POUL,ES D'EAU

2 Pair of Ponies d'Eau. 6 Turnips. 1 TaBIespoonful of Butter.

1 Tablespoontul of Flour.

2 Onions, Chopped Fine.

1 Square Inch of Ham, Minced Fine.

1 Bay Leaf. 1 Clove of Garlic.

3 Sprigs Each of Thyme and -Parsley.

Salt and Pepper to Taste.

The Poule d'Eau is a species of water duck resembling both a chick- en and a duck. The Creoles gave it the name of "Poule 'd'Eaux," or "Wa- ter Chicken." As it lives entirely in the water and marshes, never coming on dry land, it is classed by the Cre- oles among the fish and served as a Friday or fast-day dish. It makes a very delightful entrfie, either stewed plain or with turnips. It is never cooked in any other way. As it feeds much on fish, it often has the flavor of fish. In the hands of an inexperienced cook it is sometimes unpalatable on that account. Be- fore cooking parboil a few minutes if there is the slightest odor of fish; add a small peeled carrot or onion to tha wat^r, and this will absorb the flavor of fish.

Steered Ponies d'Enu.

Poules d'Eau a, la Creole.

1 Pair of Poules d'Eau.

1 Square Inch of Ham. 2 Onions.

1 Tablespoonful of Butter. 1 Clove of Garlic.

1 Herb Bouquet, Chopped Very Fine.

1 Glass of Claret. 1 Cup of Water.'

1 Can of 'Mushrooms,

Clean and pick the Poules d'Eau nicely. Cut into Joints or stew whole, as desired. The Creoles gen- erally cut them into joints. Rub well with salt and pepper. Chop two on- ions very fine. Put them into the ste;wpan with a tablespoonful of malted butter, aad let them brown slightly. Then add the well-seasoned ducks. Let these brown well, and add the one square inch of finely minced ham. (Omit the ham on fast days.) Add the clove of garlic and two sprigs each of thyme, parsley and one bay leaf, minced very fine. Let this brown with the Poules d'Eau, stirring frequently, and then pour over one good glass of claret. Let this simmer for ten minutes, stirring constantly so that it will not burn, and add one cup of boiling water. Season well to taste, and let them simmer well for about an hour. Serve hot with Crofltons for a gar- nish.

Stewed Poules d'Eau With Turnips.

Salmi de Poules d'Eau aux Navets.

1 Pair of Poules d'Eau.

6 Turnips. 1 Tablespoonful of Butter.

2 Onions Chopped Fine.

1 Square Inch of Ham, Minced Very i;in6.

1 Bay Leaf. 1 Tablespoonful of Flour.

Salt and Pepper to Taste. 1 Clove of Garlic.

3 Sprigs Each of Thyme and Parsley.

This is the most delightful way of cooking Poules d'Eau. The turnip blends well with the flavor, and a nicer way of serving this vegetable in combination does not exist. Clean the Poules d'Eau and cut into pieces at the joints. Put

a tablespoonful ot butter into the pot, and as it melts add the onions, chopped fine. Let this brown and then add the pieces of Poules d'Eau. Let them brown, and add the minced nam. (Omit the ham on fast days.) Immediately after add the turnips, sliced or cut in quarters, and a tablespoonful or sifted flour. Stir well, let it brown slightly, and add the minced thyme, parsley and bay leaf, and one clove of garlic, minced very fine. Stir well again, and let it smother for about fifteen minutes, stirring frequently, so that it will not burn. ' Then add water almost uffflcient to cover the Poules d'Eau, and stir well. Cover tight and let the mixture smother for a half hour longer. You will have one of the nicest dishes that ever graced a table.

Pat§ de Gibier.

1 Dozen Small Birds. 1 Dozen Eggs.

A Rieli Pie Crust. 1 Dozen Haid-Boiled Eggs.

2 Cups of Egg Dressing.

Salt and Pepper to Taste.

Take one dozen small birds. Snipe, Quail, Woodcock, etc., and clean well, inside and out. Stuff each one with a dressing the same as for turkey, using either egg or oysters as de- sired. Loosen the joints with a knife but do not separate them. Put them in a stewpan, with water enough to cover them ,and let them cook till nearly tender. Then season with salt and pepper again and t-wd table- spoonfuls of butter. Thicken the gravy with one tablespoonful of flour, let cook for ten minutes more and then remove and set to cool. Butter a pudding dish and line the sides with a rich pie crust (see recipe). Have ready the hard-boiled eggs, cut in slices. Put in a layer of the eggs and a layer of the birds until the dish is full. Pour over the gravy and then cover the pie with a crust and bake to a light brown.

The pie may also be made very nicely by stewing the birds as one would a chicken (see recipe), and then line a pie pan with a rich pie crust; bake lightly, fill in with the stewed birds, pour over the gravy, place a cover of the pie crust on top, set in the oven and bake to a light brown.

Cliaud-Froid ot Game.

Chaud-Proid de Gibier.

The Preasts of 3 Ducks, or 1 Dozen Breasts of Small Game.

1 Cup ot Chicken Forcemeat.

2 TablespoOBfuls of Butter. 1 Pint of Aspic Jelly.

1 Pint of Poulette Sauce. 3 Truffles. Watercress to Garnish.

This is a, most recherche dish, sel- dom made in these days on account of the cost, but in old Creole days it was a standing dish at every great feast. It may be made with Canvasback or French or Teal Duoli, or with Woodcock, Snipe and other small game. The dish demands such beautiful decoration that it requires an artist to make a real Creole Chaud- Froid.

Clean the ducks or game or spring chicken, if the latter is used; wash and truss neatly. Then wrap in buttered paper and smother accord- ing to recipe for Smothered Chicken (see recipe.) 'When done take out of the paper and separate the breasts of the game of chicken from the legs. Trim them neatly and stuff the portion between the breasts proper and the filets wrth a chicken force- meat. (See recipe.) Mix together equal parts of Aspic Jelly and Pou- lette Sauce. (See recipes.) Stir till thick and surround with crushed ice. Then dip the breasts of the game or chicken into this mixture. Take a fine baking sheet or dish and ar- range the breasid in fanciful or pyr- amidal figures on this dish, and when set decorate them nicely with sliced truffles and the remaining sauce that has beefi poured into timbale molds that have been previously lined with Aspic Jelly, and which have become set. Decorate nicely with these tim- bales of Aspic and Poulette Sauce, and garnish the dish with Crotltons, on which you will have placed por- tions of Aspic Jelly. Decorate the edges of the dish with Watercress, and place on the table cold. When ready to serve, serve a portion of the breast of the uuck or the entire breast of the small game on a croll- ton of Aspic Jelly, with the timbale turned out on the end of the chick- en or game and the other end gar- nished with Watercress. If chickens are used be careful to have spring chickens of one and a half pounds in weight. This la the real Creole Chaud-Proid that was served at the great feasts and banquets in the days gone by, when parties paid from $10 to $20 a plate. It is always an expensive dish, both from the cost of the ingredients and the care re- quired in making it.