Meat Jellies
Aspic Jelly. No. 1. (Cataldi.) Cataldi's Aspic jelly is of veal stock flavoured with sherry, vinegar, a few tarragon leaves, and a little salt. Clarified and strained.
Aspic Jelly, No. 2. (Mrs. Evans.) For Raised Pies, Plover's Eggs, Galantine, &c. To make enough for a luncheon party.
Take in a stewpan 1 pt. of first stock or of veal stock; to it add half a carrot sliced, 1½ oz. of sliced celery, a sprig of fresh tarragon, a blade of mace, and 2 or 3 peppercorns, 1½ oz.* of gelantine, 2 tablespoonfuls of tarragon vinegar, and 1 of chilli vinegar. Let all simmer 1½ hour, clarify with 2 beaten whites of egg and pour through a jelly bag, or pastry napkin, into a basin. If for a mould, it is then ready to pour in; if for galantine, let it grow cold, for garnish.
If for a ring mould, take 5 plovers' eggs, hard-boil them, and divide in halves; or use instead a little cold braised sweetbread or veal, braised tongue or ham, and sliced truffles to set in the jelly. Ornament the jelly also with pistachios or have almonds and pistachios in the jelly. In centre of mould, put cold cooked vegetables, beetroot, and potato, and a little raw celery all cut the size of a shilling, not much of it; the sauce to be 2 parts of whipped cream to 1 part whipped aspic.
Calf's-foot Jelly. (Sweet.) See Jelly - Wine, Nos. 1 and 3, under Sweet Dishes. Chicken Jelly.
Take a fresh young chicken, joint it all up into little pieces; wash it well. Put it into a stone jar with ½ teaspoonful of salt and 1½ breakfastcupfuls of boiling water. Cover up the jar with a cloth. Then put it into a pan of boiling water for 5 hours, and cook it slowly. Then strain it through muslin into a jar. Let stand overnight; it will then be ready for use, and may be eaten cold. It is strengthening for an invalid; a teaspoonful now and then.
Meat Jellies for Invalids. See Invalid Cookery.
Mutton Jelly. (Orchard Leigh.) Put the shanks and bones from the legs and shoulders of mutton, fresh, into cold water to soak for 24 hours.
Throw away the first water, and put into fresh cold water and blanch them; throw away that water, and boil for 5 or 6 hours with fresh water. When cold, clarify as you do Calf's-foot Jelly. (See Jelly - Wine, No. 1, under Sweet Dishes.) *For each quart of jelly you will need 2 ozs. gelatine. For appropriate Sauces, see list at end of Sauces for Poultry and Game. For other recipes for Poultry, see Meat Pies, &c.; also "Fish, Game, Meat and Savoury Creams." See Appendix as to killing Birds required for food. "Bouchées à la Pompadour." See Chicken. "Bouchées de Volaille." See Chicken. "Butter Patties." See Chicken Patties.
Capon. (Mr. Taton.) Truss the capon as for boiling, but lard it; add stock to come only half-way up the bird, carrot, celery, onion, mushrooom trimmings, parsley, thyme, marjoram, a bay-leaf, also trimmings of veal.
Cover, and let it cook 2 hours; then glaze with a brush, and set it in the oven for 10 minutes.
For Sauce: 1/2 pt. Spanish Sauce (see Sauces for Meat) and 1½ pot of red currant jelly. Slice the peel of a Seville orange as for marmalade chips; put on to stew 10 minutes in a little cold water till tender, strain it, the orange-juice is strained to it and mixed with a pinch of sugar; add this mixture to stock, and warm all together, and serve over the bird.
Garnish the dish with veal quenelles with chopped parsley in them and beef croquettes the size of big marbles, alternately all round dish, add sprigs of cauliflower or mushrooms.
Chicken "Adelaide Sandwiches."* (Mrs. Hulse, Orchard Leigh. 1876.) Take two-thirds of cold cooked chicken and one-third of cold cooked ham or tongue, cut up in dice.
Take 2 good tablespoonfuls of white sauce to 1 of curry paste. Stir, and when it boils add the chicken and ham. Fry thin slices of bread, the size and shape of a crown piece, in butter or lard. Make sandwiches of these fried "croûtons" with the above mixture. Rub together some butter and Parmesan cheese in equal quantity, and cover the top of each sandwich with the butter and cheese, and brown them for 10 minutes in a quick oven. * A different recipe (for anchovy), also called "Adelaide Sandwiches," is under Fish. Serve piled on a napkin.
These sandwiches can be made with fish instead of chicken and ham. Chicken "American Salad Sandwiches." (Mrs. Wigfall. 1887.) "The only sandwiches which do not dry up at once in a journey in the United States," writes Geneviève Wigfall.
