214. Caisson de Poisson — Fish Broth. For One Gallon.— Fill a saucepan with three quarts of water, a good handful of salt, half a glass- ful of vinegar, one carrot, and one onion (both sliced), half a handful of whole peppers, one bunch of parsley-roots, three sprigs of thyme, and three bay-leaves✪ Caisson de Poisson - Fish Broth. Cook on a moderate fire for fifteen minutes. Cool, and use when needed for various methods of cooking fish. 215. Duxelle. — Reduce half a pint of cooked, fine herbs (No. 143) in a saucepan, with a quarter of a pint of Madeira sauce✪ Duxelle (No. 185), on a moderate stove for about ten minutes, when it will then be of a proper consistency and ready to serve. 216. Clear Gravy — • For One Gallon.— Place two carrots and one onion cut in slices in a saucepan, with two ounces of uncooked, sliced, salt pork, one sprig of thyme, two bay-leaves, and half a bunch of parsley- roots. Add any scraps of meat, such as shin-bone of veal or beef, or chicken giblets, and a handful of salt ; cover well, as it should not color, and moisten with one and a half gallons of water✪ Clear Gravy. Cook thoroughly for an hour and a half, then press through a napkin ; place it in a stone jar, and use it after carefully removing all the fat. 217. Chicken Essence. — Press one quart of chicken broth✪ Chicken Essence through a napkin, and then reduce it in a saucepan until there remains only one-half a pint, and use when needed. 218. Fnmet of Game. — Pare and slice one sound carrot and half a medium-sized onion ; place them with half a.,sprig of thyme, one bay-leaf, a small piece of raw, lean ham, also cut up, and the carcass of any kind of raw game in a covered saucepan. Let them brown well ; add a glassful of Madeira wine, let it come to a boil ; then moisten with one quart of white broth (No. 99), or consomme (No. 100) ; add a pinch of salt, twelve whole peppers✪ Fnmet of Game. Cook well for forty-five minutes, then press through a napkin. 219. Game Stock. — Place in a saucepan two game carcasses and one pint of mirepoix✪ Game Stock (No. 138) ; cover them with water, adding a pinch of salt. Cook for twenty minutes, and use when needed. 220. Sausage Forcemeat. — Cut up one pound of fresh pork into small pieces, season it with one pinch of salt, a saltspoonful of pepper, half a saltspoonful of grated nutmeg, and the same quantity of powdered thyme, and chop ail up very fine. A quarter of a pound of lean, raw meat✪ Sausage Forcemeat can be added if desired. Use when needed. 221. GodiveailX Forcemeat. — Remove the stringy tissue from half a pound of veal suet, pound it in a mortar ; take the same quantity of lean veal, chopped in the machine, a quarter of a pound of very consistent pate-a-chou (No. 1240), omitting the eggs, and pound all together. Sea- son highly with a tablespoonful of salt, a teaspoonful of pepper, and half a teaspoonful of nutmeg. Add four raw egg yolks and two whole ones✪ Godiveail Forcemeat, and when well incorporated strain through a sieve, and put it on STOCKS, SAUCES, FORCEMEATS, GARNISHINGS. iSl ice to be used when required in other recipes. Poach it for three minutes before serving. This recipe can be prepared with poultry or game instead of veal.

AI-modernized reading of the original text

214. Caisson de Poisson — Fish Broth. For One Gallon.— Fill a saucepan with three quarts of water, a good handful of salt, half a glassful of vinegar, one carrot, and one onion (both sliced), half a handful of whole peppers, one bunch of parsley-roots, three sprigs of thyme, and three bay-leaves. Cook on a moderate fire for fifteen minutes. Cool, and use when needed for various methods of cooking fish. 215. Duxelle. — Reduce half a pint of cooked, fine herbs (No. 143) in a saucepan, with a quarter of a pint of Madeira sauce (No. 185), on a moderate stove for about ten minutes, when it will then be of a proper consistency and ready to serve. 216. Clear Gravy — • For One Gallon.— Place two carrots and one onion cut in slices in a saucepan, with two ounces of uncooked, sliced, salt pork, one sprig of thyme, two bay-leaves, and half a bunch of parsley-roots. Add any scraps of meat, such as shin-bone of veal or beef, or chicken giblets, and a handful of salt ; cover well, as it should not color, and moisten with one and a half gallons of water. Cook thoroughly for an hour and a half, then press through a napkin ; place it in a stone jar, and use it after carefully removing all the fat. 217. Chicken Essence. — Press one quart of chicken broth through a napkin, and then reduce it in a saucepan until there remains only one-half a pint, and use when needed. 218. Fumet of Game. — Pare and slice one sound carrot and half a medium-sized onion ; place them with half a sprig of thyme, one bay-leaf, a small piece of raw, lean ham, also cut up, and the carcass of any kind of raw game in a covered saucepan. Let them brown well ; add a glassful of Madeira wine, let it come to a boil ; then moisten with one quart of white broth (No. 99), or consomme (No. 100) ; add a pinch of salt, twelve whole peppers. Cook well for forty-five minutes, then press through a napkin. 219. Game Stock. — Place in a saucepan two game carcasses and one pint of mirepoix (No. 138) ; cover them with water, adding a pinch of salt. Cook for twenty minutes, and use when needed. 220. Sausage Forcemeat. — Cut up one pound of fresh pork into small pieces, season it with one pinch of salt, a saltspoonful of pepper, half a saltspoonful of grated nutmeg, and the same quantity of powdered thyme, and chop ail up very fine. A quarter of a pound of lean, raw meat can be added if desired. Use when needed. 221. Godiveau Forcemeat. — Remove the stringy tissue from half a pound of veal suet, pound it in a mortar ; take the same quantity of lean veal, chopped in the machine, a quarter of a pound of very consistent pate-a-chou (No. 1240), omitting the eggs, and pound all together. Season highly with a tablespoonful of salt, a teaspoonful of pepper, and half a teaspoonful of nutmeg. Add four raw egg yolks and two whole ones, and when well incorporated strain through a sieve, and put it on STOCKS, SAUCES, FORCEMEATS, GARNISHINGS. iSl ice to be used when required in other recipes. Poach it for three minutes before serving. This recipe can be prepared with poultry or game instead of veal.

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Caisson de Poisson - Fish BrothDuxelleClear GravyChicken EssenceFnmet of GameGame StockSausage ForcemeatSausage ForcemeatGodiveail Forcemeat

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