Ragout of Game

Ingredients

• a pint and a half of any kind of tender cooked game, cut into dice
• half a pint of mushrooms, cut into dice
• a dozen and a half stoned olives
• a teaspoonful of salt
• a grain of cayenne
• one pint of Spanish sauce
• two tablespoonfuls of Madeira
• one tablespoonful of lemon juice

Method

1. 1

   Put into a double-boiler a pint and a half of any kind of tender cooked game, half a pint of mushrooms, a dozen and a half stoned olives, a teaspoonful of salt, a grain of cayenne, and one pint of Spanish sauce.

2. 2

   Place on the fire, and heat for twenty minutes.

3. 3

   Add two tablespoonfuls of Madeira and one of lemon juice.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 237. The excerpt below is the record exactly as published.

ne table-spoonful of lemon juice, three table- spoonfuls of oyster juice, and the yolks of two uncooked eggs. Chop the oysters very fine, add the other ingredients, pound to a smooth paste, and rub through a pure*e sieve. Taste, to see if the preparation is salt enough ; if not, add more salt. This force-meat may be used for timbales, or for stuff- ing any kind of fish or poultry. It may also be shaped into balls or quenelles, which may be covered with the yolks of eggs and bread crumbs, and then fried; or the balls may be made very small, then rolled in egg yolks, and browned in a hot oven. When treated in this manner, they are a nice garnish for soup. Anchovy Force-meat. Use one bottle of anchovies, preserved in salt, one gill of stock, one generous table-spoonful of stale bread crumbs, two scant table-spoonfuls of butter, one table- GARNISHES. 455 spoonful of lemon juice, a grain of cayenne, and the yolks of two uncooked eggs. Take the fish from the brine, and wash them, and then soak in cold water for two hours; drain and wipe the anchovies, and then take out the bones. Boil the bread and stock together for ten minutes ; cool the mixture j then put this, with the anchovies and all the other ingre- dients, except the egg yolks, into the mortar, and pound to a smooth paste. Add the egg yolks, and pound for ten minutes longer. Eub through a puree sieve, and the force-meat will be ready for use. Anchovy force-meat may be used for timbales, or to stuff smelts, olives, turbans of fish, etc. Chicken Quenelles. Use the breast of one chicken, half of a calf's brains, half a gill of cream, one generous table-spoonful of stale bread crumbs, one generous table-spoonful of butter, one egg, a level teaspoonful of salt, one-tenth of a teaspoonful of pepper, a slight grating of nutmeg, and half a tea- spoonful of lemon juice. Clean the brains, tie them in a piece of cheese cloth, and boil for half an hour in salted water, or, better still, in stock. Let- them cool. Chop the raw chicken breast, and add the brains ; pound, and rub through a puree sieve. Add the seasoning. Cook the bread and cream together for three minutes; add the butter, and then add this mixture and the egg, well beaten, to the meat and seasoning. Mix these ingredients thoroughly ; set away to cool. When the force-meat is cold, put a pint and a half of chicken stock, or any other light stock, on the fire in a saucepan. Butter the bottom of a small frying-pan. Put some boiling water into a bowl ; dip two teaspoons into the water for a moment; fill one spoon with the force-meat, and slip the force-meat on the other spoon as illustrated on page 456. Then slip the quenelle from the 456 MISS PAKLOA'S KITCHEN COMPANION. second spoon into the buttered pan. When all the quenelles are formed, cover them with the boiling stock , place on a part of the stove where the stock will be Process of Making Quenelles. sure not to boil ; cover the quenelles with but- tered paper, and cook for ten minutes. If the quenelles be made with table-spoons, they must be poached for twenty minutes. The small quenelles are used for soups and in ragouts ; when made with table-spoons, they may be served with a delicate sauce, as an entree. With the quantity of ingredients given above, about a dozen and a half small quenelles may be made. The force-meat may be shaped into balls the size of an olive, and be poached in the same manner as when shaped with a spoon. Financidre Ragout. Use two cocks'-combs, four table-spoonfuls of chopped truffles, a cupful of mushrooms, cut into dice, one pair of sweetbreads, boiled and cut into dice, half a pint of small chicken quenelles, one pint of Spanish sauce, half a gill of Madeira, and one teaspoonful of salt. Put all the ingredients in a stew-pan, and simmer for ten minutes. This ragout is used with fillets of poultry and game, with quenelles, as a filling for a tim- bale, etc. Whenever it is used with a dish, the dish GARNISHES. 457 takes its name ; as, for example, sweetbreads a la finan- ciere. In making this ragout, the simplest way is to buy the cocks'-combs, mushrooms, and truffles all in one bottle. A bottle costing f 2.50 will be sufficient for the ragout, and also for a pint of financiere sauce. This ragout is so rich that only a very small portion should be served to a guest ; the amount given will therefore be enough to serve as a dish intended for a dozen per- sons. The quenelles may be made with the rule for chicken force-meat for soup. Shape them in teaspoons, and poach in boiling stock for five minutes. Chicken Ragout. Put into the double-boiler a pint and a half of cooked chicken, cut into dice, half a pint of mushrooms, cut into small pieces, the yolks of six hard-boiled eggs, the whites of the eggs cut in rings, one teaspoonful of salt, one-fourth of a teaspoonful of white pepper, and one pint of supreme or white sauce. Place on the fire, . and cook for 'twenty minutes. This ragout may be used to fill a vol-au-vent, to pour into the centre of a rice or force-meat border, or to serve with fillets of chicken. Ragout of Game. Put into a double-boiler a pint and a half of any kind of tender cooked game, cut into dice, half a pint of mushrooms, cut into dice, a dozen and a half stoned olives, a teaspoonful of salt, a grain of cayenne, and one pint of Spanish sauce. Place on the fire, and heat for twenty minutes. Add two table-spoonfuls of Madeir

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