Text 23455, 75 rader
Skriven 2012-04-08 00:54:00 av JIM WELLER (1:123/140)
Ärende: old 2
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MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Voliere Galantine Of Pheasants A La Casimir Perier
Categories: Pheasant, Mushrooms, Offal, Pork, nuts
  Servings: 4

      2    pheasants
    1/2 lb truffles
    1/2 lb livers
    3/4 lb white game breasts
  1 1/4 lb pork tenderloin
      2 lb fat pork
    galantine spices
    pistachios
    game stock
    chaudfroid
    noodle paste
    game glaze
    foies-gras

Procure two fine English pheasants with handsome plumage, remove the
skin with the feathers from the neck and upper breast, also the
wings and tails, being careful not to destroy their beauty.

Fix the heads in such a way that they retain their natural
appearance. Bone the pheasants, spread tin-in open on a cloth.
Prepare half a pound of peeled truffles cut in quarter-inch squares,
half a pound of fat livers the same size; make a forcemeat with
three-quarters of a pound of white game breasts and one pound and a
quarter of pork tenderloin, also adding two pounds of fat pork. Chop
the whole separately and very finely, season with galantine spices
(No 168) and pound to a pulp; press it through a sieve, afterward
adding some finely chopped truffle peelings; mix this well with the
squares of truffles and fat livers, also a few pistachios.

Season the pheasants, divide the forcemeat in two parts, one for
each bird, and fill them with it; roll the two galantines in
separate napkins, tie firmly at both ends and in the center: cook in
a game stock made with parings of white meat game; when well done
take them out and leave to cool off slightly; re wrap in the same
napkins after cleansing them in clear water, having them six inches
long; tie them uptight at the ends and leave to cool under a light
weight; unwrap when cold and glaze over with a not too thick In-own
chaudfroid (No. 594). Ornament one end with the head, and the other
with the tail, placing the wings on the sides, keeping them in
position with skewers; the necks should be strongly salted and have
a rather thick wire inserted in the bone of the head, then stuffed
with cotton so that it resumes its original size and shape: finish
with an oval piece of cardboard about three inches in length.

Dress the pheasants on small oval socles from four to five inches
high, these to be made of tin covered with noodle paste (No. 142),
glazed and decorated, then placed on a larger socle, regarding the
details for which see drawing. These tin socles can be replaced by
others made either of stearin or carved rice, or else an oval pie
crust the same size as the tin ones. On the edge of the socle lay
small cases, each one to contain a truffle glazed over with game
glaze (No. 398), or garnished with foies-gras, or else small boned
birds stuffed, braised and glazed with brown chaudfroid.


  From: The Epicurean By Charles Ranhofer

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Cheers

YK Jim


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