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diff --git a/31982.txt b/31982.txt new file mode 100644 index 0000000..73601b3 --- /dev/null +++ b/31982.txt @@ -0,0 +1,3043 @@ +The Project Gutenberg EBook of Dressed Game and Poultry a la Mode, by +Harriet A. de Salis + +This eBook is for the use of anyone anywhere at no cost and with +almost no restrictions whatsoever. You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + + +Title: Dressed Game and Poultry a la Mode + +Author: Harriet A. de Salis + +Release Date: April 14, 2010 [EBook #31982] + +Language: English + +Character set encoding: ASCII + +*** START OF THIS PROJECT GUTENBERG EBOOK DRESSED GAME AND POULTRY A LA MODE *** + + + + +Produced by Joseph R. Hauser and The Online Distributed +Proofreading Team at http://www.pgdp.net (This file was +produced from images generously made available by The +Internet Archive/American Libraries.) + + + + + + DRESSED GAME AND POULTRY + + + + + +----------------------------------------------------------+ + | WORKS BY MRS. DE SALIS. | + | | + | | + | SAVOURIES A LA MODE. Eighth Edition. Fcp. | + | 8vo. 1_s._ | + | | + | ENTREES A LA MODE. Fourth Edition. Fcp. | + | 8vo. 1_s._ 6_d._ | + | | + | SOUPS AND DRESSED FISH A LA MODE. | + | Second Edition. Fcp. 8vo. 1_s._ 6_d._ | + | | + | SWEETS AND SUPPER DISHES A LA MODE. | + | Fcp. 8vo. 1_s._ 6_d._ | + | | + | OYSTERS A LA MODE; or, the Oyster and over | + | One Hundred Ways of Cooking it; to which are added a few | + | Recipes for Cooking all kinds of Shelled Fish. Second | + | Edition. Fcp. 8vo. 1_s._ 6_d._ | + | | + | DRESSED VEGETABLES A LA MODE. Fcp. | + | 8vo. 1_s._ 6_d._ | + | | + | DRESSED GAME AND POULTRY A LA MODE. | + | Fcp. 8vo. 1_s._ 6_d._ | + | | + | | + | London: LONGMANS, GREEN, & CO | + +----------------------------------------------------------+ + + + + + DRESSED GAME AND POULTRY + + + _A LA MODE_ + + + BY + + MRS DE SALIS + + + + + AUTHORESS OF 'SAVOURIES A LA MODE' 'ENTREES A LA MODE' + 'SOUPS AND DRESSED FISH A LA MODE' 'OYSTERS A LA MODE' + 'SWEETS A LA MODE' AND 'VEGETABLES A LA MODE' + + + 'One loves the pheasant wing + And one the leg' + POPE + + + + + LONDON + LONGMANS, GREEN, AND CO. + AND NEW YORK: 15 EAST 16^{th} STREET + 1888 + _All rights reserved_ + + + + + PRINTED BY + SPOTTISWOODE AND CO., NEW-STREET SQUARE + LONDON + + + + + +PREFACE. + + +At this the sporting season of the year, I venture to offer to the +public another of my little series in the form of Dressed Game and +Poultry. No doubt many of the recipes are well known, but it has been my +aim to collect from _all_ the culinary preserves such recipes that from +personal experience I know to be good. All the known and unknown tomes +on the gourmet's art have been consulted, and I have to thank the +authors for this assistance to my work, as well as those _cordons bleus_ +from whom I have practically learnt some few of them. + +I shall be very pleased to correspond with any of my readers who may +wish to discourse on matters relative to the dinner table and its +adjuncts, floral decorations among the number. + + H. A. DE SALIS. + +HAMPTON LEA, SUTTON, +SURREY, 1888. + + + + +DRESSED GAME AND POULTRY + +A LA MODE. + + +Blackbird Pie. + +Stuff the birds with the crumb of a French roll soaked in a little milk, +which put in a stewpan with 1-1/2 ounces of butter, a chopped shalot, +some parsley, pepper, salt, a grate of nutmeg, and the yolks of two +small eggs. Stir over the fire till it becomes a thick paste, and fill +the insides of the birds with it. Line the bottom of the pie-dish with +fried collops of rump steak, and place the birds on them neatly. Add +four hard-boiled yolks of eggs, and pour gravy all over, cover with puff +paste, and bake for one hour and a quarter. + + +Blanquette of Chicken. + +Cut the meat from a cold boiled fowl, in small pieces. Stew down the +bones in one pint of water, a bouquet garni, add a little salt and white +pepper to taste. Then strain the stock, add to it three or four peeled +mushrooms finely minced, and let them cook in this sauce; when done put +in the pieces of fowl to warm through, thicken with the yolks of two +eggs. Add lemon juice and serve hot. + + +Blanquette of Chicken aux Concombres. + +Boil a chicken and cut it into neat joints. Cut a cucumber in pieces and +fry in butter, put them in a little stock, which reduce; have reduced +half a pint of veloute sauce with a few trimmings of cucumber in it. +Pour this through a tammy over the fowls, set it on the fire, and as +soon as it bubbles add a liaison of three yolks of eggs, work in a +little butter and lemon juice, drain the pieces of cucumber in a cloth, +throw them in, and serve them in an open vol au vent, garnished with +flowers of puff paste. + + +Capilotade of Fowl or Turkey. + +Take the remains of a cold fowl or turkey, and cut it into neat joints. +Chop up three or four mushrooms, some parsley, a shalot, and a piece of +butter the size of a walnut, and let all fry together for a short time; +then moisten with a little good-flavoured stock, and thicken with flour. +Add salt to taste, let the sauce boil well, put in the pieces of bird +for a few minutes; take them out, arrange them on a dish, pour the sauce +over, and serve. + + +Chicken a la Bonne Femme. + +Cut up a chicken into joints, warm up three onions and three turnips in +butter; when brown add the pieces of fowl. Season with salt and pepper, +saute over the fire for ten minutes. Then stir in two tablespoonfuls of +flour, and five minutes after add a tumblerful of stock, a wineglass of +white wine, a bouquet of mixed herbs, and half a pound of peeled +tomatoes, with all the pips carefully removed. Cook over a slow fire for +twenty-five minutes, add about half a pound of mushrooms peeled and cut +up to the size of a shilling, leave it on the fire for ten minutes; take +out the bouquet of herbs, season with an ounce of finely-chopped +parsley, dish up the pieces of chicken in a pyramid, and pour the sauce +and vegetables over. + + +Braised Drumsticks of Chicken. + +Braise the drumsticks, and arrange them uprightly in tent fashion, and +all around and between the drumsticks should be finely chopped salad. +Alternate slices of tongue and ham should be placed at the edge of the +salad, and the border of the dish ornamented with thin rounds of +beetroot. + + +Chickens Chiringrate. + +Cut off the feet of a chicken, break the breastbone flat, but be careful +not to break the skin. Flour it and fry it in butter, drain all the fat +out of the pan, but leave the chicken in. Make a farce from half a pound +of fillet of beef, half a pound of veal, ten ounces of cooked ham, a +shalot, a bouquet garni, and a piece of carrot, pepper, and salt; cook +in stock, and then pass it through a sieve, and lay this farce over the +chicken. After stewing the chicken for a quarter of an hour, make a rich +gravy from the stock, and add a few mushrooms and two spoonfuls of port +wine; boil all up well, and pour over and around the chicken. + + +Chicken a la Continental. + +Beat up two eggs with butter, pepper, salt, and lemon-juice; then cut up +the fowls, dip them in the egg paste, and roll them in crumbs and fried +parsley. Fry in clarified dripping, and pour over the dish any white or +green vegetable ragout, made hot; grate Parmesan over all. + + +Chicken a la Davenport. + +Stuff a fowl with a forcemeat made of the hearts and livers, an anchovy, +the yolk of a hard-boiled egg, one onion, a little spice, and a little +shred veal-kidney fat. Sew up the neck and vent, brown the fowl in the +oven, then stew it in stock till tender. Serve with white mushroom +sauce. + + +Chicken a l'Italienne. + +Pass a knife under the skin of the back, and cut out the backbone +without injuring the skin or breaking off the rump, draw out the +breastbone and break the merrythought; flatten the fowl and put two +skewers through it. Put it into a marinade of oil, sliced onion, +eschalot, parsley, thyme, and a bay leaf, spice, pepper, and salt, in +which let them soak a few hours. Broil them before the fire; when done, +dish the fowls, garnish them with hot pickle, serve them with a brown +Italian sauce over, with a few onions in it. + + +Chicken a la Matador. + +Cut a chicken into fillets and neat joints. Mince finely a Spanish onion +and stew it with two ounces of butter, a few drops of lemon, pepper, and +salt; when it has been stewed for half an hour, pass it through a tammy, +and mix in with it a good tablespoonful of aspic jelly. Mask the chicken +with this, and warm up the chicken in the bain-marie. + + +Fillets of Chicken a la Cardinal. + +Cook some fillets of chicken in butter, and when done place them in a +circle round an entree dish, with a mushroom between each fillet. Fill +the centre with Allemagne sauce, to which has been added some lobster +and crayfish butter to make it red. Garnish with crayfish tails if +handy. + + +Fried Chicken a la Orly. + +Cut up a chicken into joints. Season with salt, pepper, parsley, a +bayleaf, and lemon juice, sprinkle with flour and fry in butter; dip +some sliced onions into flour and fry. When done, dish up the chicken in +a pyramid, garnish with the fried onions and cover with tomato sauce. + + +Fried Chicken a la Suisse. + +Roast a chicken and cut it into fillets and neat joints. Sprinkle some +finely minced herbs, mignonette pepper, and salt over them. Let them +remain for an hour, then dip them in frying batter and fry. Serve with +fried parsley and tomato puree. + + +Fricassee of Chicken. + +American Recipe. + +Clean, wash, and cut up the fowls. Lay them in salt and water for half +an hour. Put them in a saucepan with enough cold water to cover them and +half a pound of salt pork cut into thin strips. Cover closely and let +them heat very slowly. Then stew for over an hour, if the fowls _are +tender_; if not they may take from three to four hours. They must be +cooked _very slowly_. When tender, add a chopped onion, a shalot, +parsley, and pepper. Cover closely again, and when it has heated to +boiling, stir in a teacupful of milk, to which have been added two +beaten eggs and two tablespoonfuls of flour. Boil up and add an ounce of +butter. Arrange the chickens neatly in an entree dish, pour the gravy +over and serve. + + +Fritot of Chicken aux Tomates. + +Take the remains of a boiled fowl and cut into pieces the size of a +small cutlet. Shake a little flour over them and put them aside. Prepare +a batter made of half a pound of Vienna flour, the yolk of one egg, half +a gill of salad oil, and a gill of light coloured ale. Mix all these +together lightly till it will mask the tip of your finger, add half a +pint of puree of tomato, and mix well together. Dip the chicken cutlets +into this batter, masking them well, and then put them in good lard and +fry, and place them on a wire sieve as they are cooked, keeping them +near the fire to keep them hot and crisp. Dish piled in a pyramid with +tomatoes whole and tomato sauce round. + + +Chicken Nouilles au Parmesan. + +Take a large fowl, and when trussed put a lump of butter inside it, and +cover the breast with fat bacon. Put it into a stewpan with an onion, a +carrot, a piece of celery; cover with water and boil slowly for fifty +minutes. Garnish the dish on which it is served with a pint of Nouilles +boiled in a stewpan of boiling water for twenty minutes, drained, and +then put into another saucepan with two ounces of butter. Sprinkle in +two ounces of Parmesan cheese and warm up for five minutes, then garnish +the fowl with them, and pour over it a pint of rich Bechamel sauce, in +which two ounces of Parmesan cheese has been mixed. The Nouilles are +made by mixing half a pound of butter with three eggs till it becomes a +thick smooth paste, roll it out very thin, cut it into strips an inch +wide, and place four or five of these on the top of each other, shred +them in thin slices like Julienne vegetables, and drain them. + + +Chicken Pudding a la Reine. + +Take the meat from a cold fowl and pound it in a mortar, after removing +the skin and sinews. Boil in light stock a couple of good tablespoonfuls +of rice. When it is done and has soaked up the rice, add the pounded +chicken to it, with a gill of cream, pepper, and salt. If not moist +enough, add a little more cream. Butter a plain mould, fill it with the +rice and chicken, tie a pudding cloth closely over, and put the mould +into a stewpan of hot water to boil for an hour. The water should only +reach about three-quarters up the mould. When done, turn it out and +serve a good white mushroom sauce round it. + + +Chicken and Rice. + +Pollo con Arroz (Spanish Recipe). + +Cut a fowl into joints, wipe quite dry, and trim neatly. Put a wineglass +of the best olive oil in a stewpan, let it get hot. Put in the chicken, +stir and turn the joints and sprinkle with salt. When the chicken is a +golden brown add some chopped onions, one or two red chillies, and fry +all together. Meanwhile have ready four tomatoes cut in quarters, and +two teacupfuls of rice well washed. Mix these with the chicken and pour +in a very small quantity of broth and stew till the rice is cooked and +the broth dried up. Sprinkle a little chopped parsley and serve in a +deep dish without a cover, as the steam must not be kept in. + + +Chicken in Savoury Jelly. + +Take a large chicken and roast it. Boil a calf's foot to a strong jelly, +take out the foot and skim off the fat; beat up the whites of two eggs +and mix them with a quarter of a pint of white wine vinegar, the juice +of one lemon, a little salt, a tablespoonful of tarragon vinegar, and a +claret-glassful of sherry. Put these to the jelly, and when it has +boiled five or six minutes strain it through a jelly bag till clear. +Then put a little into an oblong baking tin (big enough for a +half-quartern loaf), and when it is nearly set put in the chicken with +its breast downwards; the chicken having been masked all over with white +sauce, in which aspic has been well mixed, and ornamented with a device +of truffles cut in stars and kite shapes. When the chicken is in, fill +up the mould gradually with the remainder of the jelly. Let it stand for +some hours, or place it on ice before turning it out. + + +Chicken with Spinach. + +Poach nicely in the gravy five or six eggs. Dress them on flattened +balls of spinach round the dish and serve the fowl in the centre, +rubbing down the liver to thicken the gravy and liquor in which the fowl +has been stewed, which pour over it for sauce, skimming it well. +Mushrooms, oysters, and forcemeat balls should be put into the sauce. + + +Chicken Stewed Whole. + +Fill the inside of a chicken with large oysters and mushrooms and fasten +a tape