Head-Cheese from Partridge

Ingredients

• 3 partridges
• 2 tbsps. of lemon juice
• 2 qts. of water
• 4 tbsps. of Madeira or good white wine
• 4 pepper-corns
• % onion
• 2 cloves
• 1 bay-leaf
• 15 pieces of gelatine or 1/20 of a lb.
• 1/2 tsp. of meat extract
• 2 whites of eggs and egg shells

Method

1. 1

   Clean and dress the partridges, boil in cold water with spices.

2. 2

   Carve and place in a dish.

3. 3

   Boil down bouillon to 1.25 qts, season, remove fat, dissolve gelatine, stir in egg whites and shells, boil briefly, then simmer until clear.

4. 4

   Strain and pour over meat to cool.

5. 5

   Garnish with lettuce and lemon slices.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 74. The excerpt below is the record exactly as published.

HEAD-CHEESE FROM PARTRIDGE. Quantity for 6 Persons. 3 partridges 2 tbsps. of lemon juice 2 qts. of water 4 tbsps. of Madeira or good Salt white wine 4 pepper-corns 2 whites of eggs and egg shells % onion 15 pieces of gelatine or 2 cloves 1/20 of a lb. 1 bay-leaf ^, tsp. of meat extract Preparation: The partridges are cleaned and dressed and put to boil in cold water with the spices. When it is done, carve it and put it into a porcelain dish. Let the bouillon boil down to 1^4 qts., season with wlhite wine or Madeira, lemon juice and meat extract and remove all fat, then dissolve the gelatine in it. Stir the whites of eggs with some bouillon and add it with the egg shells, then boil for a few minutes and set aside to simmer until the bouillon is clear. Strain it .through a sieve and a clotlh and pour it on to the meat to cool. Turn it out on a platter and garnish with lettuce and lemon slices. No. 8— FISH IN JELLY. Quantity for 6 Persons. 2% lbs. of flsh 2 lemon slices 2 % qts. of water 2 tbsps. of vinegar Salt 4 tbsps. of lemon juice 4 pepper-corns % pt. of white wine 2 cloves 10 pieces of white gelatine 1 bay-leaf Preparation: Put the water on with all the other ingre- dients and boil, then put in the fish after being dressed and cleaned and let it simmer gently for i^ hour. Take out the fish, remove the bones and cut it up into large pieces. The fish stock is boiled down to 1^ qts. and the gelatine dissolved in it, then boiled for one hour, strained and poured on the fish to cool. Serve it on a glass platter garnished with head lettuce. — 156 — No. 9— EEL IN JELLY. Quantity for 6 Persons. 3 lbs. of eel 1 sliced onion 1 V2 qts. of -water Some soupgreens % qt. of wine vinegar % lemon, sliced 10 pepper-corns 12 layers of white gelatine 3 cloves % tsp. of meat extract Salt 2 hard boiled eggs 2 bay-leaves White of 1 egg Preparation : The eel is skinned, cut in pieces and the in- testines taken out. The 1J4 qts. of water are brougfht to boil with vinegar, pepper-corns, salt, bay-leaf, onions, lemon slices and soupgreens; add the eel and simmer gently for 15 min- utes. Take out the pieces of eel and boil the broth down to 1 qt.. Into this put the crushed egg shells, the white of egg mixed with some broth, %^ teaspoonful of meat extract and the gelatine and cook for a minute, then set aside. When the bouillon is clear, strain it through a fine cloth. Slice the two hard boiled eggs and cover the bottom of a porcelain dish with t!hem, then pour on some jelly and fish bouillon and let it get cold. After that put the eel pieces on and the rest of the sliced egg, then pour the rest of the stock over and let it get cold. When it is stifif, turn it out on a plate and garnish with head lettuce. It is best to prepare this dislh the day be- fore using it. No. 10— SALMON IN JELLY. Quantity for 6 Persons. 2% lbs. of salmon 12 pepper-corns 1% qts. of water 5 cloves V2 cup of wine vinegar 2 bay-leaves 1 cup of white wine 10 pieces of gelatine % sliced onion 2 whites of eggs and shells % sliced lemon 10 crab tails if you like Salt Preparation: Into the water put the wine vinegar, the wine, salt, pepper-corns, bay-leaves, cloves, onion slices, lemon slices and let it come to boil. Clean the fish well and put it into this water to simmer gently for Yz to % hour. After this take the fish out, remove the bones, cut in pieces and boil down the stock to 1 qt. Beat the whites of 2 eggs with some of the broth and add it, also the crushed shells and 10 pieces or layers of gelatine. Let this mass cook a second and set aside to clarify, then strain tlhrough a fine cloth. -157- Place the pieces of fish and crab tails into a porcelain dish, pour the fish stock on and put it on ice to cool quickly. Then turn it out on a glass platter and garnish with head lettuce and lemon slices. Serve with a mayonnaise dressing. No. 11— OYSTERS AND CAVIAR IN JELLY. Quantity (of 6 Persons. 1 qt. strong beef bouillon 12 layers of gelatine 3 tbsps. of white wine 4 doz. oysters 1 tsp. of lemon juice % lb. of caviar, ice 2 whites of eggs and shells Preparation: The beef bouillon must be clear and free from fat; season it with white wine and lemon juice, and dis- solve the gelatine in it. Stir the white of egg with some bcTuil- lon and add it, put in the crushed egg shells to cook for a sec- ond, then set aside to clarify. Strain it through a fine cloth. Fresh oysters are opened, cleaned and cut out of the shells. A dish is set on chopped ice, some oysters are placed in a circle into the dish and sufficient cold bouillon put on to cover ; then let them get stiff. Repeat this until all oysters have been used. Put the rest of the bouillon on top and let it get stiff. The caviar is poured into a sieve, let very cold water run over it until it becomes granular. In the center of the oyster jelly cut out a round hole, large enough to hold the quantity of caviar at hand. Heat the oyster jelly that has been cut out and pour it over the caviar. When it is perfectly stiff, turn it out on a platter and garnish with lemon slices and lettuce leaves. Serve with a cold mustard dressing. No. 12— GOOSE-LIVER IN JELLY. Quantity lor 6 Persons. 1 % lbs. of fat goose liver % tsp. of meat extract %

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