769. Tourte Of Godiveau, Au Madere

Prepare about 1 lb. of godiveau (No. 250), and make it into small quenelles in the following manner : - Shake a handful of flour over a pastry-slab or kitchen-table; drop the godiveau thereon with a tea-spoon in small quantities ; then roll each of these with the fingers dipped in flour to the size and form of a common cork ; set them in regular order upon a baking-sheet, and put them to bake in the oven for about ten minutes; when done, remove them into a stewpan containing some Madeira sauce (No. 8) in sufficient quantity for the entree, and also two artichoke-bottoms, cut into angular pieces, a few scollops of sweetbreads, some ox-piths cut into inch-lengths, and a few large button-mushrooms - set the whole to boil on the stove-fire for three minutes : garnish the tourte, and on the top of the ragout place eight trimmed crayfish, in the centre of which put a large truffle, or small sweetbread, larded and glazed; pour in the remainder of the sauce, and serve.

770. Tourte Of Ox-Palates, A La Francaise

Prepare the ox-palates as directed in the first part of the article treating of the Pate chaud of ox-palates. Put the scollops into a stew-pan containing one-fourth part of their quantity of red tongue cut into round scollops, and a like proportion of button-mushrooms and scollops of truffles; to which add enough Poivrade sauce (No. 29) for the entree; boil the whole together, and garnish the tourte with this ragout, put the cover on, and serve.

771. Tourte Of Scollops Of Lobster. A La Cardinal

Pick the lobster out of the shell, and cut it into neat scollops; put these into a stewpan containing enough good Bechamel sauce (No. 6) for the entree, mixed with about two ounces of lobster coral butter (No. 182), a little cayenne, and the juice of half a lemon; toss the whole together over the fire until sufficiently hot, and with it garnish the tourte: put the cover on, and serve.