Chapter IV: Entrées (2)

274. =Chicken à la Toulouse.= Take the eight thighs of the foregoing, and put them in a saucepan with some consommé (Art. 1), several branches of parsley, inclosing two bay-leaves, two branches of thyme, two cloves, two pepper-corns, and tie all together; also, add an onion and a carrot, cut in slices; boil gently for about forty minutes, and, if sufficiently done, drain them, place them in a circle on a dish, and serve them with a sauce Allemande (Art. 81) in the center, to which you have added a dozen chopped mushrooms.

275. =Chicken with Rice.= Clean and prepare two chickens, put them in a saucepan with enough consommé (Art. 1) to cover them. After boiling forty minutes, drain them. Wash half a pound of rice and boil it for ten minutes, put it in cold water, drain it and moisten with a quarter of the liquid in which the chickens were cooked and which you have strained, add a pinch of salt, pepper, and nutmeg. Simmer gently for forty minutes, add an ounce of butter to your rice, mix all well together, place on a dish, and serve your chickens cut up in pieces on top.

276. =Chicken Sauté au Chasseur.= Clean and prepare two chickens, cut up in pieces. Cut half a pound of bacon in small pieces, and put on the fire, in a saucepan, for about five minutes; add your chicken, and, when colored on one side, turn over on the other. When done, pour off all the grease in your saucepan, moisten your chicken with half a pint of Spanish sauce (Art. 80) and a claret-glass of white wine. Peel two dozen little onions, put them in a frying-pan with a little lard, and, when colored, add them to your chicken a moment before serving, with a pinch of pepper, salt, nutmeg, and a dozen mushrooms cut in quarters. Remove all grease from your sauce, and serve.

277. =Boiled Fowl, Caper Sauce.= Prepare and clean a fowl, pass a wooden skewer through the thighs, put it in a saucepan with half a pound of salt pork, and enough water to cover the chicken. Boil for an hour and a half, drain, put it on a dish, and pour over it half a pint of white sauce (Art. 84), to which you have added a handful of capers. Instead of capers you may add a tablespoonful of chopped parsley, or two dozen oysters, blanched and drained.

278. =Aspic de Foie Gras.= Heat three pints of consommé (Art. 1), to which add three ounces of gelatine, a branch of tarragon, a tablespoonful of tarragon vinegar, and two wineglasses of madeira (or sherry). Simmer gently, and, when your gelatine is dissolved, remove your saucepan to the side of the range. Mix the whites of four eggs with a glass of cold water, and add them to your jelly, also the juice of a lemon; stir until thoroughly mixed. Simmer gently at the side of the range for half an hour, then strain through a flannel several times, or until perfectly clear. Take a round mold with a hole in the middle, place it on the top of some cracked ice, and pour in the bottom a few tablespoonfuls of jelly. When stiff, decorate it with truffles and the whites of hard-boiled eggs, cut in any fancy form which pleases you, then put on top another layer of jelly, let it stiffen, then add a layer of pâté de foie gras cut in pieces, then another layer of jelly, and so on, in the same manner, until your mold is filled, then put it on the ice for an hour. Then turn out your jelly on a dish, and put in the middle a sauce remoulade (cold, Art. 109), or sauce ravigote (cold, Art. 112), or sauce tartare (114). Instead of pâté de foie gras, slices of cold chicken, turkey, sweetbreads, or lobster may be used. The receipt for this jelly is given as it is generally made in this country, where gelatine is much used.

279. =Aspic= (another manner of making it). Cut in slices two onions and a carrot, put them in a saucepan on the fire, with two cloves, two pepper-corns, two bay-leaves, a branch of thyme, a few very thin slices of ham on top, four pounds of a knuckle of veal, two pounds of the lean part of a shin of beef, half a glass of water, and the remains of cold chicken or turkey. When beginning to color, moisten with three quarts of consommé (Art. 1), add two calf's feet, which you have boiled ten minutes in boiling water. Simmer very gently for four hours, remove all grease, and strain it through a flannel. Put it back again on the fire, mix the whites of four eggs with a glass of water, add it to your stock, also adding three wineglasses of sherry. Simmer gently at the back of the range for half an hour, strain it through a flannel until perfectly clear, and put it on the ice. This receipt is given in the manner in which aspic is made in France.

