(2297). Hashed Mutton A La Omer Pacha (Hachis De Mouton A La Omer Pacha)

Suppress all the fat, sinews and skin in order to obtain one pound of lean, cold leg of mutton; chop it up finely and place it in a bain-marie (Fig. 122) with four tablespoonfuls of reduced sauce; add to this some cooked fine herbs (No. 385) and chopped parsley, seasoning with salt, pepper and nutmeg; add meat-glaze (No. 402) and a piece of fresh butter. Fry in hot clarified butter some peeled tomatoes, cut across in two and slightly pressed out: season them with salt, mignonette and chopped parsley, and dress these halved fried tomatoes in a ring with the hash laid in the center; decorate the top with fried croutons of bread cut in the shape of crescents.

(2298). Partridge Hash A La Clemenceau (Hachis De Perdreaux A La C1emenceau)

Roast two partridges on the spit; lay them aside to cool, then lift off the breasts, suppressing the skin, bones and sinews; cut these meats into eighth of an inch squares, having half as much mushrooms cut the same size, and as many peeled truffles as mushrooms; add to it the cooked livers, cut exactly a like size. Make a light roux (No. 163), add to it the gizzards and broken up carcasses, one bay leaf, sage, cloves and minced shallot; fry together with the roux, moisten with a quart of stock (No. 194a), reduce to half and pass it through a tammy without pressure, then again reduce well and add the salpicon; heat up without boiling, season properly and dress the hash inside a potato border; bestrew the top with bread-crumbs and parmesan, pour over butter and brown under the salmander (Fig. 123). This hash may be accompanied by poached eggs laid on round slices of toasted bread to be handed around at the same time, and it may also be served without the border, surrounding it simply with croutons of bread fried in oil.

(2299). Hashed Pheasant (Hachis De Eaisan)

Chop up the best parts of a cooked and pared pheasant; put the hash into a small saucepan; chop up also three peeled truffles. With the pheasant bones prepare a small game fumet (No. 397) and thicken it with a little half-glaze sauce (No. 413); reduce this with two spoonfuls of Madeira and when very hot pour it over the hash, mixing in the truffles, and heat up the whole without boiling. Dress on a dish and surround with oval game quenelles, cut in two across, bread-crumbed and fried.

(2300). Hashed Veal Cakes, Brittany Style (Hachis De Veau En Galettes A La Bretonne)

Have one pound of lean leg of veal without any fat or sinews whatever, chop it up and mingle with it half a pound of fresh fat pork, equally chopped, and season with salt, prepared red pepper (No. 168) and mignonette; chop again for a few minutes, then put this hash into a vessel and stir well into it two egg-yolks and a quarter of a pound of mushrooms fried in butter and minced very fine; roll this preparation on a floured table into one inch and three-quarters in diameter balls, then flatten them down to three-eighths of an inch in thickness with the blade of a knife; dip them in beaten eggs, roll in bread-crumbs and smooth the surfaces nicely. Heat some melted butter in a sautoir, range the cakes in this merely to stiffen them on both sides, then drain off half of the fat and moisten to their height with some gravy (No. 404); boil up the liquid and place the saucepan in the oven for one hour, keeping it well covered and basting frequently with their own liquid; remove them from the sautoir with a skimmer, dress them in a deep dish and cover over with minced white onions prepared beforehand, but having half of the strained stock from the cakes added at the last moment.