Cut up 4 ozs. of boiled chicken and 4 ozs. of tongue; place them in a mortar and pound them to a paste; add a little celery salt, and cayenne, a teaspoonful of anchovy paste, and 4 tablespoonfuls of Mayonnaise sauce. Put the mixture in a cold dish, and set it aside.
Take a few nice leaves of lettuce, and dip each leaf into tarragon vinegar; shake it, and put it on a slice of bread. Spread a layer of prepared meat over the lettuce, and then lay over that another leaf of lettuce, and over that another slice of bread. Trim and cut the slice of bread into sandwiches of a nice shape. Ham and veal thus prepared make a nice sandwich.
Chicken, Boiled. For Sauces, see list end of Sauces for Poultry and Game. Chicken "Bouchées à la Pompadour." (Mrs. Jamieson.) These are made of small quenelles, using the same mixture as for a chicken cream. Shape them in dessertspoons, or large teaspoons, lay in a buttered stewpan, and poach gently 5 minutes. When cold, dip them in a very light batter, using whipped cream instead of water to mix the flour. Fry in the usual way. For the Batter: Allow 1 egg for each tablespoonful of flour; work the yolks well in a basin; then add the flour and sufficient cream to make the batter of a proper consistency. Flavour with pepper and salt, and add the whipped whites, lightly. Serve dry and crisp on a cloth, but if you like, have a sharp sauce in boat to serve with them (see Sharp Sauce for Chicken Cream Quenelles, under Sauces for Poultry; and for Chicken Cream recipes, see Fish, Game, Meat and Savoury Creams). Chicken "Bouchées de Volaille." (Mrs. Ellice, Invergarry. 1887.) Open a tin of fonds d'artichauts, (artichoke bottoms), trim them, and scrape all the moisture from the inside. (Be sure no "choke" is left in!) Place a small ball of minced chicken, or of any other sort of white meat, in the centre of each of the artichokes. Prepare also some some chicken forcemeat, and cover over the mince with it. Place the artichokes in a sauté pan with a little good stock, and bake in a moderate oven for 10 minutes. Take care they neither boil nor brown in the oven. Serve with Béchamel sauce (see Sauces for Poultry) or plain gravy.
Chicken "Breakfast Relish." (Mrs. Challen, Worthing. 1882.) Joint what is left of cooked chickens, and when cold rub them over with chutney, and leave so smeared all night.
Broil next day like "broiled boned" in the old days. Serve dry or with a clear good gravy.
Chicken "en Casserole."
Take a young chicken and braise it in the oven for 1½ hours or until tender, in about 1 pt. of good stock, a bay-leaf and bunch of herbs, carrots, onions, and a little mace, and a very little salt, also ½ doz. peppercorns.
When the chicken is tender cut it up into neat joints, remove the herbs, and skim off the fat; return it to the oven again for about 2 hour, with the vegetables and stock, and serve in the jar in which it was cooked.
Chicken Fillets. See "Suprême de Volaille" and "Gebackene Haendel." Chicken Fricassée. See White Sauce, No. 3, for Rabbit, under Sauces for Poultry and Game.
Chicken Galantine. No. 1. (Cataldi.) Take an uncooked fowl and slit its skin from end to end; next take off the skin in one piece most carefully, for any rents in the skin would spoil the dish. Boil the fowl, and add to it the white meat of a second fowl, also some veal; chop and pound all well together with a little fat (no lean) of bacon. Should the galantine be made of game, then use the lean of ham or of bacon.
Season delicately with salt, pepper, and a little nutmeg; add some truffles and pistachios, (take almonds if you cannot get pistachios), put some long and some square pieces of ham to "marble" the galantine; now fill the skin of the fowl with these good things; then sew it up tight; tie it in a cloth like a pudding, and simmer 1½ to 2 hours or longer.
When cooked, let it lie well pressed for many hours, and ornament when cold and glazed with Aspic Jelly (see Meat Jellies).
Chicken Galantine. No. 2. (Imperial Hotel, Aberdeen. 1893.) Take a good-sized chicken and bone it, beginning by cutting it straight down the back. Lift the flesh away from both sides, remove all bones, and lay it out square, turning the legs inside and making the whole chicken as nice and level as possible. Season with salt, pepper, and a little grated nutmeg. For the Forcemeat: 1½ lbs. of forcemeat made from veal and fresh pork. Season with a glass of sherry, salt, pepper, chopped parsley, a little nutmeg, a very little basil, marjoram, and thyme finely chopped, 2 raw eggs, and ¼ lb. of bread - crumbs. Mix all this well together, and place a layer of it, ½ in. thick, over the chicken, and over this put long strips of ham and tongue, 2 doz. pistachios, 4 truffles cut in pieces, 3 hard-boiled eggs cut in quarters, and 4 gherkins. Over this put another layer of forcemeat. Roll the galantine up and tie it up in a damp cloth. Tie both ends, and tie a string round the centre also.
