Timbale de Gibier aux Champignons.
(Timbale of Came with Mushrooms.)
Take any pieces left from cold game, one or two kinds
may be mixed together, such as partridge grouse, pheasant.
Entrees of Game. 169
etc. Remove all skin and bone. Mince the meat and
pound in a mortar with a little butter, add some chopped
parsley, and a dozen preserved mushrooms, a table-
spoonful of chutney, pepper, salt and enough demi-glace
or game sauce to make it the consistency of force-
meat. Mix well, add a few bread-crumbs, and 2 or 3
eggs✪ Timbale of Game with Mushrooms, according to the amount of meat used. Butter a
suitably sized timbale mould, and dredge it with bread-
crumbs ; put in the mixture, and steam or bake for about
45 minutes. Turn out on to a hot dish, and pour a nicely
prepared game or truffle sauce round and serve hot.
Note. — If liked, a little minced tongue or ham can be
mixed with the game.
Pluviers Dor^s k la Marianne,
(golden Plovers k la Marianne.)
Pluck, draw, singe, and truss 4 plovers, place them
in a stew-pan with 2 oz. of butter, season with salt and
pepper, and let them take colour over a fairly quick fire.
Pick and wash a pound of spinach, bring it to the boil
quickly in salted water, then drain the spinach.
Take up the birds, and put the spinach in the stew-pan
with I oz. butter ; upon this place the plovers, add a glass
of white wine, and J a pint of rich stock or gravy✪ Golden Plovers k la Marianne. Cover
the pan, and let its contents cook slowly for about an hour.
To serve, cut the birds into neat joints, dress them on
the spinach, on a hot dish. Pour some hot Madere
sauce round the base of the dish, and send to table.
B6cassines Brais6es aux Choux.
(Braised Snipe with Cabbage.)
Truss 8 snipe, par-fry them in a little butter ; drain
and add game sauce and i glass of white wine ; braise on
a mirepoix for about twenty minutes. Blanch and
afterwards cook in stock two firm spring cabbages.
170 Recherche Entrees.
Drain off the stock and finish cooking in a stew-pan, lined
with bacon and moistened with a httle rich stock ; place
the snipe on top of this. Cover the pan, and cook in
the oven for fifteen minutes longer. Put the cabbage
in a buttered basin, lightly pressed in, unmould on to
a hot dish, range the snipe round the cabbage ; sur-
mount with a silver skewer or hatelet with whole truffles.
Sauce over with the sauce in which the snipe were first
cooked, and serve hot.
Escalopes de Venaison h. la Polonaise.
(Venison Cutlets, Polish Fashion.)
Cut 8 to 10 slices ^ an inch in thickness from a leg of
venison, flatten each slice with a cutlet bat and trim neat-
ly. Heat up an ounce of clarified butter in a saute-pan
and broil the slices over a brisk fire until they are nicely
browned on both sides. Have ready a sauce prepared in
the following manner : crush 12 juniper berries and cook
them with J a gill of wine vinegar ; to this add a table-
spoonful of meat glaze, '| pint of veloute or allemande
sauce, and let simmer gently for 10 to 15 minutes.
Strain the sauce, season, and whisk in half an ounce of
fresh butter. Arrange the slices of venison in an entree
dish, pour over the prepared sauce, and serve hot.
Lievre en Civet au Lard.
(Jugged Hare, French style.)
I hare, a mirepoix (consisting of a carrot and turnip,
1 onion, a small bunch of savoury herbs), 4 oz. bacon and
2 oz. butter, about a pint of brown stock, pint espagnole
sauce, I glass port wine, a table-spoonful red currant
jelly, salt and pepper, a croute of fried bread, and some
croutons or sippets of bread.