280. =Boned Chicken.= Boned chicken is prepared exactly in the same manner as boned turkey (Art. 292).

281. =Larded Chicken.= Prepare a chicken as for roasting, lard the breasts with pieces of larding pork, about an eighth of an inch wide and an inch and a half long. Put it in a saucepan with a sliced onion and carrot, six parsley-roots, two cloves, a clove of garlic, two pepper-corns, a branch of thyme, a bay-leaf, a pinch of salt, and enough consommé (stock, Art. 1) to cover three quarters of your chicken. When beginning to boil, send it to the oven for about an hour with all its liquid, with which baste it from time to time. Serve with a purée of artichokes (Art. 443), purée of celery (Art. 392), purée of French chestnuts (Art. 442), sauce Allemande (Art. 81), or other sauces preferred. You may also serve the chicken with a clear gravy. Grouse, partridges, and quail may be larded in the same manner.

282. =Chicken Pie à la Christine.= Clean two chickens, cut them in pieces, and put them in a saucepan with quarter of a pound of salt pork, an onion, and a little celery, all cut in small pieces, some salt, a pinch of pepper, a very little nutmeg, several branches of parsley, inclosing two bay-leaves, two branches of thyme, three cloves, and a clove of garlic, all tied together. Boil an hour, and skim off the grease carefully whenever necessary. Add two tablespoonfuls of flour with which you have thoroughly mixed half a glass of water, boil ten minutes longer, make a paste as for beefsteak pie (Art. 197), line a deep dish with it, in which put your chicken, covering it on top with a round of paste the size of your dish, brush over it some beaten egg, and send to the oven, until well colored. Instead of celery, you may add some chopped mushrooms and truffles, and, instead of the pork, some small pieces of cooked ham, and hard-boiled eggs cut in slices.

283. =Chicken Croquettes.= Chop and pound fine in a mortar a pound of chicken from which you have removed all skin and sinews; also chop fine about ten mushrooms, which mix with your chicken, and add half a pint of Allemande sauce (Art. 81) rather thick, to which you have added the yolks of three eggs, mixed in two tablespoonfuls of water or milk. Put your mixture on the ice until perfectly cold, then form it into croquettes, which roll in bread-crumbs. Beat up three eggs, with which cover your croquettes; again roll in bread-crumbs. Put some lard in a frying-pan in which, when very hot, fry your croquettes, and, when a bright yellow color, drain, and serve with fried parsley on top. You may add to your mixture, before forming into croquettes, some chopped truffles or chopped parsley.

284. =Puff Paste.= Put a pound of flour on a table, make a hole in the center of the flour, in which by degrees pour half a pint of cold water. The water should always be added in very small quantities at a time, and thoroughly worked into the flour until perfectly absorbed before adding more. When all the water has been thoroughly mixed with the flour, work your paste out with the hands until round. Take a pound of butter, which has been on the ice, and which you have carefully washed. If very hard, knead it a little with your hands, then place it in the middle of your paste, flatten it, fold your paste over the butter so that it forms a square, and put it on the ice ten minutes. Then with a rolling-pin roll out your paste (having previously sprinkled the table with flour) about two feet long, then fold it one third of its length, roll it once with the rolling-pin, then take the remainder of the paste and fold it over the two other layers, and roll the paste two or three times, fold the paste again as before, and put it on the ice fifteen minutes. Then proceed as before, and put it again on the ice. Repeat the same operation once again.

285. =Pâté Brisée.= Put a pound of flour on a table, make a hollow in the middle of the flour, in which put eight ounces of butter and not quite half a pint of water. Work this paste well, so as to be quite smooth.