round to keep them in. Put it in a tin pan with a cover, and put +this into a large boiling pot with boiling water, which must not quite +reach up to the top of the pan the chicken is in. Keep it boiling till +the chicken is done, which would be in about an hour's time after it +begins to simmer. Remove the scum occasionally, and replenish with water +as it boils away; take all the gravy from it and put it into a small +saucepan, keeping the chicken warm. Thicken the gravy with butter, +flour, and add two tablespoonfuls of chopped oysters, the yolks of two +eggs boiled hard and minced fine, some seasoning, and a gill of cream. +Boil five minutes and dish the fowls. + + +Cotelettes a l'Ecarlate. + +Make a stiff forcemeat from the breast of a fowl or pheasant, or the two +breasts of partridge or grouse. Cut some slices of tongue into cutlet +shapes. Take some more tongue, pound and pass it through a sieve and mix +it with the forcemeat. Season with a little cayenne and mushroom +flavour. Butter and fill up some cutlet moulds with the forcemeat, and +steam them in the oven. Then turn out the cutlets and place them on a +baking sheet. Glaze them and replace them in the oven for a few seconds. +Dish up alternately a cutlet of tongue with a cutlet of forcemeat; sauce +the whole with chaud-froid sauce, and garnish with chopped aspic and +very small red tomatoes. + + +Forced Capon. + +Cut the skin of a capon down the breast, carefully slip the knife down +so as to take out all the meat, and mix it with a pound of beef suet cut +small. Beat this together in a marble mortar, and take a pint of large +oysters cut small, two anchovies, a shalot, a bouquet garni, a little +mignonette pepper, and the yolks of four eggs. Mix all these well +together, and lay it on the bones; then draw the skin over it, and sew +up. Put the capon into a cloth, and boil it an hour and a quarter. Stew +a dozen oysters in good gravy thickened with a piece of butter rolled in +flour; take the capon out of the cloth, lay it in its dish, and pour the +sauce over it. + + +Capon a la Nanterre. + +Make a stuffing with the liver of the capon, a dozen roasted chestnuts, +a piece of butter, parsley, green onions, very little garlic, two yolks +of eggs, salt and pepper. Stuff the capon, and then roast it, covering +it with buttered paper. When it is cooked, brush it over with the yolk +of an egg diluted in a little lukewarm batter; sprinkle breadcrumbs over +all, and let it brown, and serve with a sharp sauce. + + +Braised Ducks a la St. Michel. + +Rub some flour and oil over a couple of ducks, and brown them in the +oven for a short time. Mix together a cup of Chablis wine and a cup of +broth, season with pepper and salt; braise the ducks till they are +tender. Chop some mushrooms, chives, and parsley; mix these in the broth +in which the ducks were braised. Put the ducks to keep warm before the +fire whilst the sauce 'reduces.' Dredge in a very little flour, and send +up the ducks with the sauce round them. + + +Duck a la Mode. + +Divide two ducks into quarters, and put them in a stewpan, and sprinkle +over them flour, pepper, and salt. Put into the stewpan several pieces +of butter, and fry the ducks till a nice brown colour. Remove the frying +fat, and pour in half a pint of gravy and half a pint of port wine, +sprinkle in more flour, add a bouquet garni, three minced shalots, an +anchovy, and a dust of cayenne. Let them stew for twenty minutes, then +place them on a dish, remove the herbs, clear off the fat, and serve +with the sauce over them. + + +Braised Duck a la Nivernaise. + +Line a braisingpan with slices of bacon, add the duck, cover it with +bacon, and season with a bouquet of parsley, carrots, thyme, and bay +leaves; moisten with stock and the same quantity of claret; fix the lid +very tightly on the pan, and simmer over a slow fire, with hot coals on +the lid of the stewpan. Cut up some turnips into balls, cook them in +butter till brown, drain and simmer in brown thickening, moistened with +a little stock. When the duck is cooked, dish up, and garnish with the +turnips. + + +Devilled Duck or Teal. + +Indian Recipe. + +Take a pound of onions, a piece of green ginger, and six chillies. +Reduce them to a pulp, then add two teaspoonfuls of mustard, pepper, +salt, cayenne, and chutney, two tablespoonfuls of ketchup, and half a +bottle of claret. Cut up the duck or teal, and put it into the sauce, +and let it simmer for a long time--the duck having been previously +roasted. + + +Duck a la Provence. + +Rub the duck over with lemon-juice, fry it in butter for a few minutes; +sprinkle it with flour; then add sufficient stock to cover it, one +tablespoonful of ketchup, one carrot; cut up two onions, two cloves, a +bouquet garni, pepper, and salt. Let this stew for an hour; then take +out the duck, strain the gravy, and remove all fat, and add plenty of +mushrooms. Put in some stoned and scalded olives, which boil up for ten +minutes and dish up with the duck. The olives should have been soaked +three hours previously. + + +Duck. + +Canard a Puree Perto. + +Take a pint of freshly shelled peas, boil them in a little thin stock, +and rub them through a sieve; stew a duck in stock with a little salt, a +dozen peppercorns, half a clove of garlic, six small onions, a bayleaf, +and bouquet garni. When done, pass the same through a sieve, and add to +it the puree of peas; reduce the whole to the consistency of thick +cream. Serve the duck with the puree over it. + + +Salmi of Duck. + +Take the giblets of a duck and the flesh off the carcase, and the bones, +and stew them in equal quantities of claret and stock, salt, pepper, and +three shalots. Reduce and simmer till it is thick, then pass through a +sieve, and take it off the fire before it boils. Cut up the duck into +neat pieces and lay it in the stewpan with the gravy. Squeeze juice of +strained orange over it, and serve en pyramide. + + +Stewed Duck and Turnips. + +Brown the duck in a stewpan with some butter, peel and cut some young +turnips into equal sizes, and brown in the same butter; stir in a little +powdered sugar, reduce some stock to a thin brown sauce, season with +salt, pepper, a bouquet of parsley, chives, half a head of garlic, and a +bayleaf. Stew the duck in this sauce, and when half cooked add the +turnips, turn the duck from time to time, being careful not to break the +turnips, cook slowly, and skim off all grease and serve. + + +Roast Goose Stuffed with Chestnuts. + +Prepare a goose and stuff it with a mixture of minced bacon, the liver, +salt, pepper, grated nutmeg, and chestnuts, which have been previously +cooked and peeled. Baste the goose well whilst roasting. When cooked, +serve with its own gravy, and sprinkle with salt, pepper, and the juice +of a lemon. + + +Goose a la Royale. + +Having boned the goose, stuff it with the following forcemeat:--Twelve +sage leaves, two onions, and two apples, all shred very fine. Mix with +four ounces grated bread, four ounces of beef suet, two glasses of port +wine, a grate of nutmeg, pepper, and salt to taste, the grated peel of a +lemon, and the beaten yolks of four eggs; sew up the goose and fry in +butter till a light brown, and put it into two quarts of good stock and +let it stew for two hours, and till the liquor is nearly consumed; then +take up the goose, strain the liquor and take off the fat, add a +spoonful of lemon pickle, the same of browning and port wine, a +teaspoonful of essence of anchovy, a little cayenne and salt, boil it up +and pour over the goose. + + +Game and Macaroni. + +Put some ounces of macaroni into boiling stock, then add any game cut +into small joints three parts cooked. Add some lean raw ham, chopped +mushrooms, pepper, and salt. + + +Game Pie. + +Take ten ounces of veal and the same of veal fat, and chop it very fine, +season with pepper, salt, and cayenne. Arrange this as a lining round a +china raised pie mould. Fill in with fillets of grouse, pheasant, +partridge, and hare, strips of tongue, ham, hard-boiled yolks of eggs, +button mushrooms, pistachio nuts, truffles, and pate de foie gras; cover +in with more of the mince, then put a paste on the top for cooking it +in. Bake from two and a half to three hours. Remove the paste and fill +the mould up with clarified meat jelly, partly cold; let this set. +Ornament the top with chopped aspic and alternate slices of lemon and +cucumber round. Croutons of red and yellow aspic should be arranged at +the base of the mould. + + +Game Rissoles au Poulet a la Careme. + +Roll out very thin three-quarters of a pound of Brioche paste. Place +upon it, two inches from the edge, minced fowl or game, prepared as for +croquets, and rolled up between two teaspoons in balls the size of a +nutmeg. Place these an inch from each other; egg the paste all round and +fold the edge of it over the balls of mince. Press it firmly down, and +with a paste stamp two inches wide cut the rissoles, keeping the mince +balls exactly in the centre of each. Lay them on a hot tin that the +paste may rise and fry them in lard not too hot, turning them with a +skewer. They will become quite round. When of a good golden colour drain +them and serve directly, and dish up in a pyramid. + + +Salad of Game a la Francatelli. + +Boil eight eggs hard; shell them, and cut a thin slice off the bottom of +each, cut each into four lengthwise. Make a very thin flat border of +butter about one inch from the edge of the dish the salad is to be +served on, fix the pieces of egg upright close to each other, the yolk +outside, or alternately the white and yolk, lay in the centre a layer of +fresh salad, and, having cut a freshly roasted young grouse into eight +or ten pieces, prepare a sauce as follows: Put a spoonful of eschalots +finely chopped in a basin, one ditto of castor sugar, the yolk of one +egg, a teaspoonful of chopped parsley, tarragon, and chervil, and a +little salt. Mix in by degrees four spoonfuls of oil and two of white +vinegar. When well mixed put it on ice, and when ready to serve up whip +a gill of cream, which lightly mix with it. Then lay the inferior parts +of the grouse on the salad, sauce over so as to cover each piece, then +lay over the salad and the remainder of the grouse, sauce over, and +serve. The eggs can be ornamented with a little dot of radish or +beetroot on the point. Anchovy and gherkin, cut into small diamonds, may +be placed between. + + +Grouse in Aspic. + +Roast a brace of grouse, and skin them, and mask them with brown sauce +in which aspic has been mixed. Cut some pistachio kernels into pretty +shapes and ornament the birds. Take a large square tin mould (a baking +tin will do), pour in a layer of pale aspic, and when it is all but cold +place the grouse on it breast downward, one turned one way and one the +other, then gradually fill it up with the aspic, and put on ice. Turn +out and decorate the base with chopped aspic, truffles, parsley, and +tomatoes. + + +Croustades of Grouse a la Diable. + +Cut some fillets of grouse into cutlet shapes, also some slices of fried +bread; sprinkle the latter with grated Parmesan cheese. Put the fillets +of grouse on the cheesed bread. Mask them with a puree of tomatoes and a +tiny dust of cayenne, then add a little more grated Parmesan, a little +parsley, some breadcrumbs, and little pieces of butter. Salamander over +and serve hot. + + +Grouse a l'Ecossaise. + +Take a brace of grouse; put three ounces of good dripping or butter +inside each, but not in the crop. Put them down to roast, and baste till +cooked. Have a slice of toast in the pan under them just before they are +cooked. Parboil the liver, pound with butter, salt, and cayenne, and +spread it on the toast. + + +Grouse a la Financiere. + +Take a brace of grouse; boil the livers for a few minutes, and pound +them in a mortar with three ounces of butter, a little salt, pepper, a +grate of nutmeg, one tablespoonful of breadcrumbs, and three or four +mushrooms. Stuff the grouse with this, truss and roast them, and baste +plentifully. Take some sauce espagnole, add a few mushrooms and a dust +of cayenne. Let all boil up together and serve with the grouse. + + +Friantine of Grouse. + +Cut with two cutters, one larger than the other, twelve thin flat pieces +of pastry, put on the centre of the largest a tablespoonful of quenelle +meat and spread it out; in the centre of this put a tablespoonful of the +breast of a grouse, cut up with two ounces of lean ham. Mix well and put +it into a stewpan with three-quarters of a pint of white cream sauce. +Warm up and let it get cold. Cover this with the smaller sized pieces of +pastry, having wetted the inside of each with yolk of egg to make them +adhere to the lowest pastry, press down tightly with the smallest +cutters, and cut the bottom pastry to the size of the smaller cutter. +Egg and breadcrumb. Arrange them in a frying basket and fry in boiling +lard a nice brown. Serve garnished with fried parsley. + + +Grouse Kromesquis. + +Take the remains of cold grouse and mince it very fine. Mix with it a +couple of tablespoonfuls of grated ham or tongue. Divide into small +sausage shapes, dip each in batter, fry a pale golden colour and serve +very hot, garnished with crisped parsley. + + +Grouse Marinaded. + +German Recipe. + +Hang the birds as long as possible, then pluck and draw them and wipe +their insides with a soft cloth. Mince an onion; take about a dozen +peppercorns, twenty juniper berries, three bayleaves, and put these into +a gill of vinegar. Let the grouse soak in this for three days, turning +them two or three times daily, and pouring the marinade over them. Stuff +the birds with turkey forcemeat and lard the breasts. Place them in +front of a clear fire, baste constantly, and serve with slices of lemon +round the dish. + + +Grouse au Naturel. + +Grouse should be wiped inside, but never washed. Have a brisk fire, and +when the bird is trussed, place it before a brisk fire, and before it is +taken down the breast should be basted with a little butter, and frothed +and browned before it is sent up. A good sized grouse requires nearly +three-quarters of an hour to cook it. Serve fried breadcrumbs and bread +sauce with grouse. + + +Grouse Pie. + +Take two or three grouse, cut off the wings and legs, and tuck the +drumsticks in through a slit in the thigh; singe the birds; split them +in halves; season them with pepper and salt. Place some pieces of very +tender beefsteak at the bottom of a pie dish, add chopped mushrooms, +parsley, shalot, and two teaspoonfuls of chutnee sauce, and sprinkle +over the steak. Place the halves of the grouse neatly on the top; add a +little more seasoning; moisten with sufficient gravy