Mauviettes en caisses

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904

Source: The "Queen" cookery books. No. 4. Entree
Time: Cook: 30 min Total: 30 min
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (15)

farce

1/2oz. lean veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
1/4oz. minced ham ↝ Ham [Cold cuts and cured meats]
a few drops of essence of anchovy ↝ Fish, anchovy [Fish]
1/4oz. of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a teaspoonful of freshly made and sifted breadcrumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
pepper and salt to taste ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt to taste ↝ Salt, table, iodized [Spices and Herbs]
some mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
some dice of foie gras ↝ Pate de foie gras, canned (goose liver pate), smoked [Poultry Products]

stewing liquid

half a pint of stock made with the bones, etc., of the larks (to which you have added a gill of good strong brown stock, and a gill of sherry)
a gill of good strong brown stock
a gill of sherry

for serving

liquid glaze
a thick slice of tongue, heated in a little stock and wine ↝ Tongue [Liver and organ meats]
oiled and dried paper cases

Instructions (7)

Bone as many larks as you require.
Prepare a farce as follows: For each lark take 1/2oz. lean veal, 1/4oz. minced ham, a few drops of essence of anchovy, 1/4oz. of fresh butter, a teaspoonful of freshly made and sifted breadcrumbs, pepper and salt to taste; pound it together to a paste, and then rub it all through a wire sieve.
Mix either some mushrooms or some dice of foie gras with this mixture.
Fill the birds back into shape by means of a bag and forcing pipe; tie them into shape with a broad tape or a piece of muslin.
Stew them gently in half a pint of stock made with the bones, etc., of the larks (to which you have added a gill of good strong brown stock, and a gill of sherry) in a covered pan for half an hour, basting them now and again.
Then lift them out, brush them over with liquid glaze and crisp in the oven for a minute or so.
Place a thick slice of tongue, heated in a little stock and wine, at the bottom of some oiled and dried paper cases, and set the larks on this.

Original Text · last edited 4 days ago

Mauviettes en caisses.—Bone as many larks as you
require, and prepare a farce as follows: For each
lark take ½oz. lean veal, ¼oz. minced ham, a few
drops of essence of anchovy, ¼oz. of fresh butter, a
teaspoonful of freshly made and sifted breadcrumbs,
pepper and salt to taste; pound it together to a
paste, and then rub it all through a wire sieve. Mix
either some mushrooms or some dice of foie gras
with this mixture, and fill the birds back into shape
by means of a bag and forcing pipe; tie them into
shape with a broad tape or a piece of muslin, and
stew them gently in half a pint of stock made with
the bones, etc., of the larks (to which you have
added a gill of good strong brown stock, and a gill
of sherry) in a covered pan for half an hour, basting
them now and again. Then lift them out, brush
them over with liquid glaze and crisp in the oven for
a minute or so. Place a thick slice of tongue, heated
in a little stock and wine, at the bottom of some
oiled and dried paper cases, and set the larks on this,

Notes

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