748. BLACK GAME A L'ITALIENNE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (13)
Instructions (9)
  1. Truss the birds as for boiling.
  2. Put them into an oval stewpan with garnished faggot of parsley, two carrots, two heads of celery, two onions, each stuck with three cloves, a blade of mace, twenty pepper-corns and two cloves of garlic.
  3. Moisten them with a gill of brandy and a large ladleful of good stock.
  4. Place a buttered paper on the top, put the lid on, and set them to braize on a very slow fire, with some live embers on the lid.
  5. If the birds are young, one hour and a quarter will suffice to braize them; but if old they will require longer time.
  6. When the birds are done, drain, glaze, and dish them up.
  7. Garnish with macaroni finished with the liquor from the birds, freed from every particle of grease, and boiled down with the macaroni.
  8. To this add six ounces of grated Parmesan cheese, a spoonful of tomato sauce (No. 52) and four ounces of fresh butter.
  9. Pour some brown Italian sauce (No. 12) over the birds and round their base, and serve.
Original Text
748. BLACK GAME A L'ITALIENNE. TRUSS the birds as for boiling, put them into an oval stewpan with garnished faggot of parsley, two carrots, two heads of celery, two onions, each stuck with three cloves, a blade of mace, twenty pepper-corns and two cloves of garlic; moisten them with a gill of brandy and a large ladleful of good stock; place a buttered paper on the top, put the lid on, and set them to braize on a very slow fire, with some live embers on the lid. If the birds are young, one hour and a quarter will suffice to braize them; but if old they will require longer time. When the birds are done, drain, glaze, and dish them up garnish with macaroni finished with the liquor from the birds, freed from every particle of grease, and boiled down with the macaroni; to this add six ounces of grated Parmesan cheese, a spoonful of tomato sauce (No. 52) and four ounces of fresh butter; pour some brown Italian sauce (No. 12) over the birds and round their base, and serve.
Notes
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