The new century cookery book

and stew gently for twenty minutes. Pass it through a sieve, re-heat, season, and serve with the goose. 926. Oie a la Mont-Vernon. — Roast goose, stuffed with a mixture of boiled onions finely chopped, and mashed potatoes, dished up with a border of halves of apples, baked in the oven till brown with goose-fat, and served with thin brown sauce flavoured with a little red currant jelly. 927. Oie braisee a la Dauphinoise. — Braised goose, stuffed with chestnut puree, minced shallot, and seasoning, served with a brown sauce mixed with some orange-juice and finely shredded orangepeel. 928. Pigeons ala Coquette. — 2 Bordeaux pigeons, 6 fresh eggs, 6 artichokes buttered ( preserved ), 1 oz. butter, 1 gill rich brown sauce (No. 248), 1 tablespoonful port wine, seasoning, a gill rich supreme (No. 210) or veloutee sauce (No. 206). Truss and wash the pigeons in the usual manner. Remove bones and skin and pound the meat in a mortar till quite smooth, then add the butter, and season to taste with pepper, salt, and nutmeg. Boil the eggs till hard, remove the shells, and cut a piece off the bottom to make them stand ; cut also a piece off the top, so as to scoop out the yolks ; put the latter with the pigeon farce in the mortar and mix the whole thoroughly with this and the brown sauce. Rub through a fine sieve, and add the wine (the latter may be omitted). Put the prepared farce in a forcing-bag, and fill the whites of egg shapes by means of this ; place each on an artichoke bottom (fond d’artichaut), force a thin border of farce round the edge, and range them on a buttered saute-pan. Heat up thoroughly in the oven, placing previously a buttered paper over the top, then •dish up and sauce over with hot supreme or veloutee sauce. 929. Pigeons a la Ste-Menehould. — Braised pigeons (whole) cut into halves, glazed, sprinkled with bread-crumbs and oiled butter, and browned in a sharp oven, served with sauce Remoulade (No. 285). 930. Pigeons a la Villageoise. — Pigeons, braised whole in butter, herbs, &c., similar to that in casserole (No. 933), served with a thin brown sauce flavoured with lemon-juice. 931. Ballotines de Pigeons d l a Financier e. — Bordeaux pigeons, boned, stuffed with foie gras and liver farce and truffles, shaped like little galantines, boiled in stock, and glazed, dressed on a crouton of bread, garnished with financiere, i.e. mushrooms, cocks’ combs, kernels, truffles, dice of cooked sweetbread, and sauced over with a rich demi-glace (No. 237). 932. Cdtelettes de Pigeons d la JNigoise. — Bordeaux pigeons cut in halves, boned, and spread over with foie gras farce, shaped like cutlets, egged and crumbed and fried in clarified butter. Dressed on a bed of risotto, mixed with truffles, served with demiglace sauce (No. 237). 933. Pigeons en Casserole d la Beige. — 2 Bordeaux pigeons, 2 oz. butter, 1 gill gravy, \ gill brown sauce, \ gill Marsala or sherry wine, \ cabbage, 6 thin slices bacon, 1 small onion, seasoning .