Scollops Of Fowl A L'Essence De Concombres

Take the white-meat of three fowls, and cut it into scollops the size of a half-crown piece, put them into a frying-pan with a little butter, and fry them on both sides over a brisk fire for a few minutes, taking care they do not brown. Cut four or five cucumbers into slices, the same shape and size; put them into a basin with a little salt and half a glass of vinegar, let them soak in this one hour, then drain them on a napkin, and put them into a stew-pan with a small piece of butter; let them fry a little without colouring, sprinkle a spoonful of flour over them, add sufficient broth to cover them well, a small bit of sugar, and a bundle of parsley and green onions. When the cucumbers are sufficiently done, lay them on a dish covered over till you want them. Take the parings, fry them in a stew-pan with a little butter, add the sauce in which you have boiled the cucumbers, skim off all the butter and fat, reduce the sauce till it is quite thick, add all the juice that may have escaped from the cucumbers in stewing them, and three spoonfuls of bechamel; rub the whole through a tammy. Now put into the same the scollops of chicken and the cucumbers, add a little salt, and, if the sauce is too thick, a spoonful of double cream.

Heat all thoroughly, and serve, garnished with small forms of light pastry round the dish.

Macaroni Pie

Bone a fowl and cut it into quarters; blanch it, boil it tender with a few onions, thicken the gravy with the yolk of an egg. Wash the macaroni clean; boil it for a quarter of an hour; have about two ounces of Parmesan cheese grated; mix all together with pepper, salt, and a little good butter; then put it into a raised paste, and bake in a sharp oven for one hour.

Quenelles Aux Truffes

Boil a young fowl, skin it, scrape all the white meat clear from sinews, pound it very fine in a mortar, soak some crumb of light bread either in broth or milk, boil a calf's udder and pound that smooth also; mix all well together; season it with pepper and salt; add three eggs and some minced truffles; mix well. Have ready some boiling water; take up a tablespoonful of the mixture, smooth it over, throw into the water, and poach like an egg. Serve with a strong clear gravy.

Pigeons A La Tartare

Singe your pigeons, truss them as for boiling, flatten them with a cleaver on the dresser as thin as you can without breaking the skin of the breast or back; season them with pepper and salt, dip them in melted butter, and dredge them with grated bread-crumbs. Broil them on a gridiron half an hour before you want them, turning them often, and broiling them thoroughly. Make the sauce as follows: - Mince a spoonful of parsley very fine, a shallot or a piece of onion, two spoonfuls of pickles, and a boned anchovy; mince all separately very fine, then squeeze over them the juice of a lemon, add half a spoonful of water, six spoonfuls of oil, and a little pepper; mix all these ingredients together, and just as you are going to serve, rub in a spoonful of mustard. Put the sauce into the dish and the pigeons over it, and serve.

Pigeon Pie

Put in the bottom of the pie-dish a good beef-steak, not cut too thick; truss and prepare six young pigeons, arrange them in the dish, between each place the yolk of a hard-boiled egg; season with a quarter of an ounce of mixed salt and pepper, a sprinkle of minced parsley, and a very little cayenne pepper; add a wineglassful of veal stock, cover with a puff-paste not too thick, and bake one hour.

Lark Pie

Season the larks with pepper and salt, fill them with forcemeat, put them in a raised paste with forcemeat under and over, bake them one hour. Pour cullis or brown sauce over them when done.

Larks En Ragout

Take a dozen larks, put them in a stew-pan with a bit of butter, a bunch of sweet herbs, some mushrooms, and sweetbread cut small, a good pinch of flour, a glass of white wine, one of gravy, and some broth. Reduce the same, skim it well, take out the herbs, season with pepper and salt, and serve hot.

How To Roast Game

No game can be good that is not carefully roasted and thoroughly well basted. It is more tender if cooked immediately than if kept a night; burying it in the ground for a few hours if required to eat immediately makes it more tender; about three days is the best time to keep it. Ducks should be roasted but a short time, and basted with their own drippings, a little butter, and port wine. Partridges will require about twenty minutes, grouse twenty-five, snipe and woodcocks fifteen; the latter should have buttered paper over them till they are nearly done, it is better than bacon, which spoils their flavour; a hare requires about an hour, and should be basted with cream and dredged with flour.