The century cook book

Sheeps' Tongues, a la Dominicaine. This entree sui^ts better for a supper, or rather for a hdA\-buffet, than for a dinner; however, it can always be admitted in a dinner, if preceded or followed by cold entrees of another kind. The sheeps' tongues must be salted à l'écarlate, cooked, well trimmed, and well glazed; they are dished on a jellyborder. The tongues do not rest on the border, the latter having its cavity filled with a circle of wood, on the center of which is fixed a support, that is masked with butter or paper. The round, and the support, are covered over with salad, composed of vegetables, cut into the form of small 2o6 Artistic Cookery dice, and mixed with some mayonnaise, prepared with aspicjelly. On the top of the support is fixed a small cup of fat, the base of which is sunk into a thick string of chopped aspic-jelly. A sauce-boatful of egg-mayonnaise, is sent up with this entree. Ham "Historie." The sucking-pig represented in the plate, which in reality is not a sucking-pig, but only has the form of one, is in modeled butter; it is only on the back, that the ham is placed. To shape the latter neatly, it should first be entirely boned, wrapped round with a napkin, and so cooked; when done, it is taken out of the napkin to be wrapped up again, and left to cool in the required form; when trimmed and neatly carved, the small animal, which must bear it, should be carved. The piece is surrounded with pretty plaited paper cases, garnished with glazed truffles; the base of the "pain vert" -is surrounded with bold croutons of aspic-jelly, an indispensable garnish to cold pieces. Salmis of Woodcocks. This entree is dished up, on a border of game force-meat, on the center of which is fixed a pyramidal croustade of fried bread. It is against this, that the entree is placed; for without this support it would be impossible to give it the required height and regularity. The legs of the woodcock form the base of the pyramid, the filets are placed on the center; the breast-pieces are set upright, with a few truffles at their base; and on the top of the croustade is inserted a skewer, garnished with a truffle. The woodcocks, and the border, are slightly masked with a salmis sauce, reduced with an extract of game, and with the raw trimmings of truffles; the remainder of the sauce is sent up in a sauce-boat. This entree is edged with paillette paste. Salmis sauce is prepared from some Espagnole, well drained, thickened on a brisk fire, and stirred continually. A few tablespoonfuls of extract of game, a little good cooked Madeira sauce, are introduced gradually. Artistic Cookery 207