mushroom. Having your moulds tlius packed, you can
set them in the hain-marie, and steam them gently till
they are done ; turn them out, and serve with the olive
sauce previously described, thickened, and brought to the
boil at the last moment.
5. — Remove the bone from a leg of mutton, fill its place
with turkey stuffing, and tie the meat
Braised leg of mut- • ^^^^ shape, set it in a stewing-pan with
tou with vegetables. ^ ^ '^ ^
as much broth (made from the bone
you cut out) as will half cover it : throw in a liqueur-glass
of brandy, a couple of sliced onions, a carrot cut up, a
bunch of mixed sweet herbs, or two dessert-spoonfuls of
dried herbs, some whole peppers, a bunch of parsley✪ Pigeon Mousse with Olive Sauce, a
clove of garlic, and one glass of port : set the pan on the
fire, with some live coals on the lid as well : let this stew
till done, very slowly, keeping it from absolutely boiling
point, and when it is ready, strain off the sauce in which
it has been cooked, thicken it, stirring in a table-spoonful
of red currant jelly, half one of anchovy vinegar, and a
glass of port : serve the mutton garnished with balls of
turkey forcemeat (page 109) fried in butter, and pour the
rich brown gravy round it. Let haricots verts and mashed
potato accompany this dish.
6. — Gently stew four partridges in stock with a carrot, an
, . „ onion, a piece of celery, sweet herbs,
Partridges in jelly. -, i i: ^,t j - ^ri. j
and a glass oi Madeira. When done,
set the birds to get cold and strain the gravy in which they
were done. Now cut off the fillets of the partridges, and
pick all the other meat from the bones as well. The fillets
should be put aside. Simmer the skin, bones (pounded),
and scraps, in the gravy again with a little red currant
jelly and lime peel, strain, and reduce it to a glaze. Next,
pound the meat you picked from the backs, and thighs,
with the livers, &c., and with your glaze make a rich
savoury paste of it. Prepare your aspic jelly slightly
386 MENU FOR A PARTY OF EIGHT.
flavoured with tarragon, decorate a plain mould with
white of hard-boiled egg, slices of truffle and corniclwns,
pour in a little jelly and set the garnish, then pack your
mould with the fillets of partridge between layers of the
paste and slices of truffle. Ice this, and present it with
sauce ravigote (also iced) in a boat, and dry toast.
^^ Aspic Jelly.'" — This requires attention; the common
flavourless jelly, consolidated with isinglass, should be
avoided if possible. In order to turn out an aspic, fit to
present at a dinner party, you must proceed in this way : — ✪ Aspic Jelly
Page 216 · 4 recipe records on this page
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
mushroom. Having your moulds tlius packed, you can set them in the bain-marie, and steam them gently till they are done ; turn them out, and serve with the olive sauce previously described, thickened, and brought to the boil at the last moment.
5. — Remove the bone from a leg of mutton, fill its place
with turkey stuffing, and tie the meat
Braised leg of mut- • ^^^^ shape, set it in a stewing-pan with tou with vegetables. ^ ^ '^ ^
as much broth (made from the bone
you cut out) as will half cover it : throw in a liqueur-glass
of brandy, a couple of sliced onions, a carrot cut up, a
bunch of mixed sweet herbs, or two dessert-spoonfuls of
dried herbs, some whole peppers, a bunch of parsley, a
clove of garlic, and one glass of port : set the pan on the
fire, with some live coals on the lid as well : let this stew
till done, very slowly, keeping it from absolutely boiling
point, and when it is ready, strain off the sauce in which
it has been cooked, thicken it, stirring in a table-spoonful
of red currant jelly, half one of anchovy vinegar, and a
glass of port : serve the mutton garnished with balls of
turkey forcemeat (page 109) fried in butter, and pour the
rich brown gravy round it. Let haricots verts and mashed
potato accompany this dish.
6. — Gently stew four partridges in stock with a carrot, an
, . „ onion, a piece of celery, sweet herbs,
Partridges in jelly. -, i i: ^,t j - ^ri. j
and a glass oi Madeira. When done,
set the birds to get cold and strain the gravy in which they
were done. Now cut off the fillets of the partridges, and
pick all the other meat from the bones as well. The fillets
should be put aside. Simmer the skin, bones (pounded),
and scraps, in the gravy again with a little red currant
jelly and lime peel, strain, and reduce it to a glaze. Next,
pound the meat you picked from the backs, and thighs,
with the livers, &c., and with your glaze make a rich
savoury paste of it. Prepare your aspic jelly slightly
flavoured with tarragon, decorate a plain mould with white of hard-boiled egg, slices of truffle and cornichons, pour in a little jelly and set the garnish, then pack your mould with the fillets of partridge between layers of the paste and slices of truffle. Ice this, and present it with sauce ravigote (also iced) in a boat, and dry toast.
^^ Aspic Jelly.'" — This requires attention; the common flavourless jelly, consolidated with isinglass, should be avoided if possible. In order to turn out an aspic, fit to present at a dinner party, you must proceed in this way : —
Records on this page
Partridges in JellyPigeon Mousse with Olive SauceBraised Leg of MuttonAspic Jelly