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Hunt Music & Mozart's Don Giovanni!
230th Anniversary: 1787-2017! |
The Mozartian Game 1. Pheasant Spanish-style (1790) |
Here a few original famous 18th century Game recipes from the richest banquets of that Era (1790). |
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DIFFICULTY: Leporello: "Questo pezzo di fagiano / piano piano vo' inghiottir". To be served with wine "marzimino". |
1. PHEASANT SPANISH-STYLE (1790) This recipe can be used also with peacock, little bustard (tetrax tetrax) and guineafowl. INGREDIENTS: pheasant (young and fat) ham (a well spiced one, slices) lardo (it must be a good spiced one, like the Lard d'Arnad, slices) herbs (rosemary, bay leaves, oregano, sage) pepper (crushed) nutmeg lemon juice salt (adjust to taste) For the oval casserole: heifer (meat in slices) lardo (it must be a good spiced one, like the Lard d'Arnad) ham (in slices) savoy cabbage (8 small rolls of leaves) carrot (a big one cut into 8 thin pieces) turnip (cut into 8 thin pieces) turnip cabbage (cut into 8 thin pieces) [the thin pieces of vegetables must be cut as if they were mushrooms] herbs (rosemary, bay leaves, oregano, sage) onions (8 small ones) pepper (crushed) salt For the Spanish-style sauce: heifer (meat in dices) ham (meat in dices) shallots (3 or 4 chopped) garlic (1 or 2 cloves chopped) cloves (2) olive oil Alsatian white wine (1/2 glass or Champagne) veal stock lemon juice METHOD: 1. Season the slices of ham and lardo with herbs, some pepper and lemon juice. Then entirely wrap the pheasant with the seasoned slices of ham and lardo. Add, on the wrapped pheasant, pepper, nutmeg, salt and lemon juice. 2. Then prepare an oval casserole in this way: put, into the casserole, various layers of slices of meat, by using this order: a. slices of heifer meat; b. slices of lardo; c. slices of ham. When you have created this bed of slices of meat, put the wrapped pheasant into the casserole and onto the bed of slices of meat. Remember that the wrapped pheasant must be positioned in the casserole so that its breast must be in direct contact with the bed of slices of meat. 3. Now create 8 small rolls of leaves of savoy cabbage. Remember that the savoy cabbage is a perfect combination with lardo and ham fat and so treat its leaves as if they were more herbs than vegetables. Position the 8 rolls of leaves into the casserole around the wrapped pheasant. Add the 8 thin pieces of carrot, turnip and turnip cabbage, the herbs, pepper and salt. 4. Put the casserole into a hot oven. But now keep the oven mild and not too strong. Let the pheasant cook in this way for 15 minutes. Then open the casserole and pour some veal stock into the casserole. Put the casserole into the oven again. Now the oven must be hot but gently and not too strong. Let the pheasant cook gently until it is ready. 5. Now cook the 8 small onions in a pan with some good well seasoned veal stock. 6. Prepare the Spanish-style sauce in this way. Put, in a saucepan, the dices of heifer, the dices of ham, shallots, garlic, cloves, olive oil. Fry them slightly, then pour 1/2 glass of white wine into the saucepan. Then pour also the veal stock into the saucepan. Let sauce simmer gently for 15 minutes. Adjust salt to taste. Now remove the exceeding fat and strain the sauce through a fine sieve. Serve the Spanish-style sauce in a boat. And instead of adding the lemon juice directly to the sauce, you can serve the lemon juice in another separate boat. 7. When the pheasant is ready, open the rolls of savoy cabbage and create a green bed with them on a silver plate. Put the pheasant on the green bed of leaves of savoy cabbage. Artistically position the other pieces of vegetables on the green bed and around the pheasant. Position also the 8 small onions onto the green bed. Now moisten the pheasant and the vegetables with the gravy sauce in the casserole. 8. Now you can serve the pheasant on the silver plate with a boat of Spanish-style sauce and a boat of lemon juice. |
1. FAGIANO ALLA SPAGNUOLA.
Flambate, spilluccate, e sventrate un bel Fagiano, giovane, e grasso, lardategli il petto per traverso di lardelli di prosciutto conditi con erbe fine, pepe, noce moscata, e sugo di limone, e rifilati al paro della carne, trussatelo colle zampe ripiegate nei lati delle coscie. Prendete una cazzarola ovata, metteteci nel fondo qualche fetta di vitella se l'avete, di lardo, e di prosciutto, aggiustateci sopra il Fagiano col petto al disotto. Imbianchite all'acqua bollente due cavoli Bolognesi, formatene otto mazzetti ben spremuti e legati, poneteli insieme col Fagiano, aggiungeteci otto pezzetti dì carota, otto di rapa, otto di torzuto, il tutto intagliato propriamente, o a guisa di olive, o di prugnoli, e imbianchito all'acqua bollente, un mazzetto di erbe diverse, sale, pepe schiacciato, coprite di sopra come di sotto. Fare sudare un quarto d’ora con poco fuoco sotto e sopra, bagnate poscia con brodo buono; fate finire di cuocere dolcemente. Quando il tutto sarà cotto, scolate il Fagiano, asciugatelo, ponetelo sopra il piatto, guarnitelo con simetria colli cavoli sciolti, ben spremuti, e rifilati propriamente, le altre erbe all'intorno, otto cipollette cotte a parte con buon brodo, e servite con sopra una buona Salsa alla Spagnuola. Salsa alla Spagnuola. Ponete in una cazzarola dei dadini di mongana, e di prosciutto, qualche scalogna sana, uno, o due spicchi d’aglio, due garofani, un poco di olio buono. Passate sopra il fuoco, quando principia a rosolare, aggiungeteci mezzo bicchiere di vino di Sciampagna, o altro vino bianco, fatelo consumare di nuovo, e bagnate col culì di mongana, o altro culì la quantità, che ne avete di bisogno, fate bollire dolcemente un quarto d’ora, digrassate, passate al setaccio, e servite con sugo di limone. |