Andouillettes de Ghibier

Ingredients

• 4 oz. , cooked game, freed from skin and bone
• 3 mushrooms
• 2 oz. lean bacon or ham (cooked)
• 2 oz. butter
• 1 small shallot
• 1 dessertspoonful flour
• 1 egg
• a little stock
• lemon-juice
• chopped parsley
• fried parsley
• pepper and salt
• nutmeg
• pig's caul
• ovcd souffle cases

Method

1. 1

   Chop finely the game, ham, and mushrooms.

2. 2

   Melt half an ounce of butter in a stewpan; when hot, put in the shallot, finely chopped, fry a little, stir in the flour, and cook while stirring for a few minutes.

3. 3

   Moisten gradually with about half a gill of stock, let it come to the boil, mix in the chopped meat, add a teaspoonful of chopped parsley and a few drops of lemon juice, bind with the yolk of one egg; season with pepper, salt, and a little grate of nutmeg.

4. 4

   Let it get thoroughly hot, and spread on a plate to cool.

5. 5

   Make up into neatly-shaped cork shapes, wrap each carefully in a square of pig’s caul, fasten the ends with a little white of egg.

6. 6

   Let stand for a few minutes to set.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 316. The excerpt below is the record exactly as published.

Andouillettes de Ghibier 1 en Caisses a la Frangaise. — 4 oz. , cooked game, freed from skin and bone, 1 Any kind of chickens, veal, pork, or any other meat may be substituted for game, hut the name then changes ; as, Andouillettes de Volaille, Andouillettes de Veau, &c. ENTREES OF GAME (HOT DISHES) 377 3 mushrooms, 2 oz. lean bacon or liam (cooked), 2 oz. butter, 1 small shallot, 1 dessertspoonful flour, 1 egg, a little stock, lemon- jioice, chopped parsley , fried parsley , pepper and salt, nutmeg, pig's caul, ovcd souffle cases. Chop finely the game, ham, and mushrooms ; melt half an ounce of butter in a stewpan ; when hot put in the shallot, finely chopped, fry a little, stir in the flour, and cook, while stirring for a few minutes. Moisten gradually with about half a gill of stock, let it come to the boil, mix in the chopped meat, add a teaspoonful of chopped parsley and a few drops of i lemon-juice

Cook this with the app: pantry check, scaling, and the assistant.