Crepinettes A La D'Estine

Take a pound of partridge quenelle farce and add to it about 6oz. of par-boiled fat bacon and 4oz. of truffles, both cut into small dice (or use tiny cubes of pate de foie gras truffe); mix with these a tablespoonful of espagnole sauce and the same of strong glaze prepared from the partridge bones, seasoning to teste with cayenne; mix this all well together, then take spoonfuls of this mixture into your well floured hands, and mould these into egg shapes, wrap each in a piece of caul, flatten slightly on both sides, dip them in clarified butter, and fry a light golden brown, drain well, dish them in a circle, pour round them a demi-glace of partridge stock, into which you have stirred half an ounce of fresh butter, and the juice of half a lemon, and serve very hot.

Crepinettes A La Favorite

Prepare some good rabbit quenelle farce, using espagnole instead of white sauce and some pate de foie gras truffe; have ready some pieces of caul and lay on each a tea-spoonful of the farce, place on this a tiny fillet of rabbit, seasoned with white pepper, a very little salt, and a d'Uxelle mixture; cover this again with the farce, smooth it in a dome shape with a hot wet knife, and wrap the caul all round them, trimming it neatly; dip these quenelles into fine breadcrumbs, next into well beaten whole egg, and then into bread again, pressing the crumbs neatly round them with the blade of the knife. A quarter of an hour before serving, broil them over a slow clear fire, and as soon as they are coloured on one side turn them lightly and finish cooking the other. Dish them neatly on a border of fried bread, filling the centre with cooked mushrooms and very small poached quenelles, pouring a rich game-flavoured espagnole sauce over the whole.

Custard (Savoury)

Beat three eggs into one and a half gills of cream or preferably half a gill of cream and a gill of strong stock, seasoning it rather highly with Cayenne, chopped parsley, chives or shallot, and some grated tongue or ham; mix it all well and pour this custard into small well buttered cups, and steam them for ten minutes. Heat as many cooked or canned artichoke bottoms as you have custards, in a little boiling water, then drain well, turn a custard out on to each, and serve with a very rich thick sauce round. The kind of sauce depends entirely on what you hare flavoured the custards with; for instance, game stock in the custards would require a rich espagnole made with game. If minced ham or tongue be added to the shape a nice tomato sauce might be used, and so on.

Chicken Souffle A La Baronne

Scrape off all the meat from the legs of a raw chicken, mince and pound it and rub it through a fine wire sieve; to each ounce of this meat after sieving it add one raw egg yolk, a finely chopped truffle, and a dust each of salt and coralline pepper; mix this well, then for every 2oz. of meat allow a gill of stiffly whipped cream, and the whites of two large eggs, previously whisked to a firm froth with a pinch of salt. Have ready some small stiff paper cases previously oiled on the outside, and then dried; fill these three parts full with the souffle mixture, and bake for twelve or fifteen minutes in a moderate oven. Serve at once on a napkin.