Bagration - Defined with Recipes Showing Usage
Bagration —The name applied through a foreign medium to a few dishes, principally soups that are composed of a medley of fish and vegetables.
BAGRATION (à la)—A few preparations bearing this designation, perhaps half a dozen, one-half of them being soups, were so named by Carême in compliment to a countess of Bagration of his time. They are all combinations of fish and vegetables.
Recipes Using Bagration
POTAGE BAGRATION GRAS
Cut two-thirds lb. of very white fillet of veal into large dice and stiffen these in butter without letting them acquire any color. Add one and one-quarter pints of thin velouté with a veal base and set to cook very gently.
Finely pound the veal; dilute the purée with velouté and rub through tammy. Add one pint of white consommé; heat without boiling, and complete the preparation, when dishing up, with a leason of the yolks of three eggs diluted with four tablespoonfuls of cream and two oz. of butter.
Garnish with thin macaroni cut into short lengths and send some grated cheese to the table separately.
POTAGE BAQRATION MAIGRE
Prepare one and one-half pints of fresh velouté and mix therewith one-quarter pint of mushroom velouté.
Heat without boiling; pass through a strainer, and finish, when about to serve, with the same leason as for ordinary velouté, and two and one-half oz. of butter.
Garnish with one fillet of sole, poached very white, and cut into a julienne; twelve small quenelles of sole or whiting forcemeat finished with crayfish butter, and six crayfishes’ tails cut into small pieces.
Put on a platter some boiled rice, lay a fresh hard- boiled egg, cut in two, on top, and cover with the following sauce. Take any kind of cold meats that may be left over, such as lamb, beef, ham or tongue, and cut in small dices.
Also a few mushrooms and truffles cut in the same way. Put in a casserole with a cup of cream sauce, season with salt and pepper, and bring to a boil.
Fillet of Turbot, Bagration
Put four fillets of turbot in a buttered sauté pan, season with salt and pepper, add one-half glass of white wine and one- half cup of fish broth, cover with buttered paper, and put in oven. When done, remove the fish to a platter.
With the trimmings of the turbot make a fish forcemeat. Mash the trimmings well in a mortar, pass through a sieve, add one egg, season with salt and pepper, make into small round balls, and boil in fish broth for three minutes. Put these fish balls into white wine sauce, pour over the fish, and serve hot.
Fish Patties, Bagration
Small pieces of sole, twelve oysters, and twelve Little Neck clams boiled in white wine. Drain and add six heads of French mushrooms sliced, one sliced truffle, and enough white wine sauce to make the consistency of a stew. Have the patty shells very hot, and fill.
Escalopes de Foie Gras à la Bagration (Cold).
(Goose Liver Scallops, Bagratiod Style.)
1 medium-sized preserved goose liver (foie gras), 1 gill Madeira flavored aspic jelly, 1/2 gill white chaudfroid sauce, 1/4 gill concentrated tomato pulp, 2-3 table-spoonfuls velouté sauce, parsley stalks, 8-10 stoned French olives, a small rice border and cup for centre.
Cut the foie gras into conveniently shaped slices, and mask them twice with aspic, place them on a wire tray on the ice; chop or pound the trimmings finely, season with salt, pepper and aromatic seasoning, and mix with a little velouté sauce, then shape into little ball or marble shapes.
Heat up and strain the chaudfroid sauce, previously mixed with tomato pulp reduced with a little glaze. Now coat the balls by dipping them into this preparation and let set on a wire tray. Insert a parsley stalk into each, and keep on the ice till required.
Have ready a border shape of rice made with plainly boiled and pounded rice, also a cup shape of rice. Place the border and cup on a round entrée dish, and place the foie-gras slices on the border and the little balls on the cup suitably hollowed out for the purpose. Garnish tastefully with halves of French stoned olives stuffed with some of the foie-gras mixture, and serve.
Boil 1/2 cup of washed rice till tender, drain, and dry 2 minutes on back of stove. Place in a buttered glass oven gratin dish, and arrange over it 3 hard-boiled eggs cut into halves. Pour over it to barely cover, a Chicken in Cream mixture made with left-over chicken, and dredge top with buttered crumbs. Bake till delicately amber-colored.
Soup of Fillets of Soles à la Bagration
Fillet a large sole, and place the fillets lengthwise in a sauté-pan with about two ounces of clarified butter, season with a little pepper and salt and some lemon juice, cover them with a round of buttered paper and set them in the oven, or on a stove-fire, for ten minutes, when they will be done.
Take the fillets up, and set them in press between two dishes, and when cold, with a round tin cutter, stamp them out into small scallops and place them in a small stew-pan in the larder until wanted.
Make some quenelle of the fillets of half the sole, color it with some lobster coral, and mold it with two teaspoons into one dozen very small quenelles, which, when poached, place with the scallops of soles; to these add about half-a-dozen blanched mussels.
Mix with these ingredients about three pints of the same kind of soup sauce as used for the preceding soup, and when ready to serve place the scallops of soles, the mussels, and the red quenelles (first warmed in a small quantity of the soup) into the tureen, and then mix in with the soup a dessertspoonful of chopped and blanched parsley, pour it on to the scallops, etc., and serve.