A Fowl A La Daube

Bone a large fowl without cutting the skin, and singe it; put in it a small piece of the prime of Westphalia ham (about the size of the breast of the fowl), then fill it with a good force-meat, and braise it in a white braise; when done, take it up and dry it; then glaze it, and put mushrooms on the dish, and the fowl at the top : garnish either with croutons, or paste baked for that purpose.

Marinaded Fowl

Raise the skin from the breast-bone of a fowl with your finger; take a veal sweetbread, oysters, mushrooms, an anchovy, pepper, nutmeg, and lemon-peel; chop them small, and mix them with the yolk of an egg ; stuff this between the skin and the flesh, but do not break the skin ; put oysters in the body of the fowl, paper the breast, and roast it; make good gravy, and garnish with lemon.

Fowl A La Daube, Ornamented And Garnished With Aspic

Bone a fowl, and fill it with farce; lay the bottom of a stewpan with fat ham, or bacon, and half a pint of stock ; put the fowl in, and cover it with bacon and paper; let it do very gently for two hours; then set it to cool in the liquor and fat; when cold, ornament it with different coloured fat, agreeably to your own taste; put chopped aspic round the edge of the dish, and on the top part of the fowl. The aspic is made as follows : - lay the bottom of the soup-pot with lean ham, cut up knuckle of veal, two old fowls, the bones and giblets of the fowl that was daubed, and any other trimmings that are at hand; the shanks that are cut from shoulders or legs of mutton which arc going to be dressed are very useful articles; put in a dozen of onions, a small quantity of parsley, a little mace, and two or three heads of celery : put tour quarts of second stock, and set it on a stove to boil; when it comes to a boil, take the pot off, and put it to the side to boil very slow for four or five hours; it is not requisite to skim it, as it does not matter about its being clear ; when it has boiled a sufficient time, strain it off, and let it stand until next morning; then take the Cat very clean from the stock, put a pint of it into a stewpan, half a pound of lean ham cut very small, about twelve shalots, one small clove of garlic, a few tarragon leaves, and three or four bay leaves; set the stewpan to boil for about half an hour; then put all the stock into it, and strain what the shalots, etc. Were boiled in, and put it to the other; add a little tarragon vinegar, and set it on a stove to melt; when melted, break in twelve eggs and shells; whisk all up together; set it on a brisk stove; keep whisking it until it boils; let it boil for a few minutes; then run it through a jelly bag, and clear it as you would calves feet jelly.

N. B. If the stock is not strong enough, add a little isinglass: twelve eggs will clear two quarts of aspic.

A Fricandeau Of Fowl And Endive

Prepare a fowl as in page 103; lard it. and lay the bottom of the stewpan with sheets of bacon ; then lay the bones of the fowl, and any other trimmings, and the fowl upon them ; put in about a pint of second Mock, a few bay leaves, onions, and a faggot ; cover the fowl with sheets of bacon, and then with white paper; set it on a stove, and let it do very gently; the slower these kind of things do the better; put a little fire on the top of the stewpan ; it should simmer for about an hour and a half; the liquor should not come near the bacon ; when done, take it up, and put it in the oven tor a few minutes, to raise the larding, before it is glazed ; put the endive on the dish first, and the fowl on it : garnish with croutons and carrot roses, or what you think proper.

N B. All hidings should be put in an oven for a few minutes before they are glazed.

Quenels Of Fowl

Scrape the white meat off one large fowl, or two small ones; scrape an equal quantity of fat ham, and half as much lean ; put it into a mortar, with chopped parsley, shalot, and mushrooms; pound all together; then put in two yolks of eggs, beat the whites upon a plate with a knife, mix the yolks with the fowl, etc. before the whites are put in ; then put in the whites, and mix all well; add a little pepper and salt; take it out of the mortar, and put about a pint of good stock on a quick stove; when it. boils, put some of the quenel into a large spoon; have a tea-spoon, and put as much as it will hold into the stock until it is all in ; take it up with a slice the same as you would a poached egg; the quenel should be about the size of the yolk of an egg: pour white Italian sauce over them.

N. B. Strain the braise, skim the fat from it, and put the bottom to the ragout.

Capiloted Fowl

This is made from the remainder of roasted fowls which have been left; cut the fowls up in neat pieces, the same as for a fricassee; put the trimmings into a stewpan, with a few shalots, a faggot, a blade or two of mace, about a quarter of a pound of lean ham, and a pint of stock; let it boil slowly for half an hour; strain it off, and put a bit of butter into a stew-pan ; when melted, put as much flour as will dry up the butter, and stir it over the fire; then put the liquor which the bones of the fowls were boiled in; set the stewpan on the fire to boil for a few minutes, strain it through a tammy sieve, and put it to the fowls; squeeze a little lemon-juice, put a little sugar, pepper, and salt; lay the fowl neatly on the dish, and garnish with croutons.

N.B. The sauce should not boil after the fat is put to it.