A Blanquet Of Pou Larde, With Mushrooms

CUT the breast of one or two fowls (that have been roasted or boiled) into col lops; put all the other parts into a stewpan, with some lean ham, a few sha-lots, a faggot. some trimmings of mush-rooms, and about a pint of pale coloured stock: let it boil very slowly for half an hour, then strain it off; put a bit of butter into a stewpan, about half a pottle of mushrooms cut into thin slices, a table-spoonful of stock, and the juice of half a lemon (to keep the mushrooms white); let them do gently for about ten minutes; put in ;. little flour, and shake it about the stewpan; (do not stir it with a spoon, for fear of breaking the mushrooms) ; then add the stock that the bones of the fowls were boiled in, with the addition of a little cream; let it boil about three minutes, then put it to the fowl, add a few drops of garlic vinegar, and a little pounded sugar: garnish with croutons or with paste.

Grouse Braised, And Cabbage

Draw the legs of the in, the same as chickens for boiling; lay the bottom of the stewpan with fat bacon, put in the grouse and twelve shalots, a blade or two of mace, two or three bay leaves, and a little parsley; blanch off three cabbages, cut them in quarters and let them boil until three parts done, then put them in cold water to cool; when cold, squeeze them very dry with your hand, then press them with a cloth, tie them up with twine, and put them in the stewpan, with the grouse, to imbibe the flavour of them ; the grouse will take one hour to braise over a very slow stove; when they are done, strain off the liquor, and skim the fat from them; put a bit of butter into a stewpan, and set it on the fire to melt; when incited, put a little flour, and stir it over the fire a few minutes; then put in the liquor the grouse were braised in ; let it boil for a few minutes; keep stirring it while it is on the fire, to hinder it from sticking to the bottom ; if there should not be sauce enough, add a little coulis; put the grouse on the dishes, three on each dish, and four bundles of cabbage on each dish ; (the grouse and cabbage should he laid on a clean cloth, to soak the fat from them); put the sauce over the grouse and cabbage.

Daubed Fowls

Bone two large fowls: put a piece of the prime part of ham that has been braised in the fowls, and (ill them with farce; if truffles are to be had, put six or eight in each fowl that has not been braised - peel them ; put a few sheets of bacon at the bottom of a stewpan, and the bones of the fowls, or any other giblets or trimmings that you may have in hand; put a quart of stock, a few onions, a faggot, three bay Leaves, and two or three blades of mace; then put in the fowls, and cover them with bacon and paper; set them on a slow stove to do very gently for two hours, then strain the liquor from the fowls, and skim the fat very clean from the liquor; put about an ounce of butter into a stewpan, and set it on the tire to melt; when melted, put. as much Hour as will dry it up, set it on the lire, and keep stilling it for a minute or two; then put the liquor that the fowls were braised in, and about half a pint of good cream that has boiled ; set the stewpan on the fire, and keep stirring it until it boils; let it boil for a few minutes, then strain it through a tammy; the sauce should be about the thickness of beshemell ; take the fowls up, and put them on a cloth to soak the fat; then put them on the dishes; put the sauce over the fowls, hut not all at once ; it should he put over at three different times; the last time should be just before they are taken out of the kitchen: garnish with paste.

N. B. If not cut, they will do for pies or ornamenting.