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pate brisee (Art. 285), roll it out very thin, butter ten little tin molds, which line with your paste, prick a few holes in the bottom and fill the insides, and send them to a hot oven until done, take them out of the molds, brush the outsides with beaten egg, put them back in the oven for five minutes, re- move the flour from the insides, using a small, dry brush, so that none shall remain, and fill them with the mixture described in the foregoing article.

288. Cromesqui of Chicken. Make a mixture as for chicken croquettes (Art. 283), adding a little red pepper. When cold, form it into balls, about the size of a small egg, and wrap up each one in a very thin piece of pork. Break three eggs in a bowl, add six ounces of flour, mix well together, and then add a little water, so as to make a smooth and very soft paste, but sufficiently solid to adhere to your cromes- qui. Then mix thoroughly a teaspoonful of soda with your paste, with which cover each cromesqui, and fry in very hot lard. When a bright yellow, drain, and serve plain, or with a tomato sauce (Art. 90).

289. Timbale of Chicken. Chop fine, and then pound in a mortar half a pound of the white meat of chicken, from which you have removed the skin and sinews ; add to the chicken, little by little, while pounding, three sherry-glasses of very cold cream, a little salt, white pepper, and the whites of five eggs. When you have obtained a very fine, smooth paste, press it through a sieve, and then fill with it ten little tin molds, which you have buttered.

Place them in a saucepan, in which you have put the depth of an inch of water, cover your saucepan, and send to the oven for about ten minutes, or until the mixture is firm enough to turn out of the molds. Then serve with a sauce perigueux (Art. 91), or a sauce supreme (Art. 99), or a sauce Allemande (Art. 81).

290. Roast Turkey stuffed. Clean and pre- pare a medium-sized turkey for roasting. Cut two onions in pieces, and put them in a saucepan with two ounces of lard, and color them lightly. Soak a pound of bread in water, from which press the water, add the bread to your onions, with the turkey's liver and heart chopped very fine, a little salt, two pinches of pepper, the same of sage, a pinch of thyme, and mix all well together. Stuff the inside of the turkey with this mixture, sew up the opening through which you have introduced the stuffing, and put it to roast, with a little butter on top, and a wineglass of water. Roast for three quarters of an hour, strain the liquid in your pan, pour it over your turkey, and serve.

291. Turkey with Truffles. Clean and pre- pare a young medium-sized turkey as the foregoing. Melt four ounces of the fat of your turkey in a frying- pan with a shallot and a few truffles chopped fine, a pinch of thyme, salt, pepper, and nutmeg, a pound of sausage-meat, and a can of truffles cut in quarters. Mix all well together, and with this mixture stuff your turkey ; sew up the opening through which you have put your farce. Roast the turkey for three quarters of an hour, putting a little butter on the

no FRENCH DISHES.

breast and a glass of white wine in the pan, and baste it often. Serve your turkey on a dish, and pour over it the liquid in your pan, which you have strained. Proceed in the same manner for chickens, capons, partridges, etc. — the quantity of each in- gredient in proportion to the size of the piece roasted.

292. Boned Turkey. Take a hen-turkey of seven pounds, singe off the hair, by passing it over some lighted alcohol, cut off the head and neck, make an incision through the back its entire length, cut off the wings, and remove all the bones of the turkey. Take three pounds of chopped sausage-meat, the half of which place in the interior of your turkey, cover the farce with alternate strips of larding pork, half an inch wide, strips of cold ham, tongue, and some truffles cut in pieces intermixed. Season with pepper. Place on top of these the other half of your sausage-meat, which cover with another layer of larding pork, ham, and truffles. Then draw the meat at the sides to the center of the back of your turkey, and sew them together with a larding-needle threaded with fine twine. Place on top several slices of lemon, from which you have removed the peel and seeds, and wrap up your turkey very tight in a cloth, which tie firmly with a string, and put in a saucepan, in which you have put the bones of your turkey, a carrot, an onion, a little thyme, two bay- leaves, two cloves, one clove of garlic, and enough consomme (stock, Art. 1) to cover the turkey. Sim- mer gently for three hours, then remove the cloth,

which wash clean, and again wrap the turkey in it, tying it as tight as possible. Place it in a pan, put another pan on top, in which put a weight, so as to render the top of the turkey perfectly flat, and put on ice for a day. Skim off the grease from the liquid in which your turkey was cooked, strain, take of it three pints, which put on the fire with three ounces of gelatine and the juice of two lemons. Mix four whites of eggs with a glass of water, pour into your saucepan with the stock and gelatine, stir all well together, and when beginning to boil remove to the back of the range to simmer gently for half an hour, strain through a flannel until perfectly clear, add a wineglass of sherry, put on the ice until cold, cut in pieces, which place on top and around your turkey.

