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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

POTAOE 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.

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Vintage Culinary Terms - "B"