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BROCHETTE - Definition, Dishes and Recipes

BROCHETTE—A skewer on which are threaded small delicate meats, etc., to be cooked, and served with or without the skewer; also used by confectioners to thread fruit on before candying them.

BROCHETTE OF OYSTERS—Oysters, bacon and sweetbreads (optional), the bacon and sweetbreads cut in slices same length as the oysters, seasoned with salt, pepper, powdered thyme and chopped parsley, the oysters and sweetbreads dipped in beaten eggs, then rolled in fresh grated bread crumbs, threaded alternately on the skewer with the bacon; when full, fried in hot fat, served with some heated tomato catsup, that is seasoned with anchovy essence poured around, and garnished with lemon and parsley.

BROCHETTE OF LAMB KIDNEYS — The kidneys with the skin removed and split in two without quite severing, threaded on the skewer flat, quickly broiled for an instant over a hot fire, then taken off and seasoned with salt, pepper and ground mint, dipped in vélouté sauce, then fresh grated bread crumbs, brushed with melted butter and broiled over a slow fire till done; served with a sauce Colbert poured around.

BROCHETTE OF SPRING LAMB —Circular leaks of the leg of raw lamb, one cutlet of the leg making about three steaks, laid for an hour In a mixture of minced shallots, chives, mint, garlic, lemon juice, nutmeg. melted butter, salt and pepper, then taken up, rolled in fresh grated bread crumbs, threaded on the skewer, broiled till done and served with Colbert sauce poured around.

BROCHETTE OF VEAL—Cold cooked veal and boiled ham cut into even sized pieces, the veal seasoned with salt, pepper and powdered marjoram, threaded alternately on the skewer, breaded, fried, served with white Italian sauce poured around, and garnished with water cress.

BROCHETTE OF DUCK LIVERS—The liver is par-boiled, then prepared and cooked the same way as "chicken livers" following; served with Bigarrade sauce poured around, and garnished with water cress and lemon.

BROCHETTE OF CHICKEN LIVERS —The livers washed and dried, seasoned with salt and pepper, slices of bacon lightly broiled, then cut in pieces same size as the livers, the skewer threaded with them alternately; when all on rolled in melted butter or olive oil, then in fresh grated bread crumbs. broiled, served on a slice of narrow toast with maitre d'h8tel butter poured over, and garnished with water cress.

BROCHETTE OF GEESE LIVERS—The livers boiled in stock till done, then cut into slices; smoked cooked tongue the tip end cut in slices same size as the livers; both dipped in cooling Perigneux sauce; when cold, threaded alternately on the skewer, rolled in grated bread crumbs, then breaded and fried, served with Perigneux sauce poured around, and garnished with water cress and lemon.

BROCHETTE OF TURKEY LIVERS The livers blanched, cut in slices, lightly sautéed with finely minced shallots, garlic and chives, taken up, drained, seasoned with salt, pepper and lemon juice, threaded alternately on skewer with pieces of half broiled bacon, dipped in melted butter, then bread crumbs, beaten eggs and bread crumbs again, broiled, served with Hanover sauce poured around, and garnished with watercress.

BROCHETTE OF EELS—The eels skinned and cut into inch pieces, steeped for an hour in equal quantities of olive oil and vinegar, with salt, pepper, chopped parsley and thyme, then placed on skewer alternately with bacon, arranged on a baking pan with some of the marinade poured over them; roasted for ten minutes, taken up, drained, breaded, fried and served with tartar sauce.

BROCHETTE OF PIGS' KIDNEYS—The kidneys par-boiled, cut in slices, seasoned with salt, pepper and powdered sage; cold boiled pickled pork cut in slices same size as the kidneys, threaded alternately on skewer, rolled in olive oil, then breaded and fried; served with Robert sauce containing a dash of anchovy essence poured around, and garnished with a small baked and glazed apple.

BROCHETTE OF MUTTON —Cutlets from the leg or loin, cut into even sized pieces, seasoned with a mixture of salt, pepper, cinnamon and powdered savory, threaded on skewer, arranged in baking pan, moistened with a thin tomato sauce, roasted and basted with it; served with tomato sauce poured around, and garnished with chip potatoes.

BROCHETTE OF MUSSELS—Prepared and served the same way as the recipe given for "brochette of oysters."

BROCHETTE OF SWEETBREADS — The sweetbreads soaked, blanched, then boiled till tender with vegetables and spices, taken up, drained, skinned, pressed till cold, cut in pieces, then cut circular with the largest sized column cutter; slices of cold cooked tongue the same way; both dipped in cooling white Italian sauce; when cold, rolled in fresh grated bread crumbs, then threaded alternately on the skewer; when full, breaded, fried, served with white Italian sauce poured around.

BROCHETTE OF SMELTS—A judicious way of using up the small smelts; the fish wiped, after entrails are drawn, seasoned with salt and pepper, rolled in flour, then in beaten eggs and fresh bread crumbs, threaded on the skewer through the gills, fried in hot fat, taken up, drained; served with or without tartar or tomato sauce, garnished with lemon and parsley.

BROCHETTE OF CALF'S BRAINS — The brains soaked, skinned, washed, blanched in boiling water containing a little vinegar, taken up, drained, cut in even sized pieces; also bacon cut the same size; the brains seasoned with salt, pepper, nutmeg, powdered thyme and chopped parsley, threaded on the skewer alternately with the bacon, rolled in melted butter, then in bread crumbs, broiled, served with Ravigote sauce, and garnished with watercress and lemon.

BROCHETTE OF LOBSTER — Cold boiled lobster meat cut in pieces and marinaded in a mixture of salt, pepper, nutmeg and ;Worcestershire sauce for an hour, then threaded on skewer alternately with the large head of a button mushroom, rolled in butter, then it fresh bread crumbs, broiled, served with maitre d'hotel butter mixed with anchovy essence poured around, and garnished with parsley and lemon.

BROCHETTE OF RABBIT—Raw young rabbit meat and cold boiled salt pork cut in even sized pieces, the rabbit sautéed in butter with fine herbs, taken up and threaded alternately on the skewer with the salt pork, seasoned with a mixture of salt, pepper and powdered herbs, breaded, fried, and served with brown Italian sauce poured around.

BROCHETTE OF TURKEY—Slices of light and dark meat of cold cooked turkey, seasoned with salt, pepper and nutmeg, dipped in cooling Supreme sauce; when cold, rolled in bread crumbs, then breaded and fried; served with sauce Supreme.

BROCHETTE OF LAMB FRIES—Prepared, cooked, and served the same way as the recipe given for "brochette of calf's brains," tomato sauce to be used instead of ravigote.

BROCHETTE OF SCALLOPS—The scallops drained, seasoned with salt, pepper and chopped parsley, breaded, placed alternately on skewer with pieces of bacon fried, served, with Allemande sauce contaiinng a little lobster coral.

BROCHETTE OF REED BIRDS—The birds picked, drawn, wiped, and trussed with the head tucked under the wing, a small ball of maitre d'hotel butter and the liver of the bird minced and put inside, threaded alternately on the skewer with a piece of cold boiled bacon, seasoned, broiled, served on toast and garnished with parsley and lemon.

BROCHETTE OF CRAYFISH TAILS—The fresh boiled meat of the crayfish tails, prepared and served the same way as the recipe given for "brochette of lobster."

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