European and American cuisine

Melt Vs ounce butter in a saucepan, add 1 teaspoonful flour, stir and cook 5 minutes ; add the gravy from the bird, and sufficient broth to make a creamy sauce ; cook 5 minutes ; add a little beef extract, and, if necessary, some salt; strain the gravy, and pour 1 tablespoonful over each bird ; garnish the dish with water cress, and serve. Another way is not to thicken the gravy, but dilute the quail gravy with a few spoonfuls bouillon or consomm6 ; let it boil 3 minutes, then strain, and serve in a gravy bowl. Quail & la Maltre d'Hdtel. — Split 6 well-cleaned quails through the back ; season them with 1 even tablespoonful salt, y^ even teaspoonful pepper, evenly distributed ; brush each one lightly with a little olive oil or melted butter ; place the birds on a hot broiler and broil over a moderate clear fire from 12 to 15 minutes, turning them every 5 minutes. In the meantime stir 2 ounces butter to a cream ; add slowly 2 tablespoonfuls lemon juice, 1 tablespoonful fine-chopped parsley, Vs teaspoonful nutmeg. Dress the birds on a hot dish with a piece of buttered toast under each one, spread the mattre d'hdtel butter over the birds, and serve. Dog Birds, Broiled. — Prepared the same as quails. GAMK. 489 « Doe Birds, in season from May 1st to September 1st Doe Birds en Canapes. — Singe, draw, and wipe 6 fine dog birds, push the legs through the skin, and bend the wings over the backs ; season with 1 even tablespoonful salt ; spread y^ oance butter over each one. Put them in a roasting pan, pour 1 gill of water into it; set them in a medium-hot oven, cover with buttered paper, roast 10 minutes ; then remove the paper, baste frequently, and roast till tender, which will take from 18 to 25 minutes ; if necessary, add a little more water. Prepare 6 canapes the same as for potted quail, lay them on a hot dish, put 1 bird on each canap6, and garnish with water cress. Free the gravy from fat ; melt Vt ounce butter in a saucepan, add 1 teaspoonful flour, stir and cook 3 minutes ; add the gravy from the birds and sufficient broth to make a creamy sauce, cook 5 minutes ; strain and add a little beef extract ; pour 1 tablespoonful sauce over each bird, and serve. In season from September 1st to January 1st Reed Birds, Potted. — Pick and singe 12 fine fat reed birds, cut oft the feet and wings, remove the skin from the head and pick out the eyes, remove the gizzard from the side with a skewer and push the legs through the skin inside, put the head under the wing, and stick the bill in the breast. Place a saucepan with 2 ounces finecut larding pork over the fire, fry till it begins to turn straw-color ; then add 3 ounces butter, put in the birds, leave the saucepan open, turn the birds with a fork until they are light brown all over ; then add Vs pint cream, cover and cook till done (if the gravy should get too brown, add a little boiling water) ; remove and dress them on 6 slices of toast, putting 2 birds on each piece ; remove all fat from the gravy, strain and pour a little over each bird, and garnish with water cress. All kinds of birds may be prepared in the same way.