A guide to modern cookery

Upon this coating of forcemeat set ten half-chicks, stiffened in butter; sprinkle two-thirds lb. of chopped mushrooms, sautéd in butter, over them; spread a second coating of sausage-meat and Duxelles over the whole; cover with a very thin slice of bacon, and close the whole with a layer of paste a little larger than the underlying one, the edges of which should have been moistened. Seal the two edges, and pleat regularly; gild; streak; make a slit in the top, and bake in a moderate oven for about forty minutes. When taking the tourte out of the oven, pour into it, through the slit in its cover, a few tablespoonfuls of half-glaze sauce. 1651—POUSSINS A LA VIENNOISE Cut the chicks each into four pieces; season them; dredge them ; dip them in beaten egg, and roll them in bread-crumbs. A few minutes before serving, put them in hot fat; drain them, and dish them in pyramid form on.a folded napkin. Surround with fried parsley and sections of lemon, and serve very hot. VARIOUS PREPARATIONS OF FOWL 1652—ABATIS AUX NAVETS Fry one-half Ib. of blanched breast of pork, cut into dice, in butter. Drain, and fry in the same sautépan three lbs. of giblets, cut into pieces (all except the livers, which are only added onequarter hour before dishing). Sprinkle with two and onehalf oz. of flour; mix the latter with the pieces, and cook it in the oven for seven or eight minutes; moisten with three pints of white stock. Season with a pinch of pepper; add a faggot and a crushed, garlic clove; set to boil, stirring the while; cover, and place in a somewhat hot oven, that the preparation may boil gently. At the end of thirty-five minutes transfer the pieces to another saucepan; put back the bacon; add twenty-four small onions, tossed in butter, one lb. of turnips shaped like elongated olives and glazed, and strain the sauce over the whole. Complete the cooking gently, and serve in a timbale. N.B.—With the same procedure, the giblets may be prepared with peas; with mixed, new vegetables; a la chipolata, &c. 1653—GIBLET PIE Fry the giblets, cut into pieces, in butter; sprinkle them moderately with flour; cook the latter, and moisten with just sufficient consommé to make a clear sauce which will just cover the pieces. Three-parts cook, and leave to cool. This done, pour the whole into a pie-dish; cover with a layer of puff-paste, which should be sealed down to a strip of paste, stuck to the edge of the dish; gild; streak, and bake in a moderately warm oven for from twenty-five to thirty minutes. 1654—BALLOTINES ET JAMBONNEAUX These preparations are useful for disposing of any odd legs of fowls, the other paris of which have been already used. The legs are boned and stuffed, and the skin, which should be purposely left long if this preparation be contemplated, is then sewn up. The stuffing used varies according to the kind of dish in preparation, but good sausage-meat is most commonly used. Ballotines or Jambonneaux are braised, and they may be accompanied by any garnish suited to fowl. If they be prepared for serving cold, coat them with jelly, or cover them with brown or white chaud-froid sauce, and garnish them according to fancy. BOUDINS ET QUENELLES DE VOLAILLE 1655—BOUDINS DE VOLAILLE A UA RICHELIEU