Larousse is loose

[chickenfeet]

owlfish recently conducted a poll to find out what "basic cookbooks" people used. I answered Larousse Pratique which she "interpreted" as Larousse Gastronomique. I shall now demonstrate why Larousse Gastronomique is not one I consult often for practical advice.

RHINOCEROS - Large, herbivorous, African and S. Asiatic pachyderm, very savage, whose flesh (mostly that of young animals) is edible. It is preferred to that of elephant by natives who consider hippopotamus meat to be even better.

WALEWSKA (A LA) - A method of preparing fish, particularly fillets of sole. Fish cooked in this way is poached in fish fumet, set on a fireproof dish, garnished with slices of spiny lobster and truffles and coated with a Mornay sauce with spiny lobster butter.

There is also a page of small print's worth of instructions on the proper way to prepare a wild boar's head.

Comments

[violetsaunders.livejournal.com]

right now I'd give anything for that rhinocerous ..........

[cassandre.livejournal.com]

I thought you prepared wild boar's head all the time. With ingredients from St Lawrence's market.

[chickenfeet2003.livejournal.com]

The Hungarian pig guys usually have pig heads and it's not inconceivable that Whitehouse Meats could get a real wild boar's head but I've never bothered.

[shezan.livejournal.com]

Ahaha? Does your Larousse gastronomique have anything on the Poularde à l'Albufera?

[chickenfeet2003.livejournal.com]

It most certainly does.

[shezan.livejournal.com]

Ohoho, so what does it say? (Wondering how far we strayed from the classic receipt when we made it (http://shezan.livejournal.com/83043.html)...)

Poularde a la d'Albufera

[chickenfeet2003.livejournal.com]

Stuff the chicken with rice half cooked in white stock, mixed with pieces of truffles and foie gras. Poach in white stock.

Set on its dish; surround with 8 small pastry cases filled with small chicken quenelles, cock's kidneys, round slices of truffle and button mushrooms bound with d'Albufera sauce. Coat the chicken with d'Albufera sauce.

D'Albufera sauce appears to be a reduced chicken veloute enriched with cream, fond de veau and pimento butter.

Re: Poularde a la d'Albufera

[shezan.livejournal.com]

Interesting! Completely different from ours, which had a lot of Cognac but no rice or pimiento butter. Also we roasted the poularde not poached it.

Re: Poularde a la d'Albufera

[chickenfeet2003.livejournal.com]

Yes and the LG recipe has the obligatory odd bits of the chicken as garnish. LG is very big on cocks' combs, kidneys etc.