(2307). "Pain" Of Pike (Pain De Brochet)

Pound to a pulp half a pound of pike meat, and press it through a sieve; work it in a mortar with half a pound of fresh butter, two ounces of sifted flour, salt and allspice; mix in gradually four eggs, and a pint of cream, and set this preparation into small buttered molds, cover over with a buttered paper, and close the lid; but should the molds not be provided with covers, then lay over a sheet of buttered paper, on top set a tray with a weight on it, and cook them in a bain-marie kept at the boiling point for an hour and a half. Unmold, dress, and serve separately either a Madeira sauce (No. 492) or else a lobster sauce (No. 488), but to either one or the other add some mushrooms, lobster cut in fillets and small nonpareil capers. The "pains" may be surrounded by crawfish tails or carp's milts sauted in butter with fine herbs.

(2308). "Pain" Of Young Rabbits A La Maintenon (Pain De Lapereaux A La Maintenon)

Bone four young rabbits, reserving the minion fillets; suppress the sinews from the meats and cut them into dice; also cut exactly similar a third as much fat pork; fry both these in butter with parsley, truffles and mushrooms, all finely chopped, salt, pepper, nutmeg and fine spices; when cold pound and press through a sieve, adding half as much panada, first pounding it, then mixing it in gradually with the forcemeat until well incorporated, then put in twelve egg-yolks singly, and one pint of espagnole sauce (No. 414) well reduced with game fumet (No. 397). Grease a cylindrical mold with sponged and softened butter, decorate it with fanciful cuts of truffles, and fill with the prepared forcemeat; cover with bards of fat pork, and then poach; unmold, glaze and fill the center with a stew composed of truffles and mushrooms. Cut the minion fillets on the bias in three lengthwise pieces, pare them evenly, score and streak with truffles; turn them into a ring form, and lay them into a generously buttered sautoir, cover over with buttered paper, and cook in a brisk oven; glaze and dress them on top of the "pain." Cut quarter-inch thick slices of brain, and from them remove twelve rounds with an inch and a quarter tin tube, dip in egg and bread-crumbs, and fry; garnish the " pain " around with these and serve with a sauce-boat of half glaze sauce (No. 413) with game fumet (No. 397).