765. Wine Madeira Sauce

Take a tea-spoonful of flour, and a preserved green lemon cut into dice, mix them with a glass of Madeira wine, and a little consomme, an ounce of butter, some salt and nutmeg, set them on to boil for a quarter of an hour, then take it off, put in a quarter of a pound of butter, set it on the fire, stirring it until the butter is melted.

766. Gratin

Put in a stewpan with a piece of butter half a pound of fillet of veal cut into dice, mushrooms, parsley, shalots chopped fine, salt, pepper, and spice, stir them up with a wooden spoon, and when the meat has been on the fire a quarter of an hour drain off the butter, mince it very small and put into a mortar with fifteen fawn or game livers, well washed and parboiled, all the bitter parts taken out and pounded, adding at times as much granada as you have meat; boil some calf-udders, trim and remove all the skin when cold, add just about a third the quantity of meat and pound them together, adding, one at a time, three yolks, three whole eggs, season with, salt, pepper, and spice, when well pounded set it by in an earthen pan for use.

Chop some dressed chicken or veal very fine, fry a little chopped parsley, shalot, and mushrooms, very fine, and a little slice of tongue or ham or not, fry them in one ounce of butter a few minutes, stirring it with a wooden spoon all the time; dry the butter up with flour, then add a few small spoonfuls of good veal stock, a gill of cream, three spoonfuls of bechemel sauce; now put in all your chopped meat, and a little sugar, a few drops of lemon juice, cayenne pepper and salt, and the yolks of three eggs, boil all well until quite stiff, take it out of your stewpan on to a dish to get cold; when cold form them into a shape, either as pears or long balls, using bread crumbs to form them, put them to get cold; in the meantime break two eggs in a basin, and then egg the forms once or twice, and bread crumb them, have your fat quite hot to fry them, which you will know in another place in the book, dish them on a napkin with fried parsley.

768. Farce Of Veal, Or Fowl

Cut up a fowl, or some veal, form the fillet into small dice, cut in the same quantity of good fat ham cut small, and a few truffles, a little parsley, shalots, and a little of all kinds of fine sweet herbs, and a few chopped mushrooms, and one blade of mace, three cloves, put it all in a stewpan to draw down, with half a pound of butter for one hour; season it, add bread crumbs to dry up the fat, then put it into your mortar and pound it very fine, then rub it through a wire sieve, return it back into the mortar, and work in three or four eggs, leaving out one or two whites; mix it well up together, and put it into the larder until required. If you want any green, colour some with prepared spinach juice; this will do for all cold pies, or game, or filling turkeys, or boned fowls, or galantine.

You may make this farce with dressed meat, then you must not place it to draw down on the fire; all the rest the same, only truffles, and mushrooms as well as the rest must be first dressed.