286. =Bouchées de Salpicon.= Take half a pound of puff paste, and, after having given it six turns, roll it out half an inch thick, cut it out in ten rounds, with a muffin-ring or a mold for the purpose. Mark lightly in the center of each, with the point of a knife, a very small round. Brush them (with a camel's-hair brush) in beaten egg, put them on a pan, send them to a very hot oven, and watch them carefully so that they do not color too much on the outside before the inside is done. This paste should rise at least two inches. When the bouchées are thoroughly done inside, and colored bright yellow on the outside, take them out of the oven, remove the small rounds in the center which you have marked out, and also enough paste from the inside to make space for the following mixture: Put half a pint of Spanish sauce (Art. 80), with a glass of sherry, in a saucepan on the fire, boil it ten minutes, then add eight mushrooms, four chickens' livers, which you have previously blanched in boiling water ten minutes, the breast of a cold chicken, some cold smoked tongue, and two truffles, all cut in small pieces. When hot, fill your bouchées, place the small covers on top of each, and serve. Instead of Spanish sauce, Allemande sauce (Art. 81) is often preferred. You may also add four ounces of chicken farce (Art. 11), which form into small balls, and poach in boiling water. Instead of chicken, you may substitute sweetbreads; or you may fill the bouchées with oysters, to which you have added an Allemande sauce and some mushrooms cut in small pieces.

287. =Croüstades de Salpicon.= Take some pâté brisée (Art. 285), roll it out very thin, butter ten little tin molds, which line with your paste, prick a few holes in the bottom and fill the insides, and send them to a hot oven until done, take them out of the molds, brush the outsides with beaten egg, put them back in the oven for five minutes, remove the flour from the insides, using a small, dry brush, so that none shall remain, and fill them with the mixture described in the foregoing article.

288. =Cromesqui of Chicken.= Make a mixture as for chicken croquettes (Art. 283), adding a little red pepper. When cold, form it into balls, about the size of a small egg, and wrap up each one in a very thin piece of pork. Break three eggs in a bowl, add six ounces of flour, mix well together, and then add a little water, so as to make a smooth and very soft paste, but sufficiently solid to adhere to your cromesqui. Then mix thoroughly a teaspoonful of soda with your paste, with which cover each cromesqui, and fry in very hot lard. When a bright yellow, drain, and serve plain, or with a tomato sauce (Art. 90).

289. =Timbale of Chicken.= Chop fine, and then pound in a mortar half a pound of the white meat of chicken, from which you have removed the skin and sinews; add to the chicken, little by little, while pounding, three sherry-glasses of _very_ cold cream, a little salt, white pepper, and the whites of five eggs. When you have obtained a very fine, smooth paste, press it through a sieve, and then fill with it ten little tin molds, which you have buttered. Place them in a saucepan, in which you have put the depth of an inch of water, cover your saucepan, and send to the oven for about ten minutes, or until the mixture is firm enough to turn out of the molds. Then serve with a sauce périgueux (Art. 91), or a sauce suprême (Art. 99), or a sauce Allemande (Art. 81).

290. =Roast Turkey stuffed.= Clean and prepare a medium-sized turkey for roasting. Cut two onions in pieces, and put them in a saucepan with two ounces of lard, and color them lightly. Soak a pound of bread in water, from which press the water, add the bread to your onions, with the turkey's liver and heart chopped very fine, a little salt, two pinches of pepper, the same of sage, a pinch of thyme, and mix all well together. Stuff the inside of the turkey with this mixture, sew up the opening through which you have introduced the stuffing, and put it to roast, with a little butter on top, and a wineglass of water. Roast for three quarters of an hour, strain the liquid in your pan, pour it over your turkey, and serve.

291. =Turkey with Truffles.= Clean and prepare a young medium-sized turkey as the foregoing. Melt four ounces of the fat of your turkey in a frying pan with a shallot and a few truffles chopped fine, a pinch of thyme, salt, pepper, and nutmeg, a pound of sausage-meat, and a can of truffles cut in quarters. Mix all well together, and with this mixture stuff your turkey; sew up the opening through which you have put your farce. Roast the turkey for three quarters of an hour, putting a little butter on the breast and a glass of white wine in the pan, and baste it often. Serve your turkey on a dish, and pour over it the liquid in your pan, which you have strained. Proceed in the same manner for chickens, capons, partridges, etc.--the quantity of each ingredient in proportion to the size of the piece roasted.

