751. BLACK GAME, A LA NORWEGIENNE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (28)
Black Game
Sausages
Sauce
Other serving suggestions
Instructions (18)
  1. Truss the black game as for roasting.
  2. Lard the breasts closely with well-furnished repères of larding.
  3. Set them to braize in an oval stewpan, moistened with a mirepoix (No. 236) made with two parts of good stock and one third of French vinegar.
  4. Baste the birds frequently while they are being braized.
  5. When done, set them upon a baking-sheet in the oven for two minutes to dry the larding.
  6. Then glaze and dish them up.
  7. Garnish with a border of stewed red cabbage dressed in the same way as French sauer-kraut (No. 165).
  8. Round this place a border of small sausages prepared as follows:—
  9. Chop one pound of calf's liver with ten ounces of fat bacon and six ounces of brown bread-crumbs.
  10. Season with black pepper, salt, grated nutmeg, and lemon-peel, some parsley, thyme, one bay-leaf, and some sweet-basil, all chopped fine.
  11. Add the yolks of three eggs.
  12. Mix the whole thoroughly.
  13. Form this preparation into small flat, round, or oval sausages.
  14. Wrap these sausages up in pig's caul.
  15. Fry these of a brown colour.
  16. Use them as directed above.
  17. Sauce these remove with a Poivrade (No. 29), mixed with half the liquor in which the birds have been braized, previously cleared of all grease and boiled down to half-glaze.
  18. Glaze the larding, and serve.
Original Text
751. BLACK GAME, A LA NORWEGIENNE. TRUSS these as for roasting, lard the breasts closely with well-fur-nished repères of larding; set them to braize in an oval stewpan, moistened with a mirepoix (No. 236) made with two parts of good stock and one third of French vinegar; baste the birds frequently while they are being braized, when done, set them upon a baking-sheet in the oven for two minutes to dry the larding, then glaze and dish them up; garnish with a border of stewed red cabbage dressed in the same way as French sauer-kraut (No. 165), and round this place a border of small sausages prepared as follows:— Chop one pound of calf's liver with ten ounces of fat bacon and six ounces of brown bread-crumbs, season with black pepper, salt, grated nutmeg, and lemon-peel, some parsley, thyme, one bay-leaf, and some sweet-basil, all chopped fine; add the yolks of three eggs, mix the whole thoroughly, and then form this preparation into small flat, round, or oval sausages, which must be wrapped up in pig's caul; fry these of a brown colour, and use them as directed above. Sauce these remove with a Poivrade (No. 29), mixed with half the liquor in which the birds have been braized, previously cleared of all grease and boiled down to half-glaze; glaze the larding, and serve. In addition to the foregoing methods of dressing black game, they may also be served à la Soubise, à la Périgueux, à la Financière, with a purée of celery, Richelieu sauce, braized cabbages, and à la Dauphinoise; for the preparation of which, see those articles.
Notes
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