Mrs. De Salis

Dressed Game and Poultry à la Mode

Published by Good Press, 2022
goodpress@okpublishing.info
EAN 4057664565075

Table of Contents


PREFACE.
DRESSED GAME AND POULTRY
Blackbird Pie.
Blanquette of Chicken.
Blanquette of Chicken aux Concombres.
Capilotade of Fowl or Turkey.
Chicken à la Bonne Femme.
Braised Drumsticks of Chicken.
Chickens Chiringrate.
Chicken à la Continental.
Chicken à la Davenport.
Chicken à l'Italienne.
Chicken à la Matador.
Fillets of Chicken à la Cardinal.
Fried Chicken à la Orly.
Fried Chicken à la Suisse.
Fricassee of Chicken.
Fritôt of Chicken aux Tomates.
Chicken Nouilles au Parmesan.
Chicken Pudding à la Reine.
Chicken and Rice.
Chicken in Savoury Jelly.
Chicken with Spinach.
Chicken Stewed Whole.
Côtelettes à l'Ecarlate.
Forced Capon.
Capon à la Nanterre.
Braised Ducks à la St. Michel.
Duck à la Mode.
Braised Duck à la Nivernaise.
Devilled Duck or Teal.
Duck à la Provence.
Duck.
Salmi of Duck.
Stewed Duck and Turnips.
Roast Goose Stuffed with Chestnuts.
Goose à la Royale.
Game and Macaroni.
Game Pie.
Game Rissoles au Poulet à la Carême.
Salad of Game à la Francatelli.
Grouse in Aspic.
Croustades of Grouse à la Diable.
Grouse à l'Ecossaise.
Grouse à la Financière.
Friantine of Grouse.
Grouse Kromesquis.
Grouse Marinaded.
Grouse au Naturel.
Grouse Pie.
Pressed Grouse.
Grouse Salad.
Scallops of Grouse à la Financière.
Grouse Soufflé.
Timbale of Grouse à la Vitellius.
To Cook Hare.
Hare Cutlets à la Chef.
Hare en Daube.
Hare Derrynane Fashion.
Filet de Lièvre à la Muette.
Gâteaux de Lièvre.
Hare à la Matanzas.
Hare à la Mode.
Jugged Hare.
To Roast Landrail.
Croustade of Larks.
Larks à la Macédoine.
Lark Pie.
Salmi of Larks à la Macédoine, cold.
Lark Puffs.
Leveret à la Minute.
Leveret à la Noël.
Salmi of Moor Fowl or Wild Duck.
Ortolans in Cases.
Ortolans à la Périgourdine.
Ortolans aux Truffes.
Partridges à la Barbarie.
Partridge Blancmanger aux Truffes.
Partridges à la Béarnaise.
Blanquette of Partridge aux Champignons.
Broiled Partridges.
Chartreuse of Partridges.
Partridges aux Choux.
Cold Glazed Fillets of Partridge.
Partridges à la Cussy.
Partridges with Mushrooms.
Partridge Pie.
Partridge Pudding.
Partridges à la Reine.
Salmi of Partridge à la Chasseur.
Scalloped Partridges.
Partridges à la Sierra Morena.
Partridge Soufflé.
Partridge Soufflé.
Perdreaux en Surprise.
Stewed Partridges.
Partridge à la Toussenel.
Partridge Tartlets.
Partridge à la Vénitienne.
Pintail.
Boiled Pheasant.
Boudins of Pheasant à la Richelieu.
Pheasant à la Bonne Femme.
Pheasant à la Brillat-Savarin.
Crème of Pheasants à la Moderne.
Pheasant Cutlets.
Galantine of Pheasant à la Mode.
Fritôt of Crème of Pheasant.
Partridge à la Crème.
Fritôt of Partridge à la Crème.
Pheasant and Macaroni.
Pheasant Pie with Oysters.
Pheasant des Rois.
Pheasant à la Sainte Alliance.
Salmi of Pheasant.
Pheasant Stewed with Cabbage.
Pheasant Stuffed with Oysters.
Pheasant Stuffed with Tomatoes.
Pheasant en Surprise.
Pheasant à la Suisse.
Pheasant à la Tregothran.
Pheasant à la Victoria.
Pigeons à la Duchesse.
Pigeons à la Financière.
Pigeons à la Merveilleuse.
Ballotines of Pigeon à la Moderne.
Pigeons en Poqueton.
Pigeon en Ragoût de Crevettes.
Pigeons au Soleil.
Pigeons à la Soussell.
Grey Plovers Cooked in Brandy.
Golden Plover.
Golden Plover aux Champignons.
Fried Plover with English Truffles.
Stuffed Pullet.
Quails à la Beaconsfield.
Quails en Caisse.
Compôte of Quails.
Quails and Green Peas.
Boudins of Rabbit à la Reine.
Boiled Rabbit à la Maintenon.
Galantine of Rabbit.
Gibelotte de Lapin.
Fillets of Rabbit with Cucumber Sauce.
Fricandeau of Rabbit.
Rabbit Fritters.
Rabbit Klösse.
Rabbits en Papillote.
Rabbit Pie à la Provençale.
Rabbit Pilau.
Rabbit Pudding.
Rabbit à la Tartare.
The Wanderer's Rabbit.
The Wanderer's Rabbit.
Stewed Roebuck Cutlets.
Snipe à la Minute.
Snipe Pie.
Snipe Pie à la Danoise.
Snipe Raised Pie (Hot) .
Snipe Soufflé.
Snipes à la Superlative.
Teal Pudding.
Salmi of Teal.
Stewed Teal.
Devilled Turkey Drumsticks.
Turkey en Daube.
Venison Cutlets.
Venison Cutlets à l'Américaine.
Haricot of Venison.
Venison Pasty.
Venison Puffs.
Salmis of Widgeon.
Fillets of Wild Ducks with Olives.
Wild Fowl with Bigarade Sauce.
Woodcock à la Chasseur.
Woodcock à la Lucullus.
Woodcock à la Périgueux.
Woodcock à la Provençale.
Woodcock en Surprise.
Salmi of Woodcocks à la Lucullus.
INDEX.

