Salad of Game à la Francatelli

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 (18)

eight eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a thin slice off the bottom of each ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a layer of fresh salad ↝ Salad dressing, NFS, for salads [Salad dressings and vegetable oils]
a freshly roasted young grouse
a spoonful of eschalots finely chopped
one ditto of castor sugar ↝ Sugars, granulated [Sweets]
the yolk of one egg ↝ Egg, yolk only, raw [Eggs and omelets]
a teaspoonful of chopped parsley ↝ Parsley, raw [Not included in a food category]
tarragon ↝ Parsley, raw [Not included in a food category]
and chervil ↝ Parsley, raw [Not included in a food category]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
four spoonfuls of oil ↝ Oil, safflower [Fats and Oils]
two of white vinegar
a gill of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a little dot of radish ↝ Radishes, raw [Vegetables and Vegetable Products]
or beetroot ↝ Beets, raw [Vegetables and Vegetable Products]
Anchovy
and gherkin, cut into small diamonds ↝ Pickles, NFS [Olives, pickles, pickled vegetables]

Instructions (9)

Boil eight eggs hard; shell them, and cut a thin slice off the bottom of each, cut each into four lengthwise.
Make a very thin flat border of butter about one inch from the edge of the dish the salad is to be served on, fix the pieces of egg upright close to each other, the yolk outside, or alternately the white and yolk, lay in the centre a layer of fresh salad.
Having cut a freshly roasted young grouse into eight or ten pieces, prepare a sauce as follows:
Put a spoonful of eschalots finely chopped in a basin, one ditto of castor sugar, the yolk of one egg, a teaspoonful of chopped parsley, tarragon, and chervil, and a little salt.
Mix in by degrees four spoonfuls of oil and two of white vinegar.
When well mixed put it on ice, and when ready to serve up whip a gill of cream, which lightly mix with it.
Then lay the inferior parts of the grouse on the salad, sauce over so as to cover each piece, then lay over the salad and the remainder of the grouse, sauce over, and serve.
The eggs can be ornamented with a little dot of radish or beetroot on the point.
Anchovy and gherkin, cut into small diamonds, may be placed between.

Original Text

Salad of Game à la Francatelli.

Boil eight eggs hard; shell them, and cut a thin slice off the bottom of each, cut each into four lengthwise. Make a very thin flat border of butter about one inch from the edge of the dish the salad is to be served on, fix the pieces of egg upright close to each other, the yolk outside, or alternately the white and yolk, lay in the centre a layer of fresh salad, and, having cut a freshly roasted young grouse into eight or ten pieces, prepare a sauce as follows: Put a spoonful of eschalots finely chopped in a basin, one ditto of castor sugar, the yolk of one egg, a teaspoonful of chopped parsley, tarragon, and chervil, and a little salt. Mix in by degrees four spoonfuls of oil and two of white vinegar. When well mixed put it on ice, and when ready to serve up whip a gill of cream, which lightly mix with it. Then lay the inferior parts of the grouse on the salad, sauce over so as to cover each piece, then lay over the salad and the remainder of the grouse, sauce over, and serve. The eggs can be ornamented with a little dot of radish or beetroot on the point. Anchovy and gherkin, cut into small diamonds, may be placed between.

Notes

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