SUPREME OF CHICKEN, TOULOUSE STYLE

Take three chickens, singe, draw and wipe ; remove the skin from the breasts ; make an incision on top of the breastbone from end to end and with a sharp knife carefully cut off the entire breast on each side, including the small wing bone, which must not be separated. Under each breast will be found a small fillet ; carefully remove it and place on a dish for future use. With a sharp knife make an incision three inches in length by one inch in depth in each breast at the thinner end, season the insides with salt and pepper equally distributed and stuff

POULTRY AND GAME. 41

them with two ounces of chicken forcemeat mixed with two truffles and four mushrooms also finely sliced. Butter a copper saute pan and lay in gently the six breasts. Take each small fillet and press it gently with the fingers to give it shape; then make six small slanting incisions on top of each and insert in these slices of truffle cut with a tube half an inch in diameter. Slightly moisten the top of every breast with water, carefully arrange one fillet on top of each lengthwise and sprinkle over a little clarified butter, using a feather brush. Pour into the pan, but not over the supreme, a quarter of a wineglass ful of Madeira wine and two tablespoonfuls of mushroom liquor, tightly cover with the lid and place it in the hot oven for ten minutes. Pour one pint of hot Toulouse garnishing on a hot dish, take out the supreme from the oven, neatly arrange it over the garnish, adjust paper ruffles on each wing bone, and serve at once.

Mrs. M. J. Connell. CHICKEN A LA TERRAPIN.

Three pints of cold boiled chicken, three hard-boiled eggs, three heaping tablespoonfuls of flour that has been browned in the oven, half a point of chicken stock, one pint of good, rich milk, one wine glass of Madeira, one even teaspoon of salt, a pinch of cayenne pepper, one-half teaspoon of mace, one cup of butter. Mince the chicken fine, rub the eggs through a fine sieve, melt the butter in a large stewpan and add the flour; next add the stock and milk which has been scalded; the chicken in which all the seasoning has been mixed and eggs ; cook slowly half an hour on the back of the stove. Just before serving, add the wine. Serve on brown toast. Suffi- cient for twenty-five persons.

Mrs. M. T. Allen. WILD DUCKS.

Four or five wild ducks, one onion chopped fine, three slices bacon cut fine, three cups of stale bread crumbs wet in a little milk, one teaspoon -chopped parsley, one teaspoon salt, one dozen black olives cut in pieces, one Qgg. In preparing the ducks, wash and wipe well the inside, and rub with onion or garlic, according to taste. This will remove any fishy taste

42 LANDMARKS CLUB COOK BOOK.

that the ducks may have. Fill them with the following dress- ing: Put the bacon in the frying pan with the chopped onion and fry until the onion becomes a light brown, then add the bread crumbs, seasoned with salt, pepper, parsley and olives. Heat this through, then stir in the egg. Fill the ducks and sew them up. Roast them in a hot oven for about twenty- five or thirty minutes, basting often, otherwise they will be dry and tasteless. Large Canvas-back and Mallards will re- quire a little longer to cook. Serve with a sauce made as fol- lows : One tablespoon butter, one-half tablespoon flour, one cup of stock, one wineglass of claret, one cup of water, ten or twelve black olives cut fine, one-half clove or garlic. Small bunch of parsley, a little thyme and bay leaf. Cook the olives in boiling water for fifteen or twenty minutes. Remove the pits and cut the meat in small pieces. Rub butter and flour together in frying pan. When melted, add stock, water and wine. Tie the garlic and herbs together. Put these in the sauce and cook slowly for half an hour or more. Re- move the garlic and herbs, add the olives, and cook a little longer. Adding a little of the drippings from the duck makes the sauce richer. If olives have been used in the dressing, they may be omitted in the sauce, and vice versa.

Mrs. Eugene O. McLaughlin. FRIED TEAL.

Split the ducks down their back, spread open and rub with onion, or garlic. Fry in butter or with bacon. Make a sauce with the grease the ducks have been fried in, and add a little flour and water or stock.

Mrs. Eugene O. McLaughlin. ROAST GOOSE.

The goose is best in the autumn and early part of winter — never good in spring. What is called a green goose is four months old. It is insipid after that, though tender. Pick well and singe the goose, then clean carefully. Put the liver and gizzard on to cook as a turkey's. When the goose is washed, and ready for stuffing, have boiled three white potatos, skin and mash them ; chop three onions very fine, throw them into

POULTRY AND GAME

cold water; stir into the potatos a spoonful of butter, a little salt and black pepper, a tablespoonful of finely-rubbed sage leaves ; drain off the onions and mix with the potato, sage, etc. When well mixed, stuff the goose with the mixture. Have ready a coarse needle and thread, and sew up the slit made for cleaning and introducing the stuffing. A full-grown goose requires one and three-quarters hours. ) Roast it as a turkey, dredging and basting. The gravy is prepared as for poultry, with the liver and gizzard. Apple sauce is indispensable for roast goose.

Mrs. George H. Wadleigh. LARDED FILLETS OF HARK.

Skin and clean a hare, cut off the fillets ; lard arid put them in a basin, season with ground mixed spice, gpour over enough oil to moisten ; let them soak for one hour. In the meantime pour some stock in a stew-pan and reduce nearly to glaze, then add slice of bacon and the larded fillets, cover with a piece of buttered paper and cook for twelve minutes, by which time the fillets should be well cooked and brown. Great care should be taken not to let the fillets burn. Put them on a dish, add a little rich stock, stir well, pour it over and serve.

Mrs. J. G. Mossin.

jugged hare (English).

Wash the hare, cut in pieces, dredge with flour and fry in

butter. Have ready one and one-half pints of good stock

thickened with a little flour ; add the pieces of fried hare, an

onion stuck with six cloves, a lemon (peeled and cut in half),

and a good seasoning of pepper, salt and cayenne. Cover well

and let stew gently for two hours. When nearly done, pour in

one-half pint of port wine, and add a few forcemeat balls, fried

or baked in the oven a few minutes before they are put in the

gravy. Serve with red currant jelly.

F. s. c.