452. Medallions de Sanglier a la Russe. — Take
about two pounds of lean wild boar (loin or leg is best).
Cut from them some slices about ^-inch thick, flatten
these a little with a bat, and shape them into neat
rounds. Place them m a shallow earthenware dish,
sprmkle over with two tablespoonfuls of olive oil, two
of marinade or vinegar, salt, pepper, a chopped shallot,
and a dessert-spoonful of chopped parlsey. Let them
lay for two hours, drain and place them in a buttered
saute-pan, sprinkle vdih a little sherry and a pinch of
cayenne, cover ^^dth a buttered paper, and cook in the
oven for about fifteen minutes. Take up and glaze, place
them on a dish on some timbales of the same size, lay
a slice of hard-boiled egg on top of each, sauce over
with Sauce Supreme, No. 175. Sprinkle with a few
drops of dissolved glaze, and garnish with small heaps of
grated horseradish and chopped ham. To prepare the
rice timbales : Blanch a quarter of a pound of Patna
rice, drain, put two ounces of butter in a stewpan, add
one finely chopped shallot, fry a little and add rice.
Stir a few minutes over the fire, then moisten with a
pint of white stock, and let it simmer until done. Stir
occasionally, and add more stock if necessary. Season
to taste. Finish with one ounce of grated cheese and one
ounce of finely chopped cooked ham. The moisture must
ENTREES (hot). 535
be quite absorbed in the rice before it can be used for
dishing up. Butter some small flat moulds the size
required, fill up quickly with the rice, and turn out
immediately on the dish.
453. Poulet Saute a la Plombiere. — Cut up into
neat joints two tender chickens ; cut into small dice a
quarter of a pound of streaky bacon. Dissolve two
ounces of butter in a saute-pan, add the bacon, and fry
a little ; now add the pieces of chicken, together with
two finely-chopped shallots. Allow the chicken to fry
over a brisk fire for about five minutes, until they have
acquired a nice light-brown colour on both sides. Mix
a tablespoonful of flour, a tablespoonful of mild curry
powder, and a dessert-spoonful of finely-desiccated un-
sweetened cocoanut. Sprinkle this over the pieces
of chicken, stir well over the fire, moisten with a
glass of white wine, a tablespoonful of brandy, and
rather more than a pint of white stock or water ; add
also a small bunch of parsley and half a bayleaf. Bring
it gently to the boil, season with pepper, salt, and a very
little grated nutmeg, add also a teaspoonful of red- cur-
rant jelly and the juice of half a sour orange. Let it
simmer slowly for about thirty to forty minutes. Skim
ofl' the fat, remove the herbs, and if too thick add a
little more stock or water. Have ready sufficient plain
boiled rice to make a border. Dress the pieces of
chicken neatly in the centre of the border, together with
the garniture and sauce. Have ready the thin rind of half
an orange finely shred, and warmed; strew same over
the centre, garnish with a few fleurons of puff-paste,
and serve.
Page 232
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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452. Medallions de Sanglier a la Russe. — Take
about two pounds of lean wild boar (loin or leg is best).
Cut from them some slices about ^-inch thick, flatten
these a little with a bat, and shape them into neat
rounds. Place them m a shallow earthenware dish,
sprmkle over with two tablespoonfuls of olive oil, two
of marinade or vinegar, salt, pepper, a chopped shallot,
and a dessert-spoonful of chopped parlsey. Let them
lay for two hours, drain and place them in a buttered
saute-pan, sprinkle vdih a little sherry and a pinch of
cayenne, cover ^^dth a buttered paper, and cook in the
oven for about fifteen minutes. Take up and glaze, place
them on a dish on some timbales of the same size, lay
a slice of hard-boiled egg on top of each, sauce over
with Sauce Supreme, No. 175. Sprinkle with a few
drops of dissolved glaze, and garnish with small heaps of
grated horseradish and chopped ham. To prepare the
rice timbales : Blanch a quarter of a pound of Patna
rice, drain, put two ounces of butter in a stewpan, add
one finely chopped shallot, fry a little and add rice.
Stir a few minutes over the fire, then moisten with a
pint of white stock, and let it simmer until done. Stir
occasionally, and add more stock if necessary. Season
to taste. Finish with one ounce of grated cheese and one
ounce of finely chopped cooked ham. The moisture must
ENTREES (hot). 535
be quite absorbed in the rice before it can be used for
dishing up. Butter some small flat moulds the size
required, fill up quickly with the rice, and turn out
immediately on the dish.
453. Poulet Saute a la Plombiere. — Cut up into
neat joints two tender chickens ; cut into small dice a
quarter of a pound of streaky bacon. Dissolve two
ounces of butter in a saute-pan, add the bacon, and fry
a little ; now add the pieces of chicken, together with
two finely-chopped shallots. Allow the chicken to fry
over a brisk fire for about five minutes, until they have
acquired a nice light-brown colour on both sides. Mix
a tablespoonful of flour, a tablespoonful of mild curry
powder, and a dessert-spoonful of finely-desiccated un-
sweetened cocoanut. Sprinkle this over the pieces
of chicken, stir well over the fire, moisten with a
glass of white wine, a tablespoonful of brandy, and
rather more than a pint of white stock or water ; add
also a small bunch of parsley and half a bayleaf. Bring
it gently to the boil, season with pepper, salt, and a very
little grated nutmeg, add also a teaspoonful of red- cur-
rant jelly and the juice of half a sour orange. Let it
simmer slowly for about thirty to forty minutes. Skim
ofl' the fat, remove the herbs, and if too thick add a
little more stock or water. Have ready sufficient plain
boiled rice to make a border. Dress the pieces of
chicken neatly in the centre of the border, together with
the garniture and sauce. Have ready the thin rind of half
an orange finely shred, and warmed; strew same over
the centre, garnish with a few fleurons of puff-paste,
and serve.