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Re: A recipe from 1905

If using dorade, always use the royal and not the gris.  Also, don't bother unless you like a lot of bones.

For me, it won't be the cooking but the eating what with having to be careful with all the bones!!

Apprendre une langue, c'est faire un voyage différent chaque jour.
from Fle pour les curieux
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Re: A recipe from 1905

Surely, Nimty, you can fillet the dorade so as to get no bones?
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Re: A recipe from 1905

The fish counter at Carrefour often has dorade fillets. Dorade s a bit like sea bass (bar), also very boney.

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Re: A recipe from 1905

The next two recipes follow on from those above and are part of the entrée for a winter celebratory meal circa 1905.

Turkey poult (young turkey) stuffed with mushrooms

Serve this as an entree either roasted or braised depending on your menu,but it is better cooked in a moderate oven.
Peel a kilo of fresh mushrooms, carefully wash and cook slowly in an open saucepan, remove from heat, drain and chop roughly. Mix with a stuffing made of fat bacon, breadcrumbs, a little finely chopped parsley and pepper.
Stuff the farce into a either a dindonneau (turkey poult) or a young turkey. Sew up with cooking cord to stop the farce escaping.
Cover the bird with streaky bacon, then cover the whole with well tied on buttered cooking paper. Now cook in the oven, on a spit or, at a pinch, it can be braised. Baste the bird with its own juice and fat.
Remove the paper after an hour and a half or two hours and brown the streaky bacon.
Degrease the cooking juices, pass through a fine mesh sieve (muslin better) and mix in a little reduced sherry or meat juices.
Slice the bird and serve with the sauce

Escalopes de ris de veau, sauce Vincent.

Disgorge the veal sweetbreads; to do this place the sweetbreads in a bowl, cover with cold water and refrigerate for 4 hours, changing the water 2 or 3 times. Drain. Now blanche them in salted boiling water, then roast in lightly browned butter. Leave to cool.
Make a bechamel sauce using the cooking juices to which have been added mushroom puree. Leave to cool.
Cut the sweetbreads into finger thickness slices and spread a thicklayer of sauce on either side Now cover top and bottom with a fine slice of cured (pickled) ox tongue. Now pass through egg white and fine breadcrumbs. Fry these escalopes in hot oil.
To serve, place in a circle on a round plate and in the middle pour a sauce Vincent, mustard mayonnaise coloured with spinach.
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Re: A recipe from 1905

This is the main dish for the Xmas celebration dinner of 1905. It seems tasty. Not sure how practical the recipe is as it doesn't seem to be that well written and my scanning software was not that accurate. Any, here we go:

Marcassin (wild boar piglet) with sauce Saint-Hubert.
If you can get a small enough wild boar piglet, serve it as if it were a suckling pig. Otherwise remove the two haunches.
Soak in a marinade composed of white wine, olive oil, brandy and lemon juice with a crushed garlic clove, paprika or red pepper which is sprinkled over the meat, salt, laurel leaves, crushed thyme, parsley. Do not leave in the marinade for more than 48 hours. Then make a number of incisions superficially in the meat and insert small pieces of bacon. Cook on a spit or in an oven on a grill to let the air circulate, with a cooking pan to catch the fat. No need to baste or use butter; the bacon, melting slowly will damp the meat sufficiently. The oven must be on a low to moderate heat . Allow three quarters of an hour cooking time for each kilo of meat.

Dispose of the fat which has no further use. Into cooking pan pour the marinade, heat up and scratch the juice which has stuck to the bottom of the cooking pan.

For the Saint-Hubert sauce

Brown some bacon with a small carrot and a chopped onion. Stir in a little flour with white or red wine and a glass of good vinegar. Add a bouquet barni, two cloves, peppercorns, on or two sugar lumps and a little paprika. Reduce slowly by half over two hours. Run the sauce through a fine sieve, add the marinade from the cooking pan. Pour onto the meat piping hot.
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Re: A recipe from 1905

Bon dieu! Our ancestors had a bit more patience that I would have...
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Re: A recipe from 1905

No telly. So they cooked and had kids!
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