The Swedish, French, American cook book

tion put a fried crouton of bread made into a nest. Take one of the quails that has been cooked, glazed, and decorated; put daisies and branches of truffles on the top of it; divide the legs and wings with the glaze and truffles; put on the crouton; garnish with a paper frill on each and also on the leg of the bird in the centre. Garnish with parsley. Serve as a cold dish with the salad for luncheon or dinner. Quail with Pate de Foie Gras, Chaud-froid Sauce Cailles a la Pate de Foie gras. Sauce Chaud-froid Pick, singe, clean, and wash three quails well; tie up plump; put in a pan with sufficient water to cover them, sherry, pep¬ per, salt, onions, and carrots; let simmer about twenty-five min¬ utes with a tight cover; leave in the juice until cold. Take the meat from two quails, slice part of the breast in thin slices, in a round oblong shape; then pass the rest of the meat through the machine once. To half cup of the meat add three tablespoons pate de foie gras that has been pressed through a sieve; put in a saucepan on ice, stir — adding three tablespoons dissolved Cox’s gelatine, one tablespoon sherry, cayenne pepper and salt to taste; when beginning to thicken, add three tablespoons whipped cream. Mount this on top of the slices — make in the shape of half eggs, nice and smooth on the top, leave in the icebox. Make a white chaud-froid sauce. Put the cutlets and the uncut bird on a broiler, glaze with the sauce, then glaze with white aspic; decorate each cutlet with a wishbone of truffles and the bird according to taste. Glaze again with aspic. Arrange the cutlets on an egg foundation. Garnish in the centre with the whole bird placed on a crouton of bread, with lettuce leaves and chopped aspic around. Serve with the salad. WOODCOCKS (Becasses) Roasted Woodcock with Watercress (Becasse rotie au Cresson ) Pick, singe, and wash the woodcock well; open, and remove the crop from the neck; take the insides out — carefully, removing the gall from the liver; put insides back again; clean the head well; chop the heart and liver fine, put back inside the bird with a piece of butter, pepper, and salt. Then tie the bird up nicely — put the bill into the breast; put in a roasting pan with thin slices of fat bacon on the top with some sherry, pepper, and salt in the pan, and roast from ten to fifteen minutes, basting it again and again with the juice from the pan. When done, remove the string; make round pieces of toast; with a teaspoon scoop out the inside of the bird, spread it on the pieces of toast that have been buttered; glaze the birds; put them on top of the toast on a hot platter in a circular style; garnish with watercress and roses of radishes in the centre; remove all fat from the roasting pan, mix with part of the glaze; strain, flavor with sherry, and pour around the roasted woodcocks. Serve with the salad for luncheon or dinner. Broiled Woodcock with Watercress and Butter Becasse grillee au Beurre et garnie de Cresson