No. 131. Soffiato di Cappone (Fowl Souffle)

Ingredients: Fowl, Béchamel, stock, semolina flour, potatoes, salt, eggs, butter, smoked tongue or ham.

Prepare a puree of fowl or turkey and a small quantity of grated tongue or ham, and whilst you are pounding the meat add some good gravy or stock. Then make a Béchamel sauce (No. 3) and add two table - spoonsful of semolina flour, a boiled potato and salt to taste, boil it up and add the puree of fowl, then let it get nearly cold, add yolks of eggs and the white beaten up into a snow. (For one pint of the puree use the yolks of three eggs.) Pour the whole into a buttered soufflé case, and half an hour before serving put it in a moderate oven and serve hot. You can use game instead of fowl, and serve in little soufflé cases.

No. 136. Pollastro alla Lorenese (Fowl)

Ingredients: Fowl, butter, parsley, lemon, small onions, bread crumbs.

Cut up a fowl and put it into a frying-pan with two ounces of butter, one onion cut up and a sprig of chopped parsley, salt and pepper; put it on the fire and cook it, but turn the pieces several times; then take them out and roll them whilst hot in bread crumbs, and fry them. Serve with cut lemons.

No. 137. Pollastro in Fri-cassea al Burro (Fowl)

Ingredients: Fowl, butter, fat bacon, ham, mushrooms, truffles, herbs, spice, gravy.

Cut up a fowl and cook it in a fricassee of butter, bacon, ham, herbs, mushrooms, truffles, spice, and good gravy or stock. Serve in its own gravy.

No. 138. Pollastro in is-tufa di Pomidoro (Braised Fowl)

Ingredients: Fowl, bacon, ham, bay leaf, spice, garlic, Burgundy, tomatoes.

Braise a fowl with bits of fat bacon, ham, a bay leaf, a clove of garlic with one cut in it, a pinch of spice, and a glass of Burgundy. Only leave the garlic in for five minutes. When cooked serve with tomato sauce (No. 9).

No. 139. Cappone con Riso (Capon with Rice)

Ingredients: Capon, veal forcemeat, fat bacon, stock, rice, truffles, mushrooms, cocks' combs, kidneys or fowls' liver, suprême sauce, milk, Chablis.

Stuff a fine capon with a good firm forcemeat made of veal, tongue, ham, and chopped truffles; cover it with larding Bacon; tie it up in buttered paper, and cook it in very good white stock. In the meantime boil four ounces of rice in milk till quite stiff, mix in some chopped truffles, and make ten little timbales of it. Take out the capon when it is sufficiently cooked and place it on a dish; garnish it with cooked mushrooms, cocks' combs, kidneys, or fowls' livers, and pour a sauce suprême (No. 16) over it; round the dish place the timbales of rice, and between each put a whole truffle cooked in white wine. Serve a sauce supreme in a sauce bowl.