ingredients: 8 blanched mutton feet 2 onions 1 clove 3 Tablespoons graisse normandie (See recipe No. 1 Step No. 1) 1 fresh sprig or ½ teaspoon dried thyme 1 bay leaf salt, pepper 1 Tablespoon flour 3 Tablespoons vinegar 3 quarts of water 4 sprigs of parsley 1 Tablespoon butter 1 pork caul 4 ounces sausage meat 1 egg 4 Tablespoons dried breadcrumbs
Singe the feet that are already blanched. To blanch: Scrub the feet well. Rinse under cold running water. Place the feet in a saucepan. Add cold water to cover. Slowly bring the water to a boil. As soon as it begins to boil, remove the feet and immediately rinse under cold water. Remove any remaining hair, especially the small ball of wool situated in the inner portion of the foot, between the two hoofs.
Sauté the whole onion, stuck with the clove in the graisse normande. Add thyme and bay leave. Salt and pepper. Sprinkle with the flour. Stir. Brown lightly.
Sprinkle with vinegar and add the water. When the liquid boils, add the feet. Cook, covered, for 3 to 4 hours at a very slow boil. Add more water if necessary.
Chop the second onion and the parsley. Sauté in butter. Add the sausage meat.
Drain the feet. Bone, taking care not to break the flesh. Stuff each food with some of the mixture. Wrap in a piece of pork caul.
Beat the egg in a dish. Put the breadcrumbs in another dish. Dip the feet into the egg, then roll in the crumbs. Deep fry in hot fat.
Serve very hot.
This is a very popular dish from Rouen. To make the graisse normande, see recipe No. 1, step No. 1
Graisse Normande (Normandy Fat) Dice 2 parts beef kidney suet. Melt it in a large saucepan with 1 part lard over very low heat. When everything has melted completely, add cleaned and diced vegetables: 1 each onion, leek, carrot, celery stalk, sprig of parsley and 2 cloves of garlic. Salt and pepper. Simmer for 2 hours without browning. Strain through a very fine sieve.
ingredients: 2 plump young partridges 4 Tablespoons butter ⅓ cup dry white wine salt and pepper 1 onion 10 small bacon cubes ½ cup shredded Swiss cheese ½ cup thin vermicelli 2 cups beef or chicken stock
instructions: 1. Clean the partridges and sauté them lightly in butter on all sides without allowing them to brown. 2. Add the wine. Salt and pepper. Cover and cook over low heat for 20 minutes. Remove from the heat and slit them in half. 3. Chop the onion. Scald the bacon cubes in boiling water. Add the onions and bacon cubes to the saucepan. Add the Swiss cheese and vermicelli. 4. Place the halved partridges in the saucepan, cover with the stock, and cook 20 minutes.
The Savoyards, who eat a good deal of pasta, are particularly fond of fidés, or thin vermicelli. It is best to use a small saucepan; otherwise you must increase the quantity of stock.
ingredients: 2 pounds of eels fresh herbs, as many of the following as possible (amounts are approximate): 5 ounces sorrel or watercress 2 ounces parsley 2 ounces chevril 1 sprig tarragon 1 sprig mint 1 sprig sage 1 handful spinach 2 ounces new leaves of white nettle 5 tablespoons butter 1 cup dry white wine salt, pepper 2 egg yolks 1 tablespoon heavy cream
instructions: 1. Clean and skin the eels; remove heads and tails. Cut into 2-inch lengths. 2. Wash and chop together all the herbs. Cook slowly in a large saucepan in butter. Add the eels and sauté 5 minutes. Add wine to cover the contents, salt and pepper to taste. Cook 15 minutes. 3. Remove from heat and thicken the sauce with a mixture of the egg yolks and cream. Add the lemon juice at the very last. Serve either hot or cold.
The more herbs you use, the better the dish will be. In Flandre, during some seasons, they use as many as fourteen varieties, including the young nettle leaves, which are traditional. The eels must be small.
