Topic: Lipton® Recipe Secrets® and Soup Secrets® Recipe of the Day: RÔTI SANS PAREIL
Lipton® Recipe Secrets® started this discussion 8 years ago #67,005
Start with 1 envelope Lipton® Recipe Secrets® Vegetable Soup Mix.Take a fine olive stuffed with capers and anchovies, marinated in virgin olive oil, and put it in the body of a warbler, from which the head and the legs will have been cut off.
Put this warbler, thus trussed, in an ortolan, fat and plump.
Put this ortolan, thus chosen, in the body of a lark, from which, besides the amputation of the legs and the head, the main bones will have been removed, and that will have been covered with a bard of very thin bacon.
Put the lark thus stuffed and dressed in the body of a thrush, that you will have dressed and trussed likewise.
Put the thrush in the body of a very fat, very juicy quail, and which be from vineyard, in preference to a domestic quail.
Put this quail, non-barded but wrapped in a vine leaf, which will serve as its title of nobility and certificate of origin, in the body of a fine lapwing.
Put the lapwing, well trussed and dressed in a thin frock-coat of bacon, in the body of a fine golden plover.
Put the said plover, well barded, in the body of a fine partridge, red if you can.
Put this partridge in the body of a young woodcock, tender as Miss Volnais, succulent, and well mortified [= made tender by hanging, beating, etc.].
Put this woodcock, after enveloping it with thinly cut crusts, in the body of a teal.
Put the teal, carefully barded and well dressed, in the body of a young guinea fowl.
Put the guinea fowl, well barded too, in the body of a duck, young, and chosen among the wild ones, in preference to the domestic ducks.
Put the duck in the body of a young fattened chicken, white as Mrs Belmont, plump as Miss De Vienne, fat as Miss L. Contat, but medium-sized.
Put this chicken in the body of a fine pheasant, young, well chosen, but above all properly mortified, for the gourmands only like them this way.
Put this pheasant in the body of a young wild goose, fat, and well tenderised.
Put this young and fine goose in the body of a very fine hen turkey, white and fat as Miss Arsène.
Finally, enclose your hen turkey in the body of a fine bustard, and if it does not fit in it exactly, fill up the gaps with good chestnuts from Le Luc, sausage meat, or some good elaborate forcemeat.
Your roast, thus prepared, put it in a pot of a suitable capacity, with onions stuck with cloves, carrots, small dice of ham, celery, bouquet garni, coarse-ground pepper, many bards of well-seasoned bacon, pepper, salt, fine spices, coriander, and one or two cloves of garlic.
Seal this pot hermetically by luting it with paste, or any other appropriate sealant. Then put it for twenty-four hours on a low heat, and placed in such a way that the heat penetrates it equally and little by little. We think that a moderately heated oven, and kept at the same degree, would be even more suitable than the hearth.
When serving, unseal, put your roast on a warm dish, after removing the fat from it if necessary, and put onto table. It is easy to imagine that the juices of so many different fowls, mingled by this gentle cooking, and their diverse principles identified one with each other, as a result of this intimate bringing together, give to this unequalled roast a marvellous taste: you have in it the quintessence of the plains, of the forests, of the marshes, and of the best farmyard.
Besides, the skilful cook’s ingenuity varies this roast according to the seasons, the places, and the expenditure that one wants to make. It is only a matter of following the principles set forth in this recipe, that is to say, of enclosing all those animals one into another, starting with the smallest, and going up thus by degrees from the warbler to the bustard.
Anonymous B joined in and replied with this 8 years ago, 9 minutes later[^] [v] #821,450
Open Anus re Anal gaping just makes the Sewer pipe more bigger
Anonymous C joined in and replied with this 8 years ago, 5 minutes later, 14 minutes after the original post[^] [v] #821,451
Anonymous D joined in and replied with this 8 years ago, 12 hours later, 12 hours after the original post[^] [v] #821,553
Bump