Line an oval raised-pie mould, about three inches
high and six inches long ; then take twelve to eighteen
larks, bone and stuff them with forcemeat, No. 232 or
234, and shape neatly. Prepare a thin sauce with the
bones, i pint brown sauce, No. 184, 2 glasses sherry, and
I pint consomme or gravy, and reduce well. Roll a slice
of bacon round each stuffed lark ; line the bottom of the
mould with thin slices of bacon (streaky), then place in a
layer of the birds, and here and there the yolk of a hard-
boiled egg, and proceed thus until the mould is full.
When filled, cover the mould with paste, ornament taste-
fully, brush over with yolk of egg, and bake for about
two hours in a moderate oven. Pluck and clean a few
of the heads of birds and fry them in a little butter (to
be set in at the edge of the pie just before serving).
When baked, remove the cover carefully, and having
reduced the sauce sufficiently pour over the mterior, re-
place the cover, ornament with the birds' heads, and
serve.
495. Mauviettes a la Rentiere. — 8 or 9 larks, ^ lb.
streaky bacon, ^ lb. lean beef, ^ lb. veal, 1 carrot, 3 cloves,
10 peppercorns, 2 blades whole mace, a few sprigs of
savoury herbs, IJ pint stock, forcemeat, 2 oz. butter,
f pint Sauce Perigueux, No. 192, | lb. boiled bacon,
1 lemon, fried bread croustades or croutons.
Foj' the forcemeat. — 3 oz. lean beef, 3 oz. bread-
crumbs, 1 yolk of Qgg, rind of half a lemon, a few sprigs
of tarragon, 1 tablespoonful cream, pepper, salt, grated
nutmeg, lemon juice.
Cut the raw bacon, beef, veal, and carrot (previously
scraped) into slices, and place alternately in layers in a
stewpan with the cloves, peppercorns, mace, and herbs.
Cover the stewpan closely, set it on the fire, and allow
it to draw until the gravy is extracted ; then add the
stock (boiling), and simmer for half-hour or more. Draw
ENTBEES (hot).
559
and bone the larks and stuff them with forcemeat, made
as follows : Pound the beef in a mortar ; when quite fine,
add the breadcrumbs, yolk of egg, lemon rind finely
chopped, and a squeeze of the juice, and tarragon.
Pound all well, and mix with two tablespoonfuls of
cream ; season with pepper, salt, and grated nutmeg.
Stuff the birds with this, flatten the breasts, dip them
in flour, and fry a nice brown in butter. Pour off the
butter, put the birds into a stewpan, skim the stock or
Hquor, add the sauce, boil up, and strain over the birds ;
cover well and let simmer very slowly for about twenty
minutes. Have ready some small oval-shaped croustades ;
put a thin slice of boiled bacon and a slice of lemon on
each. Dress the birds upon these, sauce over, and serve.
A glass of Madeira wine will greatly improve the sauce,
if added while the birds are being simmered.
Fillet -
Chicken Jointed.
CHAPTER IX.
EEMOYES AND EOASTS, WITH PEAC-
TICAL HIXTS OX CAEVIXG.
(See also pages 126 to 135.)
496. Aloyau de Bceuf a la Godarcl.— About 6 lbs.
sirloin of beef, x lb. bacon, 1 sliced carrot, 1 sliced onion,
1 bouquet of herbs, 1 gill sherry or Sauterne, \ pint
tomato sauce, 1 gill brown sauce, 1 pint stock, 2 truffles,
8 mushrooms, 3 artichoke bottoms, ^ cooked sweetbread,
8 small chicken quenelles, pepper, and salt.
Page 248
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.
Line an oval raised-pie mould, about three inches
high and six inches long ; then take twelve to eighteen
larks, bone and stuff them with forcemeat, No. 232 or
234, and shape neatly. Prepare a thin sauce with the
bones, i pint brown sauce, No. 184, 2 glasses sherry, and
I pint consomme or gravy, and reduce well. Roll a slice
of bacon round each stuffed lark ; line the bottom of the
mould with thin slices of bacon (streaky), then place in a
layer of the birds, and here and there the yolk of a hard-
boiled egg, and proceed thus until the mould is full.
When filled, cover the mould with paste, ornament taste-
fully, brush over with yolk of egg, and bake for about
two hours in a moderate oven. Pluck and clean a few
of the heads of birds and fry them in a little butter (to
be set in at the edge of the pie just before serving).
When baked, remove the cover carefully, and having
reduced the sauce sufficiently pour over the mterior, re-
place the cover, ornament with the birds' heads, and
serve.
495. Mauviettes a la Rentiere. — 8 or 9 larks, ^ lb.
streaky bacon, ^ lb. lean beef, ^ lb. veal, 1 carrot, 3 cloves,
10 peppercorns, 2 blades whole mace, a few sprigs of
savoury herbs, IJ pint stock, forcemeat, 2 oz. butter,
f pint Sauce Perigueux, No. 192, | lb. boiled bacon,
1 lemon, fried bread croustades or croutons.
Foj' the forcemeat. — 3 oz. lean beef, 3 oz. bread-
crumbs, 1 yolk of Qgg, rind of half a lemon, a few sprigs
of tarragon, 1 tablespoonful cream, pepper, salt, grated
nutmeg, lemon juice.
Cut the raw bacon, beef, veal, and carrot (previously
scraped) into slices, and place alternately in layers in a
stewpan with the cloves, peppercorns, mace, and herbs.
Cover the stewpan closely, set it on the fire, and allow
it to draw until the gravy is extracted ; then add the
stock (boiling), and simmer for half-hour or more. Draw
ENTBEES (hot).
559
and bone the larks and stuff them with forcemeat, made
as follows : Pound the beef in a mortar ; when quite fine,
add the breadcrumbs, yolk of egg, lemon rind finely
chopped, and a squeeze of the juice, and tarragon.
Pound all well, and mix with two tablespoonfuls of
cream ; season with pepper, salt, and grated nutmeg.
Stuff the birds with this, flatten the breasts, dip them
in flour, and fry a nice brown in butter. Pour off the
butter, put the birds into a stewpan, skim the stock or
Hquor, add the sauce, boil up, and strain over the birds ;
cover well and let simmer very slowly for about twenty
minutes. Have ready some small oval-shaped croustades ;
put a thin slice of boiled bacon and a slice of lemon on
each. Dress the birds upon these, sauce over, and serve.
A glass of Madeira wine will greatly improve the sauce,
if added while the birds are being simmered.
Fillet -
Chicken Jointed.
CHAPTER IX.
EEMOYES AND EOASTS, WITH PEAC-
TICAL HIXTS OX CAEVIXG.
(See also pages 126 to 135.)
496. Aloyau de Bceuf a la Godarcl.— About 6 lbs.
sirloin of beef, x lb. bacon, 1 sliced carrot, 1 sliced onion,
1 bouquet of herbs, 1 gill sherry or Sauterne, \ pint
tomato sauce, 1 gill brown sauce, 1 pint stock, 2 truffles,
8 mushrooms, 3 artichoke bottoms, ^ cooked sweetbread,
8 small chicken quenelles, pepper, and salt.