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Coulis de Grives au Pain Noir, Otherwise a L’ardennaise

A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).

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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.

France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 4 ingredients

  1. five oz. of rye-bread dice fried
  2. one-quarter pint of feathered-game consommé
  3. two and one-half oz. of butter
  4. four tablespoonfuls of cream

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Fry four fine thrushes in butter and complete their cooking in one pint of feathered game consommé containing five oz.
  2. of rye-bread dice fried in butter.
  3. These dice constitute in this case the thickening element of the soup.
  4. Remove and put aside the thrushes’ fillets, finely pound the carcasses together with two juniper-berries, add the leason of bread dice, and rub through tammy.
  5. Add to the resulting purée one-quarter pint of feathered-game consommé, set to boil, and pass through a strainer.
  6. Finish the cullis with two and one-half oz.
  7. of butter and four tablespoonfuls of cream.
  8. Garnish with the reserved fillets cut into thin slices or into a julienne.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Mortar and pestle
  • Chef's knife
  • Cutting board
  • Sieve
Source Public domain in the USA
Credit

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.

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.