Boil in stock from 1½ to 2 hours. To see if it is cooked, unroll it, and press a skewer into it. If it should want more cooking roll it up again in the cloth, and return it to the pot.
When cooked, put it aside heavily weighted till next day. Then remove cloth, and glaze it. Send up with squares of Aspic (see Meat Jellies) round it. Chicken "Indian Tartlets." (1879.) Cut the breast of a chicken into small dice, also a little ham and truffle, 1 tablespoonful of chutney and ½ mango, a little grated Parmesan cheese, and a good spoonful of Sauce Velouté, (see Sauces for Meat).
Chicken - in Hot Weather.
If chickens are small they must, in hot weather, be killed early in the morning, and will then be ready for a late dinner.
Chicken Kromeskies.
For Kromeskies use white meat of chicken, or any of the following: sweetbread, tongue, ham, mushrooms, whatever you have best and well flavoured, previously cooked and cold.
Kromeskies are greasy if wrapped in bacon; they should have instead a thin coat of batter made as follows: 3 tablespoonfuls of flour, 1 oz. of butter melted in a basin and to which you have added enough tepid water (a few drops) to make the flour the thickness of double cream; add a pinch of salt. Beat well with a wooden spoon and put it in a cool place.
Do this in the morning.
In the afternoon whisk 2 whites of egg to a stiff froth, and mix with the other things. Make a blanket of this batter for the Kromeskies, dip them in it all over, and take them out, with a spoon when coated all over with the batter. Fry in plenty of fat. Drain on a sheet of kitchen paper, or a sieve. Dish and serve at once.
Chickens' Livers as an Entrée. 6 chickens' livers, 3 ozs. marrow, 2 truffles, mushrooms, and a brown sauce, all pounded together and seasoned with pepper and salt; add 2 whole eggs; steam for 1 hour.
Serve with sauce round it made with mushrooms and truffles. Chicken Mayonnaise. See Salmon Mayonnaise, under Fish. Chicken, Minced.
Use Italian Brown Sauce for this, or if served minced in scallop shells, use White Sauce No. 3 for Rabbits. See, for both, Sauces for Poultry and Game, or use German Sauce, see Sauces for Fish.
Chicken, Onion, and Rice. (Lady Lawrence. 1882.) Cut up an uncooked chicken into pieces. Put a large Spanish onion into a stewpan with 4 lb. butter; and, when the onion has browned well, put in the pieces of chicken with pepper and salt. When done serve with a border of rice. Chicken Patties, or "Butter Patties." (Mrs. Thomas.) Cut a piece of fresh butter into patty shapes with a plain round cutter. Cut a top for each in the same way, just like a patty. Egg and bread-crumb, and fry in lard like croquettes; make a small hole at top of each, on taking them from the pan, and turn it over and drain out what butter is left inside, and fill the patty with mincemeat, like any other chicken patty, or with hot quenelle mixture.
These patties may be varied by being made with rice, Italian paste, or potato instead of bread - crumbs.
Chicken Patties. See Lobster Rice Patties, under Fish. Chicken "Pillau." No. 1.
Wash and clean 1 lb. of rice; dry it by the fire in a napkin. Take a fowl and a piece of bacon; put them into a stewpan with 2 qts. water, ¼ oz. of cinnamon, 2 blades of mace, 4 cloves, 8 cardamoms, and 4 bay - leaves, and let all boil together until the meat is quite done; then take out the fowl and bacon, and strain the gravy, and put on one side.
Melt 3 ozs. of butter in a clean stewpan; throw into it 2 tablespoonfuls of sliced onion as soon as the butter has melted. When the onions have browned, put them aside, and put the rice in their place. Stir it well; now add the strained gravy the fowl was boiled in to the rice and go on stirring to prevent it burning. Cover close to keep the steam in. When all the gravy, &c., has been soaked up by the rice, the dish is ready. The fowl and bacon must be browned as for roasting. Put them in the middle of a dish, heap the rice over, and scatter the onions on top.
Add hard - boiled eggs in quarters round as a garnish, if liked. Chicken "Pillau." No. 2.
Half boil some rice in water, then drain it, and add an uncooked fowl with some small onions.
When finished cooking, dish the fowl, and put the rice over it. The following pillau (Mrs. Wedderburn's) may be made of any meat instead of chicken:
Make 1 qt. of good gravy from 3 lbs. of any kind of meat. Take 2 lbs. of any other uncooked meat cut into squares as for "kabobs," and cook separately, stewing with plenty of onions, mixed spices, and 4 ozs. butter. (For "Kabobs" see Curries). Boil 1 lb. of rice in the gravy first made, adding 2 ozs. butter and a little salt; when perfectly well cooked, dry the rice and serve it, over the meat. A few small button onions and a few cooked sultanas may be thrown on the top of the dished meat and rice.
