FRENCH DISHES

302. Broiled Squabs (Deviled). Prepare ex- actly as for deviled chicken {Art. 266).

303. Squabs with Green Peas. Clean eight squabs, separate them in two, put them in a saucepan on the fire, with an ounce of butter. When a nice color, add half a glass of water, two bay-leaves, two branches of thyme, two cloves, two pepper-corns, a clove of garlic, and a pinch of salt and pepper. Cook thirty minutes, drain and strain the liquid in which your squabs were cooked, add to it a quart of boiled peas, and serve with your squabs.

304. Broiled Partridge. Clean and divide in two, for broiling, three partridges, break the thigh- bone, and broil them on a gentle fire. When well colored on both sides, serve them on a dish on which you have put two ounces of melted butter, a table- spoonful of chopped parsley, a pinch of pepper and salt, and the juice of a lemon, all well mixed together. Garnish with water-cresses or slices of lemon.

305. Deviled Partridge. Broil three par- tridges as the foregoing, and proceed as for deviled chicken (Art. 266).

306. Partridge aux Choux. Clean three par- tridges, and put them in a saucepan with half a pound of bacon, two smoked sausages, a carrot cut in two, and a whole onion, several branches of parsley, in- closing four cloves, three branches of thyme, and a clove of garlic. Tie all well together, and cover your partridges with pieces of larding pork. Blanch a cabbage in boiling water on the fire for fifteen minutes, then put it for a moment in cold water,

drain it, and press from it all moisture. Lay it on top of your partridges, and cover with strips of lard- ing pork. Moisten with sufficient consomme (Art. i) to cover them. Simmer gently for two hours. Drain off your partridges, bacon, sausages, and cab- bage, from which again press the moisture. Remove your carrot, onion, and herbs, boil, and serve your partridges on a dish, with your cabbage underneath, and your bacon and sausage, cut in pieces, around them.

307. Roast Partridge. Clean three partridges, pass a wooden skewer through the thighs, tie on top of each a thin slice of pork, and roast them forty minutes. Put a claret-glass of white wine in the pan, and baste them from time to time. Remove your skewers, and the strings with which you have tied on your pork, and put your partridges on a dish. Add two wineglasses of consomme (Art. 1) to the liquid in the pan, boil for a moment, strain and pour in the dish with your partridges, which serve, gar- nished with water-cresses, or with bread sauce (Art.

308. Salmi of Partridge. Cut up in pieces three cold roast partridges, which put in a saucepan with an onion cut in slices, two cloves, a bay-leaf, a branch of thyme, a clove of garlic, two parsley-roots, and six chopped mushrooms. Moisten with a claret- glass of white wine, and half a pint of Spanish sauce (Art. 80). Boil very gently for half an hour, care- fully removing all grease, and strain. Then put your sauce again in the saucepan with your partridges,

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add two dozen mushrooms, and keep them hot. Fry a bright yellow, in butter, eight pieces of bread, cut round at one end and pointed at the other ; drain them. Serve your partridges, the sauce poured over them, and garnish with your fried pieces of bread.

309. Truffled Partridge. Prepare three par- tridges as for roasting, make an incision in the skin of the neck. Pound together two chickens' livers and the same in quantity of fresh fat pork, adding a pinch of salt and pepper and a little nutmeg. Mix all to- gether, with half a pound of truffles, cut in quarters, and put the third of your farce in each partridge. Sew up the opening through which you have inserted the farce, and also the skin of the neck. Then put a little butter on them, and roast them for thirty-five to forty minutes, according to the size of your par- tridges. Serve around them a sauce perigueux (Art. 91). Grouse are prepared in each manner described for partridges.

310. Broiled Quail. Prepare and broil eight quails as for broiled partridge. You may also devil them, as described in deviled chicken (Art. 266).

311. Roast Quail. Prepare eight quails for roasting, with a piece of thin pork on top and a claret-glass of consomme (Art. 1) in the pan. Fifteen minutes on a good fire will be sufficient to roast them. Boil the liquid in your pan for a moment, strain it, put it in a dish with your quails, under each of which you have placed a piece of toast, and serve garnished with water-cresses.

312. Quail en Caisse. Split eight quails through

the back, without injuring the fillets, and remove the bones. Take half a dozen chickens' livers with as much fat pork, and pound together to a paste, then mix with this four truffles chopped very fine, salt, pepper, and nutmeg, and fill the inside of your quail with this mixture, then wrap them up in thin strips of pork, and tie a string around each, so as to pre- serve their shape. Put them in a pan and send them to the oven for fifteen minutes. Then take eight paper cases, as wide and as high as your quail, put a little oil on the inside of the cases, and half fill them with a farce of sausage, with which you have mixed four chopped truffles, as many mushrooms, a little salt, pepper, and nutmeg. Put your quail on top, and send them to the oven for twenty minutes. Put a tablespoonful of Spanish sauce (Art. 80) on top of each quail.

