Perigord Pie
From Cassell's dictionary of cookery, 1892
Serves 4
Truffles are expensive; consider purchasing pies instead.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1147. The excerpt below is the record exactly as published.
a little pepper and salt, and let them simmer gently until they are sufficiently cooked. Drain them, and keep them hot until the sauce is made. Strain the liquor, put it into a stewpan, and mix gradually with it an ounce of flour which has been smoothly worked with an ounce of butter ; let it boil, then add a large table-spoonful of chopped parsley and half an ounce of cold butter. Stir the sauce until the butter is dissolved. Take the whole of the skin off the perch, pour the sauce over them, and stick the red fins into the middle of the backs; serve as quickly as possible. Time, about a quarter of an hour to stew the perch. It is seldom offered for sale. Sufficient for two or three persons. Perch, Water Souchy.— This is the best way to dress perch. When they are plen- tiful, take the smallest fish, clean them, cut them into pieces, and boil slowly with some parsley- roots, and whole pepper, and salt, till a strong broth is obtained. Strain the broth through fine muslin, pick out the parsley-roots, sUce them, and return them to the strained liquor, in which the larger perch, previously crimped, are to be boiled. When about done, introduce a few bunches of parsley previously scalded in water to preserve their green colour. Serve in a deep di.sh, accompanied by slices of brown bread-and-butter. No sauce is required, the broth, with the addition at table of pepper and salt, being sufficient. Perch, Water Souchy (another way).— Put into a saucepan as much water as wiU barely cover the fish. Throw into it a little pepper and salt, and a handful of parsley. Wash, clean, and scale the fish. Take out the giUs and cut off the fins, but let the milt and liver remain inside. As soon as the parsley is soft, lay in the fish. Put with it a piece of butter the size of a walnut, and let it simmer gently until it is done enough. Serve on a hot dish, with the liquid in which it was cooked poured over it. If preferred, the fish may be filleted, and weak stock substituted for the water. Send brown, bread and butter to table as an accompaniment. Time to boil, ten to twelve minutes. Perch is seldom offered for sale. Sufficient, one perch for one person. Perigord Pie. — This celebrated pie de- rives its name from Perigord, in France, which is a place celebrated for its truffles. It will be evident from this that truffles enter largely into its composition ; and as they are both expensive and scarce, it will generally be found more satisfactory to purchase the pies which are imported than to endeavour to manufacture them at home. Nevertheless, as there may be some who prefer making to buying them, the following recipe is given : — Procure some fine truffles, and be particular to smell them, and reject any that are at aU musty ; one pound will be required for three partridges. Soak them for two or three hours in fresh water, to loosen the earth about them, then rinse them well, and scrub them with a hard brush. Peel them, mince the small and broken ones, and put the . rest aside for a little while. Truss, as if for boiling, as many partridges as wiU be required for the size of the pie. Bone and lard them, and season them with a little salt, pepper, and powdered spice. Make some highly-seasoned forcemeat, according to the directions given for quenelles. Mix with it the minced truffles, and stuff the birds with whole truffles and a portion of the forcemeat. Make a raised crust {see Paste for Raised Pies). Line it with slices of bacon
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Cook this with the app: pantry check, scaling, and the assistant.