Timbale of Grouse à la Vitellius

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888

Source: Dressed Game and Poultry à la Mode
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (12)

a slice of tongue ↝ Tongue [Liver and organ meats]
four truffles
four tomatoes ↝ Tomatoes, raw [Tomatoes]
an ounce of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little cornflour ↝ Cornstarch [Cereal Grains and Pasta]
half a pint of stock
a gill of claret
some finely-minced grouse ↝ Ruffed Grouse, breast meat, skinless, raw [Poultry Products]
a sprig of parsley ↝ Parsley, raw [Not included in a food category]
six anchovies which have been soaked in milk
light puff paste
crisped parsley ↝ Parsley, raw [Not included in a food category]

Instructions (12)

Simmer a slice of tongue in a stewpan till nearly cooked.
Cut the tongue into fine dice.
Put the diced tongue back into the saucepan with the truffles, tomatoes, and butter.
Add a little cornflour to thicken the mixture.
Moisten with half a pint of stock and a gill of claret.
Reduce the mixture, and skim off all the fat.
Add the finely-minced grouse, a sprig of parsley, and the soaked anchovies.
Warm these ingredients over a slow fire, but do not let them boil.
When done, pour the mixture into a fancy mould lined with light puff paste.
Bake the timbale.
Turn out the timbale.
Serve very hot, garnished with crisped parsley.

Original Text

Timbale of Grouse à la Vitellius.

Simmer a slice of tongue in a stewpan till nearly cooked. Cut it up into fine dice, and put it back into the saucepan with four truffles, four tomatoes, and an ounce of butter; add a little cornflour to thicken it. Moisten with half a pint of stock and a gill of claret. Reduce this, skim off all the fat; then add some finely-minced grouse, a sprig of parsley, and six anchovies which have been soaked in milk. Warm these over a slow fire, but do not let them boil; when done, pour into a fancy mould lined with light puff paste. Bake, turn out, and serve very hot, garnished with crisped parsley.

Notes

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