313. Quail with Truffles. Clean eight quails, split them through the back and remove the bones. Put in a saucepan on the fire for a moment the livers of your quails, five chickens' livers, and the same quantity of fresh fat pork. Take them out of your saucepan and pound them together, adding two truffles chopped fine, a pinch of salt, pepper, and nutmeg, fill your quails with the mixture and sew up the opening. Tie on top of each a thin piece of pork, place them in a saucepan with slices of ham, and moisten half their height with an equal quantity of consomme (Art. 1) and white wine. Send them to the oven for about thirty minutes, remove the strings used for tying on the pork, and place your

n8 FRENCH DISHES.

quails on a dish. Skim off all grease from their liquid, strain it, put it in a saucepan on the fire for a moment, add to it a dozen truffles cut in slices, pour it over your quails, and serve.

314. Pigeons Poeles. Clean eight pigeons, and put them in a saucepan with a clove of garlic, two cloves, two pepper-corns, two bay-leaves, a branch of thyme, an onion cut in slices, a little salt and pepper, and moisten with quarter of a pint of consomme- and the same of white wine. Simmer gently, and, when they are cooked, drain off the liquid, remove all the grease, strain it, reduce it on the fire one half, add a dozen mushrooms, and serve with the pigeons.

315. Pigeons en Compote. Prepare and cook eight pigeons in the same manner as described for squabs en compote (Art. 301), with the exception of cooking them an hour longer.

316. Fillets of Hare Sautes. Take the fillets of two hares, and cut them in medium-sized pieces. Put them in a saucepan with two ounces of butter, an onion cut in slices, a clove of garlic chopped, two bay-leaves, two cloves, and two branches of thyme. After having been on a good fire ten minutes, add a tablespoonful of flour and your fillets ; moisten with quarter of a pint of consomme- (Art. 1), and the same of red wine, a pinch of salt and pepper, and boil on a good fire forty minutes. Remove your fillets, strain the liquid, put it back on the fire with your fillets, add a tablespoonful of vinegar, boil five minutes, and serve.

317. Roast Hare. Clean and uncase a hare, then take off the skin on top of the thighs and fillet, lard them, and put them in a pan with a little salt and pepper on top and a little melted butter. Baste them from time to time, and roast them an hour. Serve with a sauce poivrade (Art. 95).

318. Hare a la Bourgeoise. When your hare is uncased and cleaned, cut it in pieces and put it in a saucepan, with a quarter of a pound of bacon cut in small pieces, several branches of parsley, in- closing three cloves, three pepper-corns, two branches of thyme, two cloves of garlic, and tie all well to- gether. Moisten with half a pint of consomme (Art. 1), the same of white wine, and about thirty pieces of turnips cut in small quarters ; reduce on the fire until nearly all the liquid has evaporated, and serve.

319. Ragout of Hare. Skin and clean a hare, cut it in pieces and prepare it in the same manner as for ragout of venison (Art. 331).

320. Rabbit Saute a la Minute. Cut in pieces two rabbits, which you have skinned and cleaned, put them in a saucepan with two ounces of butter, salt, pepper, a little allspice, and nutmeg. Put on the fire for about twenty minutes, then add four chopped shallots, a wineglass of white wine, boil ten minutes, add a tablespoonful of chopped parsley, and serve.

321. Ragout of Rabbit. After having cleaned and skinned two rabbits, cut them in pieces and cook exactly as for ragout of venison (Art. 331).

120 FRENCH DISHES.

322. Roast Rabbit. Take two rabbits and pro- ceed exactly as for roast hare, except that instead of cooking an hour, cook them three quarters of an hour, and serve with a sauce ravigote hot (Art. in).

323. Hash of Rabbit. Take the remains of two rabbits, or one whole rabbit, and the same quantity of a cold leg of mutton, and chop very fine. Break the bones of your rabbit and put them in a saucepan, with two chopped cloves of garlic, two cloves, two bay-leaves, a branch of thyme, a little mace, and a pinch of sage. Put them on the fire ten minutes, moisten with two claret-glasses of red wine and one of consomme (Art. 1). Boil three quarters of an hour, strain, then add them to your hash in a frying-pan, with a little salt, pepper, and nutmeg. Heat without boiling, and serve very hot; garnish with pieces of bread fried in butter.

