758. Pate-Chaud Of Ox-Palates, A L'Ltalienne

Procure six fresh ox-palates, steep them in tepid water for six hours, then throw them into a large stewpan of boiling water and scald them for about five minutes ; after which immerse the palates in cold water, and scrape off all the white cuticle from the surface ; next, wash them in plenty of cold water, and drain them on a napkin. Then place them in an oval stewpan, moisten with some blanc (No. 235), covered with buttered paper, and put on the lid, and set them to braize very gently over a slow fire for about four hours. As soon as the palates are done, put them in press between two baking-sheets or earthen dishes, and when they are cold, take a circular tin-cutter an inch in diameter, and cut them into scollops without wasting any part. Put these into a stewpan with about two dozen large button-mushrooms cut into scollops, also two dozen raviolis (No. 375), and enough brown Italian sauce for the entree; boil the whole together for two minutes, garnish the pie, and serve.

759. Pate-Chaud Of Quails, A La Financiers

For a small entree, eight fine fat quails will suffice; bone these by making an incision in that part of the back nearest the crop, through which all the bones, etc, must be drawn out, so as to give them as much as possible the appearance of being whole. Next, fill each quail with some farce of fat livers (No. 249), and truss them with their legs turned back: be careful that the crop is securely fastened in order to prevent the stuffing from escaping - a large worsted needle and very fine twine must be used for the purpose. Then, place the quails in a small fricandeau pan which has been previously lined with thin layers of fat bacon; in the centre place a garnished fag-got of parsley; cover the whole with more layers of fat bacon, moisten with a wine mirepoix (No. 236), and having put a buttered paper over all, set the lid on the pan and place it on a stove-fire, or in the oven, to braize very gently for about three quarters of an hour. As soon as the quails are done, drain them on a dish, set them to cool, and trim them neatly. Next line the inside of the pie with some of the remainder of the farce of fat livers, to within an inch of the top, place the quails in it in circular order, with the breasts uppermost, and a thin layer of the force-meat between each; cover the whole with thin layers of fat bacon, place a double round of paper well-buttered on the top, and then set the pie in the oven to bake : this will take about an hour. When done, remove the bacon, drain off all the grease carefully, place a decorated small fillet of fowl in between each quail, and on the breast of each, a large white button-mushroom, round the edge a border of large white cocks'-combs, and in the centre a larded heart sweetbread ; ' sauce sparingly with a bright Financiere (No. 8) mixed with some reduced extract of quails made from the bones.

Note. - Observe, that the raised pie for this purpose must be only half baked previously to filling it with the quails ; as it has to undergo another baking. This remark refers also to the two succeeding cases.

760. Pate-Chaud Of Larks Boned, A L'Essence

Follow The Preceding Directions, But Substituting Larks For Quails

761. Pate-Chaud Of Snipes, A La Bordelaise

Bone eight snipes, and with the trail and one pound of fat livers, make some force-meat for gratin (No. 249), and with part of this fill the snipes; truss them in the same way as directed for the quails, and braize them accordingly, after which follow in all respects the second part of the directions. When the pie is baked, drain off carefully all the grease; between each snipe place a large white cock's-comb, on the breast of each put a small fillet of fowl, decorated with red tongue, and afterward turned round in a circle, with a round ball of black truffle in the centre : these fillets must be placed in a small sauta-pan between thin layers of fat bacon, and set in the oven for about three minutes; garnish the edge of the pie with a close border of scollops of red tongue cut in the form of large cocks'-combs, in the centre put a large truffle, bearing a double comb, and a border of these round its base; sauce the pie carefully with a rich Bordelaise (No. 57), mixed with some reduced extract of snipes, made from the bones, and serve.