292. =Boned Turkey.= Take a hen-turkey of seven pounds, singe off the hair, by passing it over some lighted alcohol, cut off the head and neck, make an incision through the back its entire length, cut off the wings, and remove all the bones of the turkey. Take three pounds of chopped sausage-meat, the half of which place in the interior of your turkey, cover the farce with alternate strips of larding pork, half an inch wide, strips of cold ham, tongue, and some truffles cut in pieces intermixed. Season with pepper. Place on top of these the other half of your sausage-meat, which cover with another layer of larding pork, ham, and truffles. Then draw the meat at the sides to the center of the back of your turkey, and sew them together with a larding-needle threaded with fine twine. Place on top several slices of lemon, from which you have removed the peel and seeds, and wrap up your turkey very tight in a cloth, which tie firmly with a string, and put in a saucepan, in which you have put the bones of your turkey, a carrot, an onion, a little thyme, two bay-leaves, two cloves, one clove of garlic, and enough consommé (stock, Art. 1) to cover the turkey. Simmer gently for three hours, then remove the cloth, which wash clean, and again wrap the turkey in it, tying it as tight as possible. Place it in a pan, put another pan on top, in which put a weight, so as to render the top of the turkey perfectly flat, and put on ice for a day. Skim off the grease from the liquid in which your turkey was cooked, strain, take of it three pints, which put on the fire with three ounces of gelatine and the juice of two lemons. Mix four whites of eggs with a glass of water, pour into your saucepan with the stock and gelatine, stir all well together, and when beginning to boil remove to the back of the range to simmer gently for half an hour, strain through a flannel until perfectly clear, add a wineglass of sherry, put on the ice until cold, cut in pieces, which place on top and around your turkey.

293. =Tame Ducks roasted.= Clean and prepare two ducks for roasting. Put them in a pan with a little salt, a little butter, a wineglass of water, and roast them by a good fire for about twenty-five or thirty minutes. When well colored, serve them, surrounded with water-cresses. Strain the liquor in your pan, and serve in a sauce-boat with your ducks.

294. =Ducks with Olives.= Prepare and cook your ducks as the foregoing. Put half a pint of Spanish sauce (Art. 80) in a saucepan, let it boil, and add three dozen olives from which you have removed the stones, and a glass of sherry; boil gently ten minutes, pour your sauce around your ducks, and serve.

295. =Duck with Turnips.= Prepare two ducks as the foregoing. Put in a saucepan a sliced onion and carrot, two pieces of larding pork, three bay-leaves, three branches of thyme, two cloves of garlic, four parsley-roots, three cloves, three pepper-corns, and a pinch of salt. Place your ducks on top, moisten them with sufficient consommé (Art. 1) to barely cover them, and a claret-glass of white wine. Boil very gently for an hour. Pare some turnips, cut them round and small, in sufficient quantity for eight people. Put them in a saucepan on the fire, with an ounce of lard; when equally colored, drain them, and place them in a saucepan with half a pint of Spanish sauce (Art. 80), a pinch of sugar, a pinch of pepper; boil until the turnips are done. Place your ducks on a dish, and your sauce, with the turnips, around them.

296. =Ducks with Purée of Peas.= Clean, prepare, and cook two ducks as the foregoing. Boil a quart of peas, put them through a sieve, then heat them in a saucepan with a little butter, salt, and a pinch of sugar, and serve, with your ducks, on a separate dish.

297. =Roast Goose.= Clean and prepare a young goose for roasting. Put a little butter on top, a little salt, and a claret-glass of water in your pan, and roast for an hour. Put half a pint of Spanish sauce in a saucepan on the fire, mix with it a tablespoonful of mustard, a teaspoonful of vinegar, a pinch of pepper, and nutmeg. Let it boil a moment, and serve, with your goose, in a sauce-boat.

298. =Braised Goose, Celery Sauce.= Prepare a goose as for duck with turnips (Art. 295). Cut a bunch of celery in small pieces, wash them well, and boil in water, with a little salt; when done, drain them. Put in a saucepan half a pint of white sauce (Art. 84), add your celery, boil five minutes, drain off your goose, pour your celery sauce on a dish, place your goose on top, and serve.

