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Tourte de Poussins a la Paysanne

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

Method

  1. Prepare a round layer of short paste, ten inches in diameter.
  2. Upon this paste spread two-thirds lb.
  3. of sausage-meat, combined with five oz.
  4. of dry Duxelles, taking care to leave a margin two inches wide of bare paste all round.
  5. Upon this coating of forcemeat set ten half-chicks, stiffened in butter;
  6. sprinkle two-thirds lb.
  7. of chopped mushrooms, sautéd in butter, over them;
  8. spread a second coating of sausage-meat and Duxelles over the whole;
  9. cover with a very thin slice of bacon, and close the whole with a layer of paste a little larger than the underlying one, the edges of which should have been moistened.
  10. Seal the two edges, and pleat regularly;
  11. gild;
  12. streak;
  13. make a slit in the top, and bake in a moderate oven for about forty minutes.
  14. When taking the tourte out of the oven, pour into it, through the slit in its cover, a few tablespoonfuls of half-glaze sauce.