made from the +necks, legs, and wings. Cover with puff paste, and bake for about an +hour and a half. + + +Pressed Grouse. + +Boil a brace of grouse till very tender; season, and then take away all +the meat and pull it out very fine, removing all skin. Add to the liquor +in which they were boiled a tablespoonful of gelatine for each three +pounds of grouse, and keep stirring it in the boiling liquor till it is +quite dissolved; place the grouse in a deep tin basin, and pour the +liquor over it whilst hot; stir it well, so that the meat may become +thoroughly saturated with the liquor, then turn a plate over it, put on +a heavy weight, let it get cold, and turn out. It may be made ornamental +by boiling eggs hard, halving them, and putting the flat side on the +basin or mould in which the grouse has to be pressed. + + +Grouse Salad. + +Cut up a brace of cold grouse, and let them marinade in two +tablespoonfuls of salad oil and the juice of a lemon, with a little salt +and pepper, and let them remain in this for three hours. Pound the yolk +of a hard-boiled egg very smooth, and mix it well with the yolk of a raw +egg, a teaspoonful of salt, a little pepper, a dust of cayenne, and half +a teaspoonful of finely-chopped onion, pouring in gradually drop by drop +some fine salad oil; stir constantly, and, as it thickens, add a little +tarragon vinegar, then add more oil and vinegar till there is enough +sauce. Put some shred lettuce on a dish, place some marinaded grouse on +it, pour the dressing over, and garnish with fillets of anchovies, +slices of hard-boiled eggs, and sprigs of chervil. Chop up some savoury +jelly, and place round it like a wreath. + + +Scallops of Grouse a la Financiere. + +Take a brace of grouse, remove the skin, take off all the flesh, and +scrape the flesh into very fine shreds. Chop up all the bones and necks, +and put them into a saucepan with an onion, five sprigs of thyme, three +of parsley, and a small carrot; cover with water, and let it boil slowly +for three hours, skimming when it boils. Make a mixture of about half a +pint of stock and two ounces of butter, and let boil. When the stock +boils take 3-1/4 ounces of fine Vienna flour, and stir it well over the +fire for about three minutes; then add the yolks of three eggs, stirring +over the fire again. Take it then from the saucepan, and place it on a +plate to get cool; then pound the shredded grouse till quite fine, using +a gill of cream; now pass it through a fine sieve. Take a plain round +mould, holding a pint and a half, butter it, and ornament with truffles +cut in devices. Cut up three or four mushrooms, and mix in with the +grouse panada, and fill the mould. Place buttered paper over it, and let +it steam for half an hour; then turn out and let it get cold, and when +cold cut it into a number of scallops of the same size. Egg and +breadcrumb them, dip them in clarified butter, and fry a pale gold +colour, and serve on a border of mashed potatoes. Make a sauce as +follows:--Boil one glass of Marsala in half a pint of brown sauce for +five minutes; place in the centre of them some mushrooms, truffles, and +cockscombs, and pour sauce over these, but do not put the sauce over the +scallops. + + +Grouse Souffle. + +Take the breasts of two grouse already cooked, pound them in a mortar +with two ounces of fresh butter and a very small piece of onion. Pass +them through a sieve, add four eggs, beat the whites to a stiff froth, +season with a little salt and dust of cayenne. Place it in a souffle +dish, and bake it in a quick oven. + + +Timbale of Grouse a la Vitellius. + +Simmer a slice of tongue in a stewpan till nearly cooked. Cut it up into +fine dice, and put it back into the saucepan with four truffles, four +tomatoes, and an ounce of butter; add a little cornflour to thicken it. +Moisten with half a pint of stock and a gill of claret. Reduce this, +skim off all the fat; then add some finely-minced grouse, a sprig of +parsley, and six anchovies which have been soaked in milk. Warm these +over a slow fire, but do not let them boil; when done, pour into a fancy +mould lined with light puff paste. Bake, turn out, and serve very hot, +garnished with crisped parsley. + + +To Cook Hare. + +The great object in cooking a hare is to keep it as moist as possible, +and therefore the hare must not be put too close to the fire in the +first stage of roasting. Prepare a stuffing of quarter of a pound of +beef suet, chopped finely, two ounces of uncooked ham, a teaspoonful of +chopped parsley, and two teaspoonfuls of dried mixed savoury herbs; add +to this a quarter of the rind of a lemon, chopped very fine, a dust of +cayenne pepper, salt, five ounces of breadcrumbs, and two whole eggs. +Pound this in the mortar. The liver may be minced and pounded in with +these ingredients if fresh. Place the stuffing in the hare, and place at +a distance from the fire; have plenty of dripping melted in the dripping +pan, and basting should go on and be continued from the very first. Then +as the hare is getting on, baste with good milk, and then baste well +with butter; put the hare near the fire so as to froth the butter, and +at the same time dredge the hare with some flour, so as to get a good +brown colour, and serve good rich gravy _round_ it with half a glass of +port wine in a tureen, and currant jelly should be handed with it. + + +Hare Cutlets a la Chef. + +Take a freshly-killed hare, save the blood, paunch and skin it. Roast +it, then cut off the fillets and cut them aslant and flatten them. Put +the bones of the hare into a saucepan with two onions sliced, one +good-sized carrot, a tiny piece of garlic, two cloves, and a bouquet +garni, and one bayleaf. Moisten with a glass of white wine, and let all +this steep and stew for an hour; then pass through a sieve, add a +quarter of a boiled Spanish onion, and thicken with the blood of the +hare. Make some hare stuffing, and moisten with some of the sauce, and +make it into cutlets. To form cutlets similar to the fillet cutlets, +place them in a frying-pan, and let them poach in water. Place the hare +fillets and the stuffing cutlets in the pan and fry to a good colour in +clarified butter. Put a small piece of the small bones of the hare in +every cutlet and dish them in a crown. Fill the centre with a mixture of +small onions, mushrooms, and small pieces of bacon, cut into dice which +have been stewed in some of the sauce. Hand red currant jelly with this +dish. + + +Hare en Daube. + +French Recipe. + +The hare must not be too high; cut it into pieces as for jugged hare. +Rub into a stewpan a bit of bacon cut into squares; put the hare into +it, together with thyme, bayleaf, spices, salt, pepper, and as much +garlic as will go on the point of a knife. Add a little bacon rind +blanched and cut into the shape of lozenges. When the whole has a +uniform colour, moisten with a good glass of white wine, put on a close +lid, and stew for four hours upon hot cinders. When ready to be served, +pour away the lard, the spice, and the fat, and add a little essence of +ham, and send to table hot. + + +Hare Derrynane Fashion. + +Take three or four eggs, a pint of new milk, a couple of handfuls of +flour, three yolks. Make them into a batter, and when the hare is +roasting baste it well, repeating the operation till the batter thickens +and forms a coating all over the hare. This should be allowed to brown +but not to burn. + + +Filet de Lievre a la Muette. + +Cut a hare into fillets and stew them with a mince of chickens' livers, +truffles, shalots in a rich brown gravy with a tumblerful of champagne +in it. + + +Gateaux de Lievre. + +Mince the best parts of a hare with a little mutton suet. Season the +mince highly with herbs and good stock. Pound it in a mortar with some +red currant jelly and make up into small cakes with raw eggs. Flour and +fry them and dish them in a pyramid. + + +Hare a la Matanzas. + +Paunch, skin, and clean a hare marinaded in vinegar for a couple of days +with four onions sliced, three shalots, a couple of sprigs of parsley, +pepper and salt. After two days take the hare out and drain it. Farce it +with a stuffing made of the flesh of a chicken, three whole eggs, the +liver, and a slice of bacon, all finely chopped, mixed and seasoned with +pepper, salt, and a bouquet garni. Now put the hare in a stewpan with +slices of bacon all over it, some sliced carrots, two onions stuck with +cloves, and half a pint of consomme. Put some live coals on the lid of +the saucepan and let it cook for three hours. + + +Hare a la Mode. + +Skin the hare and cut it up in into joints and lard with fine fillets of +bacon; place in an earthenware pot, with some slices of salt pork, +chopped bacon, salt, mixed spice, a piece of butter, and half a pint of +port wine; lay two or three sheets of buttered paper over it; fix on the +lid tightly and simmer over a slow fire. When nearly done, stir in the +blood, boil up and serve. + + +Jugged Hare. + +Have a wide-mouthed stone jar, and put into it some good brown gravy +free from fat. Next cut up the hare into neat joints; fry these joints +in a little butter to brown them a little. Have the jar made hot by +placing it in the oven, and have a cloth ready to tie over its mouth. +Put the joints already browned into the jar, and let it stand for +fifteen minutes on the dresser. After this has stood some time untie the +jar and add the gravy, with a dust of cinnamon, six cloves, two +bayleaves, and the juice of half a lemon. The gravy should have onion +made in it, and should be thickened with a little arrowroot. A +wineglassful of port should be added, and a good spoonful of red currant +jelly should be dissolved in it. Next place the jar up to its neck in a +large saucepan of boiling water, only taking care the jar is well tied +down. Let it remain in the boiling water from an hour to an hour and a +half. Stuffing balls, made with the same as the stuffing for roast hare, +rolled into small balls the size of marbles and thrown into boiling fat, +should be served with it. + + +To Roast Landrail. + +This bird should be trussed like a snipe, and roasted quickly at a brisk +but not a fierce fire for about fifteen or sixteen minutes. It should be +dished on fried breadcrumbs, and gravy served in a tureen. + + +Croustade of Larks. + +Bone two dozen larks, season, and put into each a piece of pate de foie +gras (truffled). Roll the larks up into a ball, put them in a pudding +basin, season them with salt and pepper, and pour three ounces of +clarified butter over them, and bake in a hot oven for a quarter of an +hour. Dish them in a fried bread croustade, made by cutting the crust +from a stale loaf about eight inches long, which must be scooped out in +the centre and fried in hot lard or butter till it is a good brown. +Drain it, and then place it in the centre of a dish, sticking it there +with a little white of egg. Put it into the oven to get hot; then put +the larks into it, and let it get cold. Garnish with truffles and aspic +jelly. + + +Larks a la Macedoine. + +Take a dozen larks, fill them with forcemeat made of livers, a little +veal and fat bacon, a dessertspoonful of sweet herbs; pepper and salt to +taste, and pound all well together in a mortar, and then stuff the birds +with it. Lay the larks into a deep dish, pour over them a pint of good +gravy, and bake in a moderate oven for a quarter of an hour. Have a +pyramid of mashed potatoes ready, and arrange the larks round it, and +garnish with a macedoine of mixed vegetables. + + +Lark Pie. + +Pluck, singe, and flatten the backs of two dozen larks, pound the trail +and livers in a mortar with scraped bacon and a little thyme, stuff the +larks with this, and wrap each in a slice of fat bacon. Line a plain +mould with paste, fill it with the larks, sprinkle them with salt and +pepper, spread butter all over them, and add two small bayleaves; cover +with paste, and bake for two hours and a quarter. Can be eaten hot or +cold. It must be turned out of the mould. + + +Salmi of Larks a la Macedoine, cold. + +Take a dozen larks, bone and stuff them with pate de foie gras, and make +them as nearly as possible of the same size and shape. Make half a pint +of brown sauce, adding a glass of sherry, a little mushroom ketchup, and +an ounce of glaze; boil together, and reduce one half, adding a couple +of spoonfuls of tomato juice; pass through a sieve, and, when nearly +cold, add a gill of melted aspic. Mask the larks, and place them in a +saute pan, and cook them; take them out and remove neatly any surplus +sauce, and dish them in the entree dish in a circle. Take the contents +of a tin of macedoine of vegetables boiled tender in a quart of water, +add a dust of salt, a saltspoonful of sugar, and a piece of butter the +size of a walnut; strain off, and, when cold, toss them in two +tablespoonfuls of liquid aspic jelly. This macedoine should be piled up +high and served in the centre. Garnish with chopped aspic round the +larks, and sippets of aspic beyond this. + + +Lark Puffs. + +Make some puff paste, and take half a dozen larks, and brown them in a +stewpan with a little butter; then take them out and drain them, and put +into the body of each bird a small lump of fresh butter, a little piece +of truffle, pepper and salt, and a tablespoonful of thick cream. Truss +each lark, and wrap it in a slice of fat bacon; cover it with puff +paste rolled out to the thickness of a quarter of an inch, and shape it +neatly; put the puffs in a buttered tin, and bake in a brisk oven for +ten minutes. + + +Leveret a la Minute. + +Skin, draw, and cut a leveret into joints; toss in a saucepan with +butter, salt, pepper, and a bouquet garni. When nearly cooked, add some +chopped mushrooms, eschalots, parsley, a tablespoonful of flour, a gill +of stock, and a gill of claret; as soon as it boils, pour into a dish +and serve. + + +Leveret a la Noel. + +Take a leveret, cut off the fillets and toss them in the oven in a +saute-pan in butter; when cold, slice these fillets in shreds as for +Julienne vegetables. Shred likewise some truffles, mushrooms, and +tongue, and bind these together with two tablespoonfuls of good stock, +in which a glass of port has been put, two cloves, the peel of a Seville +orange, and a few mushrooms; thicken with butter and flour and tammy. +Make some game forcemeat with the legs, and with it line some little +moulds; fill up the empty space with the shredded game and vegetables +and then cover with a layer of forcemeat. Poach these moulds in a deep +saute-pan, and when done dish them up round a ragout composed of +truffles, mushrooms, quenelles, and cockscombs. Sauce the entree with +gravy made from the bones