299. =Roast Squabs.= Clean and wash eight squabs, put a little butter and salt on top, and roast them thirty minutes. Reduce half a pint of consommé (Art. 1) on the fire, one half pour over your squabs, and serve some water-cresses around them.

300. =Broiled Squabs.= Clean and wash eight squabs, split them in two, flatten them with a cleaver, beat up two eggs, add an ounce of melted butter, a pinch of salt and pepper, mix all well together, spread over your squabs, and sprinkle them with bread-crumbs. Broil them on a gentle fire, and, when well colored, serve.

301. =Squabs en Compote.= Clean eight squabs, split them in two, put them in a saucepan with four ounces of butter, in small pieces. Color them slightly on the fire, and, when a good color, drain off the grease. Moisten your squabs with half a pint of Spanish sauce (Art. 80), add a pinch of pepper, nutmeg, and thyme, a glass of sherry, and boil thirty minutes. Peel two dozen little onions, toss them in a frying-pan with half an ounce of lard, and, when well colored, add them to your squabs. Cut a dozen mushrooms in quarters, boil ten minutes, and serve very hot.

302. =Broiled Squabs (Deviled).= Prepare exactly as for deviled chicken (Art. 266).

303. =Squabs with Green Peas.= Clean eight squabs, separate them in two, put them in a saucepan on the fire, with an ounce of butter. When a nice color, add half a glass of water, two bay-leaves, two branches of thyme, two cloves, two pepper-corns, a clove of garlic, and a pinch of salt and pepper. Cook thirty minutes, drain and strain the liquid in which your squabs were cooked, add to it a quart of boiled peas, and serve with your squabs.

304. =Broiled Partridge.= Clean and divide in two, for broiling, three partridges, break the thigh-bone, and broil them on a gentle fire. When well colored on both sides, serve them on a dish on which you have put two ounces of melted butter, a tablespoonful of chopped parsley, a pinch of pepper and salt, and the juice of a lemon, all well mixed together. Garnish with water-cresses or slices of lemon.

305. =Deviled Partridge.= Broil three partridges as the foregoing, and proceed as for deviled chicken (Art. 266).

306. =Partridge aux Choux.= Clean three partridges, and put them in a saucepan with half a pound of bacon, two smoked sausages, a carrot cut in two, and a whole onion, several branches of parsley, inclosing four cloves, three branches of thyme, and a clove of garlic. Tie all well together, and cover your partridges with pieces of larding pork. Blanch a cabbage in boiling water on the fire for fifteen minutes, then put it for a moment in cold water, drain it, and press from it all moisture. Lay it on top of your partridges, and cover with strips of larding pork. Moisten with sufficient consommé (Art. 1) to cover them. Simmer gently for two hours. Drain off your partridges, bacon, sausages, and cabbage, from which again press the moisture. Remove your carrot, onion, and herbs, boil, and serve your partridges on a dish, with your cabbage underneath, and your bacon and sausage, cut in pieces, around them.

307. =Roast Partridge.= Clean three partridges, pass a wooden skewer through the thighs, tie on top of each a thin slice of pork, and roast them forty minutes. Put a claret-glass of white wine in the pan, and baste them from time to time. Remove your skewers, and the strings with which you have tied on your pork, and put your partridges on a dish. Add two wineglasses of consommé (Art. 1) to the liquid in the pan, boil for a moment, strain and pour in the dish with your partridges, which serve, garnished with water-cresses, or with bread sauce (Art. 87).

308. =Salmi of Partridge.= Cut up in pieces three cold roast partridges, which put in a saucepan with an onion cut in slices, two cloves, a bay-leaf, a branch of thyme, a clove of garlic, two parsley-roots, and six chopped mushrooms. Moisten with a claret-glass of white wine, and half a pint of Spanish sauce (Art. 80). Boil very gently for half an hour, carefully removing all grease, and strain. Then put your sauce again in the saucepan with your partridges, add two dozen mushrooms, and keep them hot. Fry a bright yellow, in butter, eight pieces of bread, cut round at one end and pointed at the other; drain them. Serve your partridges, the sauce poured over them, and garnish with your fried pieces of bread.

