Vol-au-vent of Pigeons
From Harper's cook book encyclopædia, 1902
Serves 6
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 208. The excerpt below is the record exactly as published.
a bay-leaf, a sprig of thyme and parsley each, six whole cloves, a bit of mace, and four all- spice. When the meat is brown add a spoonful of brown sauce, a gill of veal stock, and a squeeze of lemon- juice with the bones and scraps of the birds ; let simmer half an hour, take up, strain, return to the sauce- pan with the grouse fillets, and set over the fire to heat. Serve with fried croutons. Partridges, Broiled. — Prepare the partridges as if for roasting ; cut off their heads, split them entirely up the back, and flatten the breastbones. Wipe them thoroughly inside and out Partridge Cutlets GAME Pigeons, Vol-au-vent of with a damp cloth, season with salt and pepper, and broil over a gentle fire. As soon as they are done enough rub them quickly over with butter, and send them to table on a hot dish with brown gravy or mushroom sauce in a tureen. Time, fifteen minutes to broil the partridges. Partridge Cutlets. — Take half a dozen plump birds, split down the back, and take out the breastbone ; cut off the wings, divide each bird in two, trim off the edges, and shape like a cutlet. Season with salt and pepper, drop in a frying-pan of hot butter for two minutes, take up, put in a baking-pan, and set in a hot oven for six or eight minutes. Let cool, dip each cutlet in melted aspic- jelly, and set on ice. Roll first in grated cracker, and dip in beaten egg, then in the cracker again ; fry in butter until brown and crisp. Take up on a heated dish and serve with brown sauce and currant - jelly. Wild pigeons, grouse, and other birds may be served in this style. Partridge, Fricassee of. — Cut four partridges in two ; put I oz. of butter in a frying-pan set over the fire ; when hot, put in the birds and let fry brown ; add a cupful of boiling water, season with pepper and salt, and let simmer for twenty minutes ; squeeze in the juice of half a lemon. Take the pieces up on a heated dish, thicken the gravy with a little brown flour, and pour over. Partridges, Stewed (a Creole reci- pe).— Stuff the birds with delicately seasoned force-meat, and lard the breasts with small strips of fat ba- con ; dust with salt and pepper. Put two slices of lean, raw ham in the bottom of a saucepan, with a sliced carrot, a chopped onion, a bunch of sweet herbs, and a pint of stock ; lay the birds on top, and set over a mod- erate fire to stew gently for an hour ; then take up, strain the gravy, and rub the vegetables through a sieve ; return to the saucepan, and set over • the fire for ten minutes; crisp the lardons with a salamander; take up the birds on a heated dish, pour the gravy over, and garnish with small croutons of fried bread. Partridge or Pheasant, Souffle of. — Clean and cook two birds ; take off the breasts and other good parts of the flesh, without skin or gristle. Take 3 ozs. of boiled rice and mix in a mortar with a table-spoonful of butter, two of glaze, melted, and a little salt and pepper. Pound all together until a smooth mixture ; add the beaten yolks of four eggs and the whites of two. Pour the mixture into a souffle-case, set in a very hot oven to bake until light, and serve immediately with brown sauce. Pheasant a la Tartare, Grilled. — Pick and singe a pair of pheasants ; split down the back through the bone, • and remove the trail ; wipe out with a damp towel ; take off the heads and feet ; rub the inside well with pepper, salt, finely minced cloves, and parsley ; flatten the breasts, brush over with melted butter, and cook for half an hour before a hot fire, basting several times with butter. Serve with sauce tartare. Pigeons en Matelote. — Put some butter and flour into a stewpan, and simmer until they turn brown. Cook in the butter the pigeons cut in pieces, with a few thin slices of bacon. Pour over them some beef broth and white wine, and add some chives, parsley, thyme, mushrooms, and onions fried in butter, as well as salt, pepper, and spice. Boil down over a good fire. Pigeons, Vol-au-vent of. — Roll out a piece of puff paste to the shape and size of the dish in which it is intended to serve the vol-au-vent. It should be a little more than an inch in thickness. Make a knife hot in water, and with it mark the cover evenly an inch from the edge all round. Ornament the border in 182 Pigeons with Pease GAME Quail, Roast any way that may be preferred, and brush the vol-au-vent quickly over with yolk of egg. Put it at once into a brisk oven. When it is sufficiently risen and brightly colored, take it out. Take off the marked cover carefully, and scoop out the soft paste from the inside, without injuring the out- side. Put the vol-au-vent back into the oven for a few minutes to dry, and fill it with the pigeons and sweet- breads prepared as follows : Divide two young pigeons into neat joints. Put two veal sweetbreads into a saucepan, cover them with lukewarm water, and set them over the fire until the water boils ; then lift them out and plunge them at once into cold water. Cut them into neat pieces of uniform shape and size, and bind these securely together with twine. Put the sweetbreads, with the pigeons, into a stewpan, pour a cupful of water over them, and add an onion, a bunch of parsley, a small sprig of thyme, a bay-leaf, a slice of fat bacon, Y2 oz. of butter rolled in flour, and a little pepper and salt
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.