and thickened. This entree may be served cold, +when it should be mixed with aspic, and garnished with it also. + + +Salmi of Moor Fowl or Wild Duck. + +Carve the birds very neatly, and strip every particle of skin and fat +from the legs, wings, and breasts, braise the bodies well and put them +with the skin and other trimmings into a very clean stewpan. Add two or +three sliced shalots, a bayleaf, a small blade of mace and a few +peppercorns, then pour in a pint of good veal gravy, and boil briskly +till reduced nearly half, strain the gravy, pressing the bones well, +skim off the fat, add a dust of cayenne and squeeze in a few drops of +lemon; heat the game very gradually in it, but it must not be allowed to +boil. Place sippets of fried bread round the dish, arrange the birds in +a pyramid, give the same a boil and pour over. A couple of wineglasses +of port or claret should be mixed with the gravy. + + +Ortolans in Cases. + +Bone as many ortolans as are required, have ready about three rashers of +bacon chopped fine, which must be put into a saute-pan with two shalots, +one bayleaf, a bouquet garni, half a teaspoonful of black pepper and +salt to taste. These must be fried till coloured; then add half a pound +of calf's liver, cut small, and fried till brown; next place them in a +mortar and pound them well, add the yolks of three hard boiled eggs and +some truffle cuttings, pound again, and pass through a sieve; stuff the +ortolans with this forcemeat, roll them up, and place them in a +well-oiled paper case, and then bake in a quick oven. Pour over each +case before serving a gravy made from the bones and trimmings of the +birds, half a pint of rich gravy and a glass of claret, which should be +reduced one half: send to table as hot as possible. + + +Ortolans a la Perigourdine. + +Cover the ortolans with slices of bacon, and cook them in a bain-marie +moistened with stock and lemon juice. Take as many truffles as there are +ortolans, scoop out the centres and boil them in champagne (Saumur will +do). When done, pour a little puree of game into each truffle, add the +ortolans, warm for a few seconds in the oven, and serve. + + +Ortolans aux Truffes. + +Take as many even large-sized truffles as ortolans; make a large round +hole in the middle of each truffle, and put in it a little chicken +forcemeat. Cut off the heads, necks, and feet of the birds, season with +salt and pepper, and lay each bird on its back in one of the truffles. +Arrange them in a stewpan, lay thin slices of bacon over them, pour over +them some good stock, into which a gill of Madeira has been poured, and +then simmer them very gently for twenty-five minutes. Dish the ortolans +on toast, and strain the gravy over them. + + +Partridges a la Barbarie. + +Truss the birds, and stuff them with chopped truffles and rasped bacon, +seasoned with salt and pepper and a tiny dust of cayenne. Cut small +pieces of truffles in the shape of nails; make holes with a penknife in +the breasts of the birds; widen the holes with a skewer, and fill them +with the truffles; let this decoration be very regular. Put them into a +stewpan with slices of bacon round them, and good gravy poured in enough +to cover the birds. When they have been stewed for twenty minutes glaze +them; dish them up with a Financiere sauce (see 'Entrees a la Mode'). + + +Partridge Blancmanger aux Truffes. + +Boil a brace of partridges and let them get cold. Melt about a pint of +aspic jelly and take a plain round quart mould and pour about a gill of +aspic jelly into it to mask it by turning the mould round and round in +the hands till the inside has been entirely covered by the jelly, pour +away any that does not adhere, and place the mould on ice at once. Cut a +few large truffles in slices and ornament the bottom of the mould with a +star, pour on about two tablespoonfuls of a little cold liquid aspic. +Put into a stewpan a pint of aspic and whisk it till it becomes white as +cream, then mask the mould with this; pour in enough to half fill it, +then turn it round and round, covering all the inside of the mould, +pouring out any superfluity. Skin the partridges and cut off all the +meat and chop it up: then pound it with a gill of cream in the mortar, +and then rub through a fine wire sieve. Place this in a large stewpan, +add half a pint of cream, and mix it with the partridge meat. Collect +the aspic jelly, melt it, and whip it up and add it to the partridge; +then fill the mould with this and pour in a little liquid aspic; place +on ice. To serve this, dip it into warm water the same as a mould of +jelly, turn it out, and garnish with aspic croutons alternately with +very small tomatoes; around the top arrange a wreath of chervil. + + +Partridges a la Bearnaise. + +Wipe the inside of the partridges with a damp cloth. Cut off the heads, +and truss the legs like boiled fowls. Put them into a stewpan with two +tablespoonfuls of oil and a piece of garlic the size of a pea, and shake +them over a clear fire till slightly browned all over. Then pour over +them two tablespoonfuls of strong stock, one glassful of sherry, and two +tablespoonfuls of preserved tomatoes, with a little salt and plenty of +pepper. Simmer all gently together until the partridges are done enough, +and serve very hot. The sauce should be highly seasoned. + + +Blanquette of Partridge aux Champignons. + +Raise the flesh of a cold partridge, take off the skin; cut the flesh +into scallops; put some veloute sauce in a stewpan with half a basket of +mushrooms skinned and sliced. Reduce the sauce till very thick, adding +enough cream to make it white. Throw it over the partridge scallops, to +which add a few mushrooms. + + +Broiled Partridges. + +Take off the heads and prepare them as if for the spit. Break down the +breast bone and split them entirely up the back and lay them flat. Shred +an eschalot as fine as possible and mix it with breadcrumbs. Dip the +partridges in clarified butter and cover inside and outside with the +crumbs. Broil them over a clear fire, turning them frequently for a +quarter of an hour, and serve them up with mushroom sauce. + + +Chartreuse of Partridges. + +Boil some carrots and turnips separately, and cut them into pieces two +inches long and three quarters of an inch in diameter. Braise a couple +of small summer cabbages, drain well, and stir over the fire till quite +dry; then roll them on a cloth and cut them into pieces about two inches +long and an inch thick. Roast a brace of partridges, and cut them into +neat joints. Butter a plain entree mould, line it at the bottom and the +sides with buttered paper to form a sort of wall, then fill it up with +cabbage and the pieces of partridge in alternate layers. Steam the +chartreuse to make it hot, turn it out of the mould upon an entree dish, +and garnish with turnips, carrots, and French beans. Send good brown +sauce to table with it. + + +Partridges aux Choux. + +Truss a brace of partridges for boiling, and mince about half a pound of +fat bacon or pork, and put it into a saucepan on the fire; when it is +boiling, immerse the birds quickly, and saute them till nicely coloured. +Have ready a small savoy, which has been well washed and drained, chop +it up and place it in the saucepan with the partridges, a bouquet garni, +two pork sausages, pepper and salt to taste; add about half a pint of +stock, and let all simmer together for two and a half hours. When ready +to serve, remove the bouquet garni, and serve the chopped cabbage round +the birds, and the sausages split and divided into four pieces each. + + +Cold Glazed Fillets of Partridge. + +Roast a brace of partridges, fillet them, pound the meat from the +carcases in a mortar with truffles and mushrooms; simmer the bones in +some vin de Grave, with truffle trimmings, shalots, and a bayleaf, which +reduce on the fire to about three-quarters the quantity; squeeze through +a cloth, add two tablespoonfuls of clear stock to it, and stir half of +it into the pounded meat; mix it thoroughly, and stir it until it boils; +pass it through a tammy, and leave to get cold. Arrange the fillets, +with a tomato cut the same shape between each one, in a circle round an +entree dish; fill the centre with the puree, cover the whole with the +remainder of the sauce, and garnish with croutons of aspic jelly. + + +Partridges a la Cussy. + +Remove all the bones from the birds except the thigh bones and legs, +stuff them with a forcemeat composed of chopped sweetbread, mushrooms, +truffles, and cockscombs which have been boiled; sew up the birds to +their original shape, hold them over hot coals till the breasts are +quite firm, and cover them with buttered paper. Line a stewpan with a +slice of ham, two or three onions, carrots, a bouquet garni, a little +scraped bacon, the partridge bones which have been pounded, salt, and +pepper; moisten with stock. As soon as the vegetables get soft, add the +partridges, and simmer over a slow fire. When done, dish up the birds, +pass the sauce through a tammy, skim off the fat, reduce, and add a few +truffles or slices of mushrooms, and pour over the partridges. + + +Partridges with Mushrooms. + +Take a brace of birds, and prepare about half a pound of button +mushrooms, and place them in a stewpan with an ounce and a half of +melted butter; add a slight sprinkling of salt and cayenne, and let them +simmer for about nine minutes, then turn out all into a plate, and when +quite cold put it into the bodies of the partridges; sew and truss them +securely and roast them in the usual way, and serve either mushroom +sauce round them, or they can be served up with their own gravy only, +and bread sauce handed. + + +Partridge Pie. + +Cut the breasts and legs off two or three birds, sprinkle them with +pepper and salt, and cook them in the oven smothered in butter, and +covered with a buttered paper. Pound the carcases, and make them into +good gravy, but do not thicken it. + +Take the livers of the birds with an equal quantity of calf's liver, +mince both, and toss them in butter over the fire for a minute or two; +then pound them in a mortar with an equal quantity of bacon, two shalots +parboiled, with pepper, salt, powdered spice, and sweet herbs to taste. +When well pounded, pass it through a sieve; put a layer of forcemeat +into a pie-dish, arrange the pieces of partridge on it, filling up the +interstices with the forcemeat; then pour in as much gravy as is +required, put on the paste cover, and bake for an hour. When done, a +little more boiling hot gravy may be introduced through the hole in the +centre of the crust. A little melted aspic jelly may be added to the +gravy. + + +Partridge Pudding. + +Take a brace of well-kept partridges, cut them into neat joints and skin +them; line a quart pudding basin with suet crust, place a thinnish slice +of rump steak at the bottom of the dish cut into pieces, put in the +pieces of partridge, season with pepper and salt, and pour in about a +pint of good dark stock well clarified from fat, then put on the cover +and boil in the usual way. + + +Partridges a la Reine. + +Truss a brace of partridges for boiling, fill them with good game +forcemeat, with two or three truffles cut up in small pieces, and tie +thin slices of fat bacon over them. Slice a small carrot into a stewpan +with an onion, four or five sticks of celery, two or three sprigs of +parsley, and an ounce of fresh butter. Place the partridges on these, +breasts uppermost, pour over them half a pint of good stock, cover with +a round of buttered paper, and simmer as gently as possible till the +partridges are done enough. Strain the stock, free it carefully from +grease, thicken it with a little flour and as much browning as is +necessary; flavour with a little cayenne, half a dozen drops of essence +of anchovy, and a tablespoonful of sherry. Stir this sauce over a gentle +fire till it is on the point of boiling, then pour it over the +partridges already dished up on toast, and serve instantly. + + +Salmi of Partridge a la Chasseur. + +Take a couple of cold roast partridges--they should be rather +under-cooked--cut into neat joints, removing all skin and sinew, and lay +the pieces in a stewpan with four tablespoonfuls of salad oil, six +tablespoonfuls of claret, the strained juice of a lemon, salt, pepper, +and cayenne to taste. + +Simmer gently for a few minutes till the salmi is hot throughout, then +serve directly. Garnish with fried sippets. + + +Scalloped Partridges. + +Take the fillets of a brace of partridges, saute them in butter till +firm, drain them, and put in some good game stock and two tablespoonfuls +of Allemagne sauce; when boiling put in the scalloped partridges, with +two or three peeled mushrooms, a small piece of butter, and the juice of +half a lemon. Dish up the scallops in a circle, and fill the same in the +centre. + + +Partridges a la Sierra Morena. + +Take a brace of partridges properly trussed; cut into dice one inch +thick a little less than half a pound of bacon, and put them in the +stewpan; cut two large onions in quarters, take six whole black peppers, +a little salt, one bayleaf, half a gill of vinegar, one gill of port +wine, one gill of water, one tablespoonful of salad oil, and put all +these ingredients into the stewpan; put on the lid, and cover the +stewpan with half a sheet of brown kitchen paper; put the stewpan on a +slow fire to stew for two hours; then take out the partridges and dish +them and put round some of the quarters of onions which have been +stewed. Pass the gravy through a sieve and send to table. + + +Partridge Souffle. + +Roast a partridge, chop and pound the flesh in a mortar with a few +spoonfuls of Bechamel sauce and a small piece of butter. Season well; +mix with this four eggs, and strain the whole through a sieve into a +basin. Beat the whites of the eggs stiffly, and mix lightly with the +puree. Put all into the souffle dish, and let it bake in the oven for +twenty minutes. Cover the top with a piece of paper to prevent its +burning. + + +Partridge Souffle. + +Another way. + +Skin a brace of cold roast partridges, cut off all the meat, and pound +it in a mortar with the birds' livers; warm up in a saucepan with a +little reduced stock, and pass through a tammy. Break up the bones and +put them into a saucepan with a good brown sauce and stock, and reduce +till nearly a glaze; add the partridge puree and half an ounce of +butter, two yolks of eggs, and the two whites whipped, which must be +stirred in gradually; pour into a souffle dish, and bake as soon as the +souffle has risen sufficiently. Serve it _at once_. + + +Perdreaux en Surprise. + +Take two roasted partridges, cut out the whole of