Ragout For Croustades A La Bristol

Take about half a pound of any remains of cooked cold game or poultry, remove the bones and skin from it, and cut the meat into dice shapes; mix it with two or three cooked button mushrooms and truffle, then mix these into some reduced Salmis sauce (vol. i.); make hot in the bain-marie, and use.

Duck A La Rosney Caneton A La Rosney

Take a cleansed duck trussed for roasting, rub it over with grease, and roast or bake it for twenty to thirty minutes, when it should be a nice golden colour; when cooked, take it up and cut the breast into long neat fillets and the legs into small neat joints. Prepare a potato border (vol. i.), place it in the centre of an entree dish, and arrange the prepared pieces of the duck on it as shown in the engraving; fill up the centre of the border with shreds of Spanish olives that have been boiled up in a little sherry, and sprinkle here and there a little finely-cut orange-peel that has been put in cold water, brought to the boil, then strained and rinsed in cold water; pour entirely over the fillets some good Salmis sauce (vol. i.), and arrange between the fillets some tiny French red chillies. Serve hot for an entree for dinner or luncheon. Any remains of cold duck or goose can be prepared in a similar manner.

Foie Gras A La Chateau Dore - Foie Gras A La Chateau Dore

Take an opened tin of foie gras and stand it in the bain-marie till the contents are quite hot; then, when ready to serve, turn it out on to a plate and cut it into portions, and dish it up as in engraving on a border of chicken or rabbit farce with a small round of fried bread in the centre; garnish the foie gras with Financiere that has been warmed in the bain-marie and with hatelet skewers; pour good Espagnol sauce (vol. i.) round the dish, then place some cooked button mushrooms at each end of the dish and serve hot for an entree for dinner party.

Little Creams Of Oysters A La Sieges Petits Pains D'huitres A La Sieges

Put two and a half dozen sauce oysters with their liquor into a stew-pan to get hot, but do not let them boil, then strain them, remove the beards, and pound the oysters till smooth with two ounces of raw whiting, six ounces of panard, two tablespoonfuls of thick Bechamel sauce (vol. i.), a dust of coralline pepper; a little salt, then mix into a smooth paste with the strained juice of half a lemon, half a gill of thick cream and four large raw whites of eggs, then rub it through a fine wire sieve. Butter some little bomb moulds with cold butter, slightly sprinkle the top of each with a little raw chopped parsley, and by means of a forcing bag and pipe fill up the moulds with the mixture, knocking them on the table, that the mixture may take the shape of the moulds well; place the moulds in a stewpan on a fold of paper, pour in boiling water to half the depth of the moulds, watch the water reboil, place the cover on the pan and let the contents steam for twenty minutes, then take up, turn out the little creams on to a hot dish, and serve with sauce prepared as below all over them.