Caisse de Gibier Prince de Galles
From À la mode cookery, 1902
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 37. The excerpt below is the record exactly as published.
Caisse de Gibier Prince de Galles Procure some little Masonic moulds sold by Jones Brothers, butter them ; make one of the triangles in truffles, the other in tongue ; line the moulds with forcemeat made of the flesh of grouse pounded and passed through a sieve, and mix in gradually a gill of cream ; season with salt, pepper, and truffle, very finely minced. Fill the inside with tongue and truffles cut up into Julienne strips, mixed with two or three spoonfuls of curry sauce ; cover over with some of the forcemeat and poach in a little boiling stock ; dish up on a border of the same forcemeat, garnish the middle with strips of tongue and truffles, pour curry sauce round, and serve some in a sauce-boat ; make the curry sauce with good brown stock with the bones of the grouse, fry an onion sliced
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