Bread Sauce for Game

Ingredients

• Two cupfuls of milk
• one of dried bread crumbs
• a quarter of an onion
• two table-spoonfuls of butter
• salt
• pepper

Method

1. 1

   Dry the bread in a warm oven, and roll into rather coarse crumbs.

2. 2

   Sift; and put the fine crumbs which come through, and which make about one-third of a cupful, on to boil with the milk and onion.

3. 3

   Boil ten or fifteen minutes, and add a table-spoonful of butter and the seasoning.

4. 4

   Skim out the onion.

5. 5

   Fry the coarse crumbs a light brown in the remaining butter, which must be very hot before they are put in.

6. 6

   Stir over a hot fire two minutes, being watchful not to burn.

7. 7

   Cover the breasts of the roasted birds with these, and serve the sauce poured around the birds, or in a gravy dish.

Nutrition per serving

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 111. The excerpt below is the record exactly as published.

Bread Sauce for Game. Two cupfuls of milk, one of dried bread crumbs, a quarter of an onion, two table- spoonfuls of butter, and salt and pep- per. Dry the bread in a warm oven, and roll into rather coarse crumbs. Sift ; and put the fine crumbs which come through, and which make about one-third of a cupful, on to boil with the milk and onion. Boil ten or fifteen minutes, and add a table-spoonful of butter and the seasoning. Skim out the onion. Fry the coarse crumbs a light brown in the remaining butter, which must be very hot before they are put in. Stir over a hot fire two minutes, being watchful not to burn. Cover the breasts of the roasted birds with these, and serve the sauce poured around the birds, or in a gravy dish. 232 MISS PARLOA'S NEW COOK BOOK. FORCE-MEAT AND GARNISHES. Force-Meat for Game. One pound of clear uncooked veal, a quarter of a pound of fat pork, one pound of boiled ham, one quart of milk, one pint of bread crumbs, half a cupful of butter, three table- spoonfuls of onion juice, one table -spoonful of salt, half a teaspoonful of pepper, six mushrooms, the yolks of four eggs, a speck each of clove, cinnamon, mace and nutmeg. Chop the veal, pork, ham and mushrooms very fine, and, with a pestle, pound to a powder. Cook the bread and milk together, stirring often, until the former is soft and smooth. Set away to cool, first adding the butter and seasoning to it. When cold, add to the powdered meat. Mix thoroughly, and rub through a sieve. Add the yolks of the eggs. This force-meat is used for borders in which to serve hot entries of game. It is also used in game pies, and sometimes for quenelles. When used for a border it is put in a well- buttered mould and steamed three hours. It is then turned out on a flat dish, and the hot salmis, blanquette or ragout is poured into the centre. Ham Force-Meat. Two pounds of cooked ham, chopped, and then pounded very fine ; one pound of bread crumbs, one pint of milk, the yolks of four eggs, one table-spoonful of mixed mustard, FORCE-MEAT AND GARNISHES. 233 one teaspoonful of salt, a speck of cayenne, one cupful of brown sauce. Make as directed for force-meat for game. Veal Force-Meat. Three pounds of veal, one cupful of butter, one pint of bread crumbs, one pint of milk, one pint of white sauce, two table-spoonfuls of salt, half a teaspoonful ol pepper, two table-spoonfuls of Halford sauce, two of onion juice, the yolks of six eggs, half a teaspoonful of grated nutmeg, two table-spoonfuls of chopped parsley. Make and use the same as game force-meat. Chicken Force-Meat. Use only the breast of the chicken. Make the same as veal force-meat, using cream, however, with the bread crumbs, instead of milk. This force-meat is for the most delicate entries only. Either the chicken or veal can be formed into balls about the size of a walnut and fried or poached for soups. Fish Force-Meat. This can be made the same as veal force-meat. Salmon and halibut will be found the best kinds of fish to use for it, The force-meat is for entrees of fish. Force-meat is sometimes formed into a square or oval piece for the centre of the dish. It should be about an inch and a half thick. Place on a buttered sheet or plate and steam two hours. When cooked, slip on to the centre of the dish. Arrange the entree on this, and pour the sauce around the base. Delicate cutlets, sweetbreads, etc., can be used here. Veal or chicken force-meat is the best for all light en* tr£es. 234 MISS PARLOA'S NEW COOK BOOK. Jelly Border. Make one quart of aspic jelly. Set the plain border mould (see rice border, under Entrees) in a pan with a little ice and water. Pour enough of the liquid jelly into the mould to make a layer half an inch deep. Let this get hard. When hard, decorate with cooked carrot and beet, and the white of a hard-boiled egg. These must all be cut in pretty shapes with the vegetable cutter, and arranged on the jelly. Very carefully add two table-spoonfuls of jelly, and let it harden. Fill with the remainder of the jelly, and set away to harden. At serving time put the mould for half a minute in a pan of warm water. Wipe it, and turn the jelly on a cold flat dish. Fill the centre with salad, boned fowl, or anything else you choose. Marinade for Fish. One quart of cider, two slices of carrot, one large onion, four cloves, a bouquet of sweet herbs, two table-spoonfuls of butter

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