Page:Meier - The Art of German Cooking and Baking.djvu/161

 in 3 qts. of bouillon, which is also clarified with white of egg and egg shells.

Remarks: The meat of the calves' feet may be breaded in roll crumbs, fried in butter and served with a raisin gravy. If you wish to make this head-cheese from duck, take 2 ducks.


 * 3 partridges

2 qts. of water

Salt

4 pepper-corns

½ onion

2 cloves

1 bay-leaf

2 tbsps. of lemon juice

4 tbsps. of Madeira or good white wine

2 whites of eggs and egg shells

15 pieces of gelatine or

1/20 of a lb.

¼ tsp. of meat extract

Preparation: The partridges are cleaned and dressed and put to boil in cold water with the spices. When it is done, carve it and put it into a porcelain dish. Let the bouillon boil down to 1¼ qts., season with white wine or Madeira, lemon juice and meat extract and remove all fat, then dissolve the gelatine in it. Stir the whites of eggs with some bouillon and add it with the egg shells, then boil for a few minutes and set aside to simmer until the bouillon is clear. Strain it through a sieve and a cloth and pour it on to the meat to cool. Turn it out on a platter and garnish with lettuce and lemon slices.


 * 2½ lbs. of fish

2½ qts. of water

Salt

4 pepper-corns

2 cloves

2 lemon slices

2 tbsps. of vinegar

4 tbsps. of lemon juice

¼ pt. of white wine

10 pieces of white gelatine

1 bay-leaf

Preparation: Put the water on with all the other ingredients and boil, then put in the fish after being dressed and cleaned and let it simmer gently for ½ hour. Take out the fish, remove the bones and cut it up into large pieces. The fish stock is boiled down to 1¼ qts. and the gelatine dissolved in it, then boiled for one hour, strained and poured on the fish to cool. Serve it on a glass platter garnished with head lettuce.