Scollops Of Fowls With Truffles

These are prepared as above, but at the moment when you throw the scollops into the butter, the truffles must be ready peeled, and cut of the same round form and dimension as the scollops. Season with a little salt; sautez the truffles and scollops a few moments before dinnertime ; and put them into a veloute, to which you have added a little reduction of truffles. This reduction is made as follows : the trimmings of truffles are to be reduced in a little consomme, introduce some of this glaze into the scollops, and as it is always brown, add three or four spoonfuls of thick cream to the saute, to make the sauce white; season it according to your palate. Do not forget to put the sauce through a tammy to have it very bright.

Observation Relative To Sautez In General

Mind, you must never let the saute be too much done ; these entrees are very difficult to make in perfection. When they are too much done, they are not eatable. It is this point of perfection in the management of cookery which distinguishes the good from the bad cook.

Scollops Of Fowl A La Conti, With Truffles

The same quantity of fowls as No. 25, the only difference is, that you keep the filets mignons, which you lard, one half with bacon and the other with truffles. You must take care that the Conties are not over-done. Those that are larded with bacon, must be well covered with fire, and those that are decorated with truffles must be wrapped up in bacon, and afterwards glazed. Give them the shape you please when you put them into the saute-psm, either of garlands, rosasses, etc.

Scollops Of Fowls With Green Peas

These scollops are prepared, and done in the same manner as those above. When they have been sautez, put them into sauce a blanquette with green peas.

How To Cook Legs Of Fowl

Legs Of Fowl En Caneton. Duckling-Like

After having prepared the fillets of several fowls, you must contrive to turn the legs to advantage: pull the bones entirely away from the white flesh; but take care not to destroy the knee, which must serve to make the beak of the duck. Cut the bone on both sides the joint, and keep the knuckle. When you have boned the thighs, stuff them moderately with a farced quenelles; next sew them up with a little thread, and put them into the oven on a flat dish; put over these another flat dish with a weight on it, to give them a good shape. Leave them in the oven till they are quite firm, that they may retain their shape; next put them into a stew-pan, wrapped up with some bacon; add a few bits of carrot, an onion stuck with a clove, a little bay-leaf, thyme, salt and pepper. Put the knuckles to braize with this; when the whole has simmered gently on the fire for an hour, drain the legs and the knuckles; take off the thread, and stick the knuckle into the large part of the leg, and it will represent exactly the form of a duckling. . Put under it a puree of green peas in summer; and at other times any kind of sauce, sharp or not.

Legs Of Fowl En Balotine

Bone the legs of the fowl; cut the knee entirely off, and the leg just above the joint; then roll the legs, and thrust the claws into the hole of the leg bone: tie them up quite round, and put them between two plafonds with a pretty heavy weight over them, to give them a nice shape. When they are become firm, mark them between layers of bacon, and braize them in the common way: when they are done, drain and glaze them. Send up with any sauce you may fancy. The love-apple, or sharp sauce, will answer the purpose very well.

Legs Of Fowl A La Orlie

Bone the legs of several fowls, and set them to be marinaded raw in an earthen pan, with the juice of a lemon, a little parsley, thyme, bay-leaves, salt and pepper, etc. etc. When marinaded for three hours, drain them : then beat the white of an egg, mix a little flour with crumbs of bread, and dip the legs first into the white of the egg, and then into the flour and crumbs ; next fry them, but mind, your dripping must not be too hot, for if it were so, the legs would get a colouring before they were done enough through. Serve up with the brown sharp sauce, or love-apple sauce.

Legs Of Fowl A La Dreux

Bone the legs, fill up the vacuity with a force-meat or quenelle; give the legs around shape, then lard the upper part with small slips of ham, mark them between layers of bacon, and braize them as above. When they are done, glaze and send them up with whatever sauce you think proper. It is to be observed, however, that a glazed dish requires a white sauce, that the glazing may appear to greater advantage. These legs are to be put into a saute pan on which you have spread layers of bacon. You also put the same over the legs, and cover the whole with the lid of a stew-pan, and over this put a heavy weight, to give the legs a good shape. When they are become sufficiently firm over a slow fire, or in the oven, take them out and mark them the same as any other braize *.

* The entries of legs of fowl are not in very great repute, but they are a very great sating of expense, and nothing but prejudice can object to them ; for when they are well made, they are excellent food, and make a very good appearance on table, as they can be served in so many different forms, and with such various flavour.