the breasts in a +square piece, so as to make a square aperture, clean away all the +spongy substance from the interior, and make a _salpicon_ to be put +inside the birds as follows:--Cut into very small dice the flesh taken +out of the birds, also some truffles and pepper and salt. Put these into +a little veloute sauce, and with this stuff the birds. Dip them into +eggs and breadcrumbs put some bits of butter all over, and fry them of a +nice colour. Dish up and serve with Espagnole sauce. + + +Stewed Partridges. + +Lard a brace of partridges, and place them in a stewpan with onions, +carrots, rashers of bacon, a bouquet garni, and equal quantities of +stock and light claret, and simmer over a slow fire, skimming +constantly. When done, dish up the partridges, reduce the sauce, and +pass through a sieve and pour over the birds. + + +Partridge a la Toussenel. + +Take a brace of partridges, stuff them with the livers of the birds +minced up together with butter and some truffles which have been cooked +in champagne; wrap each bird up in a figleaf or vineleaf, and over these +place a sheet of buttered paper. Then put the birds on the spit, and +roast till about three-fourths cooked; then take off the spit, and under +the four members of each bird spread a mixture of breadcrumb worked into +a farce with pepper, butter, parsley, shalot, and grated nutmeg. Replace +the birds on the spit, and let them finish roasting, basting them +continually alternately with broth and champagne. These drippings, to +which the grated peel of one lemon and the juice of a Seville orange are +added, form the sauce to be served with it. + + +Partridge Tartlets. + +Bouchees de Perdreaux. + +Take the breasts of two cooked partridges, about six ounces, and cut +into very small pieces. Mince two ounces of lean ham, one truffle, and +six mushrooms; stir this mixture into a gill of white sauce. Butter nine +small moulds, line them neatly with this mixture, smooth well over with +a hot wet knife, fill in with minced partridge, coat them neatly over +the top with the quenelle meat, steam them for twenty minutes; dish on a +circle of mashed potato, pour good white sauce over and round them, and +serve French beans or tomatoes in the centre. + + +Partridge a la Venitienne. + +Put a brace of partridges into a stewpan with butter, two glasses of +Chablis, and two glasses of stock, add a bouquet garni, very little +garlic, two cloves, salt and pepper; let them simmer gently. Take them +off when done, pass the gravy through a sieve, add a little butter and +flour to thicken it, a small piece of glaze, a little cayenne and salt. +Pour the sauce over the partridges, and cover over all with two +spoonfuls of grated Parmesan cheese; put a few breadcrumbs and pieces of +clarified butter on this, and set the whole on a baking sheet in the +oven. Brown the birds well, and serve with sauce espagnole or sauce +piquante. + + +Pintail. + +This bird should be roasted at a clear quick fire, well floured when +first laid down, turned briskly, and basted with butter _constantly_. It +takes about twenty-five minutes to roast, and then it should be laid +down before the fire for two or three more, when it will yield a very +rich gravy. Score the breast, and sprinkle a little cayenne on it, and +send cut lemon up to table to hand with it. + + +Boiled Pheasant. + +Cover with buttered paper and simmer as gently as possible till it is +done enough. Pour either celery, horseradish, oyster, or soubise sauce +over it, and serve more in a tureen. + + +Boudins of Pheasant a la Richelieu. + +Take a cold pheasant and pick the meat from it; remove the skin and +sinews, and pound the flesh in a mortar to a smooth paste. Mix its +weight with the same quantity of pounded potatoes or panada and six +ounces of fresh butter. Mix these thoroughly, pound them together, and +season highly with salt and cayenne, and a trifle of mace. Bind together +with the yolks of four eggs, one at a time, two tablespoonfuls of white +sauce, and last of all two tablespoonfuls of boiled onions chopped +small. Spread this mixture out on a dish, and make it up into small +cutlets about three inches long, two inches wide, and a quarter of an +inch thick. Drop these carefully into very hot water, and poach them +gently for a few minutes. The water must not boil. Take them up, drain, +and let them get cold; then egg and breadcrumb them, and fry them in hot +butter a nice pale colour. Make a gravy by peeling and frying four +onions in butter till lightly browned, dredge an ounce of flour over +them, and pour upon them half a pint of stock, a glassful of claret, the +bones of the pheasant, and pepper and salt. Simmer over fire for twenty +minutes, strain through sieve, and it is ready for use. Serve the +boudins in a circle with the gravy round. + + +Pheasant a la Bonne Femme. + +Put a well-hung pheasant in a buttered stewpan with three ounces of good +beef dripping and six ounces of ham cut into dice. Let the pheasant fry +over fire till it is nicely and lightly browned, then add a +tablespoonful of chutnee and three large Spanish onions cut in rings; +cover the saucepan, and let it simmer till all are cooked. Take up the +bird and put it on a dish, beat the onions over the fire for ten +minutes, season with pepper and salt, and serve round the pheasant. + + +Pheasant a la Brillat-Savarin. + +Hang a pheasant till tender, pluck, draw, and lard it carefully. Bone +and draw two woodcocks, keep the trail separate, throw away the +gizzards, chop up the meat with beef marrow which has been cooked by +steam, scraped bacon, pepper, salt, mixed herbs and truffles; fill the +pheasant with this stuffing, which fix in with a piece of bread the +shape of a cork and tie it round with fine thread. Lay a thick slice of +bread two inches broader than the pheasant in the dripping pan; pound +the tail of the woodcock in a mortar with truffles, add anchovy, a +little scraped bacon, and a lump of fresh butter; spread a thick layer +on the bread, roast the pheasant over it so as to catch all the dripping +and dish up on it. + + +Creme of Pheasants a la Moderne. + +Take two pheasants, remove the skin from the breast, and cut from each +the two large fillets and the two under ones; remove every particle of +the white flesh that did not come away with the fillets, leaving the +legs and pinions on the carcases. + +Spread each fillet on a board and with a knife scrape the flesh from the +skin of the fillet. When the flesh is removed from the four large +fillets and from the four smaller ones, and little remnants gathered +from the carcases, place them in a mortar and pour in a gill of cream +and pound well for a few minutes, then rub through clean wire sieve, +place it back in the mortar and keep adding, a gill at a time, more +cream until one pint of cream is used up; now take two plain cylinder +moulds, well buttered and ornamented according to fancy with truffles +(or small dariole moulds may be used), fill carefully and place a piece +of buttered paper on the top of the mould or moulds, and place them in a +stewpan with about a pint of boiling water and let them simmer very +gently for twenty minutes and turn out. Make a sauce to serve with this +dish of the carcases, &c., mixed with rich Bechamel sauce, and when +dished there should be a garnish of peas, mushrooms, or shred truffles. + + +Pheasant Cutlets. + +Take a well-hung young pheasant, cut it when prepared into neat joints. +Take out the bones carefully and shape the joints into cutlets; flatten +these with the cutlet-bat, season rather highly and cover them thickly +with egg and finely-grated breadcrumbs. Put the bones and trimmings into +a saucepan with a carrot, a turnip, an onion, a handful of parsley, a +bouquet garni, a bayleaf, pepper, salt, and as much water as will cover +them. Let them stew slowly till the flavour of the herbs is drawn out, +then thicken gravy and strain. Fry the cutlets in hot fat till a bright +brown. Serve on a hot dish in a circle with one of the small bones stuck +into each cutlet; pour the gravy round. + + +Galantine of Pheasant a la Mode. + +Bone a pheasant, cut off the legs and press what is left of the leg +inside, and cut away any sinews. Take three-quarters of a pound of +sausage meat, a dozen oysters, three or four truffles, a slice of +tongue, and three rashers of fat bacon. Cut the truffles into _small_ +dice, also the tongue and bacon. Mix all together with the sausage meat, +adding a little cayenne pepper, half a teaspoonful of herbs mixed, half +an ounce of melted gelatine, and two yolks of eggs. Mix well together, +and spread over the pheasant evenly. Then roll it up lengthways and +tightly in a cloth and place it in saucepan to boil for an hour, then +take it out and remove the cloth carefully. To serve this dish, cut it +up into thin slices and dish them in a circle, letting one piece overlap +the other uniformly all round. Place a little cress salad compressed +into a ball on the top, and at the base a few croutons of aspic jelly at +an equal distance apart, and a little chopped aspic between. Sprinkle a +little over the salad ball at the top. + + +Fritot of Creme of Pheasant. + +Take eight tartlet tins, not too large, butter them, and fill about +three parts full of creme of pheasant and place them in the oven for a +few minutes. When quite firm to the touch, remove them from oven, and +when cold dip each one into a light batter and fry in clean lard of a +light brown. The batter should be made with half a pound of Vienna +flour, the half of a yolk of egg, a dessertspoonful of salad oil, and a +gill of pale ale. Mix all these together lightly till it will mask the +point of one's finger; if too thick, add a drop or two more ale. Serve +with brown or mushroom sauce. Send this dish very hot to table. + + +Partridge a la Creme. + +See Pheasant ditto. + + +Fritot of Partridge a la Creme. + +See Pheasant ditto. + + +Pheasant and Macaroni. + +Pull the flesh with two forks from a cold roast pheasant. Put the bones +and trimmings into a saucepan with enough water to cover them, and let +them simmer till it is much reduced. Add two shalots, a little salt and +pepper, a grate of nutmeg, a gill of mushroom ketchup and the same of +Marsala. Thicken with flour and butter, and let all simmer gently for +twenty minutes; strain it, and put it back into the saucepan for it to +boil up. Just before the pheasant is to be served, put the meat into the +gravy and let it warm through without boiling. After it is dished, place +round it some macaroni made as follows:--Have two pints of boiling +water, into which plunge four ounces of macaroni, add pepper and salt, +and simmer gently for twenty minutes. Drain it, and put it into a pint +of good stock, with a little salt, a teaspoonful of unmixed mustard and +a dust of cayenne. Let it all boil till the macaroni is tender, then add +a tablespoonful of Parmesan cheese and an ounce of butter. Toss it over +fire till all is well mixed, then serve. + + +Pheasant Pie with Oysters. + +Boil a pheasant till almost done; it will finish cooking in the pie. +Make as much gravy as the size of the bird will require, add half a cup +of milk, season and thicken it. Make a good pie-crust, and then put the +pieces of pheasant in a pie-dish, which must be hot. Scatter some raw +oysters among the pieces of pheasant, pour over all enough gravy to fill +the dish to the depth of one inch, and cover it with the crust, which +must be pressed against the edge so that it will adhere. Let it bake for +half an hour. After it is cooked, pour in remainder of the gravy in the +slit in the top of the crust. + + +Pheasant des Rois. + +Have a pound of the best preserved truffles, such as can be obtained at +Benoist's, in Wardour Street, stew them in a mixture of a quarter of a +pound of butter, a large tablespoonful of finest Lucca oil, and half a +pound of bacon fat scraped into shreds. Thoroughly cook the truffles, so +that a silver fork can be stuck into them without pushing hard. Stuff a +pheasant with them and sew it up. Cover the breast with a slice of fat +bacon, and put two or three slices beneath it. Place round the pheasant +pieces of veal and ham cut into small cubes the size of dice, add a few +carrots, an onion or two, salt and pepper. Pour on it a claretglassful +of Chablis, cover the saucepan, place it on a slow fire and use the +salamander, then let it stew for an hour. When ready to serve, strain +the same, removing all grease, and pour over the bird. + + +Pheasant a la Sainte Alliance. + +An expensive dish. + +Take a well-hung cock pheasant and truss it for roasting. Farce it with +a stuffing made of two woodcocks' flesh and internals (or snipes') +finely minced with two ounces of fresh butter, some salt, pepper, and a +pinch of cayenne, a bouquet garni finely powdered, and as many chopped +truffles as will be required to fill the pheasant. Truss the bird and +roast, basting it well with fresh butter. Whilst roasting, lay in the +pan a round of toast, upon which a little of the stuffing has been +spread, and serve the bird on it. Bread sauce and brown gravy should be +handed round with it. + + +Salmi of Pheasant. + +Half roast a pheasant, and when it is nearly cold cut it into neat +joints, removing the skin. Put the bones and trimmings into a saucepan +with an ounce of fresh butter, a bayleaf, and a bouquet garni, and stir +these over a slow fire till lightly brown, then pour over half a pint of +Espagnole sauce and a glassful of claret. Let all simmer for a quarter +of an hour. Strain the gravy, skim it carefully, add a pinch of cayenne +and the juice of half a lemon, then put it back into the saucepan with +the pieces of game. Heat these up slowly. When cooked, dish up and pour +the hot sauce over them and garnish with fried sippets. A little orange +juice and a lump of sugar is an improvement to the sauce. + + +Pheasant Stewed with Cabbage. + +Truss a pheasant for boiling. Divide a large cabbage into quarters, soak +them after cutting off the stalks, plunge them into boiling water and +boil for about ten minutes. Take them out, drain them and press all the +water from them, then put them into the stewpan. Lay the pheasant well +in the cabbage, add six ounces of good bacon, half a pound of Bologna +sausage, three pork sausages, some parsley, a bayleaf, a bouquet garni, +one carrot, an onion stuck with four cloves, a shalot, and some pepper. +Pour in as much stock as will cover the whole, and cover the pan closely +and bring to a boil and let it simmer slowly for an hour. Then take out +the bird and the meat and keep them warm whilst the cabbage is drained, +peppered, and salted, and steamed over fire till