If intended to be eaten cold, the bird should
be lifted out, the liquor strained off into a
saucepan, and allowed to boil gently until re-
duced to one-third; then all fat must be re-
moved, and a white of q^^ added to clarify it.
When nearly cold, the bird may be carefully
coated all over with this glaze. Garnished
with curled parsley, it is a handsome dish, and
no fear need be felt as to whether it will prove
tender or no.
The giblets and vegetables would be served
with the bird if eaten hot; in any case, they
make an appetising little dish by themselves
with a little of the gravy.
A ham may be successfully braised in this
vessel, and thus cooked it will be found to
retain far more flavour than if it were boiled.
It goes without saying that it requires
nothing with it save a little water. The juice
8o THE ''DAUBIERE" OR '' BRAISlkREy
■wliicli runs from ifc^ with the addition of a little
gelatine and white of eg^^ will make tlie glaze
for ornamentincr it.
In the South it is customary; after the meat
is cooked; to lift it out on to the dish, and then
to put in whatever vegetables are intended to
bo eaten with it ; say, for example, a leg of
mutton has been cooked in the daubiere, and it
is intended to have a dish of haricots or flageo-
lets to accompany it; these last will have been
boiled until tender, then dropped into the dau-
biere to finish cooking in the ^^ jus/'
The potatoes also would take their turn in
like manner, the result being that they will
all receive the flavour of the gravy, and " har-
monise ^' with the principal. Plain boiled
vegetables are regarded as incomplete.
Before closing this chapter, I would mention
the class of meat dishes known as the '' galan-
tines/^
Although not cooked in precisely the same
way, not necessarily in the daubiere at all, still
the principle is the same. They may be made
of either cooked or uncooked meat.
AVlien fresh meat is used, the portion is often
'^ pique," or larded with something which con-
trasts in colour , the white meat of veal has a
THE '' DAUBIERE'' OR '' BRAISIEREP 8i
truffle or two inserted^ and red meats will Lave
tlie contrast of a green nasturtium seed^, etc.
I will describe tlie preparation of a ^'^ galan-
tine de volaille " when made of cooked meat.
All the flesh parts of a fowl_, previously
boiled J should be sliced very thinh', a small
quantity of ham and tongue alsOj a little sau-
sage-meat mixed with chopped parsley, herbs
and bread crumbs, and made up into little
balls, two eggs hard boiled, also sliced, and a
little red beetroot cut into strips.
Take a fluted mould, arrange these ingredi-
ents in order, having regard to the appearance
when turned out, then take a cupful of cloar
stock, season it well, add a little gelatine✪ Galantine de Volaille (pre-
viously dissolved), colour it a light brown, and
pour over all. Place the mould in a corner of
the oven to cook gently for an hour, then
weight it well, and stand aside till quite cold.
A galantine made of fresh meat would, of
course, take lc»nger to cook, but it would also
require pressing with a weight, as these dishes
are intended to be sliced very delicately.
As lunclieon, supper, or "^reserve ^' dishes
they will be found exceedingly useful, looking
as well as tasting very good.
P.C. 0
CHAPTEPt VII.
fvmm auD *' Saute "*=mo»
Page 27 · 1 recipe record on this page
Presented as published in 1894. 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.
If intended to be eaten cold, the bird should
be lifted out, the liquor strained off into a
saucepan, and allowed to boil gently until re-
duced to one-third; then all fat must be re-
moved, and a white of q^^ added to clarify it.
When nearly cold, the bird may be carefully
coated all over with this glaze. Garnished
with curled parsley, it is a handsome dish, and
no fear need be felt as to whether it will prove
tender or no.
The giblets and vegetables would be served
with the bird if eaten hot; in any case, they
make an appetising little dish by themselves
with a little of the gravy.
A ham may be successfully braised in this
vessel, and thus cooked it will be found to
retain far more flavour than if it were boiled.
It goes without saying that it requires
nothing with it save a little water. The juice
8o THE ''DAUBIERE" OR '' BRAISlkREy
■wliicli runs from ifc^ with the addition of a little
gelatine and white of eg^^ will make tlie glaze
for ornamentincr it.
In the South it is customary; after the meat
is cooked; to lift it out on to the dish, and then
to put in whatever vegetables are intended to
bo eaten with it ; say, for example, a leg of
mutton has been cooked in the daubiere, and it
is intended to have a dish of haricots or flageo-
lets to accompany it; these last will have been
boiled until tender, then dropped into the dau-
biere to finish cooking in the ^^ jus/'
The potatoes also would take their turn in
like manner, the result being that they will
all receive the flavour of the gravy, and " har-
monise ^' with the principal. Plain boiled
vegetables are regarded as incomplete.
Before closing this chapter, I would mention
the class of meat dishes known as the '' galan-
tines/^
Although not cooked in precisely the same
way, not necessarily in the daubiere at all, still
the principle is the same. They may be made
of either cooked or uncooked meat.
AVlien fresh meat is used, the portion is often
'^ pique," or larded with something which con-
trasts in colour , the white meat of veal has a
THE '' DAUBIERE'' OR '' BRAISIEREP 8i
truffle or two inserted^ and red meats will Lave
tlie contrast of a green nasturtium seed^, etc.
I will describe tlie preparation of a ^'^ galan-
tine de volaille " when made of cooked meat.
All the flesh parts of a fowl_, previously
boiled J should be sliced very thinh', a small
quantity of ham and tongue alsOj a little sau-
sage-meat mixed with chopped parsley, herbs
and bread crumbs, and made up into little
balls, two eggs hard boiled, also sliced, and a
little red beetroot cut into strips.
Take a fluted mould, arrange these ingredi-
ents in order, having regard to the appearance
when turned out, then take a cupful of cloar
stock, season it well, add a little gelatine (pre-
viously dissolved), colour it a light brown, and
pour over all. Place the mould in a corner of
the oven to cook gently for an hour, then
weight it well, and stand aside till quite cold.
A galantine made of fresh meat would, of
course, take lc»nger to cook, but it would also
require pressing with a weight, as these dishes
are intended to be sliced very delicately.
As lunclieon, supper, or "^reserve ^' dishes
they will be found exceedingly useful, looking
as well as tasting very good.
P.C. 0
CHAPTEPt VII.
fvmm auD *' Saute "*=mo»