|
Classic
Cook Books
< last page | next page >
page 183
7. Timbale with Ragout. Butter a round timbale mould, dust it with finely grated
wheat bread beat 4 eggs in lukewarm butter with salt and grated Par mesan cheese
to a thickish but liquid mass, pour into the mould to cover all around and then
sprinkle again with grated bread. Have ready a pound of rice that has been
washed, scalded and then cooked in bouillon with a piece of butter, salt and
some mace until tender and firm, and afterwards mixed with 2 tablespoonfuls of
meat gravy and 6 spoonfuls of grated Parmesan cheese. A ragout consisting of
mushrooms, fowl livers, veal sweetbreads and slightly roasted pigeon breasts and
a thick, strong Madeira sauce should also have been prepared in the meantime.
Line the mould uni formly with the rice, fill in the ragout and cover it very
evenly with rice. Bake the pie for 1 hour, turn it out of of the mould, cover
with Madeira sauce and serve the remainder of the sauce in a boat.
8. Game Pie. In Water Crust. To make the crust for a medium-sized game pie, boil
1/4 pound of butter and 1/4 pound of kidney suet in 1/2 pint of water; put 3
pounds of flour on the moulding board, make a de pression in the center and
gradually stir the boiling water into the flour; this will make a strong dough
which must be well kneaded and be very firm. The meat, whether hare or venison,
should be previously washed and the skin and all sinews removed, cut into pieces
of appropriate size and mixed with good-sized pieces of pork fat. Then take
eschalots or onions, sweet basil, majoram, cloves, pepper and ground cloves all
chopped finely, and rub the meat with this season ing. Line the bottom of a
kettle with slices of pork fat, put in the meat with a few bay leaves and a
small piece of butter, cover tightly and cook until half done. The meat can also
be pickled the day before in the following manner: Stir the herbs and spices
named in wine or vinegar, turn the meat in this liquor and put it into a flat
dish, pour the liquor over it and cover. The next day it should also be cooked
with pork fat until half done. Make a forcemeat consisting of either 4 parts of
meat from game, free from skin or sinews, or else 6 parts of lean pork to 1 part
of fresh pork fat chopped very finely, to which add lemon peel, eschalots stewed
< last page | next page >
Classic
Cook Books
|
