D’Uxelles Mixture. — This is prepared by frying
together equal parts of mushrooms and parsley, a
third of shallot or chives, and a little truffle (all
minced separately), in fresh butter, seasoning it with
salt, pepper, and a very tiny grate of nutmeg ; stir
this all over the fire for five minutes, then stir to it
a large wineglassful of light French wine (or use
the same quantity of sherry and water), previously
reduced to half by sharp boiling ; mix with the yolk
of an egg and a dash of lemon juice✪ D’Uxelles Mixture. This mixture
is often used as a garnish, and also as an addition to
sauces, e.g., add a tablespoonful of the d’Uxelles to
half a pint of veloutc, bechamel, or allemande, for a
white d’Uxelles, or the same amount of mixture to
brown or espagnole sauce, for a brown one ; either
are then known as Sauce d’Uxelles, or aux fines
herbes.
Farce, or Stuffing. — Farces are of various kinds :
For instance, beef farce ; pound 5oz. of panade, add
to it 5oz. of minced and pounded beef, and pound
the two well together, adding in loz. of fresh butter,
two or three raw egg yolks, pepper and salt, and a little
Coralline pepper✪ Beef Farce ; sieve it, and use. If required for
a; border, 2oz. or 3oz. more each of beef and panade
rii'ay be added to the above proportions. Yeal,
rabbit, or chicken farce is prepared in exactly the
sWe way. Liver farce is made by frying together
ODDS' AND ENDS.
231
^lb. of liver (calf, game, or poultry livers may be
used), with 4oz. each of fat bacon and white meat,
all cut into dice, in an ounce of butter, or marrow
fat, with two bay leaves, two or three sprays of
thyme and parsley, salt, coralline and black pepper ;
fry it all for five minutes, then whilst hot, pound it
to a smooth paste, sieve it, and mix into this puree
two or three minced button mushrooms, or truffles,
and one raw egg yolk, and use. (This is sufficient
farce for four pigeons.) The delicacy of this depends
naturally on the materials used, game and poultry
livers mixed with chicken or rabbit meat being
especially dainty. Foie gras farce is simply pate
de foie gras trujfe, rubbed through a sieve, and if
liked mixed with some truffles cut into dice. Herb
farce, used for veal, hare, &c., is made by mixing
together 4oz. freshly made breadcrumbs, 2oz. finely
chopped beef suet, a tablespoonful of minced mixed
herbs, two whole raw eggs, with pepper and salt to
taste. Tiny balls of this last farce, rolled in flour✪ Beef Suet Balls,
may be boiled gently in boiling water for ten minutes
or so ; or if preferred may be rolled in flour, dipped
in beaten egg, and then into freshly made bread-
crumbs, and fried a pale gold colour, as a garnish
for any hare entree. '
Garnishes. — This is a word roughly applied to any
addenda served with a dish, and includes vegetables,
sauce, &c. It is, however, more particularly applied
to small ragouts, or mixtures of various kinds of
meat, fish, vegetable, &c., tossed in some rich and
appropriate sauce, and served with the dish in
question. The best known of these are : Chipolata.
ENTRIES.
Page 112 · 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
D’Uxelles Mixture. — This is prepared by frying together equal parts of mushrooms and parsley, a third of shallot or chives, and a little truffle (all minced separately), in fresh butter, seasoning it with salt, pepper, and a very tiny grate of nutmeg ; stir this all over the fire for five minutes, then stir to it a large wineglassful of light French wine (or use the same quantity of sherry and water), previously reduced to half by sharp boiling ; mix with the yolk of an egg and a dash of lemon juice. This mixture is often used as a garnish, and also as an addition to sauces, e.g., add a tablespoonful of the d’Uxelles to half a pint of veloutc, bechamel, or allemande, for a white d’Uxelles, or the same amount of mixture to brown or espagnole sauce, for a brown one ; either are then known as Sauce d’Uxelles, or aux fines herbes.
Farce, or Stuffing. — Farces are of various kinds : For instance, beef farce ; pound 5oz. of panade, add to it 5oz. of minced and pounded beef, and pound the two well together, adding in loz. of fresh butter, two or three raw egg yolks, pepper and salt, and a little Coralline pepper ; sieve it, and use. If required for a; border, 2oz. or 3oz. more each of beef and panade may be added to the above proportions. Veal, rabbit, or chicken farce is prepared in exactly the same way. Liver farce is made by frying together
^lb. of liver (calf, game, or poultry livers may be used), with 4oz. each of fat bacon and white meat, all cut into dice, in an ounce of butter, or marrow fat, with two bay leaves, two or three sprays of thyme and parsley, salt, coralline and black pepper ; fry it all for five minutes, then whilst hot, pound it to a smooth paste, sieve it, and mix into this puree two or three minced button mushrooms, or truffles, and one raw egg yolk, and use. (This is sufficient farce for four pigeons.) The delicacy of this depends naturally on the materials used, game and poultry livers mixed with chicken or rabbit meat being especially dainty. Foie gras farce is simply pate de foie gras trujfe, rubbed through a sieve, and if liked mixed with some truffles cut into dice. Herb farce, used for veal, hare, &c., is made by mixing together 4oz. freshly made breadcrumbs, 2oz. finely chopped beef suet, a tablespoonful of minced mixed herbs, two whole raw eggs, with pepper and salt to taste. Tiny balls of this last farce, rolled in flour, may be boiled gently in boiling water for ten minutes or so ; or if preferred may be rolled in flour, dipped in beaten egg, and then into freshly made breadcrumbs, and fried a pale gold colour, as a garnish for any hare entree. '
Garnishes. — This is a word roughly applied to any addenda served with a dish, and includes vegetables, sauce, &c. It is, however, more particularly applied to small ragouts, or mixtures of various kinds of meat, fish, vegetable, &c., tossed in some rich and appropriate sauce, and served with the dish in question. The best known of these are : Chipolata.
Records on this page
D’Uxelles MixtureBeef FarceBeef Suet Balls