Fumet de Gibier (Fumet of Game)

Ingredients

• Carcase of game
• 1 small carrot
• 1 onion
• 1 bay-leaf
• 1 sprig of thyme
• 2 oz. rate ham
• 1 oz. lard or butter
• 1 glass sherry
• 1 quart stock

Method

1. 1

   Chop the carcase, wash, peel, and slice the carrot, peel and slice the onion.

2. 2

   Put the butter or lard in a stewpan; when hot, add the carcase and ham cut into small pieces, fry for a few minutes, then add the vegetables and herbs, fry again, moisten with the wine, cover and steam for a few minutes, add the stock, and cook for twenty minutes.

3. 3

   Skim, strain, and use as directed.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 142. The excerpt below is the record exactly as published.

umet de Gibier ( Fumet of Game). — Carcase of game, 1 small carrot, | onion, 1 bay-leaf, 1 sprig of thyme, 2 oz. rate ham, 1 oz. lard or butter, 1 glass sherry, 1 quart stock. Chop up the carcase, wash,/ peel, and slice the carrot, peel and SAUCES 189 slice the onion, put the butter or lard in a stewpan ; when hot, add the carcase and ham cut into small pieces, fry a few minutes, then add the vegetables and herbs, fry again, moisten with the wine, cover and steam a few minutes, add the stock, cook for twenty minutes. Skim, strain, and use as directed. 299 a. Essence de Volatile {Chicken Essence).— Reduce 1 quart of chicken consomme (No. 178) over a slow fire to about half a pint. Skim, strain into a white pot, and use as required. 300. Vinaigrette. — Mix 4 tablespoonfuls salad oil, 2 of tarragon vinegar, \ teaspoonful of finely chopped parsley and shallots, and one of gherkins, season with pepper and salt, mix well and serve. 301. Mint Sauce. — 2 tablespoonfuls finely choppedmint {green), 1 dessertspoonful brown sugar, 3 to 4 tablespoonfuls vinegar. Put the mint into a basin, add the sugar and pour over a little warm water, sufficient to dissolve the sugar, cover and let cool, then add the vinegar, stir well and pour into a sauce-boat^ ABBREVIATED RECIPES OF OTHER SAUCES. 302. Sauce d VAmiral {Admiral Sauce). — A white sauce (veloutee or Allemande), with chopped capers, parsley, lemon-rind and juice, and anchovy essence to flavour. 303. Sauce Allemande {German Sauce). — A white sauce, made from veal stock thickened with flour, cream, and yolks of eggs, flavoured with nutmeg and lemon-juice. 304. Sauce Avig nonnaise {Avignonese Sauce). — Consists of bechamel sauce, yolks of eggs, grated Parmesan, and chopped parsley ; flavoured with shallots, and garlic. 305. Sauce Bohemienne {Bohemian Sauce). — A white sauce made with fresh bread-crumbs, milk-white stock, butter, and grated horseradish ; seasoned with pepper and salt. 305 a. Sauce Bretonne {Brittany Sauce).— A brown onion sauce, thickened with a little haricot puree. 306. Sauce Bourguignonne {Burgundy Sauce). — A brown sauce, composed of Espagnole sauce, finely minced onions

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