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Polish Chaud-Froid Of Small Birds Recipe - Cooking Index

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Polish Chaud-Froid Of Small Birds

Serves: 4 people

Recipe Ingredients

12   Birds with hearts, livers, gizzards (small)
  Salt - as needed
1/4 lb 113g / 4ozCalf's liver
1 lb 454g / 16ozVeal or pork
1/4 lb 113g / 4ozSalt pork - (optional)
3   Dried mushrooms - (3 to 4)
1   Onion - sliced
1   Bay leaf
10   Peppercorns
10   Juniper berries
1/4 cup 15g / 0.5ozChicken bouillon
1/4 cup 59mlMadeira
1   Ground juniper berries
1/2 teaspoon 2.5mlSalt
1/8 teaspoon 0.6mlFreshly-ground black pepper
  Diced bacon
  Carrots - sliced
  Celery - sliced
  Onions - sliced
1   Unflavored gelatin
1/2 cup 118mlCold water
1 cup 237mlHot water
1   Bouillon cube
1 tablespoon 15mlCornstarch

Recipe Instructions

Skin birds; remove backbones. Sprinkle with salt inside and out. Return each heart and liver to the cavity before stuffing. Braise calf's liver, veal or pork, salt pork, bird gizzards, and dried mushrooms in very little water (just enough to cover bottom of pot), topped with the sliced onion, bay leaf, peppercorns, and juniper, until liver is tender, about 10 minutes; then remove liver. Cook remainder for 10 minutes more. Discard bay leaf and peppercorns. Remove mushrooms and grind remainder through the fine blade of a meat grinder. Dice mushrooms and add to ground mixture. Add 2 tablespoons of the bouillon, the wine, and a pinch of ground juniper berries. Season with salt and pepper to taste, and mix. Use to stuff birds, reserving part for topping. Skewer birds, roll in oiled paper, and arrange in a pan lined with diced bacon and sliced raw vegetables. Sprinkle with remaining bouillon and cover with oiled paper. Roast at 450 degrees for 30 minutes.

Meanwhile, make aspic: Soften gelatin in cold water, then dissolve in hot water with bouillon cube and cornstarch. Chill and let thicken until syrupy. Let birds cool, and remove oiled paper. As smoothly as possible, spread birds with remaining stuffing. Dip each one into syrupy aspic, chill, and let aspic gel. Dip several times to build up aspic layers, chilling each time. Serve on thin, dry toast with tartar sauce.

This recipe yields 4 servings.

THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY


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