Chicken "Pish-Pash." See Rabbit "Pish - Pash," under Game. Chicken Quenelles. ½ lb. of fresh uncooked chicken from breast and wings pounded and put through a sieve, ¼ lb. of suet sliced fine and put through a sieve; add to it ¼ lb. of butter, and pound together; add to chicken, and put all three together through sieve; add ½ lb. bread-crumbs which have previously been passed through sieve alone; season with white pepper and salt; bind with egg; flavour and proceed as for Veal Quenelles, No. 3. (see Meat).
Chicken, Roast. For Sauces for Roast Chicken, see list at end of Sauces for Poultry and Game. For Sandwiches to go with Roast Chicken, see Ham Sandwiches No. 3, under Meat - Pork.
Chicken Salad. (Emslie. 1891.) The birds must be boiled or stoved, not roasted.
Line the bottom of a sauté pan with melted aspic jelly; put in 4 fillets from each bird, and sauce them with a little mayonnaise in which is a little aspic to make it "set." When cold, pour a little more aspic over the fillets and put it into refrigerator till wanted. Then dish in a circle, garnished with tongue and tarragon leaves. A well-mayonnaised salad of lettuce leaves fills the centre of this dish. Chicken "Salpiçon Rolls."
Rasp off the crust of some small round rolls, and then cut off a lid of crust at the top of each. Take out all the inside crumb; make a salpiçon* of chicken, tongue, and truffles previously cooked.
Mix it in a Mayonnaise Sauce, see Sauces for Fish, fill the rolls, put lids on, and serve. Chicken Sautéd. See Marengo Sauce, under Sauces for Poultry and Game. Chicken Spatchcock. For this use Sauce Béarnaise, see Sauces for Meat. Chickens Steamed.
Put a breakfastcupful of boiling water and a teaspoonful of salt into a pan. Roll up the chicken rather loosely in a tablenapkin, put it in the pan, put on the lid and steam, if small chickens, ½ hour and 10 minutes on a slow stove. The large chickens require longer cooking. *"Salpiçon" - i.e. A mixture of different finely chopped meats. Chickens Stewed. (Monaltrie House. 1883.) Take 3 chickens, 1 qt. of young peas, 3 or 4 stalks of lettuce, pepper, salt, and a bit of butter. Put them in a stewpan and cover very close, so that no steam may escape. The slower it stews the better, and it generally takes 1 hour. Shake the pan frequently that its contents may not stick to it or scorch. The flavour of the stewed lettuce is good, though it does not look very inviting. Abroad lettuces are served whole, round Beef "à la jardinière." Chicken. See Fowl, Poulet, "Suprême de Volaille," "Timbale à la Réginald," "Vol au Vent à la Financière," and Turkey. See also under Game, Partridge Wafers, Rabbit "Pish-Pash," and Game Polpette.
Duck and Duckling. See Grouse Salmis, under Game; also see Goose, under Sauces for Poultry and Game; and Stuffings for Geese, under Stuffings. Fowl - Boiled, Cooked in Paste. (Beechwood.) Wrap the bird in a flour and water paste 1 inch thick, perfectly well covered. Tie it up in a cloth and boil it. Take off cloth. Serve it up in the paste, taking care not to break it. The paste will all readily fall off by 2 or 3 incisions being made in it. 1½ hours will cook a large fowl, 2 hours a turkey if not very large. Fowl - Boiled. See also Emslie's Sauce for Boiled Chickens; and White Sauce, Nos. 1 and 3, under Sauces for Poultry and Game; and "Nouilles," under Soup Garnishings. Fowl - Braised. No. 1. (Mrs. Thomas.) The fowl is stuffed with Stuffing Forcemeat for Braised Fowl (see Stuffings) and trussed as for boiling. It takes about 2 hours to cook. Cover the bottom of the stewpan with slices of fat bacon. Put the fowl on its back, and put slices of bacon on its breast. It must cook the whole time in this position (i.e., not be turned). Add sliced onion, celery and carrot, mushrooms, also, if to be had, a bouquet of sweet herbs. Pour in stock so as to reach nearly half-way up the leg. 1½ hour before serving pour this stock off to cool, pouring in fresh stock to finish the cooking. Clear all fat off the first cooled stock, and warm up some chopped truffles in it. The truffles must previously have been cooked in their own juice, with wine and glaze. Serve with fowl. Fowl - Braised. No. 2. (Mrs. Warre.) Braise the fowl in stock, without bacon, the breast covered with paper; wipe off grease two or three times; glaze it; serve with Half-glaze. See Mrs. Warre's recipe to boil Rice, under Vegetables, to go with fowl.
Fowl-Braised. See Chestnut Sauce, No. 1, for Turkey, under Sauces for Poultry and Game.
Fowl - "Our Fowls."
