Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Mace | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a clove of garlic^
- two young partridges
- two ducks
- mace
- clove
- pepper
- salt
Directions
Take two young partridges, clean and prqum them as if for roasting, flatten the breast-bones with a rolling-pin, lard them, and split them at the back. Make a good forcemeat with some veal and a little bacon, and the livers of the partridges, with some truffles and mixed spices. Stuff the partridges with this, but not too full, or they would burst as the farce swells.
Make a p&te brisee, raise your pie as before, put a layer of the same farce as you stuffed your partridges with, lay these on this, cover them with slices of veal well larded, with a few bay leaves intermixed between the birds and meat, then cover, and finish as before. Egg over your paste, and let it bake in a moderate oven from two to three hours, according to the sise. When done, open it at the side, and pour in a little jus of partridges or fowl, and you may add some sweetbreads also if you like, all to be well sea- soned. Half a glass of white wine improves the flavour of the gravy. This pikte is equaUy good hot or cold.
Woodcocks and snipe can be dressed in the
BASTBT. 201
aame manner^ and also grouse and moor-fowl, following the same rales. A little lemon juice added to the wine is also an improvement, and use a very little Cayenne pepper with the mixed spices.
FATE d' AMIENS*
Raise your pie of pate bris^e, then bone two ducks, and fill them with farce ; put them into a stewpan with a little stock, cover them with thin slices of fat bacon, and let them stew gently an hour; then let them cool in the stock with which they were stewed. When cold, put a layer of veal and ham in very thin slices, next a layer of forcemeat, the same as what they were stuffed with, put in the ducks, strain the gravy, and add half a glass of white wine. Four this in ov^ the ducks with bacon in thin slices, and put on the paste cover. The pie will take two hours to bake. A few truffles peeled should be put into the pie before it is baked, and a little gravy should be added when done if hked — ^it should be made with the livers and gizzards of the ducks, and any other giblets at hand, or if there are none, a bit of beef, about a quarter of a pound will be enough ; let this stew with a little
202 PASTRY.
stocky a little wine^ some sweet herbs, a blade of mace^ and a couple of shalots^ a clove of garlic^ with pepper and salt to taste. When done enough, strain the gravy, and pour it into your p&te.