Ox-heart A La Francaise Coeur De Boeuf A La Francaise

Remove all the pipe from an ox-heart that has been hung for two or three days, and fill it quite full with Herb farce (vol. i.), fasten it with needle and string, rub the heart well over with warm dripping, fold it up in a buttered paper, tie it securely, and bake or roast for three to three and a half hours; then remove the paper and string, dish up on a very hot dish, garnish with a puree of spinach (vol. i.) and small cooked tomatoes or slices of same and olive potatoes (vol. i.), and serve with brown Mustard sauce (vol. i.) in a sauceboat for dinner or luncheon. Sheep's hearts may be dressed in the same way, cooking one hour only.

Potted Grouse Terrine De Grouse

Take two or three picked and cleansed raw grouse (old birds being used if wished), remove all the skin and cut the meat from the bones; pound this till quite smooth, then for each pound of grouse pound a quarter of a pound of perfectly fresh fat and lean raw pork and two ounces of grouse livers and mix it with the grouse; season all with salt, a little pepper, a very little finely-chopped bay leaf and some thyme; then rub all together through a coarse wire sieve, and put the mixture into a basin with two wineglassfuls of sherry and two raw whites of eggs, stirring well together. Remove the breast fillets from one or two young grouse, free them from skin, season them lightly with salt, and then steep them in sherry. Line a terrine or jar about half an inch thick with the farce prepared as above, then place in some of the fillets and cover them over with some of the farce, pressing this between the hands or on a board with cold water as it is taken from the basin, as this will make the meat cut perfectly firm and close when cold; continue this process, sprinkling in the jar, if liked, a few sliced cooked truffles, until the jar is full, then sprinkle the top with sherry, and place on this a piece of fat bacon sufficient to cover it; put a well-buttered paper over the bacon, and cover down the jar with a stiff water paste about one inch thick; tie some paper over the paste and stand the jar in a stewpan containing boiling water to three-fourths the depth of the jar, place the stewpan on the stove and watch the water reboil, then place the stewpan uncovered in the oven and let the water simmer for one hour and a quarter, then take up and set the terrine aside till cold. Take a quarter of a pound of butter and clarify it; remove the paste of the terrine when it is cool, and pour the butter over the top of the pate to about a quarter of an inch thick; let this set, then replace the lid, set it aside till wanted, and dish up the jar on a napkin or paper, and serve.

Nerac Terrine - Terrine De Nerac

Take one or two fresh rabbits, skin and cleanse them and remove all the meat; weigh it, then pound or pass it twice through a mincing machine with double its weight of raw fat and lean ham or fresh pork; add a quarter-pound of any cleansed game or poultry livers to each pound of meat; rub all through a coarse wire sieve, then put the mixture into a basin and season it with pepper and salt, very finely chopped bayleaf and thyme. Line a terrine jar all round with the prepared farce about one inch thick, press it well to the jar with the hand (which should be constantly dipped into cold water) so as to make the mixture perfectly smooth; take some raw fillets of rabbit or chicken, or any kind of game or poultry, season them with pepper and salt and chopped herbs, and then proceed to fill up the jar thus: - Put a layer of the forcemeat and then a layer of the fillets, sprinkling them now and then with sherry, and in the centre put the contents of a small jar of pate de foie gras, and cover over the fillets with a layer of very finely cut slices of raw fat bacon; continue in this manner till the jar is full, then put on the top two or three bayleaves, a slice of bacon and a little sherry; cover with a stiff water paste (vol. i.) about an inch thick, and tie a piece of buttered paper down over it. Stand the jar in a tin containing boiling water, place it in a moderate oven for about two and a half hours, when it should be removed and set aside till cold; remove the paste and bayleaf and bacon, pour a little warm lard over the top, and when this is set clean the jar and place it on a dish on a folded napkin or on a dish-paper. Serve for a ball supper, luncheon, or breakfast dish; it can also be used for serving in scallops, and can be masked with aspic if liked. The quantities given above are sufficient for ten to twelve persons, and if kept in a cool place will keep good for a week or so. If the lid is put on and fastened down air-tight the contents will keep a considerable time. The bones taken from the rabbits can be used for soups, sauces, etc.