or any other nice iced sauce, the cold sauce blending
admirably with the fire-scorched broil. Another
way is to bone the birds, then by means of a bag and
forcing pipe to fill them back into shape with a farce
(prepared like the border for supreme of chicken d
Vivoire ) well flavoured with truffles and foie gras,
fastened into shape with a buttered band of paper, as
shown in Fig. II ; then set the birds thus prepared
on a well buttered tin, and cook in the oven for
fifteen to eighteen minutes, keeping them well basted
all the time ; then halve them with a warm we
knife, brush them over with white of egg that has
Fig. 11.
been broken up, but not whisked to a stiff froth,
wrap each cutlet in a strip of pork caul, again
brush over with white of egg, roll in minced truffle,
and set them in a buttered baking tin covered with
a buttered paper, and cook in the oven for ten
minutes, after which they are dished on a potato
border, and served with a quenelle mixture, or a
financiere garnish, in the centre, and any rich sauce
such as Perigueux, Champagne, &c., round it. It
must be remembered that all birds, such as quails,
partridges, larks, &c. (not to mention hares and
rabbits), can be cooked by these recipes, by the use
54
ENTRIES.
of a little intelligence and good will on tlie cook’s
part. For instance, the green plover so often seen
in poulterer’s shops make a delicious dish if the
fillets are used as above described ; or, again, the
foreign game sent over from the continent frozen,
lends itself particularly well to these recipes, as its
rather strong flavour is obviated by the sauces
which would be almost wicked used in connection
with our own fresh and delicately flavoured game.
By the way, few people appear to know how well
grouse and mushrooms go together. Fillet the
birds (using the rest of the body for a broil or grill
in connection with tartare sauce), and cook in a
well buttered tin, seasoned with a little salt and
pepper, a few drops of sherry and a very little stock,
under a buttered paper, in the oven from eight to
twelve minutes according to the thickness of the
fillets (in Scotland where birds are plentiful a side
of the breast should be allotted to each guest, but
where economy has to be studied, slice down the
fillets), and dish them alternately with delicately
fried croutons strewed with a d’ Uxelles mixture, on a
bed of mushroom puree prepared thus : Chop fairly
fine a pound of well wiped mushrooms, and let them
draw down (cook slowly) at the side of the stove
with l^oz. of fresh butter for seven or eight minutes,
then stir in two tablespoonfuls of freshly grated
white bread crumbs, season with a little coralline
pepper and salt, add a spoonful or so of good brown
sauce, and use.
Filet de Ghevreuil a la Dauphin. — Lard some
neatly trimmed fillets of roe deer and lay them in a
CUTLETS, FILLETS, &c.
55
stewpan lined with slices of fat bacon and smoked
ham, together with three or four green onions, and
a bouquet ; moistening it with consomme, and little
by little, a pint of champagne ; when the fillets are
cooked, skim, strain, and slightly reduce this sauce,
if necessary, and pour it round and over the fillets,
garnishing these with fried croutons, spread with
savoury butter to taste.
Page 26
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
or any other nice iced sauce, the cold sauce blending admirably with the fire-scorched broil. Another way is to bone the birds, then by means of a bag and forcing pipe to fill them back into shape with a farce (prepared like the border for supreme of chicken d Vivoire ) well flavoured with truffles and foie gras, fastened into shape with a buttered band of paper, as shown in Fig. II ; then set the birds thus prepared on a well buttered tin, and cook in the oven for fifteen to eighteen minutes, keeping them well basted all the time ; then halve them with a warm wet knife, brush them over with white of egg that has
Fig. 11.
been broken up, but not whisked to a stiff froth, wrap each cutlet in a strip of pork caul, again brush over with white of egg, roll in minced truffle, and set them in a buttered baking tin covered with a buttered paper, and cook in the oven for ten minutes, after which they are dished on a potato border, and served with a quenelle mixture, or a financiere garnish, in the centre, and any rich sauce such as Perigueux, Champagne, &c., round it. It must be remembered that all birds, such as quails, partridges, larks, &c. (not to mention hares and rabbits), can be cooked by these recipes, by the use
of a little intelligence and good will on tlie cook’s part. For instance, the green plover so often seen in poulterer’s shops make a delicious dish if the fillets are used as above described ; or, again, the foreign game sent over from the continent frozen, lends itself particularly well to these recipes, as its rather strong flavour is obviated by the sauces which would be almost wicked used in connection with our own fresh and delicately flavoured game. By the way, few people appear to know how well grouse and mushrooms go together. Fillet the birds (using the rest of the body for a broil or grill in connection with tartare sauce), and cook in a well buttered tin, seasoned with a little salt and pepper, a few drops of sherry and a very little stock, under a buttered paper, in the oven from eight to twelve minutes according to the thickness of the fillets (in Scotland where birds are plentiful a side of the breast should be allotted to each guest, but where economy has to be studied, slice down the fillets), and dish them alternately with delicately fried croutons strewed with a d’ Uxelles mixture, on a bed of mushroom puree prepared thus : Chop fairly fine a pound of well wiped mushrooms, and let them draw down (cook slowly) at the side of the stove with l^oz. of fresh butter for seven or eight minutes, then stir in two tablespoonfuls of freshly grated white bread crumbs, season with a little coralline pepper and salt, add a spoonful or so of good brown sauce, and use.
Filet de Ghevreuil a la Dauphin. — Lard some neatly trimmed fillets of roe deer and lay them in a
stewpan lined with slices of fat bacon and smoked ham, together with three or four green onions, and a bouquet ; moistening it with consomme, and little by little, a pint of champagne ; when the fillets are cooked, skim, strain, and slightly reduce this sauce, if necessary, and pour it round and over the fillets, garnishing these with fried croutons, spread with savoury butter to taste.