744. PUDDING OF SMALL BIRDS, A LA CHIPOLATA.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (13)
Pudding
For serving
Instructions (7)
  1. Take two pounds of small birds which have been picked clean, remove the gizzards, and fry them over a brisk fire until they are browned.
  2. Add chopped mushrooms, parsley, and shallot, season with a little grated nutmeg, lemon-juice, pepper and salt, and a large gravy-spoonful of brown sauce, also two dozen roasted chestnuts previously peeled, and a like number of small pieces of parboiled streaky bacon.
  3. Boil these ingredients for three minutes.
  4. Fill the pudding with them, and cover it with paste, as usual.
  5. This pudding must be steamed on account of its richness.
  6. When done, turn it out of the basin with care, in order not to break it.
  7. Pour a rich brown sauce under, and serve.
Original Text
744. PUDDING OF SMALL BIRDS, A LA CHIPOLATA. MOST kinds of small birds may be used for this purpose, such as larks, sparrows, fieldfares, and wheatears, &c. Take two pounds of small birds which have been picked clean, remove the gizzards, and fry them over a brisk fire until they are browned; add chopped mushrooms, parsley, and shallot, season with a little grated nutmeg, lemon-juice, pepper and salt, and a large gravy-spoonful of brown sauce, also two dozen roasted chestnuts previously peeled, and a like number of small pieces of parboiled streaky bacon; boil these ingredients for three minutes, then fill the pudding with them, and cover it with paste, as usual. This pudding must be steamed on account of its richness. When done, turn it out of the basin with care, in order not to break it; pour a rich brown sauce under, and serve. This pudding may be made in a plainer manner, by omitting the mushrooms, lemon-juice, sauce, and chestnuts—following in all other respects the same process.
Notes
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