PREFACE.

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At this the sporting season of the year, I venture to offer to the public another of my little series in the form of Dressed Game and Poultry. No doubt many of the recipes are well known, but it has been my aim to collect from all the culinary preserves such recipes that from personal experience I know to be good. All the known and unknown tomes on the gourmet's art have been consulted, and I have to thank the authors for this assistance to my work, as well as those cordons bleus from whom I have practically learnt some few of them.

I shall be very pleased to correspond with any of my readers who may wish to discourse on matters relative to the dinner table and its adjuncts, floral decorations among the number.

H. A. DE SALIS.

Hampton Lea, Sutton,
Surrey, 1888.


DRESSED GAME AND POULTRY

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À LA MODE.


Blackbird Pie.

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Stuff the birds with the crumb of a French roll soaked in a little milk, which put in a stewpan with 1-1/2 ounces of butter, a chopped shalot, some parsley, pepper, salt, a grate of nutmeg, and the yolks of two small eggs. Stir over the fire till it becomes a thick paste, and fill the insides of the birds with it. Line the bottom of the pie-dish with fried collops of rump steak, and place the birds on them neatly. Add four hard-boiled yolks of eggs, and pour gravy all over, cover with puff paste, and bake for one hour and a quarter.

Blanquette of Chicken.

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Cut the meat from a cold boiled fowl, in small pieces. Stew down the bones in one pint of water, a bouquet garni, add a little salt and white pepper to taste. Then strain the stock, add to it three or four peeled mushrooms finely minced, and let them cook in this sauce; when done put in the pieces of fowl to warm through, thicken with the yolks of two eggs. Add lemon juice and serve hot.

Blanquette of Chicken aux Concombres.

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Boil a chicken and cut it into neat joints. Cut a cucumber in pieces and fry in butter, put them in a little stock, which reduce; have reduced half a pint of velouté sauce with a few trimmings of cucumber in it. Pour this through a tammy over the fowls, set it on the fire, and as soon as it bubbles add a liaison of three yolks of eggs, work in a little butter and lemon juice, drain the pieces of cucumber in a cloth, throw them in, and serve them in an open vol au vent, garnished with flowers of puff paste.

Capilotade of Fowl or Turkey.

