Page:Meier - The Art of German Cooking and Baking.djvu/127

 After cooling it off, add the chopped meat, salt and pepper. Press the whole through a sieve so there will be no chunks or pieces. Into this mass stir the truffle slices, the beaten whites of eggs, and the Parmesan cheese.

Fill a buttered dish or casserole with this mixture, cover it, set it in a steamer over a kettle of boiling water and boil 1½ hours. After cooling, turn it out on a platter, garnish the platter with prepared lettuce. This makes a fine dish for an evening dinner.

Remarks: This pie may also be served hot; then serve a game gravy or herb gravy with it.


 * 1½ lbs. cold game remnants, either deer, doe, rabbit or wild boar meat

⅛ lb. of bacon

1 tbsp. of butter

2½ tbsps. of flour

1½ tbsps. of lemon juice

1 small onion

Salt

1 pinch of pepper

1 pt. bouillon, boiled from the bones

½ cup sour or sweet cream

2 vinegar or dill pickles, sliced

Preparation: The meat is cut from the bones in nice, equal pieces. The bones are brought to boil in 2 qts. of cold water and boiled down to 1 pt. of broth or bouillon.

Cut the bacon into cubes and brown it in the butter, onion slices and flour and add the bouillon. If you have left-over game gravy, add that too, season with salt, pepper, lemon juice and cream and cook slowly for 20 minutes, then strain and cut the pickles into it. Put the meat pieces into this gravy and let it get hot, but do not cook or the meat will get tough. The gravy must be smooth. After heating, serve at once.

Remarks: If you wish to have the ragout very fine, omit the pickles and take truffles or champignons instead.


 * 10–14 lbs. of wild boar meat


 * 5 qts. of vinegar

10 pepper-corns

1 large onion, sliced

1 doz. juniper berries

3 cloves


 * 1 bottle of red wine

Salt

1 qt. of bouillon