The fowls should hang 2 days, picked and drawn. Truss them for boiling, and lard them or not, as you prefer, wrap all in a napkin and cover with cold water with cut-up carrot and onions in it. First let them come to the boil, and then simmer till cooked from 1 hour up to 2 hours. Keep the cover on the whole time. When ready, remove napkin, dish and glaze them, and brown a few minutes in the oven, 10 minutes at most. They should come up to table with salad and bread sauce, as if roasted. For gravy, a sauce of essence of beef or tomato sauce does well, or a mild curry sauce. Fowl - "Pollo con arroz" Fowl with Rice, a Spanish Dish. (Mrs. Ford.) Cut a good fowl in joints, wipe it clean but do not put it in water. Take a saucepan, throw in a wineglassful of the best salad oil, heat the oil gradually, and when hot put in a bit of crumb of bread; let it fry, stirring it about with a wooden spoon. When the bread is browned take it out and throw it away.
Put in one clove of garlic (taking the greatest care it does not burn, for if it should burn it turns bitter), stir the garlic well till it is fried, then put in the chicken and keep stirring the joints of chicken about till fried, then put in a little salt and stir again; whenever a sound of crackling is heard stir it well again, doubly carefully. When the chicken is lightly browned, which will take from 5 to 10 minutes, stirring constantly, put in 2 chopped Portugal onions, previously blanched, 3 finely chopped green chillies, but do not leave off stirring for one moment, for the dish is quite spoiled if the contents catch, even for a second.
Then add tomatoes scalded and passed through a sieve to get rid of skins and seeds, and 2 or 3 teacupfuls fo rice washed 3 times in 3 separate cold waters. Mix all well together, add enough hot stock to cover the whole, let it boil once, and then set it aside to simmer till the rice is tender and done. The real art is to turn out the rice separate and granulated, not in a pudding state, which is sure to be the case, if by the pan being covered the steam is condensed on the dish.
The fowls thus dressed are eaten with hot ham and salad. Fowl, "Poulet à la Crapaudine." * When a fowl is wanted quickly, it may be split, egged and bread-crumbed, and broiled, or cooked on a toaster before the fire. Grouse is excellent and broils quickly and well this way; pigeons also, especially in Italy. If the fire is too hot, cook them in the oven.
If for breakfast serve dry; if for luncheon, mushroom sauce in a boat is good with this dish (see Sauces for Poultry); or make Mustard Sauce for Herrings (see Sauces for Fish) and serve in a sauce-boat with this fowl.
Fowl - Stoved. No. 1.
Truss the fowl as for boiling. Take a pan and warm in it from 3 or 4 ozs. of fresh butter.
Add a raw onion minced fine, and 3 ozs. of fat and lean bacon cut in dice. Put in the fowl, first on its breast "to plump," but turn it round to back and sides every 10 or 15 minutes, according to the heat of your fire; if the fire is fierce, turn the fowl oftener. ½ hour before serving add 2 tablespoonfuls of clarified beef gravy taken from under the dripping in the dripping pan. This gives a better flavour than stock or glaze. Take the fowl out and keep it hot in the meat screen. Add to the sauce in the pan a tablespoonful of glaze, a pinch of sugar, and a mere squeeze of lemon-juice - some also add a teaspoonful of mushroom catsup. Skim and then serve the strained sauce over the fowl. Serve at once.
This takes 12 hours from the beginning.
Fowl - Stoved, No. 2, the German Way, to make it tender, "Poulet rôti à l'Allemande."
Truss the fowl as for roasting, put it into a braising pan with a little butter, over a sharp fire; do not put the cover of the pan on. When the fowl has browned well, take the pan off, and put the cover on close; and place the braising pan on charcoal or on very hot cinders, and put charcoal or hot cinders also on the top of the pan. When done, serve up with a garnish of watercress.
This recipe is for a freshly killed or elderly fowl. * Spatchcocked.
Fowl - Stoved. No. 3. Sometimes called "Monday" Chickens. (Mrs. Cook, of Aboyne.) If for late 7.30 dinner, take 2 chickens and prepare them about noon, thus: Draw them and put into each a raw onion and a little pepper and salt, 1½ hours before they are wanted (Mrs. Cook says only 20 minutes or 1½ hour are needed for small Scotch chickens), take 2 ozs. butter and melt it in a stewpan, but do not let it brown. Then add the chickens, laying them on their breast for a short time (i.e., 1/½ hour); put on the lid, and put it on the fire or stove, that the birds may cook. In ½ hour turn them over on to their backs. In ³¼ hour, that is 5 minutes before they are wanted, mix in a ladle ½ pt. strong beef gravy, taken from under the dripping from which all the fat has been cleared with, if necessary, a little boiling water - about 1½ pt. liquor altogether, and put it in the pan, adding also 2 or 3 sliced and peeled onions. Dredge a little flour over the chickens and again cover close till cooked. They will be ready almost immediately to serve up. Clear all grease from the gravy and strain over the fowls when you dish them. This dish sounds easy to prepare, but requires very nice cooking to make the birds tender and juicy. If underdone, they are not nice, and if much done are dry and taste hard and burnt.