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Take the remains of a cold fowl or turkey, and cut it into neat joints. Chop up three or four mushrooms, some parsley, a shalot, and a piece of butter the size of a walnut, and let all fry together for a short time; then moisten with a little good-flavoured stock, and thicken with flour. Add salt to taste, let the sauce boil well, put in the pieces of bird for a few minutes; take them out, arrange them on a dish, pour the sauce over, and serve.

Chicken à la Bonne Femme.

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Cut up a chicken into joints, warm up three onions and three turnips in butter; when brown add the pieces of fowl. Season with salt and pepper, sauté over the fire for ten minutes. Then stir in two tablespoonfuls of flour, and five minutes after add a tumblerful of stock, a wineglass of white wine, a bouquet of mixed herbs, and half a pound of peeled tomatoes, with all the pips carefully removed. Cook over a slow fire for twenty-five minutes, add about half a pound of mushrooms peeled and cut up to the size of a shilling, leave it on the fire for ten minutes; take out the bouquet of herbs, season with an ounce of finely-chopped parsley, dish up the pieces of chicken in a pyramid, and pour the sauce and vegetables over.

Braised Drumsticks of Chicken.

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Braise the drumsticks, and arrange them uprightly in tent fashion, and all around and between the drumsticks should be finely chopped salad. Alternate slices of tongue and ham should be placed at the edge of the salad, and the border of the dish ornamented with thin rounds of beetroot.

Chickens Chiringrate.

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Cut off the feet of a chicken, break the breastbone flat, but be careful not to break the skin. Flour it and fry it in butter, drain all the fat out of the pan, but leave the chicken in. Make a farce from half a pound of fillet of beef, half a pound of veal, ten ounces of cooked ham, a shalot, a bouquet garni, and a piece of carrot, pepper, and salt; cook in stock, and then pass it through a sieve, and lay this farce over the chicken. After stewing the chicken for a quarter of an hour, make a rich gravy from the stock, and add a few mushrooms and two spoonfuls of port wine; boil all up well, and pour over and around the chicken.

Chicken à la Continental.

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Beat up two eggs with butter, pepper, salt, and lemon-juice; then cut up the fowls, dip them in the egg paste, and roll them in crumbs and fried parsley. Fry in clarified dripping, and pour over the dish any white or green vegetable ragoût, made hot; grate Parmesan over all.

Chicken à la Davenport.

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Stuff a fowl with a forcemeat made of the hearts and livers, an anchovy, the yolk of a hard-boiled egg, one onion, a little spice, and a little shred veal-kidney fat. Sew up the neck and vent, brown the fowl in the oven, then stew it in stock till tender. Serve with white mushroom sauce.

Chicken à l'Italienne.

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Pass a knife under the skin of the back, and cut out the backbone without injuring the skin or breaking off the rump, draw out the breastbone and break the merrythought; flatten the fowl and put two skewers through it. Put it into a marinade of oil, sliced onion, eschalot, parsley, thyme, and a bay leaf, spice, pepper, and salt, in which let them soak a few hours. Broil them before the fire; when done, dish the fowls, garnish them with hot pickle, serve them with a brown Italian sauce over, with a few onions in it.

Chicken à la Matador.

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Cut a chicken into fillets and neat joints. Mince finely a Spanish onion and stew it with two ounces of butter, a few drops of lemon, pepper, and salt; when it has been stewed for half an hour, pass it through a tammy, and mix in with it a good tablespoonful of aspic jelly. Mask the chicken with this, and warm up the chicken in the bain-marie.

Fillets of Chicken à la Cardinal.

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Cook some fillets of chicken in butter, and when done place them in a circle round an entrée dish, with a mushroom between each fillet. Fill the centre with Allemagne sauce, to which has been added some lobster and crayfish butter to make it red. Garnish with crayfish tails if handy.

Fried Chicken à la Orly.

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Cut up a chicken into joints. Season with salt, pepper, parsley, a bayleaf, and lemon juice, sprinkle with flour and fry in butter; dip some sliced onions into flour and fry. When done, dish up the chicken in a pyramid, garnish with the fried onions and cover with tomato sauce.

Fried Chicken à la Suisse.

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