reduce it to half-glaze, add some sugar, lemon juice, and, if
it can be obtained, a spray or two of green tarragon ;
strain and allow it to get nearly cold, when take the galan-
tine out of the cloth and glaze it all over ; let the rest of
the glaze get quite cold, cut it in various shapes, and garnish
the dish with it.
MAYONNAISES.
MAYONNAISE OF CHICKEN.
No. 386.
Page 70
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
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Cut in thin slices some fillets of beef or veal, and line a
pie-dish ; clean, trim (leaving the livers in) a dozen larks,
fieldfares, or even the homely sparrow; sprinkle pepper and
salt, a dozen chopped mushrooms and fine herbs chopped ;
line the dish with these and slices of hard-boiled eggs ; fill
up with Consommd (No. 1), cover and bake as in directions
tor Beefsteak Pie (No. 376).
2l6
THE PYTCHLEY COOKERY BOOK.
PREPARATION FOR FILLING PATE CHAUDE CASES.
No. 384.
Fillet chicken, rabbit, hares, pheasants, pigeons, larks,
01 quails, cut off the wing-bones in game or poultry, and
the second joint in legs pf hares or rabbits ; put fillets of
either of the above, or mixed, into a saute pan with two or
three ounces of butter and fry until lightly coloured ; take
out the fillets and put them in a fresh stewpan with a pint
of reduced Consommfi (No. 1), a dozen mushrooms sliced,
a dozen sliced truffles, pepper and salt, and a wine-glass of
sherry, and let the whole stew for half an hour or more;
when getting cool arrange the fillets in the case, made as in
(No. 367), and leave a space in the centre, fill with the
mushrooms and truffles, and pour the stock in which the
fillets were stewed over the fillets and fill up with aspic
jelly.
GALANTINES.
No. 385.
Bone a chicken, turkey, or pheasant, and lay it on a
table with the inside uppermost; cut the meat from the
thick parts and distribute it equally all over the inside,
pepper and salt ; make some farci meat with veal, or
better still with chicken, turkey, or pheasant, as in No.
80 ; lay a layer of this over the meat of the bird, then a
layer of sliced beef and tongue, then a layer of meat which
must be sliced from another bird of the same sort of
which the galantine is made, then a layer of sliced truffles,
then farci meat, then tongue, then truffles, then sliced meat,
and lastly, farci meat ; roll it up and fasten it securely with
string, tie it then up in a well-buttered cloth, put it in a
stewpan with two onions and two carrots sliced, a small
stick of celery, a bough or two of parsley, a dozen pepper-
corns, an ounce of salt, and sufficient White Stock (No. 3) to
cover it ; let it simmer gently for three hours, strain and let
it get nearly cold, take off the cloth and wring out the water;
put the galantine in the cloth again, tie it up securely and
place it in a dish with the fat from the stock on it, and on
MEAT PIES AND PUDDINGS.
21/
the top of it put a heavy weight to make it a good shape
and let it get cold ; let the stock get cool, take off all the
grease and, if necessary, clarify as in Consomme (No. i),
reduce it to half-glaze, add some sugar, lemon juice, and, if
it can be obtained, a spray or two of green tarragon ;
strain and allow it to get nearly cold, when take the galan-
tine out of the cloth and glaze it all over ; let the rest of
the glaze get quite cold, cut it in various shapes, and garnish
the dish with it.
MAYONNAISES.
MAYONNAISE OF CHICKEN.
No. 386.