|
Classic
Cook Books
< last page | next page >
page 175
the snipe to catch everything dropping from the inside. This toast
("Schnepfenbrot") is served in a hot dish, laying the birds on it. The snipe can
also be drawn before roasting; remove the stomach and then chop the trail very
finely with some pork fat, an eschalot, a trifle of lemon peel, some wheat bread
soaked in cold water and pressed, salt and pepper. Mix with beaten egg and
spread on the toast, which is then fried in lard until crisp and juicy. Send the
snipe to the table surrounded with the toast, cover with the gravy and lay a
number of lemon pieces onto the dish.
217. Salmi of Snipe, Grouse and Wild Duck. Line the bottom of a kettle with a
few slices of raw ham, put the birds on them, add a little salt, a few carrots,
a few sliced eschalots or onions, and butter; cover tightly and roast until
yellow, pour in some meat broth and keep on the stove until quite tender. Then
with a sharp knife divide the birds into small neat pieces; all that cannot be
cut up is ground in a mortar, together with the livers and the ham. Boil in the
broth in which the birds have been cooked, put on a strainer and pour over it a
little of the meat broth, but do not stir, in order to prevent any bone
splinters from passing through the sieve. Add some chopped eschalots and a pinch
of pepper and bring to a boil once with the meat. The gravy for a salmi should
really receive its consist ency from the strained meat only, but when necessary,
browned flour or bouillon jelly can be added, or instead of both of these toast
a piece of wheat bread, roll finely and add to the gravy. If the salmi is to be
particularly dainty mix a little Madeira or claret through the gravy, adding
truffles and mushrooms at the last.
218. Curried Meats. In the East Indies, curries are usually made of fowl or
fish, but they are also very good when made from any other kind of meat. Roasted
and boiled meats are quite well adapted for curries, indeed many prefer a curry
made from a roust, or boiled meat remnants, instead of having them warmed over
or made into meat balls.
It is undeniable that spices are under certain conditions beneficial improve the
appetite and aid digestion. They should never be used to excess, however, and
< last page | next page >
Classic
Cook Books
|
