Ter vine de Gibier à la Suisse

Ingredients

• two pounds of game
• one pound of pork
• four to six small shallots
• one ounce of butter
• six finely crushed juniper berries
• a small glass of cognac
• a gill of red wine
• season with salt, white pepper, mignonette pepper, paprika, ground mace, and grated nutmeg
• about a teaspoonful of aromatic seasoning

Method

1. 1

   Free the meat from bone, skin, and gristle, weigh it, and allow half its weight in fresh pork.

2. 2

   Mince and pound the meat, fry shallots in butter, add juniper berries and cognac, and boil.

3. 3

   Mix with the farce, season, and line a fireproof tureen with bacon.

4. 4

   Layer farce and raw ham, top with bacon, bake for 1.25 hours, pour off fat, and cover with aspic when cold.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 346. The excerpt below is the record exactly as published.

Ter vine de Gibier a la Suisse. — This dish forms one of the most delicious delicacies and is very popular in Switzerland and France. The dish is suitable for a cold entree, as a ball supper dish, or for other occasions where a cold collation is desired. Almost any kind of game can be used — pheasant, partridge, snipe, hare, or venison. Free the meat from bone, skin, and gristle, weigh it and allow half its weight in fresh pork (lean and fat). For two pounds of game use one pound of pork. Pass these twice through a COLD DISHES OF MEAT, POULTRY, AND GAME 409 mincing machine or chop very finely by hand, then pound in a mortar and rub through a wire sieve. Peel and chop finely four to six small shallots, fry them a golden colour in one ounce of butter, add six finely crushed juniper berries and a small glass of cognac, a gill of red wine (claret or Burgundy). Cover the pan in which this is put and let boil fast for three minutes. Add it to the farce (pounded and sieved meat), season with salt, white pepper, mignonette pepper, paprika, a little ground mace and grated nutmeg, and about a teaspoonful of aromatic seasoning

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