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Required : For the pastry :
Quarter of a pound of flour.
One and a half ounces of butter.
Half an egg.
A little water.
One teaspoonful of lemon-juice.
A pinch of salt. For the mixture:
About six ounces of game.
Half an ounce of flour.
Three-quarters of an ounce of butter.
Half a pint of stock.
A teaspoonful of red-currant jelly.
Salt, pepper, and nutmeg.
Half a lemon.
(If liked) A tablespoonful of port wine. For the garnish :
About six ounces of finely mashed potato.
Half an ounce of butter.
The yolk of an egg.
Salt and pepper.
Paprika pepper. (Sufficient for six cassolettes.)
First prepare the cases. Put the flour and salt in a basin, shred the butter finely with a knife, then rub it in with the tips of the fingers. Beat up and stir in half the egg, add the lemon-juice, and enough cold water to mix the whole to a smooth but stiff paste. Roll it out thinly. Line some small cassolette moulds with it, place a round of buttered paper in each, then fill the mould with split peas to prevent the paste rising up in the middle. Bake the cases in a moderate oven for about a quarter of an hour. Then take out the peas and paper, and put the rases back in the oven until they are crisp.
Cassolettes of Game. Game served in this manner forms an appetising entree
Next prepare the mixture.
Chop the game finely; if liked, one or two ounces of chopped ham or tongue may be added. Melt the butter in a small pan, stir in the fl o u r, then, without letting it colour, stir for a few minutes over the fire, then add the stock, and stir it over the fire until the saucepan boils; let it cool, and add the chopped game. Season the mixture with salt, pepper, and a few grains of nutmeg, add the grated lemon-rind, the jelly and wine if it is being used. Make this thoroughly hot, then fill in the cases with the mixture.
Rub the potatoes through a fine sieve, put them in a saucepan with the butter, the beaten yolk of egg, and a seasoning of salt and pepper; beat all well together over the fire, heap some of the mixture in each case so as to cover the meat. Put the spinach,-having previously rubbed it through a fine sieve, in a forcing-bag with a rose pipe, and force a border of spinach round the edge of each cassolette. Sprinkle a little paprika pepper over the potato in each case, and arrange them on a lace paper.
Cost, 1s. gd.
Salmi of hare garnished with glace cherries