1 hard-boiled egg. Some cooked tongue. Salad✪ J*etits Pains de Foie Gras. Line 6 to 8 small timbale moulds with half-set aspic jelly, and decorate them at the bottom with a round or fancy shape of truffle, with a ring of chopped white of egg and a ring of chopped tongue round. Set the decoration with some liquid jelly. Garnish the sides alternately with fancy shapes of truffle, tongue, and white of egg, setting all with more aspic. To Prepare the Foie Gras. — Remove first the lard from the top and take out any truffle. Pound the foie gras in a mortar with the yolk of egg, sauce, and seasoning. Mix well and rub through a sieve. Then work in the remainder of the aspic jelly, and add the truffle chopped. Fill the moulds when the mixture begins to set, and keep them on ice until wanted. Turn out and serve cold, garnished with salad or chopped jelly. Sufficient for 5 or 6 persons. POULTRY, RABBITS AND GAME Poultry and game form an important part of our menu. It ia highly essential, therefore, that the art of cooking them to perfection should be thoroughly mastered. This chapter deals with every branch of the subject. A special feature is to be found in the complete instructions given in regard to the drawing, trussing, and general preparation of birds for the table. PART I POULTRY ON CHOOSING POULTRY All poultry when young should have smooth and pliable legs, with the scales overlapping very slightly. The spur on the leg of the male bird must be short and not prominent, and the feet should be soft and rather moist. If the spur is large and the legs hard and dry, the bird is no longer young. The flesh should be smooth and without long hairs. When choosing a bird that has not been plucked, one should see that the plumage is smooth and downy with soft young feathers under the wing and on the breast. If freshly killed, the eyes will be clear and not sunken ; there will be no discoloration of the flesh and the vent will be hard and close. Fowls. — The comb should be smooth and of a bright red colour. For roasting choose a fowl with black or yellow legs, as they are supposed to be more juicy and to possess a better flavour. For boiling, choose one with white legs, as the flesh will likely be whiter. A fowl for roasting, frying, or grilling should be young and tender, but for boiling, braising, or stewing an older one may be taken, as old birds are generally cheaper, and long slow cook- ing makes them tender. A bird is considered a chicken until it is nine months old, then a pullet until a year old or a little over. A capon (male) and a poularde (female) are birds which undergo special treatment when they are young to prevent them generating. In con- sequence they grow to a large size and are much finer and better in flavour than the ordinary fowl. Ducks. — Young birds have yellow feet and bills, as they become older these become darker and redder. The wild duck is an exception, as it has small reddish feet even when young. The under bill should be soft and pliable and easily broken when bent. The legs should be smooth, and the webbing of the feet soft and easily torn. The breast should be plump, but not over-fattened. The flavour of the duck depends very much upon how it has been fed. Sometimes they are fed on celery for a short time before killing, as this is sup- posed to give a very delicious flavour to the flesh.

AI-modernized reading of the original text

1 hard-boiled egg. Some cooked tongue. Salad. Line 6 to 8 small timbale moulds with half-set aspic jelly, and decorate them at the bottom with a round or fancy shape of truffle, with a ring of chopped white of egg and a ring of chopped tongue round. Set the decoration with some liquid jelly. Garnish the sides alternately with fancy shapes of truffle, tongue, and white of egg, setting all with more aspic. To Prepare the Foie Gras. — Remove first the lard from the top and take out any truffle. Pound the foie gras in a mortar with the yolk of egg, sauce, and seasoning. Mix well and rub through a sieve. Then work in the remainder of the aspic jelly, and add the truffle chopped. Fill the moulds when the mixture begins to set, and keep them on ice until wanted. Turn out and serve cold, garnished with salad or chopped jelly. Sufficient for 5 or 6 persons. Poultry and game form an important part of our menu. It is highly essential, therefore, that the art of cooking them to perfection should be thoroughly mastered. This chapter deals with every branch of the subject. A special feature is to be found in the complete instructions given in regard to the drawing, trussing, and general preparation of birds for the table. POULTRY ON CHOOSING POULTRY All poultry when young should have smooth and pliable legs, with the scales overlapping very slightly. The spur on the leg of the male bird must be short and not prominent, and the feet should be soft and rather moist. If the spur is large and the legs hard and dry, the bird is no longer young. The flesh should be smooth and without long hairs. When choosing a bird that has not been plucked, one should see that the plumage is smooth and downy with soft young feathers under the wing and on the breast. If freshly killed, the eyes will be clear and not sunken ; there will be no discoloration of the flesh and the vent will be hard and close. Fowls. — The comb should be smooth and of a bright red colour. For roasting choose a fowl with black or yellow legs, as they are supposed to be more juicy and to possess a better flavour. For boiling, choose one with white legs, as the flesh will likely be whiter. A fowl for roasting, frying, or grilling should be young and tender, but for boiling, braising, or stewing an older one may be taken, as old birds are generally cheaper, and long slow cooking makes them tender. A bird is considered a chicken until it is nine months old, then a pullet until a year old or a little over. A capon (male) and a poularde (female) are birds which undergo special treatment when they are young to prevent them generating. In consequence they grow to a large size and are much finer and better in flavour than the ordinary fowl. Ducks. — Young birds have yellow feet and bills, as they become older these become darker and redder. The wild duck is an exception, as it has small reddish feet even when young. The under bill should be soft and pliable and easily broken when bent. The legs should be smooth, and the webbing of the feet soft and easily torn. The breast should be plump, but not over-fattened. The flavour of the duck depends very much upon how it has been fed. Sometimes they are fed on celery for a short time before killing, as this is supposed to give a very delicious flavour to the flesh.

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J*etits Pains de Foie Gras

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