dry. Then place it on +a dish, arrange the pheasant on it and all the other adjuncts round it. +Serve poivrade sauce in a tureen. + + +Pheasant Stuffed with Oysters. + +Truss a pheasant for roasting and fill it with forcemeat made of two +dozen oysters pounded in the mortar, with a tablespoonful of brown +breadcrumbs, half an ounce of fresh butter, a dessertspoonful of lemon +juice, a boned anchovy, and a little cayenne. Mix these ingredients +thoroughly and bind them with the yolk of an egg. Cover the bird with +thin slices of fat bacon tied on securely, and roast before a clear +fire. When done, dish up with clear gravy, and hand bread sauce in a +tureen with it. + + +Pheasant Stuffed with Tomatoes. + +Truss a pheasant for roasting, and fill it with a forcemeat made of six +tomatoes pounded in the mortar, with a tablespoonful of breadcrumbs, a +shalot, a mushroom, half a clove of garlic, a teaspoonful of parsley, +and half an ounce of butter, pepper and salt to taste. Bind together +with the yolk of an egg. Cover the bird with slices of bacon and roast +before a clear fire. Mushroom or tomato sauce may be served in a tureen +with it. Partridge and grouse are also very delicious stuffed in this +way. + + +Pheasant en Surprise. + +Take a pheasant, remove the skin from the breast and take away all the +meat, removing any gristle there may be, and place it in a mortar. Have +ready half a pint of good cream, and begin by pouring half the quantity +over the pheasant and pound together for a few minutes, then rub it +through a clean wire sieve. When passed, put it back into the mortar, +add the remainder of the cream gradually into the fowl, stirring it +round so that they blend together perfectly. Fill a mould with this +mixture and twist a bit of buttered paper round the top; then fold a +sheet of paper several times and place it in a stewpan, put about half a +pint of boiling water into the stewpan, or more according to size of it, +and let all simmer gently for twenty minutes. Add a little salt and a +dust of cayenne pepper. Turn this out and mix with it half a pint of +white aspic jelly. Have ready some very clear aspic jelly, and colour it +red. Take a pretty shaped jelly mould, pour in a little of the red aspic +to about rather more than a quarter of the mould. When this is cool, put +in the pheasant and aspic mixture, and place on ice for four hours; when +properly frozen, turn out, and garnish the top with a wreath of fresh +chervil leaves. Serve chopped aspic in little mounds round the base +alternately with mounds of mayonnaise salad or tomatoes. + + +Pheasant a la Suisse. + +Take the remains of a cold pheasant, cut it into neat joints. Salt and +pepper these highly, and strew over it finely chopped onion and +parsley. Cover them with oil, and squeeze over them the juice of a +lemon. Turn the pieces every now and then, and let them remain till they +have imbibed the flavour, then dip the pieces in a batter made of four +ounces of flour, with as much milk added as will make a thick batter. +Stir into it half a wineglassful of brandy and an egg, the white and +yolk beaten to a froth. This batter should rest for an hour in a warm +place before using. Fry the pieces of chicken in the batter, and send it +up piled on a dish garnished with fried parsley. + + +Pheasant a la Tregothran. + +Bone a pheasant and stuff it with the meat from four woodcocks or six +snipe, cut it up, and chop up some truffles and make it into forcemeat. +Fry the trail of the woodcock or snipe in a little butter, and place on +little rounds of fried bread and arrange round the dish. Stew the bones +of the woodcocks or snipe to make the gravy, reduce it, and add a glass +of Marsala to the broth and serve in a boat. + + +Pheasant a la Victoria. + +Take a quarter of a pound of bacon, cut it up in pieces (frying the +bacon first), add a small clove of garlic, a small shalot, a bayleaf, +half a carrot, half a turnip, half a dozen stewing oysters, and salt and +pepper to taste. Stew over the fire, and when cooked pound it all +together with a few more oysters and pass through a wire sieve. Stuff a +pheasant with this, and place it in a stewpan with carrots and turnips; +let all stew till tender, well basting it with its own stock. Serve +with rich Espagnole sauce or oyster sauce on a croustade of potato. + + +Pigeons a la Duchesse. + +Split a couple of pigeons in halves, remove the breast bones and beat +them flat, saute them with two ounces of butter, pepper and salt. Press +them flat between two plates with a weight on them, and when the pigeons +are cold spread the quenelle meat over the cut side of the birds; then +egg and breadcrumb them and fry in fat. Dish in a circle with brown +sauce round and a macedoine of vegetables in the centre. + + +Pigeons a la Financiere. + +Take four pigeons, truss and braise them in stock, then glaze them, dish +them up against a block of fried bread. Pour round half a pint of +Financiere sauce, and garnish with small quenelles of forcemeat, +truffles, mushrooms, and cockscombs in the centre. + + +Pigeons a la Merveilleuse. + +Blanch a brace of pigeons, and beat the backs so as to spread out the +breasts, boil them in equal quantities of stock and Chablis, season with +salt and pepper, a sprig of parsley, two shalots, and two cloves; when +cooked, take them out of the stewpan, and cook some mushrooms, twelve +shelled crayfish, and a little flour in the sauce of the pigeons, boil +for half an hour, reduce and thicken the sauce with yolks of egg and +cream, season with finely chopped parsley and pour over the pigeons, +and serve garnished with the heads of the crayfish. + + +Ballotines of Pigeon a la Moderne. + +Take four boned pigeons, cut them lengthways in two, and make a farce of +half a pound of pork sausage meat, half a spoonful of chopped truffles, +the same of mushrooms, a few pieces of tongue cut into dice shapes, a +bouquet garni, pepper and salt, and one yolk of an egg, all well mixed +together. Then divide it into eight equal parts, and fill the halves of +the pigeons with it; make them into round balls, cutting off the feet. +Tie each piece of pigeon in a little bit of calico, and braise them till +nicely tender. Then let them cool, tie them up tightly, and let them get +quite cold; place one of the feet in each ballotine, and arrange them on +a saute-pan. Take off the calico, make them hot and glaze them, and +serve with mushrooms and peas, and with a rich brown sauce over them. + + +Pigeons en Poqueton. + +Put some pate de foie gras forcemeat, or any other forcemeat, into a +small stewpan, and spread it all over at the bottom and sides, rubbing +the stewpan first with butter. Put in a couple of pigeons trussed for +roasting, some sweetbreads and tongue cut into neat pieces, and some +button mushrooms; arrange all these tastily in the pan, place some more +forcemeat on the top, cover it over with slices of bacon, and bake it in +a gentle oven. Before closing it, pour some good gravy inside. The +pigeons should be seasoned with pepper and salt, and just rubbed with +garlic. When it is cooked, take it from the oven, and turn it carefully +out into its dish, and pour a very rich sauce over it. + + +Pigeon en Ragout de Crevettes. + +Prepare a couple of pigeons, cut them in half, and put them in a stewpan +with a glass of Sauterne, half a pint of stock, a sprig of parsley, two +cloves, pepper, salt, and a shalot; simmer till cooked, strain the +gravy. Now put an ounce of butter with a dozen button mushrooms and two +or three dozen skinned prawns into a saucepan with a tablespoonful of +flour and the gravy the pigeons were stewed in; simmer this for half an +hour, then thicken it with a gill of cream and two yolks of eggs, add +some finely chopped parsley and a grate of nutmeg. Dish up the pigeons +with the mushrooms and prawns in the centre. + + +Pigeons au Soleil. + +Take a couple of roasted pigeons and put them into a marinade of an +ounce of butter, four shalots, an onion, and a carrot cut up into dice, +a little parsley, a bayleaf, a little thyme, and a clove; put them into +a stewpan and fry till they are of a light brown, then moisten with a +little vinegar and water. When they have simmered for half an hour in +the marinade let them cool, drain, and put them into a batter made of +four spoonfuls of flour, a little salt, a little olive oil, and moisten +with a sufficient quantity of water and two beaten whites of eggs; then +fry them a good colour, and serve up with fried parsley in the middle, +with a poivrade or piquant sauce around. + + +Pigeons a la Soussell. + +Bone four pigeons, and make a forcemeat of some fillet of veal, some ham +fat, some grated breadcrumbs, mushrooms, truffles, a shalot, a bouquet +garni, a little cayenne, pepper and salt, mixed with butter cooked over +the fire and then pounded in a mortar; put some of this forcemeat into +the pigeons and stew them gently for half an hour. Take the pigeons out +and mask them well with more of the forcemeat, brush some beaten egg +over each, and put them in the fryingpan and fry them in good dripping. +Take the gravy they were stewed in, skim off all fat, thicken well with +a liaison of cream and eggs, season with a little pepper and salt, and +mix all together. Make a mound of spinach puree in the centre of the +dish, and place the pigeons around, standing up against the puree. Take +some very small boiled tomatoes, of a good shape, make a wreath round +the base, place a few button mushrooms on the top of the spinach, and +pour the sauce all round. + + +Grey Plovers Cooked in Brandy. + +After trussing the plovers, flatten them and warm them in a stewpan with +a little melted bacon fat, a bouquet garni, two onions, three mushrooms, +and two or three truffles (the latter may be left out). As soon as they +begin to colour, add half a pint of brandy and toss over a quick fire +till the brandy is in flames; as soon as the flames go out, moisten with +gravy and simmer over a slow fire. When the birds are done, skim off all +grease, add the juice of a lemon, and serve hot. + + +Golden Plover. + +Trim, truss, leaving the inside in, cover with fat bacon, and roast or +bake for twenty minutes. Put a piece of well-buttered toast one-third of +an inch thick to catch the trails. Dress grey plovers exactly the same. + + +Golden Plover aux Champignons. + +Take three golden plover, chop up the trails with parsley, shalots, +salt, pepper, and scraped bacon, and stuff the plover with it; cover the +breasts with slices of bacon and roast. When done, serve on stewed +mushrooms. + + +Fried Plover with English Truffles. + +Truss three plover for roasting, lay them breast downwards in a stewpan +with plenty of butter, enough to entirely cover the breasts. Put in nine +or ten well-washed raw truffles pared very thin and cut into slices +about the size of a florin. Add a bayleaf, pepper and salt. Stir over a +brisk fire for ten minutes, then pour in a pint of stock mixed with a +spoonful of flour and a glass of sherry. Simmer by side of fire for +twenty minutes, skimming carefully. Dish up the birds, and then boil the +sauce till it is thick and smooth, add the strained juice of a lemon, a +lump of sugar, and a few drops of some XL colouring, and pour over the +birds. + + +Stuffed Pullet. + +Bone the pullet, stuff with forcemeat made with minced veal, egg, ham, +onions, foie gras, and mushrooms. First warm the veal, onion, and ham +in melted butter, then add the mushrooms and foie gras, moisten with +stock and boil. Stir in two yolks of eggs and a teaspoonful of lemon +juice before taking off the fire, season with a little salt, pepper, and +a pinch of nutmeg. After stuffing the fowl with this mixture, sew it up, +turn the skin of the neck half over the head and cut off part of the +comb, which will give it the appearance of a turtle's head. Blanch and +singe four chickens' feet, cut off the claws and stick two where the +wings ought to be and two in the thighs, so as to look like turtle's +feet. Stew the pullet with a little ham, onions, and carrots, tossed +previously in butter, moisten with stock, skim occasionally. When done, +cut the string where it is sewn, lay it on its back in a dish, garnish +the breast with sliced truffles cut in fancy shapes, and place a +crayfish tail to represent the turtle's tail. + +Veloute sauce may be handed with this dish, or it may be eaten cold and +garnished with aspic. + + +Quails a la Beaconsfield. + +Put, having trussed, six quails in a stewpan wrapped in slices of bacon. +Moisten with two spoonfuls of stock, a bouquet garni, two bayleaves and +a clove, pepper and salt to taste. Stew them for twenty minutes over a +very slow fire. Drain them well, make a puree of peas in which a +tablespoonful of aspic jelly has been mixed. Mask each quail with the +puree, dish them in a crown shape with little rolls of bacon in front of +each, have a few truffles or mushrooms cooked and placed in the centre, +and pour over the quails a rich brown sauce. + + +Quails en Caisse. + +Bone six quails and halve them, take the bones and trimmings and stew +them in some stock with two carrots, one onion, one shalot, a bayleaf, a +small piece of lean ham, a small piece of parsley, pepper and salt. This +must be reduced, and then strained. Make a forcemeat of the quails' +livers, a small piece of calf's liver, and half their quantity of bacon. +Put these into a saute-pan with a couple of shalots and an ounce of +butter, and toss them over the fire for five minutes, then pass this +mixture through a sieve. Have the paper cases ready oiled, and place at +the bottom a layer of this farce, having already stuffed the half quails +with it. The stuffed half quails, rolled, must now be put into the cases +with a thin slice of very fat bacon over them. They must now be baked in +the oven for about twelve minutes. Remove the bacon, and pour over the +gravy, which must be thickened with flour rolled in butter. Strew a +little very nicely minced parsley over each case. + + +Compote of Quails. + +Take six quails, cut the claws off, and truss them with the legs inside. +Cut eight pieces of bacon rolled up like corks, blanch them to draw out +any salt, and fry them till they are of a light brown; take them out and +put in the quails, which must be stewed till they begin to be of a light +brown, then remove them. Make a thickening with flour and butter, and +put it into a good gill of veal stock; add a bouquet garni, some small +onions and mushrooms. Skim the sauce well, and strain it over the +quails, then dish the bacon, mushrooms, and small onions, and send up +hot. + + +Quails and Green Peas. + +Cook the quails in a stewpan with a slice of veal