Grouse are excellent stoved in this way.
Fowl. See also Capon, Chicken, Poulet, &c. "Gebackene Haendel," * i.e., Fried Chicken Fillets. (John's one Recipe.) This is a favourite supper dish at Vienna for the first month of spring chickens, when they are very young and plump (poor little "kikerikas!") "You take a plump little chicken, joint him and skin him, season the pieces delicately with cayenne, mace, salt, and pepper; and fry him in a ligh batter in a sauté pan, turning the pieces often as they cook, and he comes up dry outside, but juicy within. "Squeeze a lemon over all if you like when dished. - J.F.C." Meg Dodd says: "If for supper add a sauce in a boat made thus: Draw down the uncooked head, bones, and trimmings of the bird, with a little lemon peel to flavour; strain and add a little mushroom to flavour, thicken the sauce with butter rolled in flour, add a liaison of 1 egg."
This dish also does for breakfast.
Goose.
A goose to be good to eat should have plump breast, white skin, and feet pliable and yellow. For sauce, see Sauces for Poultry and Game. For stuffing, see Stuffings. Indian Tartlets. See Chicken. "Monday Chickens." See Fowl - Stoved, No. 3. "Our Fowls." See Fowl.
Pea Fowl - Stuffing for. See Stuffings.
Pigeons - Braised, not Stewed. (Mrs. Weston.) The poulterer sends them ready boned. They are stuffed with a veal forcemeat, like quenelle mixture, and are served cut in half with fresh mushrooms or truffles in the centre of the dish.
A rich brown wine sauce or Spanish Sauce with a wineglassful of sherry (see Sauces for Meat) served with it. * Viennese City dialect.
Another copy says: Add a pinch of sugar, and flavour with mushroom peelings. Reduce it 15 minutes over a slow fire: or use sauce "à la Dreux," for which see Grouse Fillets No. 2, using pigeon, instead of grouse, gravy. Pigeon Fillets, a Spring Entrée (Cold).
Two pigeons for six people (wood or farm birds). Warm 2 ozs. of butter. Fillet the birds, and fry them with 2 ozs. of minced ham or bacon, fat and lean, a shallot, and just a dust of bottled savoury herbs; also a small piece of fresh celery, the centre bit. Give all a quick fry over the fire uncovered 5 or 6 minutes, then put lid on and draw to one side of stove to stew 1 hour in their own juice. Take off, and add a little pepper and salt, pounding and passing all through a wire sieve. Then put them into small-sized cutlet moulds, previously lined with aspic jelly. Put ½ doz. green pistachio nuts, in their shells, into boiling water to cook 5 minutes. Then rub off the shells, and chop the kernels fine. When cold, strew them over the aspic, press the meat in, and scatter more pistachios on the top; then add another layer of aspic jelly. [Truffles may be used instead of pistachios, and a bunch of sweet herbs tied in muslin are better than the use of dried herbs; but that bunch should be taken out before you pound the forcemeat.] Pigeons - Stewed. (Lady Holland, Munden.) Bone the pigeons, and have some very good forcemeat ready. Fill the pigeons with the forcemeat, and add chopped truffles; stew them 1 hour tied up tight in muslin. When done, cut each pigeon into four pieces. Dish up in usual way. Pigeons - Stuffed and Boned. (Mrs. Jennings.) Fillet as many pigeons as you require, and set the fillets in a sauté pan in the oven for 5 minutes before the forcemeat is put on; then drain them on a napkin to take all the butter from them..
Make some forcemeat with the trimmings of the pigeons, a little calf's liver or liver of fowls which is more delicate, drawn down with bacon, and a little veal and mushrooms and parsley, drawn down together; all pounded and passed through a hair sieve, and flavoured to taste. Lay forcemeat the size of a quenelle on each fillet, and place fillets carefully in a sauté pan, with Half-glaze to set them and to cook the forcemeat.
Pigeons - "Turin Pigeons" (Braised and Served in Rice). Take a breakfastcupful of rice, and stew it in a little stock for about 1 hour; add the pigeons cut in half, but not boned, putting them upon the rice; cover the pan, and let all simmer again for 1½ hour. This is long enough to cook the birds. Take out the pigeons and keep them warm in the bain - marie, and put to the rice a piece of glaze the size of half an egg, some mushroom peelings, pepper, and a few gains of salt. Shake the pan gently that the glaze may melt more quickly, and when all has melted and mixed, let the pigeons be well warmed, and dish them like cutlets, in a circle, with the rice and gravy.
