Minced Game in Cases

Ingredients

• four snipes
• four wild pigeons
• half a pint of gravy
• some lean bacon
• chopped onion
• spiced pepper
• sweet herbs
• grated lime peel
• the livers of the birds
• a table-spoonful of truffle trimmings

Method

1. 1

   Roast the birds, detach the meat, and make a strong game essence with bones and gravy.

2. 2

   Strain and thicken with butter and flour.

3. 3

   Chop the livers and mix with bacon and shallots, then pound to a paste.

4. 4

   Pack into cases and bake until hot.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 203. The excerpt below is the record exactly as published.

grated lime peel, and a slice of truffle for the top of each croustade. Now remove the fillets from the rabbit's back and divide them into pieces, or cut them with a cutter about the size of a shilling. Put the rest of the rabbit into a stew-pan 362 MENU FOR A PARTY OF EIGHT. with the usual vegetables to yield a good broth, and with it make a rich white sauce flavoured with some milk of almonds ; butter a ^aw^d'-pan, and cast into it your pieces of rabbit fillet with some slices of onion and carrot. Fry the rabbit gently, and then add enough gravy to cover the pieces. Stew the contents of the pan carefully. Now pack your croustades exactly like miniature vols-au- vent, with pieces of rabbit, slices, or dice of tongue or ham, the rabbit's kidney, and the other ingredients, cut to fit the cases, moistening the whole well with your creamy veloiite : put a slice of truffle on the top of each, and cover it with the cap that you cut to fit it. A few minutes in the oven will bring the croustades to perfection, when they should be quickly served on a napkin, garnished with crisply fried curly parsley. Send round dry toast witli this dish. 5. — Trim a good joint of the ribs of beef by cutting the tender meat boldly in one long piece Ribs of beef with ^^.^^ ^^e bones; the tough flap, can ChateaubriauJ sauce. ' & i ' either go into the stock pot, or be set with the bones to produce a good gravy for the joint, the latter for choice. Fold and tie the long piece of meat in shape as best you can (it will look rather like " roly-poly pudding") and preserve all the fat you can find which should be fixed with skewers : lard it with fat bacon, wrap it in buttered paper and tie it to your spit with string. Let it be roasted over a clear fire, and served in thin slices. Chateaubriand sauce is made in this way : — Add half a tumbler of chablis or sauterne to a half a pint of Espagnole sauce, boil them together and reduce a little : then strain. Boil again, adding off the fire two ounces of maitre dliotel butter, let it thicken and serve it in a boat as hot as pos- sible. Potatoes, French beans, and a nice salad should accompany. MENU FOR A PARTY OF EIGHT. 363 6. — This is an economical dish, for you can use in it the gravy of the mushrooms saved in No. Minced game in 2, the liver of the rabbit which corn- cases. ' posed part of No. 4, and the remainder of the bottle of truffles opened for No. 4. Take four snipes and four wild pigeons, or three partridges and three pigeons, or any game you can get. Roast the birds, detach the meat from their breasts and set it aside ; take the bones, and scraps, and with them, assisted by half a pint of gravy and the mushroom liquor of No. 2, some lean bacon, chopped onion, spiced pepper, sweet herbs, and grated lime peel, make the strongest game essence you can. Strain, thicken with butter and flour, and reduce this, making the thickest and richest sauce possible : give it assistance with red currant jelly, a glass of red wine, and a little vinegar. Save the livers of the birds, and add that of the rabbit ; chop them into dice with some fat bacon, and some finely minced shallot, toss all together in a frying-pan for a few minutes, then turn the contents of the pan into your mortar, and pound them to a paste, mixing with the composition a table-spoonful of truffle trimmings

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