The table

truss. Arrange on a hot serving-dish, and decorate with six slices of fried hominy (No. 1035) and a little watercress. 860. Teal Duck, Broiled.— Have three fine, fat teal ducks; pick, singe, and dry them neatly; cut the heads off, and split the birds in two without separating the parts. Lay them on a dish, and season them with a pinch of salt, half a pinch of pepper, and a tablespoonful of sweet oil. Roll them in well, and put them to broil on a moderate fire for seven minutes on each side. Have a hot dish with six toasts ready, lay the ducks on top, spread a gill of maitre d'hotel butter (No. 145) over, decorate with a little watercress, and serve. 861. Salmi of Teal Duck a la Begence.— Prepare the salmi of teal duck as for the salmi of duck a l'Americaine (No. 826), adding half a pint of hot Regence garnishing (No. 235) four minutes before serving. 862. Ptarmigan, Boasted Plain. — Proceed exactly the same as for roasted teal ducks, No. 859. 863. Ptarmigan, Broiled Plain.— Prepared the same as for teal ducks broiled, No. 860. 864. Salmi of Ptarmigan a la Chasseur. — To be prepared exactly as salmi of duck a I'Americaine (No. 826), adding twelve mushrooms, cut in two, four minutes before serving, and decorating with six heart-shaped croutons (No. 133). 865. Plovers, Boasted Plain. — Pick, singe, draw, and wipe neatly six fine, fat, tender plovers; pick out the eyes, truss the legs together, skewer the head under one leg, and lay a thin slice of larding pork on each bird; tie securely, then place them in a roasting-pan. Season with a pinch of salt evenly divided over each; spread also a very little butter over. Put them in the hot oven, and roast for ten minutes. Remove from the oven, arrange six small canapes (No. 832) on a hot dish, dress the birds on the canapes, decorate with a little watercress, and serve. 866. Plovers Broiled. — Pick, singe, draw, and wipe six fine, fat plovers; pick out the eyes, split them through the back without separating the parts, and place them on a dish. Season with one pinch of salt, half a pinch of pepper, and a tablespoonful of sweet oil. Roll them in well, and put them on a broiler to cook for four minutes on each side. Dress them on a hot dish with six pieces of toast, spread a gill of maitre d'hotel butter (No. 145) over, decorate with a little watercress, and serve. 867. Salmi of Plover a la Maison d'Or.— Proceed exactly the same as for salmi of woodcock (No. 873), adding, on the serving-dish, six heartshaped bread croutons (No. 133), covered with pate-de-foie-gras. 868. English Snipe, Boasted. — Procure six fine English snipe; pick, singe, draw, and wipe them (reserve the hearts and livers for further use); pick out the eyes, remove the skin from the heads, truss the legs, skewer them with the bills; tie a thin slice of larding pork around each bird, and put them in a roasting-pan, sprinkling a pinch of salt over. Set them in the oven to roast for eight minutes. Hash up very fine the hearts and livers, with a teaspoonful of chives and a teaspoonful of good butter, season-