Four pigeons are enough for a dishful for seven or eight persons. Pigeons. See also "Fowl à la Crapaudine" and Hare Cutlets, under Game. Pillau. See Chicken. "Pollo con arroz." See Fowl. "Poulet à l'Estragon," No. 1, Fowl Dressed with Tarragon. (Cataldi.) Boil a fowl in stock.
If you have any tarragon-flavoured aspic jelly, add to it some fresh tarragon leaves trimmed in diamond shape; melt the jelly and let the leaves warm in it, add the gravy of the fowl. Some cooks put a few fresh tarragon leaves inside the fowl when trussing it. If without aspic jelly, then take second stock and simmer the tarragon leaves 15 minutes in it; thicken with butter and flour, and strain it into the sauce - boat. Serve on the dish. "Poulet à l'Estragon," No. 2. (Philippe.) Truss a fowl as for boiling and rub it all, except the legs, over with half a lemon. Place under it on the clean kitchen table a row or two of fresh tarragon leaves on thin slices of bacon lying on tape. Put the bird on its back on this, and tie it up in the bacon with plenty of fresh tarragon leaves also between the breast and the bacon. Cover the bottom of small stewpan with slices of bacon, trimmings of lean beef and veal, 2 Portugal onions, a little carrot, tunip, celery, tarragon, thyme, savory, 2 bay-leaves, 2 qts. of veal stock and 1 glass of sherry, and put in 1 breakfast lump of sugar and season very delicately with white pepper, salt and nutmeg. Simmer 1½ hours, covered closely and keeping hot coals continually on the lid. For Sauce: Strain 3 parts of the gravy into a small basin, skim off the fat, run through a tammy into a small stewpan, add a little glaze to colour it and put in 40 fresh tarragon leaves and a tablespoonful of white vinegar. Place the fowl by itself on dish, omitting vegetables, &c. Pour this sauce over it when you serve, and fry some slices of bacon to garnish it.
N.B. - The vegetables used for this and removed before serving will be of use for any stew of beef, &c., you may be having at the same time. "Poulet à la Stanley."
Take a very fine fowl, joint and cook same way as to make a "Poulet Sauté," but before adding the stock put in 6 heads of garlic rubbed very fine, also a tumblerful of good cream and plenty of first-rate truffles not cut too small. Season well with salt and pepper, boil until well reduced, then add as much stock as is necessary to complete the cooking and leave just sufficient sauce wherewith to serve up. (This recipe is signed "Cock a doodle doo! 1er cuisinier de l'Empereur!") "Poulet au Gros Sel." (Rome. 1878.) Truss the fowl as for boiling, and put it into a stewpan. Just cover with second stock and, if you can spare them, add the skimmings of first stock, it will flavour it agreeably. Let the stock come to the boil then draw to one side to finish by simmering. A very large fowl may require 2 hours, but it is a much quicker process than braising. It should lie in the pan on its breast. In France it is dished in a little of its own gravy, with rough crystal salt ("gros sel") on its breast. We prefer a better sauce - Tarragon sauce as used in "Poulet à l'Estragon," No. 2: Béchamel or Tomato (see Sauces for Poultry or Game) and no salt; or merely glaze it as you dish it, beef gravy, the essence of the joint, is then best to dish it in. (Call it merely roast fowl if without crystal salt.) Dry curried rice in a separate dish is good with this if vegetables are scarce, see "Rice, Plain or Curried," under Vegetables. "Poulet au Riz." (Mrs. Thomas.) The fowl is to be braised in veal broth or mutton broth and to lie on its back the whole time, breast covered with paper. Stock to come up just to the top of the pinion of the wing, braise without rice, but with onion, carrot, turnip, celery and a bouquet. Some stick 3 cloves in onion and add, as it is white meat, 1 blade of mace. When half braised take out the stock and put fresh in. The rice must be half cooked (blanched) then drained. Skim all grease from stock and pass it through a sieve into a basin; finish the rice in it. If you have more stock than the rice requires, keep a little back for the sauce. Wipe all grease from the fowl and baste it well 3 or 4 times with the liquor in the pan. Glaze, with glaze brush, at the last.
Make a little sauce of first stock or glaze to put with the bird on the dish, some add a little wine, put a wall of rice round, or serve rice on a dish separately. If rice and fowl are cooked together the rice tastes greasy. (Some people, however, use 2 chickens for this dish, one to flavour the rice, the other to serve with the rice. - J.F.C.) "Poulet rôti à l'Allemande." See Fowl - Stoved, No. 2. "Poulet Sauté à la Marengo." (Cataldi.) The fowl must be cut in joints and put into a sauté pan, bottom and sides of which have been well - greased with fresh butter or oil. Cook about 10 minutes, and remember that each piece of fowl must be turned over once as it lies in the pan. Fry 4 eggs and some cornered sippets of bread. Pile up the jointed fowl on a dish and arrange the eggs over the pile, or little quenelles round if preferred to eggs, and the fried sippets round. Marengo Sauce over all. See Sauces for Poultry and Game. "Poulet Sauté aux Truffes."