293. Tame Ducks roasted. Clean and pre- pare two ducks for roasting. Put them in a pan with a little salt, a little butter, a wineglass of water, and roast them by a good fire for about twenty-five or thirty minutes. When well colored, serve them, surrounded with water-cresses. Strain the liquor in your pan, and serve in a sauce-boat with your ducks.

294. Ducks with Olives. Prepare and cook your ducks as the foregoing. Put half a pint of Spanish sauce (Art. 80) in a saucepan, let it boil, and add three dozen olives from which you have re- moved the stones, and a glass of sherry; boil gently ten minutes, pour your sauce around your ducks, and serve.

295. Duck with Turnips. Prepare two ducks

II2 FRENCH DISHES.

as the foregoing. Put in a saucepan a sliced onion and carrot, two pieces of larding pork, three bay- leaves, three branches of thyme, two cloves of gar- lic, four parsley-roots, three cloves, three pepper- corns, and a pinch of salt. Place your ducks on top, moisten them with sufficient consomme (Art. i) to barely cover them, and a claret-glass of white wine. Boil very gently for an hour. Pare some turnips, cut them round and small, in sufficient quantity for eight people. Put them in a saucepan on the fire, with an ounce of lard ; when equally colored, drain them, and place them in a saucepan with half a pint of Spanish sauce (Art. 80), a pinch of sugar, a pinch of pepper ; boil until the turnips are done. Place your ducks on a dish, and your sauce, with the turnips, around them.

296. Ducks with Puree of Peas. Clean, pre- pare, and cook two ducks as the foregoing. Boil a quart of peas, put them through a sieve, then heat them in a saucepan with a little butter, salt, and a pinch of sugar, and serve, with your ducks, on a sep- arate dish.

297. Roast Goose. Clean and prepare a young goose for roasting. Put a little butter on top, a lit- tle salt, and a claret-glass of water in your pan, and roast for an hour. Put half a pint of Spanish sauce in a saucepan on the fire, mix with it a tablespoon- ful of mustard, a teaspoonful of vinegar, a pinch of pepper, and nutmeg. Let it boil a moment, and serve, with your goose, in a sauce-boat.

298. Braised Goose, Celery Sauce. Pre-

pare a goose as for duck with turnips (Art. 295). Cut a bunch of celery in small pieces, wash them well, and boil in water, with a little salt ; when done, drain them. Put in a saucepan half a pint of white sauce (Art. 84), add your celery, boil five minutes, drain off your goose, pour your celery sauce on a dish, place your goose on top, and serve.

299. Roast Squabs. Clean and wash eight squabs, put a little butter and salt on top, and roast them thirty minutes. Reduce half a pint of con- somme" (Art. 1) on the fire, one half pour over your squabs, and serve some water cresses around them.

300. Broiled Squabs. Clean and wash eight squabs, split them in two, flatten them with a cleaver, beat up two eggs, add an ounce of melted butter, a pinch of salt and pepper, mix all well together, spread over your squabs, and sprinkle them with bread-crumbs. Broil them on a gentle fire, and, when well colored, serve.

301. Squabs en Compote. Clean eight squabs, split them in two, put them in a saucepan with four ounces of butter, in small pieces. Color them slightly on the fire, and, when a good color, drain off the grease. Moisten your squabs with half a pint of Spanish sauce (Art. 80), add a pinch of pepper, nut- meg, and thyme, a glass of sherry, and boil thirty minutes. Peel two dozen little onions, toss them in a frying-pan with half an ounce of lard, and, when well colored, add them to your squabs. Cut a dozen mushrooms in quarters, boil ten minutes, and serve very hot.