Puree For Little Chickens A L'imperiale

Take, for eight to ten moulds, six ounces of raw chicken, free it from skin and bone and pound it till smooth, rub through a fine sieve, then mix with two table-spoonfuls of thick cream, a pinch of salt, a dust of Marshall's Coralline Pepper; mix well together, put into a forcing bag with a small plain pipe, and use.

Supreme Of Pheasant A La St. Hubert Supreme De Faisan A La St. Hubert

Take a nice cleansed pheasant, remove the breast fillets from it, and cut them into as many nice long pieces as possible, not quite a quarter of an inch thick; bat them out with a cold wet knife and season with a little pepper and salt, finely-chopped parsley and eschalot, and two tablespoonfuls of good game stock; place them in a buttered saute pan with a buttered paper over, and cook in a moderate oven for about eight minutes. Mask the supremes over with a little Tomato puree (vol. i.), dish up on a border of farce or potato, and between each piece of the meat place a little quenelle thai is prepared of pheasant and poached in small quenelle tins. Serve with a compote of French plums (see recipe) in the centre and Hubert sauce (see recipe) round the dish, and use for an entree for dinner or luncheon.

Quenelles For Supreme Of Pheasant A La St. Hubert

Take five ounces of raw pheasant, pound it till smooth, then pound four ounces of panard, half an ounce of butter, two whole raw eggs, a little salt and pepper; mix all together, and then rub through a fine wire sieve; mix with a dessertspoonful of cream a few drops of carmine, and put into quenelle moulds slightly buttered and masked with chopped truffle, poach for twelve to fifteen minutes, then turn out on a cloth, and use.

Beignets Of Pheasant A La Dominique Beignets De Faisan A La Dominique

Prepare a puree of pheasant and form it into ball shapes about the size of a walnut, rolling each with a little flour to prevent it sticking; make a little well inside the ball by pressing the finger inside it, and place inside the well a little piece of good set glaze about the size of a small Spanish nut, and a piece of truffle or cooked button mushroom about the same size as the glaze; roll up again into balls, and by means of a forcing bag and small plain pipe cover the balls over with Profite-role paste (vol. i. p. 364, omitting the cheese), and after covering them with the paste roll them again with a little flour and drop them into clean hot fat and fry them over a quick fire for eight to ten minutes, during which time keep them constantly turned over and over; they should be a pretty golden colour when cooked. Then take them up on a pastry-rack and drain them; brush them over very lightly with raw white of egg that has been just mixed up with a fork, and sprinkle on the top of each beignet alternately a little finely-chopped lean cooked ham or tongue and a little chopped truffle or parsley. Dish up in a pile on a hot dish on a dish-paper, and serve for an entree for dinner or luncheon.