and a slice of ham, +carrots, onions, and a bouquet garni; cover with rashers of bacon and +buttered paper; place hot coals on the lid, and, when done, dish up the +quails with green peas in the centre which have been cooked in butter. + + +Boudins of Rabbit a la Reine. + +Cut the meat from a young very fine rabbit, which put into some reduced +Bechamel sauce. When cold, roll it into large boudins the shape of +sausages, egg and breadcrumb, and fry. Serve under them veloute sauce. + + +Boiled Rabbit a la Maintenon. + +Cut a young rabbit into neat joints, and put them in a stewpan with +enough white stock just to cover them; add a bouquet garni, a stick of +celery, a shalot, an onion, a few peppercorns, a carrot, and six +mushrooms. Let all simmer slowly for half an hour, or it might be a +little longer, then take them up and drain them; then cut as many pieces +of white foolscap paper as there are pieces of rabbit, butter them, +sprinkle the pieces of rabbit, and lay on each a little piece of fat +bacon, then roll them in the paper and broil over a fire till the bacon +has had time to cook. Serve in the papers. Thicken the gravy in the +usual way, and serve it in a tureen. + + +Galantine of Rabbit. + +Take a couple of young rabbits, bone, and lay them on a linen cloth; lay +over them a good meat stuffing seasoned to taste, putting over this +stuffing, which should be laid on about the thickness of a crown, first +a layer of ham cut in slices, and then a layer of hard eggs. Cover these +layers with a little forcemeat, roll up the meat, taking care not to +displace the layers, and cover it with thin slices of fat bacon, +wrapping the whole in a cloth; wind some packthread round it and let it +boil three hours in stock, adding salt and coarse pepper, some roots and +onions, a large bunch of parsley, shalots, a clove of garlic, cloves, +thyme, bayleaves, and basil. Allow this to cool, take off the cloth, and +serve cold. + + +Gibelotte de Lapin. + +Cut a rabbit into pieces. Saute it in two ounces of butter, add an +onion, two shalots, and a pint of poivrade sauce; put it in the oven for +one hour, being careful not to burn it. Small pieces of cauliflower and +croutons of fried bread should garnish this dish. + + +Fillets of Rabbit with Cucumber Sauce. + +Cut two cucumbers into thin slices and soak them in vinegar, with +pepper, salt, and a bayleaf, for two hours, then half roast the rabbit, +take the skin off, and fillet it. Make a sauce of white stock, and put +the pieces of rabbit into it with the cucumber until it is quite done. +Arrange the pieces of rabbit in a circle, put the cucumber in the +middle, and pour the sauce over the fillets. Fried sippets should +garnish this dish. + + +Fricandeau of Rabbit. + +Take the fleshy portion of a good-sized rabbit, lard the flesh and lay +it in a deep baking dish, cover it with some highly flavoured stock. +Place a piece of buttered paper over the dish, and bake in a moderate +oven till it is tender, basting it frequently. Lift the rabbit out and +keep it hot whilst the gravy is boiling to thicken. Spread a teacupful +of good tomato sauce on a hot dish, lay the rabbit on it, hold a +salamander over the larding to crisp it, and pour the gravy over all. + + +Rabbit Fritters. + +Cut the meat from a cold rabbit into small pieces, put them in a +pie-dish and sprinkle over them parsley, chives, thyme, and a clove of +garlic, all chopped very fine, salt, pepper, and a bayleaf; pour over +all a glass of Chablis and the juice of a lemon. Let the pieces of +rabbit soak in this for two hours, then take them out, dredge them well +over with flour, and throw them into boiling fat till of a nice golden +colour. Remove and drain them, pile them high in an entree dish, and +pour round the following sauce. Take the liquor the rabbit has been +soaked in, add half a pint of stock and a little thickening of flour and +butter, and let it boil well. Then strain through a sieve, put in a +tablespoonful of piccalilli chopped fine, or some chutnee, give another +boil, and serve. + + +Rabbit Kloesse. + +Take a cold dressed rabbit, mince all the meat, mix in with it an equal +quantity of bread soaked in milk squeezed dry. Cut two slices of bacon +into small squares, and fry slowly. Add the minced meat and stir in two +eggs, and let it cook a few minutes. Turn it out on a dish to cool, and +add one more egg. Form it into balls the size of an egg, then drop them +into boiling water, and boil until set. Lift them out very tenderly, +pile them up in a pyramid on a dish, and garnish them with fried +potatoes. Send a sharp sauce to table with them. + + +Rabbits en Papillote. + +Mince up some parsley, mushrooms, shalot, a clove of garlic, a slice of +bacon, with salt and pepper to taste. Mix this in a little gravy on the +fire to form a paste. Cut a rabbit into neat fillets and joints. Cover +each with the paste, then wrap a thin slice of fat bacon and fix each +piece neatly in an oiled paper. Cook them slowly in the oven, and serve +in papers. + + +Rabbit Pie a la Provencale. + +Take two small rabbits, cut them into joints, and lay them in a saucepan +with two carrots, two onions, a clove of garlic, a bunch of herbs, and a +pound of pickled pork (the belly). Boil in a very little water for half +an hour, take out the rabbits and drain them, also drain the pork and +place it at the bottom of a well-buttered pie-dish, and then lay the +pieces of rabbit on it. Pour on a wine-glassful of Sauterne or vin de +Grave, and strew over it some Spanish pimento. Pour in some good batter, +and bake in a quick oven for half an hour. Reduce the liquor in which it +was cooked and add the strained juice of a lemon. The sauce should be +handed with it. + + +Rabbit Pilau. + +Cut up a young rabbit into ten or twelve pieces. Rub each piece into a +savoury pudding made as follows. Extract the juice of two onions, mix a +teaspoonful of salt with it, half a teaspoonful of powdered ginger, and +the juice of a lemon. Boil half a pound of rice in a quart of broth till +it is half cooked. Have ready four ounces of good dripping, and fry the +pieces of rabbit in it, with two sliced onions. When they are brown +remove them. Place the meat into a deep jar. Lay the onions on it and +cover with the rice, add four cloves, eight peppercorns, some salt, and +a little lemon peel cut very thinly, and pour half a pint of milk over; +place some folds of paper over the jar and bake in the oven, adding a +little broth when the rabbit is half cooked. When done, pile the rice on +a dish, and lay the pieces of rabbit on the top and serve very quickly. + + +Rabbit Pudding. + +Cut a rabbit into ten or twelve pieces, put these into a stewpan with a +little pepper and salt, pour on as much boiling water as will cover +them, and let them simmer for half an hour. Take them up and put in +their place the head and liver of rabbit with some bacon rind and simmer +for an hour, strain and skim it, and let it get cool. Line a pie-dish +with suet crust, and then put in the pieces of rabbit with four ounces +of fat bacon cut into narrow strips, pour in a cupful of the cool gravy, +lay on the cover, and boil in the usual way. N.B.--The brains may be +mixed in with the liver. + + +Rabbit a la Tartare. + +Bone a rabbit, cut it into pieces, and let it marinade for six hours in +parsley, mushrooms, a clove of garlic, chives, all chopped very fine, +with pepper, salt, and the best salad oil. Dip each piece of rabbit in +breadcrumbs and broil, sprinkling the pieces with the marinade. Serve +Tartare sauce over it or with it. + + +The Wanderer's Rabbit. + +No. 1. + +Divide a rabbit into pieces of convenient size, put them into a saucepan +in which half a dozen slices of bacon are cooking. As soon as the meat +is beginning to brown, pour a wineglass and a half of brandy into the +saucepan, and set fire to it. When the fire has burnt out, add a little +pepper, salt, a bayleaf, and a bit of thyme, and let it simmer by the +side of the fire till the brandy has nearly dried up, then serve. + + +The Wanderer's Rabbit. + +No. 2. + +Divide a couple of rabbits into quarters, adding plenty of pepper and +salt. Slightly fry them in a saucepan in bacon fat and flour. Add +sufficient stock and two glasses of Sauterne, and let it stew on a +moderate fire. When done, squeeze an orange over the dish just before +serving up. + + +Stewed Roebuck Cutlets. + +Sprinkle the cutlets with salt and pepper, cook them in a saucepan with +melted butter. When half done, turn them, add a little flour, moisten +with equal quantities of white wine and stock, season with chopped +eschalots, parsley, and blanched mushrooms; remove the cutlets when +done, place them round an entree dish, reduce the sauce, pass it through +a tammy, and pour over the cutlets. + + +Snipe a la Minute. + +Pluck three snipes and truss them for roasting. Put the snipes head +downwards in a saucepan with two ounces of melted butter, two finely +chopped shalots, a dessertspoonful of chopped parsley, pepper and salt +to taste. Shake the saucepan over the fire till the birds are lightly +browned, pour over them as much good stock and sherry as will just cover +them. Add the strained juice of half a lemon and a small piece of finely +grated crust. Simmer till birds are done, dish them, and pour over them +some good strong beef gravy, and serve quickly. + + +Snipe Pie. + +Take eight snipe for a moderately sized pie; cut them into neat pieces. +Make a forcemeat of ham, chicken, tongue, seasoned with a little sweet +herbs, pepper, salt, cayenne, some breadcrumbs, and mushrooms chopped +fine. Mix all together with the yolks of a couple of eggs, then place in +the pie-dish a layer of snipe, then forcemeat, then snipe again, and +then forcemeat, till the dish is full. Pour in some good gravy, and put +it in the oven to bake. When it is done, raise the paste cover and pour +in some more gravy. This pie may be eaten hot or cold. + + +Snipe Pie a la Danoise. + +Parboil the birds in broth and Chablis, seasoned with pepper, salt, a +grated onion, and a grate of nutmeg. Make a forcemeat of finely scraped +beef, say one pound, also four ounces of fat pork. Pound and mix well +together with a little butter and the crumb of a roll soaked in broth, +season with grated onion, pepper, mushrooms and gherkins chopped fine, +and add a little broth. Line a dish with this forcemeat, put in the +snipe, and bake it for an hour to an hour and fifteen minutes. Serve +with a sauce made of half a pint of good stock, a gill of Chablis, a +little water, and a piece of butter rolled in flour, and stirred till +smooth; when it begins to boil slice in pickled gherkins. + + +Snipe Raised Pie (Hot). + +Cut four snipes in two lengthwise, remove the gizzards, put the trails +aside, and season the birds with salt and cayenne. Fry the birds in +butter for ten minutes and then stand them to drain in the cool till +wanted. Make a forcemeat of four ounces of calf's liver, four ditto fat +bacon cut small, melt the latter over a quick fire, and then add the +liver and season the mixture with pepper, salt, and herbs. When these +are cooked, let them get cold, and then pound them in the mortar with +the trails of the birds. Now pass all through a sieve. Line a buttered +pie-mould with raised crust paste, and put in a layer of the forcemeat +at the bottom of the mould, leaving it hollow in the centre. Put half +the pieces of snipe in a circle upon the forcemeat, and place a little +ball of forcemeat upon them, put in the rest of the birds and put a +layer of forcemeat over all. Fill the hollow in the centre with bread +which has been covered with fat bacon, put the pastry cover on, and +bake. When done, take off the cover, remove bread and fill its place +with scallopped truffles. Pour good brown sauce over all, pile truffles +on the top, and serve. This can also be made in a china raised pie-case. + + +Snipe Souffle. + +Roast three or four snipe, remove all the meat from the bones, put it +into a mortar, and pound it well with two ounces of cooked rice, one +ounce of butter, a little pepper and salt, and one gill and a half of +glaze. Pass through hair sieve and add the yolks of four eggs whipped to +a stiff froth; put it into a mould and bake in a quick oven. Serve with +a good gravy round, made from the bones and trimmings, the juice of half +a lemon, and a glass of port wine; thicken with butter and cornflour. + + +Snipes a la Superlative. + +Make a forcemeat of three ounces of fat bacon, three ounces of fowl's +liver, and cut both into pieces an inch square. Fry the bacon over a +sharp fire, move it about constantly, and in three or four minutes add +the liver. When it is half done, mince it with the bacon, season, and +add half a clove of garlic and pound all smoothly in a mortar. Pass +through wire sieve. When quite cold, roll out half of it with a little +flour, form it into a thick band, and arrange it in a circle at the +bottom of a dish. Take four partially roasted snipes, split them open +down the back, and spread the forcemeat a quarter of an inch thick over +the inside of each. Place the birds in the middle of the dish, and cover +them with some of the forcemeat, smooth with a hot knife and put the +dish into a quick oven, wipe away all fat, pour truffle sauce over the +snipe, and serve. + + +Teal Pudding. + +Take three teal, season the birds with salt and cayenne, and divide them +into neat pieces. Cut up a pound of rump steak into pieces about an inch +in size, season, and dredge them lightly with flour. Line a +pudding-basin with good suet paste rolled out to half an inch thickness. +Place in a layer of steak and a layer of teal, and repeat till the dish +is full, then fill in with three-quarters of a pint of good gravy, and +put the cover on in the usual way. Plunge it into boiling water and keep +it boiling till done. Serve it in the basin it is cooked in, with a +napkin pinned round it. + + +Salmi of Teal. + +Put in a stewpan three ounces of butter and one good spoonful of flour, +let them melt together, stirring till it becomes a nice brown; add by +degrees a gill of good stock and as much red wine, two whole shalots +(taken out after), a full bouquet, pepper, and a little salt; put in the +body and bones of the bird, from which you have previously detached the +limbs and meat. Let all boil slowly for half an hour, pass all through +colander, and put gravy alone back in stewpan on the fire, and just when +on the point of boiling put in the pieces of teal and take the stewpan +off the fire; add a little lemon juice, put the lid on, and leave it on +the hob for half an hour. + + +Stewed Teal. + +Truss the birds, putting aside the hearts, livers, and