Souffle Of Partridges

Clean and cook two partridges; remove the breasts and best of the other flesh without skin or sinew. Take two ounces of rice cooked till very tender, pound them together in a mortar with one ounce of butter and a gill and a half of glaze melted, a teaspoonful of salt, and a sixth of pepper. Pound until the whole can be forced through a strainer, then add the beaten yolks of four eggs, and last of all the whites of two beaten till they will not slip from the dish; stir them very lightly into the mixture. Pour it into a silver souffle case, or into a number of the small china cases. Bake till it rises, and then serve immediately with a tureen of rich brown sauce. This souffle can be made of any kind of cold bird or fish. The four eggs are given for medium-sized partridges.

Salmis Of Snipe

Clean and roast lightly six snipe, saving the trail. When done let them get cold, then cut them up and remove the skin, and lay them in a buttered stew-pan ; pound the trimmings and bones in a mortar, and put them into a stewpan with two shallots, a clove, a bouquet of herbs, and half a pint of claret; let this simmer until reduced to one half. Then add three quarters of a pint of Spanish sauce. Let these very gently simmer for half an hour, skim-ming frequently; strain through a fine sieve, and return to the stewpan. If it is not thick enough to coat the spoon, reduce a little more. Pour this sauce over the snipe in the saute pan, and let it get hot without boiling; pile the pieces in a pyramid; meanwhile chop the trail, mix with half the quantity of pate de foie gras and a little salt and pepper; spread this on croutons, bake, and use them to garnish the snipe.

Fillets Of Teal With Anchovies

Remove the breasts from a pair of teal after they have been three parts roasted. Take care to preserve each half breast in good shape. Lay these fillets seasoned in a china fireproof dish which has been well buttered and strewed with grated Parmesan; split two anchovies, remove the bone. Wash and dry the four halves, lay one on each fillet of teal, moisten with a gill of fish stock, sprinkle with bread crumbs and grated Parmesan cheese, lay small pieces of butter over, and bake in the oven fifteen minutes. The last thing before serving squeeze the juice of a lemon over all.

Rabbits are so little cared for in this country that it may seem useless to give recipes for using them. There are probably two reasons for the low estimate in which rabbit is held here. One, that as they are offered in market they are skinny, miserable animals.

Yet there are parts of the country where they attain a good size, and a fine plump rabbit may compare favorably with fowl for many purposes. Indeed, English epicures use it in preference for mulligatawny. The second reason, and probably the one that is the real reason, for the difference in taste is because, being so lightly esteemed, no care is ever given to the preparation of them.

On the chance that some reader may feel inclined to test the possibilities of the native rabbit, and its claims to a place in choice cookery, I give two or three recipes, each admirable in its way. Rabbits should be used quite fresh, and cleaned and wiped dry as soon after they are killed as possible.