The Wings Of Fowls A La St. Laurent

Take three fowls, divide the breasts into two parts, take off the sinews and small bones, season with salt and pepper, etc. brush them as above with yolks of eggs, then dip them into bread, then in clarified butter, and bread' again; next broil them in the same manner as above, well seasoned, and send them up with a thin Espagnole.

Filets Of Fowls Sautes Au Supreme

Take off the fillets of three fowls, which will produce nine fillets, as two of the filets mignons are used to make a large fillet. You then prepare them all alike, and put them into a saute-pan with some clarified butter and salt, covered with a round of paper buttered, to prevent the fillets from drying, and getting dusty. When you have sautez the fillets on a sharp fire, drain the butter, but be careful to preserve the gravy of the fowls with a small quantity of the butter: put four spoonfuls of bechamelle and two spoonfuls of double cream. Let them warm gently without boiling, or the fillets would get tough: put likewise a spoonful of consomme, and taste if the seasoning is palatable. You must mind that this dish is a fine entree, and must not be too highly seasoned. Send up with sliced bits of bread, fried in butter, and glazed over, which are to be placed between the fillets. The sauce to be poured over the fillets only.

Fillets Of Fowls A La Chingara

Take the fillets of three fowls, which you divest of the skin and sinews. Mark them as the above, with clarified butter in a saute pan, together with some slices of boiled ham of the same size. Sautez them over a slow fire; but do not let the fillets be too long on the fire. Let the ham be of a fine colour; glaze it well, and dish it en miroton. Put three spoonfuls of Espagnole into the saute-pan, after having drained the butter, one spoonful of consomme, two pats of fresh butter, the juice of one lemon, some salt, and a little Cayenne; glaze the bits of ham, and cover the fillets only with this sauce.

How To Cook Fowl With Oysters

Fowl, With Green Oysters

Singe and truss a nice fowl, and put it into a stew-pan, the same as in No. 3. When done enough, drain it, and send it up with oyster-sauce as follows.

Oyster-Sauce For Fowl Or Turkey

Take two dozen of oysters; and take care to preserve all the liquor when you open them. Put the oysters into a small stew-pan with the liquor, and add to it a spoonful of water. When the liquor boils, the oysters are done; stir them with a spoon, and put them to drain in a hair-sieve as you take them from the stew-panwith aspoon; let the liquor settle, and pour it off clear into another vessel; beard the oysters, and wash them again in the liquor, in order to remove allgrit and sand; then put a half quartern of fresh butter into a stew-pan, with a spoonful or two of very fine flour; when the flour is fried a little, moisten with the oyster liquor, and a pint of cream: let this boil fifteen minutes; and add to it two spoonfuls of bechamelle: if you have no beehamelle, put a small bit of glaze,.or portable soup, well seasoned. Mind, this has no essence of anchovies, as for fish: it is the only difference.

How To Cook Scollops Of Fowls

Scollops Of Fowls With Cucumbers

Take off the fillets of three fowls, cut your scollops of the size of a half-crown piece, dip them into some clarified butter, in a saute pan, sautez them over a brisk fire on both sides, and throw them into sauce of cucumbers.

Scollops Of Fowls With Essence Of Cucumbers

These scollops are prepared in the same manner as those above, but the sauce is not the same; cut the cucumbers of the same shape and size as the scollops; keep the parings or trimmings of the cucumbers, to make a puree. As this •sauce must have a positive taste of cucumbers, put the cucumbers into a basin with a little salt, and a glass of vinegar, let them marinade for one hour, then drain them upon a clean cloth, put them into a stew-pan with a small bit of butter, let them fry a little without colour, sprinkle a spoonful of flour over them, then moisten with consomme enough to let the fat rise on the top. Put a small bit of sugar. When the cucumbers are sufficiently done, drain them in a stew-pan, and put them by covered. Now take the parings, fry them in a stew-pan with a little butter, moisten with the sauce in which you have boiled the cucumbers, skim off all the butter, reduce the sauce quite thick, and then put three spoonfuls of good bechamelle with it; rub this through a tammy; keep this sauce very thick. Next sautez the scollops on both sides, but mind, as soon as they appear white they are done ; lay the dish on its side in order to drain off all the butter; put the fillets into the sauce, drain the cucumbers again, and put them to the fillets. If your sauce is quite thick, put to it a spoonful of double cream, a little salt, and serve in a deep dish with some fleurons of pastry round the dish; observe that this dish must be rather sweet. You must put a small bit of sugar into it.