Various Preparations of Fowl
[1652—ABATIS AUX NAVETS]
Fry one-half lb. of [blanched] breast of pork, cut into dice, in butter. Drain, and fry in the same sautépan three lbs. of giblets, cut into pieces (all except the livers, which are only added one-quarter hour before dishing). Sprinkle with two and one-half oz. of flour; mix the latter with the pieces, and cook it in the oven for seven or eight minutes; moisten with three pints of white stock. Season with a pinch of pepper; add a faggot and a crushed, garlic clove; set to boil, stirring the while; cover, and place in a somewhat hot oven, that the preparation may boil gently.
[523]
]At the end of thirty-five minutes transfer the pieces to another saucepan; put back the bacon; add twenty-four small onions, tossed in butter, one lb. of turnips shaped like elongated olives and glazed, and strain the sauce over the whole.
Complete the cooking gently, and serve in a timbale.
N.B.—With the same procedure, the giblets may be prepared with peas; with mixed, new vegetables; à la [chipolata], &c.
[1653—GIBLET PIE]
Fry the giblets, cut into pieces, in butter; sprinkle them moderately with flour; cook the latter, and moisten with just sufficient consommé to make a clear sauce which will just cover the pieces. Three-parts cook, and leave to cool.
This done, pour the whole into a pie-dish; cover with a layer of puff-paste, which should be sealed down to a strip of paste, stuck to the edge of the dish; [gild]; streak, and bake in a moderately warm oven for from twenty-five to thirty minutes.
[1654—BALLOTINES ET JAMBONNEAUX]
These preparations are useful for disposing of any odd legs of fowls, the other parts of which have been already used. The legs are boned and stuffed, and the skin, which should be purposely left long if this preparation be contemplated, is then sewn up. The stuffing used varies according to the kind of dish in preparation, but good sausage-meat is most commonly used.
Ballotines or Jambonneaux are braised, and they may be accompanied by any garnish suited to fowl.
If they be prepared for serving cold, coat them with jelly, or cover them with brown or white chaud-froid sauce, and garnish them according to fancy.