thus, though its name may vary from the garnish
served with it ; as for instance supreme de volatile
aux truffes (with a ragout of truffles in the centre) ;
supreme d la royale (the fillets being served on a
border of vegetables, with supreme sauce round, a
macedoine of cooked vegetables being piled up in
the centre) ; S. a Vivoire (when the fillets cooked as
above are mounted on a border of chicken farce,
delicately flavoured with foie gras, a supreme sauce
being poured over and round them, and the centre
filled with either asparagus points, peas, or a
macedoine of young spring vegetables) ; for the
border prepare a farce of chicken as given in filets a
V ambassadrice, adding to it at the last two or three
tablespoonfuls of cream, and fill a well buttered
border mould with the mixture, putting in pretty
freely small dice of pate de foie gras truffe (just
taken from the pot, for if left standing they lose their
aroma), cover with a buttered paper, and poach or
steam till on touching the centre with your finger it
feels firm. This list might be prolonged to any
extent, as, given the foundation described above,
supreme can be varied indefinitely. It must be
remembered that rabbits, partridges, pheasants, and
indeed any kind of game, may be cooked like fowls,
as fillets, whilst venison can follow the recipes given
for mutton.
Cotelettes de Pigeon a la d'TJxelles. — Prepare the
pigeons as described in chapter 2, boning them and
leaving just enough of the leg to form the bone of
the cutlet'; bat and trim this neatly into shape,
then cover or “ mask ” each pretty thickly with a
e 2
52
ENTREES.
rather stiff d' JJxelles sauce, and when this has set a
little, brush each cutlet over with egg and then fine
breadcrumbs, and fry in plenty of hot fat till of a
golden brown (about twelve to fifteen minutes) and
serve with rich brown sauce, strongly flavoured with
mushrooms, shallot, and tomatoes, with a dash of
white wine and a spoonful of capers added at the
last, and a garnish of broiled mushrooms✪ Cotelettes de Pigeon a la d'Uxelles. If the
pigeons are boned and coated with a liver or foie
gras farce, fried, and served with tomato sauce they
are called d la moderne ; in short, pigeons may be
cooked and served with any variety of sauce and
garnish, for example a la milanaise, spread with a
liver forcemeat (not foie gras ) fried, and served on a
bed of well cooked macaroni mixed with white sauce
strongly flavoured with grated cheese, strips of ham,
and truffles, with the cheese sauce round ; or on a
bed of tomato sauce and macaroni, with a demi-
glace poured round ; or d la chipolata, with a rich
espagnole and a chipolata garnish ; or d la flamande,
with a good strong brown gravy (not thickened
sauce) and a garnish of stewed cabbage, and carrots,
turnips, tiny onions, &c., first cooked, then tossed in
enough butter with a tiny pinch of sugar, to glaze
them ; or a la Montglas, when the rest of the flesh
carefully picked from the carcases of the birds is
made into a rich mince with stock (made with the
bones of the pigeons and a little strong stock,
flavoured like an espagnole sauce), into which you
stir some sliced truffles ; or if cut in half, without
boning, the pigeons may be grilled and served on a
bed of spinach with tartare, mayonnaise, Cazanova,
CUTLETS, FILLETS, &c.
53
Page 25 · 1 recipe record 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
thus, though its name may vary from the garnish served with it ; as for instance supreme de volatile aux truffes (with a ragout of truffles in the centre) ; supreme d la royale (the fillets being served on a border of vegetables, with supreme sauce round, a macedoine of cooked vegetables being piled up in the centre) ; S. a Vivoire (when the fillets cooked as above are mounted on a border of chicken farce, delicately flavoured with foie gras, a supreme sauce being poured over and round them, and the centre filled with either asparagus points, peas, or a macedoine of young spring vegetables) ; for the border prepare a farce of chicken as given in filets a V ambassadrice, adding to it at the last two or three tablespoonfuls of cream, and fill a well buttered border mould with the mixture, putting in pretty freely small dice of pate de foie gras truffe (just taken from the pot, for if left standing they lose their aroma), cover with a buttered paper, and poach or steam till on touching the centre with your finger it feels firm. This list might be prolonged to any extent, as, given the foundation described above, supreme can be varied indefinitely. It must be remembered that rabbits, partridges, pheasants, and indeed any kind of game, may be cooked like fowls, as fillets, whilst venison can follow the recipes given for mutton.
Cotelettes de Pigeon a la d'Uxelles. — Prepare the pigeons as described in chapter 2, boning them and leaving just enough of the leg to form the bone of the cutlet'; bat and trim this neatly into shape, then cover or “ mask ” each pretty thickly with a
e 2
rather stiff d'Uxelles sauce, and when this has set a little, brush each cutlet over with egg and then fine breadcrumbs, and fry in plenty of hot fat till of a golden brown (about twelve to fifteen minutes) and serve with rich brown sauce, strongly flavoured with mushrooms, shallot, and tomatoes, with a dash of white wine and a spoonful of capers added at the last, and a garnish of broiled mushrooms. If the pigeons are boned and coated with a liver or foie gras farce, fried, and served with tomato sauce they are called d la moderne ; in short, pigeons may be cooked and served with any variety of sauce and garnish, for example a la milanaise, spread with a liver forcemeat (not foie gras ) fried, and served on a bed of well cooked macaroni mixed with white sauce strongly flavoured with grated cheese, strips of ham, and truffles, with the cheese sauce round ; or on a bed of tomato sauce and macaroni, with a demiglace poured round ; or d la chipolata, with a rich espagnole and a chipolata garnish ; or d la flamande, with a good strong brown gravy (not thickened sauce) and a garnish of stewed cabbage, and carrots, turnips, tiny onions, &c., first cooked, then tossed in enough butter with a tiny pinch of sugar, to glaze them ; or a la Montglas, when the rest of the flesh carefully picked from the carcases of the birds is made into a rich mince with stock (made with the bones of the pigeons and a little strong stock, flavoured like an espagnole sauce), into which you stir some sliced truffles ; or if cut in half, without boning, the pigeons may be grilled and served on a bed of spinach with tartare, mayonnaise, Cazanova,
Records on this page
Cotelettes de Pigeon a la d'Uxelles