(2322). Tenderloin Of Beef Pudding With Oysters (Pouding De Filet De Boeuf Aux Huitres)

Pour a pound of sifted flour on the table, make a hole in the center, so that the flour forms a crown, and in the hollow of the crown set three-quarters of a pound of beef kidney suet, after removing the skin and fibers, and chopping it up well; add half an ounce of salt, half a pint of water, more or less, according to the quantity the paste can absorb, and in order to obtain a firm paste without its crumbling; let it repose for one hour or more, then roll it out to three-sixteenths of an inch in thickness; butler the inside of a dome-shaped mold, line it nicely with the above paste, then cut some slices of tenderloin, about two ounces in weight each, trim them and season them with salt and pepper. Fry in butter without browning two ounces of chopped onions, add to it the slices of tenderloin, leaving them in just time enough to stiffen, then remove them and lay them in an earthen bowl; add to the butter one teaspoonful of flour and let cook for a few minutes: moisten with stock (No. 194a) and white wine, and with this make a little stiff sane; pour it over the tenderloin, and when all is nearly cold fill the mold with layers of the tenderloin, the sauce and some raw oysters, drained and well dried, removing the hard parts of the oyster.

When the mold is nearly full, wet the edges of the paste, and cover with an upper crust, pressing it down on to the lower crust: cover it over with a damp, buttered and floured cloth, fastening it on tight, then plunge it into hot water to boil for one hour and a half to two hours. Unmold and serve with an English brown sauce (No. 1571).

(2323). Lamb Pudding - Minion Fillets A La Gladstone (Pouding De Filets Mignons D'Agneau A La Gladstone)

Fry lightly in butter one ounce of chopped onions and shallots, fry separately some yearling lamb minion fillets, then mingle the two together, adding espagnole sauce (No. 414), some Harvey sauce, gravy, salt and pepper. Line a mold (Fig. 151), from which the inside has been removed, with beef suet paste, made as explained in woodcock pudding (No. 2325), fill it up with alternate layers of the meat and minced potatoes; pour the sauce over, moisten the edges of the paste and cover over with a flat of the same paste, lay on a buttered, floured soft towel and tie it all around with a string, then plunge the pudding in boiling water and leave it to cook for two hours: remove the towel, unmold, glaze with meat glaze (No. 402), spread on with a brush and serve.

(2324). Thrush Pudding (Pouding De Grives)

Butter and line a dome-form mold with a woodcock pudding paste (No. 2325), made with beef suet, butter, salt and flour. Fry in butter over a quick fire, some fat pork, ham and twenty-four boneless thrushes: as soon as done, drain off the fat and add salt, pepper, chopped parsley, Madeira sauce and half-glaze (No. 400). Place all of this in the dome and cover with a flat of the same paste; lay a wet and buttered cloth over and fasten it strongly underneath on the rounded side, set this in boiling water and let cook for an hour and a half, unwrap and turn it out of the mold on a hot dish and pour over a good Madeira sauce (No. 492) with game essence added (No. 389), serving a part of it separately.

(2325). Woodcock Pudding (Pouding De Becasses)

Cut up two clean raw woodcocks, dividing each one into five or six pieces, then season. Prepare a paste with a pound of flour, three-quarters of a pound of finely chopped beef suet, a little water and salt; give it two turns like a puff paste, roll it out and use it to line a half spherical-shaped mold; bestrew the bottom with raw onions, shallot, fresh mushrooms and parsley all finely chopped, and on this range the pieces of woodcock, dredging them over with chopped parsley. Cook the intestines taken from the birds with grated fat pork, press through a sieve and dissolve with a little half-glaze (No. 400), then pour it over the woodcocks. Close the opening with a layer of the same paste, fastening it well to the edges, and place the large part of the mold on the middle of a wet towel and tie the ends firmly on the top or round part of the mold. Cook the pudding for two hours in boiling water, then drain off the mold, untie the towel and turn the pudding over on a dish, remove the mold and cover the bottom of the dish with a little sauce reduced with game fumet (No. 397) and truffle peelings; glaze the paste with a brush and serve with a separate sauce reduced with game fumet.