Procure the hare ready for cooking, wash, wipe and
joint it, and cut it into neat pieces. Clean the vegetables,
Entrees of Game. 171 ✪ Braised Snipe with Cabbage
Page 74 · 5 recipe records on this page
Presented as published in 1907. 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
Timbale de Gibier aux Champignons. (Timbale of Game with Mushrooms.) Take any pieces left from cold game, one or two kinds may be mixed together, such as partridge, grouse, pheasant.
Entrees of Game. 169
etc. Remove all skin and bone. Mince the meat and pound in a mortar with a little butter, add some chopped parsley, and a dozen preserved mushrooms, a tablespoonful of chutney, pepper, salt and enough demi-glace or game sauce to make it the consistency of forcemeat. Mix well, add a few bread-crumbs, and 2 or 3 eggs, according to the amount of meat used. Butter a suitably sized timbale mould, and dredge it with breadcrumbs ; put in the mixture, and steam or bake for about 45 minutes. Turn out on to a hot dish, and pour a nicely prepared game or truffle sauce round and serve hot.
Note. — If liked, a little minced tongue or ham can be mixed with the game.
Pluviers Dorés à la Marianne. (Golden Plovers à la Marianne.)
Pluck, draw, singe, and truss 4 plovers, place them in a stew-pan with 2 oz. of butter, season with salt and pepper, and let them take colour over a fairly quick fire. Pick and wash a pound of spinach, bring it to the boil quickly in salted water, then drain the spinach.
Take up the birds, and put the spinach in the stew-pan with 1 oz. butter; upon this place the plovers, add a glass of white wine, and 1/2 a pint of rich stock or gravy. Cover the pan, and let its contents cook slowly for about an hour.
To serve, cut the birds into neat joints, dress them on the spinach, on a hot dish. Pour some hot Madere sauce round the base of the dish, and send to table.
Bécassines Braisées aux Choux.
(Braised Snipe with Cabbage.)
Truss 8 snipe, par-fry them in a little butter; drain and add game sauce and i glass of white wine; braise on a mirepoix for about twenty minutes. Blanch and
afterwards cook in stock two firm spring cabbages.
170 Recherche Entrees.
Drain off the stock and finish cooking in a stew-pan, lined with bacon and moistened with a little rich stock; place the snipe on top of this. Cover the pan, and cook in the oven for fifteen minutes longer. Put the cabbage in a buttered basin, lightly pressed in, unmould on to a hot dish, range the snipe round the cabbage ; surmount with a silver skewer or hatelet with whole truffles. Sauce over with the sauce in which the snipe were first cooked, and serve hot.
Escalopes de Venaison à la Polonaise. (Venison Cutlets, Polish Fashion.) Cut 8 to 10 slices 1/2 an inch in thickness from a leg of venison, flatten each slice with a cutlet bat and trim neatly. Heat up an ounce of clarified butter in a sauté-pan and broil the slices over a brisk fire until they are nicely browned on both sides. Have ready a sauce prepared in the following manner: crush 12 juniper berries and cook them with 1/2 a gill of wine vinegar; to this add a tablespoonful of meat glaze, 1/2 pint of velouté or allemande sauce, and let simmer gently for 10 to 15 minutes. Strain the sauce, season, and whisk in half an ounce of fresh butter. Arrange the slices of venison in an entree dish, pour over the prepared sauce, and serve hot.
Lièvre en Civet au Lard. (Jugged Hare, French style.) I hare, a mirepoix (consisting of a carrot and turnip,
1 onion, a small bunch of savoury herbs), 4 oz. bacon and
2 oz. butter, about a pint of brown stock, pint espagnole sauce, I glass port wine, a table-spoonful red currant jelly, salt and pepper, a croute of fried bread, and some croutons or sippets of bread.
Procure the hare ready for cooking, wash, wipe and joint it, and cut it into neat pieces. Clean the vegetables,
Entrees of Game. 171
Records on this page
Timbale of Game with MushroomsGolden Plovers k la MarianneBraised Snipe with CabbageVenison Cutlets, Polish FashionJugged Hare, French style