Shufunotomo Co., Ltd., Japan, 1971 Published in the United States and Canada by BOBLEY PUBLISHING a division of Illustrated World Encyclopedia, Inc. Printed in Japan
4 lb. plump boiling fowl, oven ready 1 lemon 2 carrots, scraped 3 leeks or 2 onions, peeled 1 stick celery, cut up salt and pepper to taste 1 teaspoon lemon juice 6 oz. button mushrooms 1 oz. butter or margarine 1 oz. flour ¾ pint (US 1 ⅞ cups) stock from chicken 2 egg yolks 2-3 tablespoons thick cream
Rub skin of bird with cut lemon. Put into a large pan with prepared carrots, leeks or onions, celery, salt and pepper. Add hot water just to cover. Cover tightly and barely simmer until tender, about 2-3 hours. Simmer mushroom caps for 5 minutes in a little salted water and the lemon juice. When tender drain chicken, remove skin and carve into joints. Arrange joints on dish and keep warm. Make sauce as follows. Melt fat, add flour and cook stirring for 2 minutes. Add stock, whisk until boiling and simmer 10 minutes. Remove from heat. Blend egg yolks and cream together, and whisk into the sauce little by little. Reheat gently, but do not boil. Coat chick with sauce and garnish with drained mushrooms.
Poule au pot Henri IV King Henry’s chicken in the pot
Stuff the neck end of a plump boiling fowl with sausage meat and simmer as in previous recipe with the additional of a small quartered cabbage, some fresh herbs and peppercorns. One hour before chicken is cooked add two ½-inch thick slices pickled belly pork and, if wished, extra vegetables. Serve the fowl reposing on a large platter with pork on either side and firmer vegetables grouped around. The remaining vegetables finely chopped are reheated in the chicken stock for soup next day.
You will need 3 lb. chicken, oven ready salt 1 oz. butter 8 sprigs fresh tarragon 1 tablespoon oil 1 ½ oz. powdered gelatine 1 ½ pints (U.S. 3 ¾ cups) good chicken stock or canned consommé few drops gravy browning, if necessary 4-5 tablespoons Madeira or port
Dry the chicken, sprinkle inside liberally with salt and insert a nut of butter and 3 sprigs fresh tarragon. Heat the remaining butter and the oil in a flameproof casserole and brown chicken on all sides. This will take about 12-15 minutes. Cover and cook in pre-heated moderate oven (350° F. or Gas Mark 4) for 1 hour. Remove chicken and set aside until absolutely cold.
Sprinkle the powdered gelatine into the stock or consommé and heat until gently dissolved. Add 3 sprigs tarragon, and if necessary a few drops of browning to give the stock a light brown colour. Cover and leave to stand for 15 minutes. Check seasoning, add Madeira or port to taste, then strain jelly through several thicknesses of muslin. Pour ⅛-inch layer of jelly into the serving dish and leave to set. Carve the chicken and arrange the pieces on the jelly. Chill remaining jelly and stir over ice until almost set, but still fluid, then spoon over chicken.
Repeat at intervals as necessary and arrange a decoration of tarragon leaves before the final coating.
Pour remaining jelly into a shallow tin and when set cut into shapes, or chop, to garnish the edge of the dish.
Preparation time: 25 minutes Cooking time: 1 ½ hours To serve: 4
You will need 1 ½ lb. pig’s liver 8 oz. bacon 1 clove garlic or 1 shallot 6 anchovy fillets ¾ pint breadcrumbs 1 egg 1 egg yolk ¼ teaspoon black pepper ½ teaspoon salt 2 bay leaves
Put half liver in a pan, cover with water and simmer until cooked. Put cooked and uncooked liver, half bacon, garlic or shallot and anchovies twice through a mincer. Add breadcrumbs, beaten egg and egg yolk. Season. Mix thoroughly. Lay bay leaves in the bottom of mould, cake tin or loaf tin and line with half remaining bacon rashers. Fill it with pâté. Cover with buttered greaseproof paper. Place mould in baking tin filled with hot water so that the water comes at least 1-inch up the mould. Bake in a moderate oven (350° F. or Gas Mark 4) for about 1 ½ hours. Cool and remove paper.