Toasts With Fowl, Etc

Pound the white meat of a cut fowl or turkey with the same quantity of beef marrow, add half a gill of cream, grated parmezan cheese, beaten mace, cayenne pepper, and chopt parsley, a little of each, two eschalots chopt, and the yolks of four raw eggs, mix all well together; then add the whites of four eggs beat to a solid froth; toast a slice of bread from round a loaf, lay the mixture upon it, and over the mixture some fine breadcrumbs, bake in a moderate heated oven for twenty minutes, and serve it up with cullis or truffle sauce under.

N B. In the same manner may be done fish, by adding with it a little ancbovic liquor, and omitting the fowl.

Souffle Of Fowls

Take a fricassee of two chickens stewed till ha done, add a leason of two yolks of eggs and cream, instead of setting over a fire again, put it into a deep dish; then beat the whites of four eggs to a. solid frothy put it upon the chickens, and likewise some crumbs of bread, rubbed through a hair sieve over the froth, set it in a brisk oven for half an hour.