Practical gastronomy and culinary dictionary

516, and serve with gravy and bread sauce. 513. Becasses aux Huitres. — One brace of wood- cocks, 18 oysters, 3 yolks of eggs, 2 oz. breadcrumbs, 570 RECHERCHE COOKERY. 1 oz. butter, j gill cream, lemon juice, pepper and salt, mace, ^ pint demi -glace. Pick, draw, and wipe the woodcocks ; beard the oysters and cut them in quarters. Mix the bread- crumbs with the egg yolks, the cream, and butter, add a few drops of lemon juice, a pinch of ground mace, and pepper and salt to taste ; mix with the oysters and stuff the bn'ds with this ; sew^ up and truss for roasting. Put the birds in a roasting-tin wdth a little dripping and bake in a quick oven from 30 to 40 minutes ; baste occasionally. When done, un truss, dish up on two pieces of toasted bread, and serve with demi-glace sauce. 514. Perdreaux Rotis a TEspagnole (Roast Par- tridge, Spanish Style). — Procure a pair of partridges ready trussed for roasting. Put two well- wiped Gorgona anchovies in the body of each bird. Line a small roasting-tin with a few rashers of bacon, put a layer of sliced tomatoes on top, place in the partridges. Add sufficient salt and pepper to season, also a few sprigs of parsley, baste well with oiled butter, and roast in the oven for a good half-hour. Baste occasionally. When done take out the birds, untruss, dish up on a hot dish, skim off the fat from the gravy. Add a teaspoon- lul of soy to colour it ; also a gill of good stock. Boil up and cook for a few minutes, then strain over the birds and serve. 515. Perdreaux a la Crapodine (Partridges, Ciapo- dine Style). — Fresh-killed partridges are best for this dish. Pluck, singe, and draw the birds, split each bird down the back, spread open, wipe the inside, flatten with a cutlet-bat, and skewer them so as to keep liat. Brush over well with sweet salad oil, season with salt and pepper, dip in fresh breadcrumbs, sprinkle over some more oil, place them on a gridiron previously cleaned and rubbed with a piece of fat bacon. Grill on a brisk fire at first and finish over a slow fire ; they will take from 20 to 25 minutes, according to the size of the birds. Remove the skewers. Dress the partridges on a liot dish pyramid fashion, and send to table accom- REMOVES AND ROASTS, WITH HINTS ON CARVING. 571 panied with a boat of Remoulade sauce, No. 218. Great care must be bestowed on the grilhng, so as not to let them brown ; the birds should be of a light-brown colour. 516. Fried Breadcrumbs. — Put 3 oz. of fresh breadcrumbs in a frying-pan with about J oz. of butter. Fry over the fire a light-brown colour, stirring continually, and place on a sieve for a few minutes before the fire to drain. 617. PerdreauxRotis al'Anglaise. — Procure apair of well-hung partridges ready trussed for roasting. Hang them before a brisk fire and baste well with oiled butter. They will require about 20 minutes to cook, but need occasionally basting. When done untruss, dish up on a piece of toasted or fried bread ; garnish with a handful of well washed and picked water- cress and fried breadcrumbs. Serve with gravy and bread sauce. 517a. PRACTICAL HINTS ON CARVING. A bird or a joint of meat badly carved will prove wasteful, because fewer persons will be served than would be when well and properly carved.