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A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- one-half lb. of blanched breast of pork
- three lbs. of giblets
- two and one-half oz. of flour
- three pints of white stock
- a pinch of pepper
Method
- 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.
- 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.