324. Rabbit a l'Espagnole. After having skinned and cleaned two rabbits, cut them in pieces and put them in a saucepan on the fire for fifteen minutes with some butter. Moisten them with a claret-glass of consomme (Art. 1), a pinch of salt, pepper, and nutmeg, and a little thyme. Reduce on the fire until almost all moisture is evaporated, add half a pint of Spanish sauce (Art. 80), and three tablespoonfuls of tomatoes. Boil ten minutes, and just before serving sprinkle a little chopped parsley on top.

325. Supreme of Partridge. Take the breasts of four partridges and separate the upper from the lower fillet, so as to make an opening for stuffing;

ENTREES. I2i

chop up the white and dark meat fine, which put in a saucepan with a little butter, and toss on the fire until done ; then mix thoroughly with quarter of a pint of bechamel sauce (Art. 83), and a few truffles and mushrooms chopped fine. When this mixture is cold, stuff with it the under fillet of partridge and cover with the upper. Put them in a pan, cover with buttered paper, and send to a moderate oven for about half an hour, or a little more. Dust over with hashed truffles, and serve with puree of celery (Art.

326. Timbale of Partridge. Proceed exactly as for timbale of chicken (Art. 289). Timbale of grouse may be made in the same manner.

327. Venison Chops, with Currant Jelly Sauce. Broil eight venison chops for about six to seven minutes. Put in a saucepan nearly half a pint of Spanish sauce (Art. 80) and the eighth of a pint of currant jelly ; let them boil a moment, or until the currant jelly is dissolved ; then serve your chops with the sauce around them.

328. Saddle of Venison. Take seven pounds of a saddle of venison, roast it about thirty-five min- utes, and serve with currant jelly.

329. Leg of Venison. Take seven pounds of a leg of venison, which roast forty-five minutes, and serve with currant jelly.

330. Venison Chops. Put eight venison chops in an earthen jar with four bay-leaves, three branches of thyme, six cloves, six pepper-corns, four branches of parsley, a clove of garlic, a sliced onion and carrot,

I22 FRENCH DISHES.

and a pint of vinegar ; let them soak twenty-four hours ; drain them, and put them in a frying-pan with an ounce of butter ; shake them in the pan un- til done. Put four tablespoonfuls of vinegar, with a pinch of pepper, in a saucepan on the fire, reduce two thirds, add half a pint of Spanish sauce (Art. 80), boil five minutes, and serve with your chops on a very hot dish.

331. Ragout of Venison. Cut into pieces three pounds of a breast of venison, which put on the fire in a saucepan, with half a pound of bacon cut in small pieces, and a little salt, pepper, and nut- meg, for fifteen minutes; mix well with your ingre- dients two tablespoonfuls of flour, add half a pint of consomme (stock), and the same of red wine ; also several branches of parsley, inclosing three cloves, three pepper-corns, two branches of thyme, two bay- leaves, a clove of garlic, and tie all together. Boil three quarters of an hour. Peel two dozen white onions, color them in a frying-pan on the fire, with a little butter, and then add them to your stew ; boil fifteen minutes longer, add a dozen mushrooms cut in quarters, and serve.

332. Braised Fillets of Venison. Put four fillets of venison in an earthen jar, with half a pint of oil, a little salt, pepper, and nutmeg, for four hours ; drain them and put them in a saucepan on the fire, with two cloves, two pepper-corns, two bay- leaves, two branches of thyme, a pinch of salt and pepper, and a sliced onion. Moisten with an equal quantity of consomme* (stock, Art. 1) and white

ENTREES. I23

wine, so as to almost cover your fillets. Simmer gently for an hour and a half; drain them, and serve with a sauce piquante (Art. 86).

333. Broiled Plover. Clean eight plovers, split them down the back without separating the two parts ; chop the livers very fine, add half of their quantity of butter, as much bread-crumbs which you have pressed through a sieve, a little salt, pepper, nutmeg, a pinch of thyme, either powdered or chopped very fine, the white of an egg, and a tablespoonful of parsley chopped very fine. Mix all thoroughly together, toast eight pieces of bread with- out the crust, spread your mixture upon them ; broil the plovers, place them on top of your toast, and serve garnished with water-cresses.

334. Roast Plover. Prepare and clean eight plovers for roasting; tie on top of each a thin piece of pork ; and roast them twenty minutes. Re- move the strings and place the plovers on a dish ; take the liquid from the pan in which the birds were roasted, add a wineglass of consomme" (Art. 1), boil for a moment, strain, and pour it on the dish with the plovers ; serve garnished with water- cresses.

335. Broiled Woodcock. Prepare eight wood- cocks for broiling ; preserve the insides, except the gizzard, chop them, finish as for the toast described in broiled plover (Art. 2>Zl)^ and serve garnished with slices of lemon.

336. Roast Woodcock. Prepare as for roast plover. Roast them twelve to fifteen minutes.