Text 20087, 104 rader
Skriven 2012-01-18 20:27:00 av JIM WELLER (1:123/140)
Ärende: Fancy 3
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     Title: Oreiller De La Belle Aurore #2b
Categories: French, Historical, Pies, Poutlry, Offal
  Servings: 4

    METHOD

Choose a plump, tender pheasant, bone it, having first cut off the
drumsticks; season with a good pinch of spiced salt and put into an
earthenware casserole with 5 tablespoons of fine champagne brandy
and the same amount of Madeira. Take a big fat goose liver, remove
all sinews and stud it generously with quarters of fresh, peeled
truffles. Season with spiced salt and put it on the pheasant. Leave
to marinate for one hour, turning both the pheasant and the liver
from time to time.

Cut into big dice 3/4 pound (350 grams) of wild rabbit meat, the
flesh from the drumsticks (which should previously be skinned), 5
ounces (150 grams) of fillet of pork, 5 ounces (150 grams) of round
of veal and 14 ounces (400 grams) of fresh fat bacon. First pound
each of these ingredients separately, then put them all into the
mortar, with 7 ounces (200 grams) of raw goose liver and 1 1/2 to 2
tablespoons (40 or 50 grams) of spiced salt (depending on the
temperature). Continue to pound until all the ingredients have
blended into an absolutely homogenous mixture, adding, little by
little, two eggs beaten as if for an omelette. Rub the forcemeat
through a sieve into a bowl, add 3 1/2 ounces (100 grams) of fresh,
finely chopped truffles and keep in a cool place. When ready to use,
add the marinated pheasant and goose liver to the forcemeat.

Meanwhile, bone two woodcocks, which should be just right for use.
Keep the trail.

Saute in butter 3 1/2 ounces (100 grams) of chicken livers, as well
as the livers of the pheasant and the woodcocks. (These should be
fried very lightly, just enough to stiffen them.) Add a teaspoon of
chopped shallot, a pinch of spiced salt and 2 tablespoons (20 grams)
of fresh mushroom parings. Put on the fire for 2 minutes and dilute
with two tablespoons of Madeira.

Pound first these livers in a mortar, then the woodcock meat.
Combine these two ingredients, add 3 1/2 ounces (100 grams) of raw
goose liver, 2 to 3 slices (50 grams) of finely shredded bacon, the
trail of woodcocks, a pinch of spiced salt, a fresh, peeled truffle
(about two ounces, 60 grams) and continue to pound in a mortar until
the mixture is perfectly smooth. Rub through a sieve and keep by.

Using 4 3/4 cups (600 grams) of sieved flour, 2 teaspoons (12 grams)
of salt, 1 1/2 cups (3 deciliters) of water and 2 tablespoons (30
grams) of butter, prepare semi-puff pasty....

When ready, roll out two-thirds of the pastry into 12-inch sheets.
Line the middle of this rolled-out piece of pastry with thin bacon
rashers (slices), covering about 7 square inches of the surface and,
therefore, leaving a border of pastry about 5 inches to use to
enclose the filling. Spread half of the first forcemeat on the bacon
rashers in an even layer.

Spread the pheasant on the table (skin downwards), cover with half
of the woodcock forcemeat, put the goose liver on top and cover with
the rest of the forcemeat. Bring the edge of the pheasants skin and
flesh together, so as to enclose the liver and to form a kind of
slightly flattened galantine. Place this galantine on the layer of
forcemeat spread on the pastry. Cover completely with the other half
of the forcemeat and on top of that by a few thin rashers of bacon.
Sprinkle with a pinch of spiced salt, add a small pinch of crushed
bay leaf and a little powdered dry thyme.

Roll out the rest of the pastry into a sheet about 7 inches square,
rolling in out a little thinner than the first piece. Pinch up the
edges of the first piece of pastry all round the filling. Cover with
the second piece of pastry and, by pressing with the fingers, seal
up the edges, having first carefully moistened them with water to
make the pastry adhere....

Put three square scallop-edged pieces of pastry, each of a different
size, placed on on top of the other, in the middle of the pie and
make a hole in the center to allow steam to escape during cooking.

Brush the pie on top and all round with beaten egg...[and] put into
a hot oven.... Allow from 15 to 16 minutes per pound (30 to 32
minutes per kilo). When cooked and the pastry is no more than warm,
pour 3/4 cup (1 1/2 deciliters) of very good game liquid aspic jelly
through the hole in the top.

This pie should be prepared at least 24 hours in advance. (Phileas
Gilbert.)


  From: Larousse Gastronomique

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Cheers

YK Jim


... By nature, fancypants chefs are obsessive, compulsive lily-gilders.

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