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Braizes, Poeles, Mirepoix, Etc |
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Free Books / Cooking / The Modern Cook / | |
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Braizes, Poeles, Mirepoix, Etc |
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This section is from the book "The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches", by Charles Elme Francatelli. Also available from Amazon: The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches.
Comprising Braize for general purposes.
White poele for poultry.
Frying batter for fillets of fish, Ac.
Do. for fruit fritters.
Boiled Marinade, or pickle.
Cold Marinade.
Blanc or White Braize for dressing calves, heads. 3Iirepoix, or Braize for truffles. White roux for thickening sauces. Brown roux for do.
Take two pounds of fillet of veal, one pouud of fat Yorkshire ham, two heads of celery, and the same number of onions and carrots; cut all these into small square pieces, add a bay-leaf, thyme, parsley, one clove of garlic, two blades of mace, and a dozen cloves; throw these ingredients into a middle-sized stewpan in which has been melted down a pound of fresh butter; put the stewpan on the stove-fire, stirring its contents frequently with a woodeu spoon, while the vegetables, etc, are frying. When this mixture becomes slightly browned, pour into the pan half a pint of Cognac brandy, allow it to simmer for five minutes, and then add three quarts of common broth. Keep the braize gently boiling for an hour and a half, then strain it off through a tammy cloth (using considerable pressure) into a kitchen-pan, and put it away in the larder, to be used for purposes that will be hereafter explained.
Cut into dice-shaped pieces two pounds of beef suet, an equal quantity of veal, and the same kind of vegetables, etc, as described in the above-mentioned braize; to these add the pulp of two lemons, removing the pips; put these ingredients into a middle-sized stewpan with half a pound of butter, and stir them on a slow fire until the suet is quite melted; then add three quarts of common broth, and keep the poele gently boiling for an hour; it should then be passed through a sieve into an earthen pan, and reserved for the purpose of braizing poultry in.
Note. - The two foregoing preparations, although very desirable in imparting a rich succulent flavor to poultry, game, etc, are nevertheless to be regarded rather as luxurious than essential. Good white or brown stock, as the case may require, can be used as economical substitutes.
Put into a two-quart basin three-quarters of a pound of sifted flour, a little salt, two yelks of eggs, and two ounces of fresh butter previously melted in a small stewpan ; to these add gradually about half a pint of tepid water, and stir the whole together with a wooden spoon until the butter has acquired the consistency and appearance of rich-looking double cream; it may then be put aside in the larder until within half an hour of its being wanted, when the whites of two eggs, well whisked into a snowlike froth, should be incorporated with it.
Put into a basin three-quarters of a pound of sifted flour, three ounces of fresh butter (melted), one wine-glassful of Curacoa, and a very little salt; mix these gently together with a wooden spoon, gradually pouring into the basin about half a pint of bitter ale. When the batter becomes mixed to the thickness of double cream, set it aside while you whisk the whites of three eggs into a substantial froth, and instantly incorporate this with it.
Many prefer such fritters as pineapple, peach, apricot or plum, fried with a plainer kind of batter, in making which, water is substituted for ale.
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