309. =Truffled Partridge.= Prepare three partridges as for roasting, make an incision in the skin of the neck. Pound together two chickens' livers and the same in quantity of fresh fat pork, adding a pinch of salt and pepper and a little nutmeg. Mix all together, with half a pound of truffles, cut in quarters, and put the third of your farce in each partridge. Sew up the opening through which you have inserted the farce, and also the skin of the neck. Then put a little butter on them, and roast them for thirty-five to forty minutes, according to the size of your partridges. Serve around them a sauce périgueux (Art. 91). Grouse are prepared in each manner described for partridges.

310. =Broiled Quail.= Prepare and broil eight quails as for broiled partridge. You may also devil them, as described in deviled chicken (Art. 266).

311. =Roast Quail.= Prepare eight quails for roasting, with a piece of thin pork on top and a claret-glass of consommé (Art. 1) in the pan. Fifteen minutes on a good fire will be sufficient to roast them. Boil the liquid in your pan for a moment, strain it, put it in a dish with your quails, under each of which you have placed a piece of toast, and serve garnished with water-cresses.

312. =Quail en Caisse.= Split eight quails through the back, without injuring the fillets, and remove the bones. Take half a dozen chickens' livers with as much fat pork, and pound together to a paste, then mix with this four truffles chopped very fine, salt, pepper, and nutmeg, and fill the inside of your quail with this mixture, then wrap them up in thin strips of pork, and tie a string around each, so as to preserve their shape. Put them in a pan and send them to the oven for fifteen minutes. Then take eight paper cases, as wide and as high as your quail, put a little oil on the inside of the cases, and half fill them with a farce of sausage, with which you have mixed four chopped truffles, as many mushrooms, a little salt, pepper, and nutmeg. Put your quail on top, and send them to the oven for twenty minutes. Put a tablespoonful of Spanish sauce (Art. 80) on top of each quail.

313. =Quail with Truffles.= Clean eight quails, split them through the back and remove the bones. Put in a saucepan on the fire for a moment the livers of your quails, five chickens' livers, and the same quantity of fresh fat pork. Take them out of your saucepan and pound them together, adding two truffles chopped fine, a pinch of salt, pepper, and nutmeg, fill your quails with the mixture and sew up the opening. Tie on top of each a thin piece of pork, place them in a saucepan with slices of ham, and moisten half their height with an equal quantity of consommé (Art. 1) and white wine. Send them to the oven for about thirty minutes, remove the strings used for tying on the pork, and place your quails on a dish. Skim off all grease from their liquid, strain it, put it in a saucepan on the fire for a moment, add to it a dozen truffles cut in slices, pour it over your quails, and serve.

314. =Pigeons Poêlés.= Clean eight pigeons, and put them in a saucepan with a clove of garlic, two cloves, two pepper-corns, two bay-leaves, a branch of thyme, an onion cut in slices, a little salt and pepper, and moisten with quarter of a pint of consommé and the same of white wine. Simmer gently, and, when they are cooked, drain off the liquid, remove all the grease, strain it, reduce it on the fire one half, add a dozen mushrooms, and serve with the pigeons.

315. =Pigeons en Compote.= Prepare and cook eight pigeons in the same manner as described for squabs en compote (Art. 301), with the exception of cooking them an hour longer.

316. =Fillets of Hare Sautés.= Take the fillets of two hares, and cut them in medium-sized pieces. Put them in a saucepan with two ounces of butter, an onion cut in slices, a clove of garlic chopped, two bay-leaves, two cloves, and two branches of thyme. After having been on a good fire ten minutes, add a tablespoonful of flour and your fillets; moisten with quarter of a pint of consommé (Art. 1), and the same of red wine, a pinch of salt and pepper, and boil on a good fire forty minutes. Remove your fillets, strain the liquid, put it back on the fire with your fillets, add a tablespoonful of vinegar, boil five minutes, and serve.

317. =Roast Hare.= Clean and uncase a hare, then take off the skin on top of the thighs and fillet, lard them, and put them in a pan with a little salt and pepper on top and a little melted butter. Baste them from time to time, and roast them an hour. Serve with a sauce poivrade (Art. 95).

