Text 20086, 87 rader
Skriven 2012-01-18 20:26:00 av JIM WELLER (1:123/140)
Ärende: Fancy 2
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MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Oreiller De La Belle Aurore #2
Categories: French, Historical, Pies, Poutlry, Offal
  Servings: 4

      1    pheasant
    spiced salt
      5 TB champagne brandy
      5 tb Madeira.
      1    fat goose liver
    truffles
    spiced salt
    3/4 lb wild rabbit meat, diced
      5 oz fillet of pork
      5 oz round of veal
     14 oz fat bacon
      7 oz raw goose liver
  1 1/2 TB spiced salt
      2    eggs
  3 1/2 oz truffles
      2    woodcocks
    butter
  3 1/2 oz chicken livers
      1 ts chopped shallot
      1 pn spiced salt
      2 TB mushroom parings
      2 TB Madeira
  3 1/2 oz goose liver
      2 sl finely shredded bacon
      1 pn spiced salt
      1    truffle
    Pastry:
  4 3/4 c  flour
      2 ts salt
  1 1/2 c  water
      2 TB butter
    bacon rashers
    spiced salt
      1 pn ground bay leaf
    powdered dry thyme
    beaten egg
    3/4 c  game liquid aspic jelly

BACKGROUND:

In his book La Table au pays de Brillat-Savarin, Lucien Tendret
gives a recipe for this grandiose game pie, which, he says, was one
of Brillat-Savarins favorite dishes. At midday, wrote Tendret, we
would sit at table, drink Cote-Grele wine, from Brillat-Savarins
vineyard, and eat the traditional pie, square shaped and for that
reason called lOreiller de la Belle Aurore after Brillat-Savarins
mother, Claudine-Aurore Recamier.

Lucien Tendrets recipe for this pie was modified by Phileas Gilbert,
and it is this version that we quote below.

In a pie in which game is the principal element the flavour of game
meat must be the predominating flavour and the addition of even the
smallest quantity of panada, advocated by Tendret, is superfluous. A
panada (of which there are various kinds) has its uses and is even
essential in certain forecemeats in which it acts as a binding
agent, an element affecting liasion, but not in this case.

Bone marrow fat, indicated by Tendret as part of the composition,
does not go at all well in a cold pie and can with advantage be
replaced by fat goose liver.The same applies to calfs sweetbreads
included in the filling, which is more suitable as an ingredient of
a hot pie. Finally, the actual method of preparing the paste is
somewhat confused and we prefer to interpret it rather than carry it
out to the letter.


  From: Larousse Gastronomique

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Cheers

YK Jim


... By nature, fancypants chefs are compulsive tinkerers.

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