Page:The Epicurean (Ranhofer, 1920).djvu/212

188 quenelle sieve (Fig. 142). Incorporate into it eight egg-yolks one by one, also half a pound of butter divided into small pieces; season with salt, red pepper and nutmeg, and add two gills of well reduced velouté (No. 415). Work the forcemeat well in a mortar, so that it acquires a good consistence; test it and if necessary to rectify (see No. 60). This forcemeat is used to make either red, white or green quenelles.

Pound half a pound of chicken fillets after passing them twice through the machine (Fig. 47), then press this pulp through a sieve and return it to the mortar to pound once more, mixing in with it little by little, five ounces of butter, one whole egg and four yolks, or instead of the egg and yolks substitute four egg-whites. Season with salt, nutmeg and red pepper, then take out the forcemeat and set it into a thin metal vessel; lay this on the ice, beat up the forcemeat well for a few minutes, incorporating slowly into it the volume of one pint of very firm, well drained whipped cream, one pint of cream before being whipped will produce about three pints after being whipped; use the same preparation for forcemeats of game and fish, increasing or decreasing the panada and eggs according to the consistency of the viands employed.

Heat four ounces of grated lard, add to it one pound of sautéd cold chicken livers; pound well half a pound of bread-crumb panada (No. 121), add the livers a little at the time, pounding continually, fry in butter one tablespoonful of shallots, adding to them two tablespoonfuls of mushrooms, half a tablespoonful of truffles, both chopped, and a teaspoonful of chopped parsley; when all these ingredients have fried lightly add to them two gills of espagnole sauce (No. 414); let get slightly cold, then stir in one whole egg and three yolks; season with salt, pepper and nutmeg, add the chicken livers, rub all forcibly through a sieve and mix this preparation with one pound of quenelle forcemeat.

To prepare chopped farces or sausage-meat only lean meats without any skin or nerves are to be used, and fresh fat pork. Chop up both meat and pork and in some special cases they require to be pounded after being chopped.

Farce or chopped meats for galantines of poultry is prepared with one pound of chicken or other poultry meat, and one pound of fat pork. The chicken may be replaced by lean veal, or half pork and half veal; chop all up very fine, and season with three quarters to one ounce of spiced salt (No. 168); pound well for a few minutes, then add two whole eggs, and one gill of water or cream; chopped truffles or cooked fine herbs may also be added if desired.

This is prepared with half game meat, either from the shoulder or thighs of hare or young rabbits, or the thighs of partridges or pheasants, and half fat pork, having a pound of each. Season with an ounce of spiced salt (No. 168). "When it is well chopped mix in with it half a pound of foies gras. Strain galantine farces, but when the galantine farces of game or poultry are well chopped this is rarely required.

Prepare a pound of lean veal or pork forcemeat without nerves or skin, a pound of fat pork, and season with salt, white pepper and red pepper; mince finely one ounce of onions and two ounces of carrots; fry them both in butter with thyme and bayleaf, adding the parings and carcasses of some game; moisten with a pint of white wine, and reduce till dry, then moisten once more with a pint of broth and reduce again till dry; now take out the bones, thyme and bayleaf, and pound up all the meat as well as the vegetables; rub this through a sieve and mix it in with the farce.