The Swedish, French, American cook book

Pick, singe, and clean the birds well; cut in halves and remove the insides, the breast bone, part of the second joint bone (leaving the leg bone in); stuff with some pate de foie gras; put in a buttered pan with some sherry, pepper, and salt and braise from fifteen to eighteen minutes in oven — uncovered — basting it now and then with the juice from the pan. Heat small individual silver cups, fill with a soubise sauce, put a cutlet in each, put in oven for a few minutes until ready to serve. Arrange on a paper napkin; garnish with parsley, watercress, or lettuce leaves; put a paper frill on each bone. Serve with Perigueux sauce at the side, as an entree or supper dish. Ortolans in Puree of Game, a la Chasseur Ortolans en Puree de Gibier, a la Chasseur Prepare a nice puree from game (if no game is at hand, chicken or duck will do instead). Chop the meat very fine, mix it with little cream sauce, flavor with sherry, pepper, and salt. Line the small individual ramequin cups — put a half bird, that has been picked and cleaned, into the dish; put in oven and roast from fifteen to twenty minutes — uncovered. When done, put a paper frill on the leg bone that is sticking out of the dish; garnish with parsley on a platter. Serve on a nice paper doily as an entree for luncheon or dinner, or with the salad. Puree of Ortolans (Puree d’ Ortolans) a la Fanchonette Make little pastry baskets from puff paste— roll the puff paste out very thin, fill the little fluted cake tins with pastry. Put a little piece of paper in each basket, fill with beans, and bake. In the meantime, make some little handles of pastry (about six inches long and half inch wide), twist in corkscrew style, arrange in a narrow horseshoe shape on a baking pan and bake. When the baskets are baked, remove the beans. Make puree of ortolans by grinding the meat through the machine or chopping very fine; mix to the cup of the game two tablespoons cream sauce and two tablespoons cream; flavor with sherry, pepper, and salt to taste; fill the little baskets with the puree of ortolans, put a handle in each, and with a large slice of truffle on the top. Put the baskets in the form of a ring on a paper doily on a platter; garnish with watercress in the centre. Serve as an entree for luncheon or dinner. Ortolan in Patties ( Petits Pates d’ Ortolans) au Jus Make small patties by rolling puff paste out about half inch thick; cut with the patty cutter the size that is wanted; then take one size smaller cutter, press down in the centre not to cut it through — this will form a cover when the patty is baked. Bake in a medium oven, not too hot. When done, remove the cover, scoop out, leaving them in a pan over the oven to get hot. Have a forcemeat made from the ortolans; take with a teaspoon and poach in a pan with a little milk, from five to six minutes; take up. Put in sauce¬ pan one tablespoon butter and one tablespoon flour; add to that one cup of the milk that the quenelles have poached in; flavor with sherry, pepper, and salt; add the quenelles to the sauce, then some cream; fill the patties, arrange on a hot platter on a paper doily; garnish with watercress or parsley. Serve with currant jelly, as an entree for luncheon or dinner. Ortolans a la Kromeskys