318. =Hare à la Bourgeoise.= When your hare is uncased and cleaned, cut it in pieces and put it in a saucepan, with a quarter of a pound of bacon cut in small pieces, several branches of parsley, inclosing three cloves, three pepper-corns, two branches of thyme, two cloves of garlic, and tie all well together. Moisten with half a pint of consommé (Art. 1), the same of white wine, and about thirty pieces of turnips cut in small quarters; reduce on the fire until nearly all the liquid has evaporated, and serve.

319. =Ragoût of Hare.= Skin and clean a hare, cut it in pieces and prepare it in the same manner as for ragoût of venison (Art. 331).

320. =Rabbit Sauté à la Minute.= Cut in pieces two rabbits, which you have skinned and cleaned, put them in a saucepan with two ounces of butter, salt, pepper, a little allspice, and nutmeg. Put on the fire for about twenty minutes, then add four chopped shallots, a wineglass of white wine, boil ten minutes, add a tablespoonful of chopped parsley, and serve.

321. =Ragoût of Rabbit.= After having cleaned and skinned two rabbits, cut them in pieces and cook exactly as for ragoût of venison (Art. 331).

322. =Roast Rabbit.= Take two rabbits and proceed exactly as for roast hare, except that instead of cooking an hour, cook them three quarters of an hour, and serve with a sauce ravigote hot (Art. 111).

323. =Hash of Rabbit.= Take the remains of two rabbits, or one whole rabbit, and the same quantity of a cold leg of mutton, and chop very fine. Break the bones of your rabbit and put them in a saucepan, with two chopped cloves of garlic, two cloves, two bay-leaves, a branch of thyme, a little mace, and a pinch of sage. Put them on the fire ten minutes, moisten with two claret-glasses of red wine and one of consommé (Art. 1). Boil three quarters of an hour, strain, then add them to your hash in a frying-pan, with a little salt, pepper, and nutmeg. Heat without boiling, and serve very hot; garnish with pieces of bread fried in butter.

324. =Rabbit à l'Espagnole.= After having skinned and cleaned two rabbits, cut them in pieces and put them in a saucepan on the fire for fifteen minutes with some butter. Moisten them with a claret-glass of consommé (Art. 1), a pinch of salt, pepper, and nutmeg, and a little thyme. Reduce on the fire until almost all moisture is evaporated, add half a pint of Spanish sauce (Art. 80), and three tablespoonfuls of tomatoes. Boil ten minutes, and just before serving sprinkle a little chopped parsley on top.

325. =Suprême of Partridge.= Take the breasts of four partridges and separate the upper from the lower fillet, so as to make an opening for stuffing; chop up the white and dark meat fine, which put in a saucepan with a little butter, and toss on the fire until done; then mix thoroughly with quarter of a pint of béchamel sauce (Art. 83), and a few truffles and mushrooms chopped fine. When this mixture is cold, stuff with it the under fillet of partridge and cover with the upper. Put them in a pan, cover with buttered paper, and send to a moderate oven for about half an hour, or a little more. Dust over with hashed truffles, and serve with purée of celery (Art. 392).

326. =Timbale of Partridge.= Proceed exactly as for timbale of chicken (Art. 289). Timbale of grouse may be made in the same manner.

327. =Venison Chops, with Currant Jelly Sauce.= Broil eight venison chops for about six to seven minutes. Put in a saucepan nearly half a pint of Spanish sauce (Art. 80) and the eighth of a pint of currant jelly; let them boil a moment, or until the currant jelly is dissolved; then serve your chops with the sauce around them.

328. =Saddle of Venison.= Take seven pounds of a saddle of venison, roast it about thirty-five minutes, and serve with currant jelly.

329. =Leg of Venison.= Take seven pounds of a leg of venison, which roast forty-five minutes, and serve with currant jelly.

330. =Venison Chops.= Put eight venison chops in an earthen jar with four bay-leaves, three branches of thyme, six cloves, six pepper-corns, four branches of parsley, a clove of garlic, a sliced onion and carrot, and a pint of vinegar; let them soak twenty-four hours; drain them, and put them in a frying-pan with an ounce of butter; shake them in the pan until done. Put four tablespoonfuls of vinegar, with a pinch of pepper, in a saucepan on the fire, reduce two thirds, add half a pint of Spanish sauce (Art. 80), boil five minutes, and serve with your chops on a very hot dish.