gizzards, and +dredge them with flour, then place them in a saucepan with a piece of +butter, and let them brown equally, taking care of the gravy which oozes +from them. Let them get cold, then carve them in such a way that the +wings and legs can be taken off with a piece of breast adhering to it. +Break the bodies of the birds into small pieces, and stew them with the +livers, &c., in as much stock as will cover them, till the gravy becomes +good and strong, then strain it, season with cayenne, salt, a glassful +of claret, and a little Seville orange juice. Directly it begins to +boil, put in the fleshy portion of the birds and let simmer till they +are thoroughly heated, but do not let the gravy boil. Cut slices of +bread large enough for a leg and wing to lie upon, fry till lightly +browned, arrange them neatly, and pour sauce over them. Garnish with +sliced lemon. + + +Devilled Turkey Drumsticks. + +Score the drumsticks down parallel with the bone, and insert in the +slices thus made a mixture made with one ounce of butter, a good +teaspoonful of French mustard, a little cayenne, and a salt-spoonful of +black pepper. Mix all this thoroughly together and spread the mixture +into the cuts, then rub the drumsticks with butter, and grill over a +fierce fire. + + +Turkey en Daube. + +Put slices of bacon in a braising-pan, lard the breast and thighs of a +turkey trussed for boiling, and place the turkey on the slices of bacon; +put into the pan a slice of ham and a calf's foot broken into small +pieces, with the trimmings of the turkey, two onions stuck with four +cloves, three carrots, and a bouquet garni. Put slices of bacon over the +turkey, put some melted butter over, and cover with three rounds of +buttered paper and let it simmer for five hours; take it from the fire +and leave it for half an hour, strain the gravy and boil it down. Beat +an egg into a saucepan, and pour the jellied gravy into this, whip it +well, then put it on the fire, bring it to the boil, and then draw it to +the side of the fireplace, cover it with the lid with hot coals on it, +and let it remain for half an hour; strain again, and with this jelly +cover the turkey. + + +Venison Cutlets. + +Trim the cutlets the same as you would mutton cutlets, melt a little +butter on a plate, dip each cutlet in the butter, and dust them slightly +with flour, then in beaten egg, and roll them in breadcrumbs. Fry them +in hot lard for ten minutes, take them out of the lard and lay them on a +flat dish covered with paper; put them before the fire for a few minutes +to free them from grease. Dish them up, and pour Financiere sauce round +the cutlets. + + +Venison Cutlets a l'Americaine. + +Cut the cutlets very small, and arrange them en couronne. Make an +Espagnole sauce, and flavour it with bayleaves, garlic, half a pound of +red currant jelly, and a glass of Madeira. + + +Haricot of Venison. + +Take a neck or shoulder of venison, and cut the meat of the shoulder in +pieces two inches square and the neck in thick cutlets. Fry these pieces +with two ounces of butter in a stewpan over a brisk fire until they are +browned, then pour off all grease, shake in a little flour, and stir +together, moisten with sufficient stock to cover the meat, season with +pepper and salt, and stir over fire till it boils. Remove it then to the +corner of the stove to allow it to throw up its scum, which remove. Wash +and scrape three carrots, and with a vegetable scoop cut out all the +pink from the carrots in round balls, and boil them in water for half an +hour. Cut out some balls of turnip in the same manner, and boil for +fifteen minutes. Strain the vegetables and add them to the stew, with a +glass of port wine and two ounces of red currant jelly. When the meat +and vegetables are thoroughly cooked, and the stew well skimmed, dish it +up very quickly. + + +Venison Pasty. + +Stew the venison, remove all the bones, sinew, and skin, cutting off the +fat and putting it aside. Make the paste in the usual way, and cover the +edge and sides of a pasty dish: then put in the pieces of venison, +packing it closely together, pepper and salt it well. Cover it with the +paste and then bake it, which will take about four hours. Pour in at the +top three-quarters of a pint of venison gravy which has been made from +the bones and trimmings, two shalots, a gill of port wine, and a +tablespoonful of ketchup. + + +Venison Puffs. + +Cut some cold venison into very thin shavings, mix a tablespoonful of +red currant jelly with some rich brown sauce, and put on the venison +pieces. Have ready some light puff paste, roll it out thin and divide it +in pieces, put some of the meat in each, and form them into puffs. Brush +with white of egg, and bake quickly a delicate brown colour. + + +Salmis of Widgeon. + +Take two widgeon that have been cooked, cut them up into neat pieces, +break up the bones and put them into brown stock with some minced +shalots, pepper and salt, and let them simmer very slowly for half an +hour, then add a glass of port wine, half a teaspoonful of Clarence's +cayenne sauce, and a squeeze of orange. Let it all boil up for about a +quarter of an hour, and add an ounce of butter into which a little flour +has been rubbed; let it thicken, then strain, pour the gravy over the +cold pieces of bird, and bring slowly to the boil and serve with fried +sippets. Some button mushrooms added to the gravy are a great +improvement. Widgeon may be cooked in as many ways as teal, using the +same recipes, substituting widgeon for teal. + + +Fillets of Wild Ducks with Olives. + +Roast a couple of wild ducks and cut off the fillets in the usual way, +score the skin, dish the fillets in a circle and put into the centre +some stoned olives. Send clear brown gravy in a tureen with them. + + +Wild Fowl with Bigarade Sauce. + +Roast a couple of wild fowl, cut off flesh from each side of the breast, +and from sides under the wings. Score the skin, and dish the fillets in +a circle with a little Bigarade sauce poured over them. + + +Woodcock a la Chasseur. + +Truss a brace of cocks and put them down before a clear fire for fifteen +minutes, then take them away and cut them into neat joints. Put the +inferior pieces with three minced shalots, a bouquet garni, and half a +head of garlic into a saucepan with a wineglassful of good gravy, +another of wine, a tablespoonful of mushroom ketchup, and the strained +juice of half a lemon, and let all simmer for ten minutes. Remove the +gizzards from the trail, and pound them in a mortar with a piece of +shalot, a little butter, pepper, and salt, and then rub through a sieve +and spread them upon small pieces of fried bread cut into the shape of +hearts. Put the joints of the woodcocks into a separate saucepan, strain +the gravy on them, and let them heat gently; they must not boil. Place +them on a dish, put the fried bread with the trail round them, pour the +gravy over all, and serve hot. + + +Woodcock a la Lucullus. + +Roast the woodcocks in the usual way, and catch the trail on a toast. +Whilst the birds are still under-dressed, pour over them a little melted +butter with which the yolk of an egg and a little cream has been mixed. +Sprinkle grated breadcrumbs over, brown with a salamander, and serve +with brown gravy. + + +Woodcock a la Perigueux. + +Truss a brace of woodcocks, cover them with layers of bacon and put them +into a stewpan with as much richly flavoured stock as will barely cover +them, and add a glassful of Madeira. Let them simmer till done enough, +drain, dish them, and pour over some Perigueux sauce. + + +Woodcock a la Provencale. + +Fillet a brace of woodcock, soak them in salad oil seasoned with black +pepper, some cloves, and a pounded head of garlic. Place the bones on a +stewpan with some salad oil, six shalots, a head of garlic, a bayleaf, +and a bouquet garni. When brown, add a dessert-spoonful of flour, a +tumblerful of Chablis, and a pint of stock. Reduce to half the quantity, +and pass through a tammy. Saute the fillets in warm oil; when done, +place them in a circle on an entree dish with a fried bread sippet +between each, stir a little lemon juice into the sauce, and pour over +the fillets. + + +Woodcock en Surprise. + +Take two livers of fowls and the trails of some cold woodcocks. Chop +very finely two shalots, a sprig of parsley, and eight flap mushrooms, +and fry in butter. When nearly cooked, put in the trail and livers to +fry with the vegetables. After, pound all together in a mortar, and +season with salt and pepper. Cut some neat slices of bread about two +inches square, and fry them a pale colour, then spread on them the liver +and trail forcemeat. Place them into the oven to colour, then dish them +up with the woodcocks made into a salmi over them, with a good rich +brown sauce flavoured with claret round. + + +Salmi of Woodcocks a la Lucullus. + +Take three woodcocks, which must be roasted very under-done. Take out +the trail, and add to it either three fowl livers or their equivalent in +pate de foie gras. Make a farce with a dozen mushrooms chopped very +fine, a shalot, a sprig of parsley, both chopped fine. Fry these in a +little butter, then add the trails and livers or pate de foie gras to +fry with them; when done, pound all in a mortar and season with salt, +pepper, and a dust of cayenne. As three woodcocks will give six fillets, +cut six bits of bread of the same size and fry them of a nice colour. +Then spread the farce equally divided over the six croustades, put them +into the oven, and when of a good colour put them between each of the +fillets. Make the sauce from the bones and cuttings of the birds, add +six spoonfuls of Espagnole sauce and a glass of Marsala. The fillets +should be kept in the hot sauce whilst the croustades are cooking, so as +to prevent their getting dry, then warm them up without boiling, as +boiling would spoil the dish. + + + + +INDEX. + + +Blackbird pie, 1 + +Blanquette of chicken, 1 + -- -- -- aux concombres, 2 + + +Capilotade of fowl, 2 + +Chicken, blanquette of, 1, 2 + -- a la bonne femme, 2 + -- drumsticks, braised, 3 + -- chiringrate, 3 + -- a la Continental, 4 + -- a la Davenport, 4 + -- a l'Italienne, 4 + -- a la Matador, 5 + -- a la Cardinal, fillets of, 5 + -- fried a la Orly, 5 + -- -- a la Suisse, 5 + -- fricassee, 6 + -- fritot aux tomates, 6 + -- nouilles au Parmesan, 7 + -- pudding a la Reine, 7 + -- rice, 8 + -- in savoury jelly, 8 + -- with spinach, 9 + -- stewed whole, 9 + +Capon fried, 10 + -- a la Nanterre, 11 + +Cotelettes a l'Ecarlate, 10 + + +Ducks braised, 11 + -- a la mode, 11 + -- a la Nivernaise, 12 + -- devilled, 12 + +Ducks a la Provence, 12 + -- a puree perto, 13 + -- salmi of, 13 + -- stewed with turnips, 13 + + +Game and macaroni, 14 + -- pie, 15 + -- rissoles, 15 + -- salad of, 16 + +Goose stuffed with chestnuts, 14 + -- a la Royale, 14 + +Grouse in aspic, 16 + -- croustades of, au diable, 17 + -- a l'Ecossais, 17 + -- a la Financiere, 17 + -- friantine of, 18 + -- kromesquis, 18 + -- marinaded, 18 + -- au naturel, 19 + -- pie, 19 + -- pressed, 20 + -- salad, 20 + -- scallops of, a la Financiere 21 + -- souffle, 22 + -- timbale of, 22 + + +Hare, to cook, 22 + -- cutlets a la chef, 23 + -- en daube, 24 + -- Derrynane fashion, 24 + -- a la Matanzas, 25 + -- a la mode, 25 + -- jugged, 26 + + +Landrail, 26 + +Larks, croustade of, 26 + -- a la Macedoine, 27 + -- pie, 27 + -- puffs, 29 + -- salmi of, cold, 28 + +Leveret a la minute, 29 + -- a la Noel, 29 + +Lievre, filet de, a la Muette, 24 + -- gateaux de, 25 + + +Moorfowl, salmi of, 30 + + +Ortolans in cases, 30 + -- a la Perigourdine, 31 + -- aux truffes, 31 + + +Partridges a la Barbarie, 31 + -- blancmanger and truffles, 32 + -- a la Bearnaise, 33 + -- blanquette of, 33 + -- broiled, 33 + -- chartreuse of, 34 + -- aux choux, 34 + -- cold fillets of, 35 + -- a la Cussy, 35 + -- with mushrooms, 36 + -- pie, 38 + -- pudding, 37 + -- a la Reine, 37 + -- salmi of, au chasseur, 38 + -- scalloped, 38 + -- a la Sierra Morena, 38 + -- souffle, 39 + -- stewed, 40 + -- a la Toussenel, 40 + -- tartlets, 41 + -- a la Venitienne, 41 + +Pintail, 42 + +Pheasant, boiled, 42 + +Pheasants, boudins of, 42 + -- a la bonne femme, 43 + -- a la Brillat-Savarin, 43 + -- creme of, a la moderne, 44 + -- cutlets, 45 + -- galantine of, 45 + -- fritot, 46 + -- and macaroni, 46 + -- pie with oysters, 47 + -- des Rois, 48 + -- a la Sainte-Alliance, 48 + -- salmi of, 49 + -- stewed with cabbage, 49 + -- stuffed with oysters, 50 + -- -- -- tomatoes, 50 + -- en surprise, 51 + -- a la Suisse, 51 + -- a la Tregothran, 52 + -- a la Victoria, 52 + +Pigeons a la duchesse, 53 + -- a la financiere, 53 + -- a la merveilleuse, 53 + -- ballotines of, 54 + -- en poqueton, 54 + -- en ragout de crevettes, 55 + -- au soleil, 55 + -- a la Soussel, 56 + +Plovers in brandy, 56 + -- golden, 57 + -- -- aux champignons, 57 + -- aux truffes, 57 + +Pullet, stuffed, 57 + + +Quails a la Beaconsfield, 58 + -- en caisse, 59 + -- compote of, 59 + -- and green peas, 60 + + +Rabbit, boudins of, 60 + -- a la Maintenon, 60 + -- galantine of, 61 + -- gibelotte of, 61 + -- fillets of, with cucumber, 61 + -- fricandeau of, 62 + -- fritters, 62 + -- kloesse, 63 + -- en papillote, 63 + -- pie a la Provencale, 63 + -- pilau, 64 + -- pudding, 64 + -- a la Tartare, 65 + -- a la Wanderer, 65 + +Roebuck cutlets, 66 + + +Snipe a la minute, 66 + -- pie, 66 + -- -- a la Danoise, 67 + -- hot raised, 67 + -- souffle, 68 + -- a la superlative, 68 + + +Teal, devilled, 12 + -- pudding, 69 + +Teal, salmi of, 69 + -- stewed, 70 + +Turkey drumsticks, devilled, 70 + -- en daube, 71 + + +Venison cutlets, 71, 72 + -- haricot, 72 + -- pastry, 72 + -- puffs, 72 + + +Widgeon, salmi of, 73 + +Wild ducks, fillets of, 74 + +Wildfowl a la Bigarade, 74 + +Woodcock au chasseur, 74 + -- a la Lucullus, 75 + -- a la Perigueux, 75 + -- en surprise, 75 + -- salmi a la Lucullus, 76 + + + + + PRINTED BY + SPOTTISWOODE AND CO., NEW-STREET SQUARE + LONDON + + + + + +----------------------------------------------------------+ + | Transcriber's Notes: | + | Left inconsistent hyphenation in place | + | Page 44: Changed trail to tail | + | Index: Corrected page number for Pigeons a la financiere | + +----------------------------------------------------------+ + + + + + +End of the Project Gutenberg EBook of Dressed Game and Poultry a la Mode, by +Harriet A. de Salis + +*** END OF THIS PROJECT GUTENBERG EBOOK DRESSED GAME AND POULTRY A LA MODE *** + +***** This file should be named 31982.txt or 31982.zip ***** +This and all associated files of various formats will be found in: + http://www.gutenberg.org/3/1/9/8/31982/ + +Produced by Joseph R. 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