1950s Archive

An Epicurean Tour of the French Provinces


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The next time you have the good fortune to obtain some wild duck, roast them according to your taste and serve them accompanied by the following interesting sauce:

Sauce Infernale

Mash 2 duck livers to a paste and mix it with 2 teaspoons each finely chopped parsley, grated lemon peel, the yellow part only, and chopped shallot. Take the juices from the roasting pan and add 1 1/2 cups good red wine, a little salt, 2 teaspoons mild French mustard, and 2 teaspoons lemon juice. Mix and heat the ingredients together and serve with the duck.

A chicken pie to end all chicken pies!

Le Coq en Pâte Franc-Comtoise (Chicken Pie à la Franche-Comté)

Roast a small or medium chicken in a casserole in the oven accompanied by its giblets, salt and pepper, a pinch each of nutmeg, clove, and cinnamon, 1 carrot, sliced, 2 onions, and 2 tablespoons butter. This will take about 1 1/2 hours, more or less, depending on the size of the chicken.

Meanwhile, prepare a pair of sweetbreads which have been soaked in very cold water, parboiled for a few minutes, and cleaned of all skin and hard tubes. Braise these gently in a little of the water in which they were boiled until they are firm. Slice and add to them 1/4 pound mushrooms which have been washed, cut into pieces, and cooked for a few minutes in butter with the juice of 1/2 lemon. One-half cup diced cooked ham goes in next.

To this mixture add this sauce: After removing the chicken and its accompaniments from the casserole, stir into the remaining juices 1 liqueur glass of brandy, 1 liqueur glass of port, 2 cups heavy cream, and salt, if necessary. Cut the chicken into serving pieces and place in a deep baking dish. Over this pour the sweetbread-mushroom-ham-and-sauce mixture which has been simmered for 3 or 4 minutes and blended with 1 tablespoon purée de foie gras. Over all place a cover of flaky pastry and bake in the oven for about 15 minutes, or until the crust is a rich golden-brown.

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