368. Puree Of Pheasants A La Dauphine

Prepare a puree of pheasants as in the preceding case; when about to send the soup to table, pour it into a tureen containing four dozen small potato quenelles, and serve.

The potato quenelles should be prepared as follows: - Bake four large York potatoes, and rub the pulp through a wire-sieve; put this into a stewpan with two ounces of butter, half a pint of cream, pepper, salt, and nutmeg. Stir these on the fire until the mixture forms a compact paste; then take the stewpan off the stove, and proceed to incorporate with the paste three yelks and one white of egg; and then mould the small quenelles with teaspoons, and poach them as you would any others, in water or broth.

369. Puree Of Pheasants A L'Anglaise

Prepare A Puree Of Pheasant In The Usual Manner, And Having Finished It As In The Foregoing Article, Pour It Into A Tureen Containing The Fillets Of One Pheasant Cut Into Scollops, And Serve

370. Puree Of Partridges A La Beaufort

Prepare a puree of partridges in the manner described for making the puree of red-legged partridges; warm and finish the puree in the same manner, and just before sending to table, pour into the tureen containing three dozen small quenelles of partridges, the tails of three dozen crayfish, and half a pound of cocks kernels (previously simmered in a little white broth, with butter, lemon-juice, and salt), and serve.

371. Puree Of Partridges A La Balzac

Prepare a puree of partridges in the usual manner, and finish by incorporating with it two ounces of crayfish butter and a piece of game glaze; then pour the hot puree into a tureen containing three dozen crayfish tails, and three dozen quenelles of partridges - in the preparation of which two tablespoonsful of chopped truffles have been mixed, previously to moulding the quenelles; and send to table.

372. Puree Of Hare A La Conti

Skin, paunch, and cut up a hare into pieces. Put two ounces of butter into a stewpan with two shalots, a blade of mace, a sprig of thyme, and half a bay-leaf. When the butter has been made hot on the stove-fire, put the pieces of hare into the stewpan, and having fried these of a brown color, moisten them with a bottle of Sau-terne wine; when the wine has boiled ten minutes, add three pints of good consomme; and then, after allowing the hare to boil gently on the side of the stove-fire for about an hour and a quarter, strain the pieces of hare into a sieve, reserving the broth in a basin ; and after having separated the meat from the bones, etc, pound it thoroughly with a little boiled rice; dilute it with the stock it was boiled in, and pass it through the tammy into a puree. Just before sending to table, make the puree sufficiently hot, and having tested its degree of seasoning, serve with a plate of fried croutons, to be handed round to the guests.

373. Puree Of Rabbits A La Maitre D'Hotel

Roast off three good-sized young rabbits; and, while they are before the fire, season them with a little nutmeg, pepper, and salt, and baste with half a pint of cream mixed with two ounces of fresh butter and two ounces of flour. This batter should not be used until the rabbits have been roasted ten minutes, and care should be taken to make it adhere to the rabbits while they continue roasting; when they are done, clear off all the meat, and pound it in a mortar with four ounces of barley, previously boiled for the purpose; dilute with the consomme made from the carcasses, rub the whole through the tammy, and put this puree into a small soup-pot. Just before dinner-time make it hot, and incorporate therewith half a pint of cream and a pat of fresh butter; then pour it into a tureen containing three dozen small quenelles of rabbit, in preparing which a little grated Parmesan cheese, minionette pepper, and a spoonful of chopped and blanched parsley must be added.

374. Puree Of Rabbits A La Chantilly

Prepare a puree of rabbits as for the preceding soup, finish it by adding a pint of cream and a piece of glaze; then pour the hot soup into a tureen containing twelve small custards previously prepared for the purpose, in manner following: Pass eight yelks of eggs through a tammy into a stewpan, to these add a tablespoonful of spinach-green (No. 285), a little grated Parmesan cheese, nutmeg, pepper, and salt, some essence of game, and half a pint of cream ; heat the whole well together, and pass this mixture through a tammy into a basin, and then pour it into twelve small dariole moulds (previously buttered), place them in a stewpan containing hot water to the depth of an inch, and set them to steam by the side of the stove-fire, taking care that the stewpan has the lid on, and some live embers of burning charcoal placed upon it. A quarter of an hour will suffice to steam these custards; when done, turn them out of the moulds with care, and place them instantly in the soup-tureen as directed.