This is similar to "Canard Sauté aux Olives" (see Wild Duck, under Game), substituting chicken, truffles and Half-glaze sauce for duck and olives and Spanish sauce.
If you have no truffles add a little chopped parsley or long oval quenelles. "Suprême de Volaille." (Cataldi's Chicken Fillets.) This dish requires 4 chickens. Take off 2 wing slices as large as you can get without the bones, and then 2 slices from the breast of each chicken, each slice in 1 piece free from bone 4 pieces in all from each chicken. They would say abroad "le filet" and "le filet mignon."
Take off the under skin also as well as the upper one with a sharp knife. Trim the pieces into shape. Have ready 3 ozs. of clarified butter in a sauté pan. First dip both sides of each piece of the meat into the butter and then lay all of them in it. Season with salt and white pepper. Squeeze over them a little lemon-juice. If you put the slices aside, leave them in the pan and cover them over with buttered paper to preserve their whiteness.
When wanted, cook them on a sharp fire but do not let them brown. Dish the wing slices in a circle, putting a slice of cooked tongue between each wing slice and its neighbours. The "filets mignons," slices from the breast, must be in the centre.
The tongue has been previously cooked and left to get cold, slices trimmed and warmed in a little stock in a casserole in a bain-marie. When dished serve with "Suprême" Sauce over all (see Sauces for Poultry and Game). "Timbale à la Réginald." (Mrs. Stubbington. 1888.) 1½ lb. of the white meat of cold cooked chicken, 4 anchovies, skinned, washed and boned, 3 yolks of hard-boiled eggs and a tablespoonful of tarragon vinegar. Pound together till quite smooth, then add ½ pt. of cream and 12 pt. of aspic jelly. Rub all through a tammy, then put the purée into a sauté pan. When cold cut it out into cutlet shapes and ornament each cutlet with truffle or tongue. Line a plain Charlotte mould with aspic jelly about 1/8 th inch thick, arrange some of the cutlets at the bottom of the mould and "set" them with more aspic. Garnish the sides of the mould in the same way.
Now take pieces of cold chicken, breast and wings only, tongue, or ham, hard-boiled yolks of egg sliced, a teaspoonful of capers, some French gherkins mixed, and a little fillet of anchovy minced also, mix and fill in the centre of the mould with these and the following sauce:
For Sauce: 1 pt. of Aspic Jelly (see Meat Jellies) in a stewpan reduced on the stove to half, before you use it. Mix this reduced aspic with ¼ pt. thick Tartar Sauce No. 2 (see Sauces for Meat). Stir till it begins to set, then pass it into the mould. Let the whole set, before you turn out on a dish. Garnish with chopped aspic jelly and a salad of cucumber, tomato, and potato all sliced.
Turkey - to Cook a Hen Turkey. (Mrs. Major Farquharson. 1876.) This recipe does for a hen, or for a hen turkey.
Blanch a hen turkey 1½ hour in water or mutton barley broth, but a hen (i.e., Mrs. Cock!) only 15 minutes. The bird being wet out of the pot, rub it well over with fresh butter. Then bread-crumb all over.
Roast, or cook in a pan in the oven. Baste it now and again. Very tender and juicy. Turkey - to Cook in Paste. See Fowl Boiled in Paste. Turkey - Pulled and Grilled. (Mr. Mackenzie's Recipe.) Mr. Mackenzie says that for this dish the legs of the turkey should be well plastered over with bread sauce before grilling.
Turkey - Roast with Chestnut Sauce and Stuffing. (Auchintorlie.) Before you roast the turkey make a good chestnut stuffing, see Stuffing for Turkey, under Stuffings; and for sauce use Chestnut Sauce, No. 3, under Sauces for Poultry and Game.
Turkey - Sauces for. See list end of Sauces for Poultry. "Vol au Vent à la Financière."
Make a "Vol au Vent" case of "Feuilletage" paste with loose lid of same (see Paste and Pastry). Shape some chicken quenelles with a small teaspoon and boil like other quenelles. Have them hot. Add to them some mushrooms stewed or broiled, cockscombs, kidneys or bits of tongue, truffles and fillets of chicken or pieces of sweetbread. All cooked and cut into pieces about the same size. Put them into a rich sauce (White Sauce No. 3, see Sauces for Poultry) and warm them up, and season with salt and white pepper. Fill your "vol au vent" and cover with the loose lid of the same puff paste. To be served very hot. "Wet Devil." (Mrs. Angerstein, Weetney Park, Suffolk.) Breakfast dish.
For the Sauce: ½ pt. of cream, 1 tablespoonful of curry powder, 1 tablespoonful of dry mustard.
First grill a chicken and then place it in this sauce in the stewpan till it comes to the boil. Then serve quickly. (Recipe from Merevale, 1880.)