Tag Archives: robert carrier's cookery cards

Old English Jellied Chicken

1 roasting chicken
½ pound gammon
1 Spanish onion, quartered
1 bay leaf
Chicken stock
12 button mushrooms, quartered
4 small carrots, thickly sliced
4 tablespoons butter
¼ pint dry white wine
1-2 tablespoons Madeira or brandy
½ ounce powdered gelatine
Salt and freshly ground black pepper
2 tablespoons chopped fresh herbs (parsley, chervil and tarragon)

Place chicken, gammon, quartered onion and bay leaf in a heatproof casserole just large enough to hold them. Moisten with about 1½ pints light chicken stock and simmer, covered until chicken and gammon are tender. Allow to cool in stock.

Cut chicken from bones and cut gammon into large dice. Place in an oval earthenware gratin dish or shallow terrine. Simmer quartered button mushrooms and sliced carrots in butter until tender. Drain and scatter over chicken and gammon.

Add ¼ pint dry white wine and 1 to 2 tablespoons Madeira or brandy. to the stock, and tri in gelatine which you have dissolved in a little water. Simmer for a moment, then strain. Correct seasoning; add chopped fresh herbs and pour over chicken and gammon pieces, adding more stock to cover. Allow to set. Serve gold from gratin dish or shallow terrine. A delicious first course, or light luncheon or supper dish.


Thomas Nelson & Sons Ltd, 36 Park Street, London W.1. © Robert Carrier 1968. Printed and manufactured in Holland

Carrot Ring Mould with Peas and Onions

2-3 pounds new carrots
Butter
¼ pint chicken stock
1 tablespoon sugar
Salt
2 eggs
6-8 tablespoons grated cheese
Freshly ground black pepper
Cooked peas and button onions

Wash carrots; slice thickly and place in a saucepan; cover with cold water and cook over a high heat until water boils. Drain.

Simmer balanced carrots in 4 tablespoons butter, the chicken stock, sugar, and salt, to taste, until carrots have absorbed the liquid without burning and are tender.

Mash carrot mixture and mix well with 2 eggs, 4 tablespoons softened butter, cheese, and salt and freshly ground black pepper, to taste. Press into a well-buttered ring mould and heat through in a slow oven (350-M3) for 15 minutes. Turn carrot ring out on a heated serving dish and fill centre with cooked peas and button onions. Surround with remaining peas and onions. Serves 6.


Thomas Nelson & Sons Ltd, 36 Park Street, London W.1. © Robert Carrier 1966 Photographs Angel Studio. Box drawing Alan Cracknell. Card drawings Charles Pickard.

Cold Salmon with Watercress Mousseline

4 fresh salmon steaks
1 pint water
½ Spanish onion, sliced
1 stalk celery, sliced
1 bay leaf
Juice of 1 lemon
Salta and freshly ground black pepper

Watercress mousseline
2 bunches watercress
¼ pint double cream
Salt and freshly ground black pepper
Juice of ½ lemon

Combine water, sliced onion, celery, bay leaf and lemon juice, and salt and freshly ground black pepper, to taste, in a wide saucepan. Bring to a boil; then reduce heat and simmer gently for 15 minutes. Add salmon steaks to the simmering liquid, carefully placing them on the bottom of the pan without letting them overlap. Cover and simmer for 10 minutes, or until fish flakes easily with a fork. Chill the steaks in their own liquid. Just before serving, drain. Serve with Watercress mousseline. Serves 4.

Watercress mousseline: Remove leaves from watercress; place them in cold water, bring to a boil and then simmer for 10 minutes. Rinse well in cold water; drain and pass through a fine sieve. Bring double cream to a boil in a saucepan; add sieved watercress, and season to taste with salt and freshly ground black pepper. Chill. Just before serving, whisk with lemon juice until thick and smooth.


Photographs Angel Studio. Box drawing Alan Cracknell. Card drawings Charles Pickland. Thomas Nelson & Sons Ltd, 36 Park Street, London W.1. © Robert Carrier 1966

Pigeon with Moroccan Spices and Flat Pasta

Serves 4-6

4-6 young pigeons (275g- 325g/9-11 oz each)
olive oil
coarse salt
freshly-ground pepper
powdered cinnamon
4-6 tbls finely-chopped shallots
600ml/1 pt well-flavoured chicken stock
salt
8 juniper berries
4-6 sheets lasagna
2-4 tbls butter

Brush pigeons with olive oil and season generously with coarse salt, pepper and cinnamon. Reserve.

To prepare the fumet in a medium-sized saucepan, saute chopped shallots in 3 tbls olive oil until lightly browned. Add the chicken stock; season with salt, freshly-ground black pepper and ½ tsp cinnamon. Add the juniper berries and simmer, uncovered, for 15 minutes, or until the fumet has reduced to about one-third of its original quantity. Remove from heat and reserve.

Heat the govern to 240°C/475°F/Gas 9. Bake the birds 15 minutes for quite rare, or 5 minutes more, if desired.

In the meantime, cook lasagna sheets in boiling salted water until well-cooked. Drain. With a large pastry cutter, cut lasagna into circles. When ready to serve, melt the butter gently over a very low heat until it begins to turn light gold (about 2 minutes). ‘Seize’ each pasta circle in the beurre noisette, pushing it to the side of the pan to give it a drape-like shape while still in the pan.

Skim the fat from the pigeon pan juices; add the fumet and warm up over high heat. Reduce heat to keep warm.

To serve Cut each pigeon into quarters; slice the breasts and arrange the birds on heated dinner plates. Garnish each dish with a portion of flat pasta and spoon 2-3 tbls of fumet over each serving. Serve immediately.


Text and photographs © Robert Carrier 1995. Food photography: Michelle Garrett. Printed in Hong Kong.