Cut the partridge into neat pieces, free them from
skin, and mask each piece completely with a pale-brown
chaudfroid sauce {See Sauces, No. 223). When set, run
over sufficient half-set aspic to mask them. Prepare a
bed of mixed salad in the centre of a dish, arrange the
pieces of partridge neatly in a pile on the salad, placing
the breast pieces on top. Garnish with shces of tomato,
cucumber, quarters of hard-boiled egg, stuffed olives, and
chopped aspic jelly. A bed of cooked rice, or a border
of cooked rice, may be used as a foundation ; it will im-
prove the appearance of the dish and facilitate the
dressing. The rice should be coated with chaudfroid
sauce, and masked with aspic.
387. Chartreuse de Faisan a la Balmoral. — ^ lb.
cold pheasant (free from skin and bone), 6 or 8 small
chicken quenelles. No. 231, 3 large truffles, 6 preserved
mushrooms, 3 or 4 cooked cocks' combs, IJ pint aspic
jelly, No. 225, seasoning, 1 gill Espagnole sauce. No.
184, 1 glass sherry, ^ oz. meat glaze, 1 gill Veloute or
bechamel sauce. No. 167, 1 gill cream, 1 hard-boiled
egg' .
Line a charlotte or large timbale mould with aspic.
Ornament the bottom and side with fanciful cut slices of
truffles and white of egg, fix the garniture with liquid
aspic. Put the white sauce and one gill of aspic in a
stewpan, reduce to one-third, add the cream, reduce
again, and pass through a tammy. Allow this to cool a
little, then mask the inside of the mould. Cut the
pheasant meat, mushrooms, and remainder of truffles
into convenient slices or fillets, mix with a sauce com-
posed of Espagnole. Sauce, sherry, ^ pint of aspic, and
meat glaze ; reduce well, and mix with meat, &c. ; when
cooling, season the w^hole to taste, and fill up the mould.
Stand on the ice until perfectly firm, immerse in tepid
water, and turn out on a dish with folded napkin or
dish-paper. Garnish with chopped aspic round the base
of the dish, and serve.
388. Petites Cremes de Faisan.— 6 oz. cooked
pheasant meat, | pint Veloute or Allemande sauce, No.
493 RECHERCHE COOKERY.
168, ^ oz. French gelatine, 1 gill cream, 1 gill aspic.
No. 225, 1 gherkin, 2 red chillies, ^ teaspoonful chopped
lemon rind, seasoning.
Mask the inside of eight or ten little timbales or
dariole moulds with aspic jelly; decorate with little
fanciful cut pieces of gherkin and chillies, put on the ice
to set. Free the meat from skin and sinews, and pound
in a mortar till smooth. Heat up the sauce, soak the
gelatine, and let it dissolve in the sauce ; mix the sauce
with the pounded meat, add the lemon rind, a little salt,
pepper, and grated nutmeg to taste. Put through a
fine hair sieve ; when cooled a little, whip the cream and
add to the mixture. Fill up the moulds with this, place
on the ice to set. Turn out and dish up. Decorate with
chopped aspic and serve.
389. Mauviettes a TAspic. — Bone from eight to
twenty larks, fill them with liver farce. No. 234, wrap up
each lark tightly in a small piece of muslin, braise in a
rich stock, and put to cool. Line as many small oblong
moulds as there are larks with aspic jelly, decorate the
bottom and sides with truffles and hard-boiled white of
egg, also a few leaves of tarragon and chervil. Allow
the decoction to set. Unwrap the larks, put one in each
mould, fill up the rest with aspic, and place on the ice
to set. Unmould, dish up, garnish with parsley, and
serve.
Page 209
Presented as published in 1892. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Cut the partridge into neat pieces, free them from
skin, and mask each piece completely with a pale-brown
chaudfroid sauce {See Sauces, No. 223). When set, run
over sufficient half-set aspic to mask them. Prepare a
bed of mixed salad in the centre of a dish, arrange the
pieces of partridge neatly in a pile on the salad, placing
the breast pieces on top. Garnish with shces of tomato,
cucumber, quarters of hard-boiled egg, stuffed olives, and
chopped aspic jelly. A bed of cooked rice, or a border
of cooked rice, may be used as a foundation ; it will im-
prove the appearance of the dish and facilitate the
dressing. The rice should be coated with chaudfroid
sauce, and masked with aspic.
387. Chartreuse de Faisan a la Balmoral. — ^ lb.
cold pheasant (free from skin and bone), 6 or 8 small
chicken quenelles. No. 231, 3 large truffles, 6 preserved
mushrooms, 3 or 4 cooked cocks' combs, IJ pint aspic
jelly, No. 225, seasoning, 1 gill Espagnole sauce. No.
184, 1 glass sherry, ^ oz. meat glaze, 1 gill Veloute or
bechamel sauce. No. 167, 1 gill cream, 1 hard-boiled
egg' .
Line a charlotte or large timbale mould with aspic.
Ornament the bottom and side with fanciful cut slices of
truffles and white of egg, fix the garniture with liquid
aspic. Put the white sauce and one gill of aspic in a
stewpan, reduce to one-third, add the cream, reduce
again, and pass through a tammy. Allow this to cool a
little, then mask the inside of the mould. Cut the
pheasant meat, mushrooms, and remainder of truffles
into convenient slices or fillets, mix with a sauce com-
posed of Espagnole. Sauce, sherry, ^ pint of aspic, and
meat glaze ; reduce well, and mix with meat, &c. ; when
cooling, season the w^hole to taste, and fill up the mould.
Stand on the ice until perfectly firm, immerse in tepid
water, and turn out on a dish with folded napkin or
dish-paper. Garnish with chopped aspic round the base
of the dish, and serve.
388. Petites Cremes de Faisan.— 6 oz. cooked
pheasant meat, | pint Veloute or Allemande sauce, No.
493 RECHERCHE COOKERY.
168, ^ oz. French gelatine, 1 gill cream, 1 gill aspic.
No. 225, 1 gherkin, 2 red chillies, ^ teaspoonful chopped
lemon rind, seasoning.
Mask the inside of eight or ten little timbales or
dariole moulds with aspic jelly; decorate with little
fanciful cut pieces of gherkin and chillies, put on the ice
to set. Free the meat from skin and sinews, and pound
in a mortar till smooth. Heat up the sauce, soak the
gelatine, and let it dissolve in the sauce ; mix the sauce
with the pounded meat, add the lemon rind, a little salt,
pepper, and grated nutmeg to taste. Put through a
fine hair sieve ; when cooled a little, whip the cream and
add to the mixture. Fill up the moulds with this, place
on the ice to set. Turn out and dish up. Decorate with
chopped aspic and serve.
389. Mauviettes a TAspic. — Bone from eight to
twenty larks, fill them with liver farce. No. 234, wrap up
each lark tightly in a small piece of muslin, braise in a
rich stock, and put to cool. Line as many small oblong
moulds as there are larks with aspic jelly, decorate the
bottom and sides with truffles and hard-boiled white of
egg, also a few leaves of tarragon and chervil. Allow
the decoction to set. Unwrap the larks, put one in each
mould, fill up the rest with aspic, and place on the ice
to set. Unmould, dish up, garnish with parsley, and
serve.