Woodcock Pie

Raise a pie according to the size of the dish that it is to go in; lav a few slices of veal in the bottom, then a layer of force-meat, and then put in six woodcocks; season them with fine herbs and chopped mushrooms; put in a pound of raw truffles, pared, and cut in thick slices; cover the woodcocks over with sheets of bacon; cover the pie, and garnish according to fancy : it will take two hours and a half to bake: when done, cut the top off, pour off the fat, and put in some coulis.

A Mutton And Potatoe Pie In A Raised Crust

Raise a pie about three inches high, cut a neck of mutton into cutlets, butter a souties-pan, sprinkle it over with mixed pepper and salt, chopped mushrooms, parsley, and chopped shalots; lay the cutlets on them, and sprinkle them over; put them on a stove about two minutes, just to set them ; then turn them, and put them to cool; when cold, lay the cutlets round the sides of the pie in the same manner as you would round a dish; scoop potatoes with a turnip scoop, and put them in the middle; scrape off the herbs from the souties-pan, and put them in the pie; cover it in, and garnish as fancy directs :it will take two hours' baking in what is called a soaking oven : when done, cut the top off, and pour off the fat again, but take care none of the gravy comes out, as that is what gives it the real flavour; pour a little good coulis in, and dish it on a napkin.

A neck of mutton should be boned before it is cut up.

A Pate Goodeveau

Raise a small pie about three inches high; put force-meat round the sides; cut a sweetbread in slices, a few fat livers, and five or six truffles that have not been braised, or raw; cut them in slices, and cover the pie in; when done, pour in some good coulis, and a glass of Madeira wine.

N. B. Boil the coulis and wine toge-ther in fore it is put in the pie.

Risoles

Mince any kind of white meat, such as fowl, turkey, or veal sweetbreads; put a little beshemell in a stewpan, make it hot, then put in the mince, season with pepper and salt, a drop or two of garlick vinegar, the juice of half a lemon, and a little pounded sugar; put it in a dish to cool; when quite cold, roll it up, either round or long; beat up two eggs in a bason, dip the risoles in them, and roll them in bread crumbs; they should be done twice over; have some clear lard, made quite hot; (the lard is not hot enough for frying either risoles or fish, until it stops boiling); then put in the risoles; have a sieve by the stove where you are frying, to put them on as soon as done, which will not be many minutes; pick some parsley, and dry it before the fire; put it in a proper cullender, and set the cullender in the lard; about one minute will be sufficient to crisp it: lay the risoles round the dish, and parsley in the middle.

A Timball Of Maccaroni And Chicken

Boil the maccaroni in broth until tender, then put some beshemell and grated cheese, and a chicken cut up as for a fri-cassee; (a chicken that has been left from dinner the day before will do); put it to the maccaroni, and make it hot, then put it to cool; butter the mould that is intended for the timball, and put in some bread crumbs, or vermicelli; shake it about : what does not stick to the mould turn out; then sheet it with trimmings of puff-paste that has a little flour worked in it ; when the maccaroni and chicken is cold, put it in the oven : one hour will bake it : the oven should not be over hot: when done, turn it out, cut the top out. and put a little beshemell, and a little in the dish round the timball.