Boned (Or Galantine Of) Quails

Singe, draw and bone ten quails and stuff them with galantine forcemeat mixed with chopped truffles, roll them to an oval shape, and tie them up in some pieces of cloth. Cook the quails in mirepoix, and when done leave them until cool. Fix a block of fried bread two inches in diameter in the center of a dish, place a rice socle round the bread, and coat it with montpelier butter. Drain and unwrap the quails, glaze them with game glaze, place one on top of the bread and the others on the socle, leaning against the sides, garnish with chopped aspic and croutons of aspic, and serve.

Boned (Galantines) Of Snipes

Pluck and bone the snipes, prepare a game forcemeat, and mix some chopped truffles with it. Place the birds on the table, spread a thick layer of the mixture over them, then roll them to an oval shape, and wrap each bird separately in a sheet of buttered paper. Put the birds in a saucepan with a small quantity of stock and stew them gently; when cooked take them from the fire and leave until cold. When cold remove the paper from the birds, trim them and coat them with some brown chaudfroid sauce. When the sauce is cold on the birds decorate them with some calf's udder, then coat them again with half-set aspic jelly. Fix a support on a dish, and mask it with paper. In the center place a smaller one, on which fix a model of Minerva cast in fat. Place the cooked heads on the snipe at the base of the support on a string of chopped aspic jelly, stand the galantines on the large support, leaning them against the smaller one. Garnish the base of the first one with truffles in cases, and serve.

Boned Turkey, American Style

Procure a fine tender young turkey weighing about eight pounds, singe and draw it, neatly wipe the interior, and bone it. Season the inside with one pinch of salt and one-half pinch of pepper evenly distributed. Place the bird on a dish and then in the ice-box until wanted. Take two pounds of lean raw veal, three pounds of fresh pork, all cut up into small dice-shaped pieces; season with two pinches of salt, one pinch of white pepper, and one-third of a saltspoonful each of grated nutmeg and thyme, and mix all well together. Chop all exceedingly fine in the chopping-machine, repeating the process, if necessary, until it is chopped to perfection. Should there be any sinews among the ingredients remove them. Place it on a dish, and stand the dish on the ice to cool until the following is prepared: Have ready one-fourth pound of the red end part of cooked smoked beef tongue, and eighteen medium-sized truffles, both cut in dice-shaped pieces one-half inch square. Take the forcemeat from the ice, and thoroughly mix the tongue and truffles with it, pouring in also one wineglassful of Madeira wine, and if liked, one-half breakfast cupful of peeled pistachios. Remove the turkey from the ice, spread it on a clean table (skin side downwards), and with a sharp knife cut away even slices from the breast; arrange them on the thin parts, so that the turkey will have an equal thickness all over. Place the forcemeat right in the center of the bird, column-shaped, leaving a clear space of two inches at each end, and four inches at each side. Spread on a table a strong napkin, sprinkling over it a small quantity of cold water. Fold up both ends of the turkey, then both sides, lift and lay it in the center of the napkin, roll it carefully in this, and tightly tie one end first, then the other. Place it in a large saucepan on a hot range, with the carcass, bones and trimmings, completely cover with cold water, and put the lid on; when coming to a boil thoroughly skim it, then add one good-sized scraped carrot, and one peeled onion with three or four cloves stuck in it, season with one pinch of salt, and boil on a moderate fire for fully two hours and a half. Remove the turkey with a skimmer, allow it to cool enough to be easily handled. Cut the strings at both ends, roll it over again as before, and tie both ends tightly as before. Place it in a flat tin pan, placing on the top of it a board the size of the turkey, and on the top of that a weight, leaving the weight on until the turkey is thoroughly cold, which will take several hours; but avoid placing it on the ice until thoroughly cold. Two days after this it will be ready for use, keeping it on the ice in the same napkin in which it was cooked.