(2550). Roast Larded Partridges (Perdreaux Piques Et Rotis)

Truss two partridges after singeing, drawing and cleaning them well; lard them and roast either on the spit or in the oven. Let get cold, and when ready to use glaze them over with a brush dipped in game glaze (No. 398), and dress, either whole or cut up, on a dish and surround with jelly.

(2551). Pork Liver Pie Or Terrine (Pate Ou Terrine De Foies De Porc)

Terrine

Take three pounds of the breast of fresh pork, chop it finely into a forcemeat; chop separately two pounds of pig's liver after soaking it in cold water and straining through a sieve. Put the whole into a vessel large enough to have all thoroughly mixed, add one-third of an ounce of salt for each pound and one coffeespoonful of pepper for the same quantity, prepared red pepper (No. 168), nutmeg to taste, a pinch of chopped parsley, a bay leaf, a pinch of thyme, six eggs and three and a half ounces of flour; stir the whole thoroughly until a very smooth paste is obtained. Line the bottom of one or several earthen jars, fit to be put in the oven, with slices of fat pork, then fill them with the paste: cover with another slice, having notched the fibrous parts; place it in the oven and let bake slowly. A terrine weighing four to five pounds requires three to four hours to bake. When done drain off the fat and replace it with good melted leaf lard, cover with a board and place a two-pound weight on top.

After it is cold cover with a light layer of lard, and serve either in the same jar, or else cut it with a spoon.

Pie

The above preparation can also be made into a pie by baking it in a mold, proceeding as directed in No. 2557.

(2552). Roast Peacock Adorned With Its Plumage (Paon Roti Et Pare De Son Plumage)

Procure a young peacock with very brilliant plumage; cut off half of the rump with the tail feathers attached to it and spread them into a fan, then dry; also remove the wings with their plumage and the head with all the beautiful neck feathers as far down as the breast, including the skin; stuff the neck with wadding and insert a stiff wire in the middle to hold it in its natural position. Pick the peacock, draw, singe and free it of feathers; truss for roasting (No. 179) and stuff with a dressing made with a pound of soaked and well-pressed bread-crumbs, the same quantity of chopped beef marrow, and season with spices (No. 168), chopped shallot fried colorless in butter and raw liver chopped up finely. Cook in a moderate oven, basting over frequently with butter, and when cold dish it up on a carved rice socle; adorn it with its plumage; surround with chopped jelly and a border of jelly croutons (No. 2442) and serve separately a cold poivrade sauce (No. 620).

Fig. 517.

(2553). Pheasant Stuffed A La Prince Orloff (Faisan Farci A La Prince Orloff)

Open a fresh pheasant through the back; bone it, leaving on the pinions and drumsticks, then season the meats. Take all the meat from another fresh pheasant and chop it up finely, mixing in an equal quantity of chopped fresh fat pork; season this forcemeat and add to it a quarter of its quantity of cooked foies-gras cut in large dice and as much truffles. Use this preparation to fill the boned pheasant, bring the meats together and sew it up, giving it its original form; truss and brush over with butter, then wrap it in a fine cloth, tying it well, and cook it very slowly for an hour and a quarter in good stock (No. 194a). Drain off the pheasant, untie and wrap it again in the same cloth after washing it, then let get cold. One hour before serving unwrap the pheasant, separate the back from the breast, cutting it off, then divide this in two lengthwise pieces; cut the two halves in transversal slices, reshape and put the breast back into its former place from whence it was taken. Cover the whole pheasant with a white chaudfroid sauce ( No. 596) reduced with pheasant fumet (No. 397) and afterward thickened on ice.

Place the pheasant on ice till needed and then decorate the pinions with paper frills (No. 10); now dress it on a small oval foundation covered over with white paper and fastened on a long dish; surround it with a thick cord of chopped jelly pushed through a pocket, and decorate the edges of the dish with jelly croutons (No. 2442) and two clusters of medium-sized stuffed truffles.