European and American cuisine

Salpicon of Oysters. — Place 24 large oysters without their liquor in a saucepan over the fire; add Yt gill of Rhine wine, sprinkle over 1 even teaspoonfull salt, Yt even teaspoonfull pepper; cook 2 minutes, or until they begin to stiffen and ruffle, then take them out, remove the beards, and cut each oyster into 4 pieces. Melt 1 ounce butter in a saucepan; add 1 teaspoonfull flour, stir and cook 3 minutes; add Ys pint veal or chicken broth, also the broth in which the oysters were cooked, 1 gill of oyster liquor, cook 5 minutes; mix the yolks of 3 eggs with Ys cupful cream; add it to the sauce; add the oysters and Yt teaspoonfull lemon juice, let the salpicon get hot without boiling, and serve. Salpicon à la Chasseur. — Remove the breast from a roasted prairie hen, cut it into small dice-shaped pieces ; add to this 12 finecut canned mushrooms, 2 fine-cut truffles, and the cooked liver of the hen. Gut off the legs and second joints and lay them aside ; crack the remaining bones into small pieces ; cut 1 onion into slices. SALPICON. 429 lay them in bottom of saucepan, add 3 slices of carrots, 1 ounce fine-cut raw ham, and a bouquet ; place the bones on top of this, then cover with broth, add 1 gill Madeira wine and 12 whole peppers; set the saucepan over the fire, cover and cook 1 hour ; then strain ; reduce the broth to '/« pint by boiling. Then place a saucepan with 1 ounce butter over the fire, add 1 teaspoonfull flour; stir and cook 3 minutes; add the strained broth mentioned above, 1 gill of mushroom liquor, 1 gill Madeira wine, Yg teaspoonfull beef extract, 1 even teaspoonfull salt, Ys even teaspoonfull white pepper, and a small bouquet ; boil slowly 10 minutes; then strain the sauce into a clean saucepan, add the fine-cut prairie-hen meat, the mushrooms, and truffles; cook 5 minutes; then serve. Redhead^ Canvasbacky Tealj and Mallard Ducks are in season from September to the end of March. Canvasback Duck, Roasted.— For 6 persons select 3 fine canvasback duoks, pick off the feathers, and singe them ; clean the head, remove the eyes, cut the skin the whole length of the neck from the head down to the body ; remove the pouch and windpipe ; cut a small opening above the vent, cut out the vent, then with the hand remove the internal organs ; wipe the inside and outside with a damp cloth, but if the ducks are too garaey, wash them quickly in cold water, and wipe them dry; run the head down under the wing, and stick the bill into the breast; season with Y, teaspoonfull salt and 1 teaspoonfull pepper evenly distributed inside and outside of the ducks ; bend the wings over the back, run a trussing needle with white cord through the thighs and body, then tie the two ends at the back; next run the needle through the wings, body, and neck, and tie them in the back; put V^ ounce butter into each duck, lay them in a roasting pan, pour 3 teaspoonfuls white broth in the pan, place the pan in the hot oven, and roast 20 minutes or more, according to size. When ready to serve, lay the ducks on a warm dish, remove the threads, surround with fried hominy; present them whole to the guests, remove, and carve only the breasts. Place Yt breast and a piece of the fried hominy with 1 teaspoonfull currant jelly for each person on hot plates, and serve. Canvasback ducks are always served rare.