The table

then strain the gravy of the carcasses over this ; let cook all together for fifteen minutes more, then artistically dress the salmi on a hot dish, decorate with six heart-shaped bread croutons (No. 133), adjust paper ruffles to the end of the wings and legs, and serve. 831. Salmi of Duck a la Marechale.— Proceed exactly the same as for " Salmi a I'Americaine " (No. 826), adding twelve small godiveau quenelles (No 221), and twelve mushrooms cut in two. Let heat well for five minutes, then serve with six fried bread croutons (No. 133). A pinch of salt represents 205 grains, or a tablespoonful. Half a pinch of pepper represents 38 grains, or a teaspoonful. A third of a pinch of nutmeg represents 13 grains, or half a teaspoonful. QAMB. 832. Canapes for Game.— Cut out the desired number of canapes from a loaf of American bread (a stale one is preferable) one and a half inches thick. Trim neatly, pare off the crusts; then cut out a piece in the centre of each, from end to end, so that the cavity will hold the bird easily when sending to the table. Spread a little butter over them, place on a tin plate; then brown in the hot oven until they obtain a good golden color. Remove from out the oven, arrange them on a hot dish, and they will be ready to serve. 833. Croquettes of Game a la Périgueux.— Make six game croquettes exactly the same as the chicken croquettes (No. 758) — the mushrooms can be omitted — and serve with half a pint of hot sauce perigueux(No. 191), separately. 834. Quails Roasted, Plain.— Pick six fine, tender, fat quails, singe, draw, and wipe them well; truss them, laying a thin layer of lard on the breasts. Put them in a roasting-pan, spreading a very little butter on top of each quail; then pour half a cupful of water in the pan. Season with a pinch of salt, and let cook in the oven for eighteen minutes. Place on a hot dish six heart-shaped pieces of toast; untruss the quails, and arrange them on top, decorating with a little watercress. Strain the gravy into a sauce-bowl, and serve it separately. 835. Quails Broiled with Bacon.— Have six fine fat quails. Singe, draw, and wipe them well. Split them through the back without separating the parts, and break the two leg bones. Put them on a dish; season with a pinch of salt, half a pinch of pepper, and a tablespoonful of sweet oil, mixing them in well, and put them to broil on a moderate fire for six minutes on each side. Arrange six toasts on a hot dish, lay the quails on top, and pour a gill of maitre d'hotel butter (No. 145) over, decorating with six slices of broiled bacon (No. 754), and serve. 836. Braised Quails, Celery Sauce. —Take six nice fat quails, singe, draw, and wipe them well. Truss, and cover the breasts with a thin layer of lard. Place them in a sautoire with a piece of pork rind, half a carrot, and half an onion, both cut-up, and let them get a good golden color on the fire. Moisten with half a cupful of water, then put them in the oven, and let cook for twenty minutes. Serve with a pint of celery sauce (No. 200), and a little meat-glaze (No. 141) thrown over. 837. Quails a la Financiere. — Braise six quails the same as for the above (No. 836), and serve them with a pint of hot financiere garnishing (No. 246) in place of the celery sauce.