1099. FILLETS OF WOODCOCKS, A LA PERIGUEUX.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (9)
Instructions (8)
  1. Trim the fillets of three woodcocks, using the knife or minion fillets to form three more, by paring them together with the handle of a knife.
  2. Place them in a sautapan with clarified butter, and season with pepper and salt.
  3. Prepare some farce with the trail as in No. 1097, and spread it upon as many croûtons of fried bread as there are fillets.
  4. Simmer the fillets over the fire without allowing them to acquire any colour.
  5. Drain off the butter, then add a little of the Périgueux sauce (No. 23), worked with the essence made from the carcasses.
  6. Toss the fillets in this, and dish them up in a close circle round small croûstades of fried bread cut in the form of a vase.
  7. Place one of the croûtons (previously warmed in the oven for three minutes) between each fillet.
  8. Fill the croûstade with some purée of truffles (No. 121), pour the Périgueux sauce over the fillets, and serve.
Original Text
1099. FILLETS OF WOODCOCKS, A LA PERIGUEUX. TRIM the fillets of three woodcocks, using the knife or minion fillets to form three more, by paring them together with the handle of a knife; place them in a sautapan with clarified butter, and season with pepper and salt. Prepare some farce with the trail as in No. 1097, and spread it upon as many croûtons of fried bread as there are fillets. Simmer the fillets over the fire without allowing them to acquire any colour; drain off the butter, then add a little of the Périgueux sauce (No. 23), worked with the essence made from the carcasses, toss the fillets in this, and dish them up in a close circle round small croûstades of fried bread cut in the form of a vase; place one of the croûtons (previously warmed in the oven for three minutes) between each fillet; fill the croûstade with some purée of truffles (No. 121), pour the Périgueux sauce over the fillets, and serve.
Notes
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