Tourte de Poussins à la Paysanne
From A guide to modern cookery, 1909
Serves 10
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 300. The excerpt below is the record exactly as published.
TOURTE DE POUSSINS A LA PAYSANNE Prepare a round layer of short paste, ten inches in diameter. Upon this paste spread two-thirds lb. of sausage-meat, com- bined with five oz. of dry Duxelles, taking care to leave a margin two inches wide of bare paste all round. Upon this coating of forcemeat set ten half-chicks, stiffened in butter; sprinkle two-thirds lb. of chopped mushrooms, sautéd in butter, over them; spread a second coating of sausage-meat and Duxelles over the whole; cover with a very thin slice of bacon, and close the whole with a layer of paste a little larger than the underlying one, the edges of which should have been moistened. Seal the two edges, and pleat regularly; guild; streak; make a slit in the top, and bake in a moderate oven for about forty minutes. When taking the tourte out of the oven, pour into it, through the slit in its cover, a few tablespoonfuls of half-glaze sauce. 1651—POUSSINS A LA VIENNOISE Cut the chicks each into four pieces; season them; dredge them ; dip them in beaten egg, and roll them in bread-crumbs. A few minutes before serving, put them in hot fat; drain them, and dish them in pyramid form on.a folded napkin. Surround with fried parsley and sections of lemon, and serve very hot. VARIOUS PREPARATIONS OF FOWL 1652—ABATIS AUX NAVETS Fry one-half Ib. of blanched breast of pork, cut into dice, in butter. Drain, and fry in the same sautépan three lbs. of giblets, cut into pieces (all except the livers, which are only added one- quarter hour before dishing). Sprinkle with two and one- half oz. of flour; mix the latter with the pieces, and cook it in the oven for seven or eight minutes; moisten with three pints of white stock. Season with a pinch of pepper; add a faggot and a crushed, garlic clove; set to boil, stirring the while; cover, and place in a somewhat hot oven, that the pre- paration may boil gently. POULTRY 523 At the end of thirty-five minutes transfer the pieces to an- other saucepan; put back the bacon; add twenty-four small onions, tossed in butter, one lb. of turnips shaped like elongated olives and glazed, and strain the sauce over the whole. Complete the cooking gently, and serve in a timbale. N.B.—With the same procedure, the giblets may be pre- pared with peas; with mixed, new vegetables; a la chipolata, &c. 1653—GIBLET PIE Fry the giblets, cut into pieces, in butter; sprinkle them moderately with flour; cook the latter, and moisten with just sufficient consommé to make a clear sauce which will just cover the pieces. Three-parts cook, and leave to cool. This done, pour the whole into a pie-dish; cover with a layer of puff-paste
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Cook this with the app: pantry check, scaling, and the assistant.