This section is from the book "Larger Cookery Book Of Extra Recipes", by Mrs A. B. Marshall. Also available from Amazon: Mrs A.B. Marshall's Larger cookery book of extra recipes.
Take any cooked cold game or poultry and cut it in neat pieces; mask these with warm butter and then with Devil paste (vol. i.), and sprinkle them all over with browned breadcrumbs (vol. i.); place them in a tin with a little butter and cook them in a quick oven for about fifteen minutes, taking care not to dry them. Dish up on a dish-paper in a circle, and garnish the centre with well-washed and picked watercress, seasoned with a little salt, salad oil, and a few drops of vinegar.
Take any pieces of cold game or poultry left from a previous meal, trim them neatly, dip into flour, place them in a stewpan with two ounces of butter, one tablespoonful of Marshall's Curry Powder, a pinch of salt and black pepper, and a good dust of Marshall's Coralline Pepper; then fry till a nice brown colour, add the pulp of three tomatoes, half a pint of Tomato sauce (vol. i.) and just boil up again. Then dish up in a pile, cover with finely-sliced fried onions, garnish round with little croutons of fried bread to form a border, and arrange here and there some French red chillies and gherkins, and serve for luncheon or for an entree for dinner.
Peel four large onions and then slice them into rounds, and season them with salt and coralline pepper; fry them till a nice golden colour, and tender in clarified butter or salad oil.
Cut the bread in little pieces an inch in length, and fry them till a pretty golden colour in boiling fat, then strain them, and, just before serving, sprinkle them with a little chopped parsley, and use.
Take three or four quails trussed for roasting and put them into a stewpan with the essence from a bottle of truffles and a wineglassful of sherry; sprinkle in the pan about one ounce of chopped bacon to every quail, cover the pan down with the lid, and place it over a quick fire for about twenty minutes; then remove the quails, add to the liquor half a pint of reduced Espagnol sauce (vol. i.); boil up together, then add four or five sliced truffles; return the quails to the sauce, then take them up and dish up en couronne on croutons of fried bread, and serve with the sauce round.
Cut some little croutons of bread about a quarter-inch thick and two inches in diameter, fry them in clean boiling fat till a nice golden colour and set aside till cold; then mask each crouton with the purees prepared as below, using two forcing bags and large rose pipes for the purpose, making a ring of white and a ring of the red puree; place in the centre of each a little of the prepared ragout, dish up, en couronne, on a dish-paper, and serve for luncheon, second course, or savoury.
Take four ounces of lean cooked ham, two tablespoonfuls of thick cream, one tablespoonful of thick Bechamel sauce (vol. i.), a dust of coralline pepper, two ounces of fresh butter, two hard-boiled yolks of eggs, and a few drops of liquid carmine to colour; pound altogether till smooth, rub through a fine sieve, and use.
 
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