754. PATE-CHAUD OF LEVERETS, WITH TRUFFLES, A LA PERIGUEUX.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (10)
  1. Cut the leverets into small members or joints: take off the hind legs and make two pieces of these; detach the shoulders, and cut the loins transversely into pieces about two inches long; split the head into halves, trim the whole neatly without waste.
  2. Place the members in a sautapan with three ounces of clarified butter.
  3. Season with pepper and salt.
  4. Set them on a brisk fire to be fried brown.
  5. Add four ounces of truffles cut into thick scollops, and a small piece of glaze.
  6. Cover with the lid containing live embers of charcoal, and replace the sautapan on a slow fire.
  7. Simmer for twenty minutes longer.
  8. Add the Périgueux sauce (No. 23).
  9. Allow the whole to boil together for three minutes.
  10. Garnish the pâté-chaud, and serve.
Original Text
754. PATE-CHAUD OF LEVERETS, WITH TRUFFLES, A LA PERIGUEUX. The leverets must be cut into small members or joints as follows:— First, take off the hind legs, and make two pieces of these; detach the shoulders, and cut the loins transversely into pieces about two inches long; split the head into halves, trim the whole neatly without waste, and place these members in a sautapan with three ounces of clarified butter; season with pepper and salt, and set them on a brisk fire to be fried brown. Next, add four ounces of truffles cut into thick scollops, and a small piece of glaze, cover with the lid containing live embers of charcoal, and replace the sautapan on a slow fire, to simmer for twenty minutes longer. Then add the Périgueux sauce (No. 23), allow the whole to boil together for three minutes, garnish the pâté-chaud, and serve.
Notes
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