Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..

Pigeon Pie Arrange thin slices of sirloin beef in the bottom of a deep, flat-edged earthen baking dish. Season with salt and pepper, some herbs, chopped fine, and one ladle of Espagnole sauce. Split in two pieces, four or more squabs, trim and flatten them, season, and arrange over the beef with more fine herbs, six sliced hard-boiled eggs, and one ladleful of Espagnole sauce. Wet the edge of the dish, lay an inch wide fiat rim of puff paste on it, wet again, and cover the whole with a large thin piece of paste, and trim and press the edges. Brush the surf ace with egg, make a few incisions, and cut a hole in the centre. Bake in a moderate oven for one hour, pour a little Espagnole sauce through the hole, and serve hot. Ballottines of Squab Bone as many squabs as are required and stuff them with a chicken forcemeat. Form each squab into a nice shape and sew up on the back. Place them in a buttered pan and season to taste. Cover with a buttered paper. Place the pan in the oven for fifteen minutes. Put à ruffle on each leg and garnish with water cress. Serve hot with Italienne sauce. Partridges à la Malaga Clean and truss four or six partridges as for boiling, and fry them in four ounces of fresh butter until they are a light brown. Remove and set aside on a plate. Have at band one pound of ham that has been soaked and parboiled and cut it in small pieces about the size of an olive. Have also ready twentyfour small pieces of the red part of a carrot cut with a small scoop and also as many very small onions. Fry the ham and vegetables until they are a light brown. Remove them and mix with the partridge in another stewpan. Add a bouquet, a little salt, a dash of cayenne pepper, two good glasses of Madeira or Sherry wine, and one tablespoonful of thin tomato sauce. Cover and set the stewpan where the contents will simmer slowly for three-quarters of an hour. The liquid should be reduced about one-half . When the partridges are cooked, dish them in a triangular form. Skim the grease from the liquid and vegetables, add a tablespoon of Espagnole sauce, and the juice of half a lemon. Boil all together for two minutes. Place the ham, carrots, and onions in separate groups around the partridges. Strain the sauce through a wet cloth. Pour it over the partridges and serve. The centre of dish may be filled with boiled peas. Fillet of Partridge à la Jardinière Fillet three partridges and separate the under fillets from the larger ones. Season with salt and pepper. Then dip them in a mixture consisting of one tablespoonful of chopped parsley, one tablespoonful of lemon juice, and half a cup of melted butter. Let the butter cool on them, dip them in two well-beaten eggs, then in fine bread crumbs, and fry in hot fat. The large fillets ought to cook in six minutes, and the small ones in four minutes. Drain them on brown paper. Arrange vegetables à la Jardinière in the centre of a large dish. Rest the fillets against them, and pour Béchamel sauce around the base. Serve very hot Fillet of Grouse Fillet of grouse may be prepared the same way as fillet of partridge. All the small birds may be filleted in the game way, but the time of cooking is only two-thirds as long as for the largo ones. Prairie Ohicken Fricassee