331. =Ragoût of Venison.= Cut into pieces three pounds of a breast of venison, which put on the fire in a saucepan, with half a pound of bacon cut in small pieces, and a little salt, pepper, and nutmeg, for fifteen minutes; mix well with your ingredients two tablespoonfuls of flour, add half a pint of consommé (stock), and the same of red wine; also several branches of parsley, inclosing three cloves, three pepper-corns, two branches of thyme, two bay-leaves, a clove of garlic, and tie all together. Boil three quarters of an hour. Peel two dozen white onions, color them in a frying-pan on the fire, with a little butter, and then add them to your stew; boil fifteen minutes longer, add a dozen mushrooms cut in quarters, and serve.

332. =Braised Fillets of Venison.= Put four fillets of venison in an earthen jar, with half a pint of oil, a little salt, pepper, and nutmeg, for four hours; drain them and put them in a saucepan on the fire, with two cloves, two pepper-corns, two bay-leaves, two branches of thyme, a pinch of salt and pepper, and a sliced onion. Moisten with an equal quantity of consommé (stock, Art. 1) and white wine, so as to almost cover your fillets. Simmer gently for an hour and a half; drain them, and serve with a sauce piquante (Art. 86).

333. =Broiled Plover.= Clean eight plovers, split them down the back without separating the two parts; chop the livers very fine, add half of their quantity of butter, as much bread-crumbs which you have pressed through a sieve, a little salt, pepper, nutmeg, a pinch of thyme, either powdered or chopped very fine, the white of an egg, and a tablespoonful of parsley chopped very fine. Mix all thoroughly together, toast eight pieces of bread without the crust, spread your mixture upon them; broil the plovers, place them on top of your toast, and serve garnished with water-cresses.

334. =Roast Plover.= Prepare and clean eight plovers for roasting; tie on top of each a thin piece of pork; and roast them twenty minutes. Remove the strings and place the plovers on a dish; take the liquid from the pan in which the birds were roasted, add a wineglass of consommé (Art. 1), boil for a moment, strain, and pour it on the dish with the plovers; serve garnished with water-cresses.

335. =Broiled Woodcock.= Prepare eight woodcocks for broiling; preserve the insides, except the gizzard, chop them, finish as for the toast described in broiled plover (Art. 333), and serve garnished with slices of lemon.

336. =Roast Woodcock.= Prepare as for roast plover. Roast them twelve to fifteen minutes.

337. =Snipe.= Snipe are prepared as woodcocks, robins, and other small birds.

338. =Reed-Birds.= Take two dozen reed-birds and put them in a saucepan, with two ounces of butter, a pinch of salt and pepper, toss them in the pan, on a quick fire, for about three minutes. Put them on a dish on which you have placed pieces of toast; add a wineglass of consommé (Art. 1) to the butter in your saucepan. Boil a moment, strain, add the juice of a lemon, and pour over the reed-birds. Reed-birds are also roasted, served on toast, with sometimes a silver skewer passed through them. Four to five minutes, on a good fire, will be sufficient to roast them.

339. =Roast Canvas-Back Ducks.= Prepare and clean four canvas-back ducks, pass them over some lighted alcohol to singe the hair; wash them well, and do not cut off the heads. Pass a skewer through the thighs and under the wings, and put them before the fire for fifteen minutes to roast. Take out the skewers, garnish with water-cresses, and serve some currant jelly separately.

340. =Red-Head Ducks.= Prepare and cook as the foregoing.

341. =Broiled Red-Head Ducks.= After having cleaned and washed three red-head ducks, split them in two for broiling, and, when well-colored on both sides, serve them with a sauce poivrade (Art. 95), sauce piquante (Art. 86), or other sharp, highly-seasoned sauces.

342. =Salmi of Red-Head Ducks.= Take the remains of three red-head ducks, or two whole red-head, cold, cut up in pieces, and finish as for salmi of partridge (Art. 308). Mallard, teal, and other wild ducks are prepared as described in the foregoing articles on ducks; the time necessary to roast them depending on their size.