Printanier Chasseur

Ingredients

• two carrots
• half a turnip
• half an onion
• two leaves of celery
• two leeks
• one ounce of butter
• three pints of consomme (No. 100)
• half the breast of a cooked grouse
• twelve quenelles (No. 221)

Method

1. 1

   Prepare as for Printanier Grenat, replacing tomato with cooked game.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 98. The excerpt below is the record exactly as published.

Printanier Chasseur. — Proceed as for No. 51, only replacing the tomato with half the breast of a cooked grouse, partridge, or any other game, cut into small pieces, and twelve quenelles (No. 221). 53. Paysanne. — Cut in square-shaped pieces two carrots, half a turnip, an eighth of a cabbage, half an onion, one potato, and two leaves of celery. Steam them for ten minutes with two ounces of butter in a saucepan; then moisten with three pints of white broth (No. 99); season with half a tablespoonful of salt, and a teaspoonful of pepper. Cook for thirty minutes, and when serving add six thin slices of bread. 54. Pot-au-Feu. — Family Soup. — Thoroughly wash twice in cold water, either six pounds of brisket or eight pounds of shin of beef. Place it in the stock-pot, and entirely cover with cold water ; place it on the fire, and be very careful, as soon as it comes to a boil, to thoroughly skim off all the scum. Add two medium-sized, sound, well-cleaned carrots, one turnip, one good-sized, well-peeled onion with six cloves stuck in it, and two leeks tied together. Season with two pinches of salt, and eighteen whole peppers; let boil for four hours. Strain either through a napkin or a sieve into a bowl; cut the carrots into round pieces, quarter of an inch thick, turnip the same, as also the leeks; add all these to the broth, and serve with six quarters of toasted rolls. 55. A la Russe. — Cut into pieces one ounce each of lean, raw ham, mutton, beef, and veal; brown them well in. one ounce of butter with the half of a finely shred onion for five minutes. Moisten with one quart of white broth (No. 99), then throw in half a pint of prepared printanier as for No. 109, and a tablespoonful of raw rice. Boil thoroughly for thirty SOUPS. 159 minutes, season with two teaspoonfuls of pepper, and five minutes before serving add a handful of1 chiffonade (No. 132). 56. Spaghetti with Tomatoes. — Pour into a saucepan one pint of white,, broth (No. 99), one pint of tomato sauce (No. 205), and season with half a pinch each of salt and pepper. Let it boil well for ten minutes; then throw in half a pint of cooked spaghetti — cut about three-quarters of an inch in length; cook again for five minutes, tossing them well meanwhile, and serve very hot. 57. Tomatoes with Bice.1 — The same as for No. 56, using three table- spoonfuls of raw rice twenty minutes before serving instead of the cooked spaghetti. 58. Tomatoes a I'Andalnnse. — Boil together in a saucepan one pint of tomato sauce (No. 205), and three pints of consomme (No. 100)

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