High-class cookery recipes

Take half a pound of the white meat of a fowl, six mushrooms, pepper and salt ; pound these in a mortar and pass through a hair-sieve, add to it a gill and a half of whipped cream and the gill of Bechamel sauce. Take the beards off the oysters, cut each one in half, fry the chopped shalot in the butter, add the curry sauce and half a gill of cream, cook this, then stir in the oysters, mix well and add a little salt and cayenne. Grease the Bouchee moulds, line well with the cream of ^9 chicken ; put some of the oyster mixture in the middle, cover each with more chicken cream, and steam very steadily for fifteen minutes. Serve very hot with some good Supreme sauce poured round the bouchees. Bouch^es a la Reine. Ingredients. Half a minced Chicken. Two ounces of minced Ham. Six minced Mushrooms. Three minced Truffles. Half a pint of White Sauce. One gill of Cream. Yolks of two Eggs. Cases made with puff paste, either baked like vol-au-vent cases, small, or line some little moulds, which should be filled with rice before baking, to prevent them from rising too much. Next put the sauce into a stewpan, with chicken, ham, etc. ; when it is quite hot add the cream, and lastly stir in the yolks of eggs, which must be cooked but not curdled; fill this into the patty cases, and serve. Boudins à la Richelieu. Ingredients, Half a pound of Chicken. Half a gill of White Sauce. Half a gill of Cream. One ounce of Panada. One Egg. Salt and Pepper. Pound the chicken, panada, egg, and seasoning all together, pass through a hair-sieve ; stir in the sauce and cream very carefully, grease your tins and fill with the mixture. Cut in small neat squares, two ounces of chicken, two ounces of tongue, half a truffle and two mushrooms ; mix in two tablespoonfuls of white sauce, put a small piece of this in the middle of each one, cover over and steam for ten minutes. Serve with good sauce round. Broiled Partridge. Ingredients. A young Partridge. Chopped Parsley. Mushrooms and Shalot. One ounce of Butter. Bread-crumbs. Pick and clean a nice young partridge, cut it in half, leave on the legs but cut off the toes, press the leg towards the wing to make it into a neat cutlet shape, season with pepper and salt and sprinkle over the parsley, mushrooms and shalot, baste over this with warm butter, then sprinkle over again with brown bread-crumbs, broil for fifteen minutes, baste again with warm butter, and serve very hot with fried strips of potato and either a good beef-tea gravy or Espagnole sauce. Calf's Head Pie. Half a calf s head with the skin on, boiled till tender, cut in squares, lay thin slices of bacon at the bottom of the pie-dish, lay squares of the head over, distributing fat, lean, and skin as equally as possible, not close together but with spaces for gravy to form jelly, another thick layer of bacon, and repeat squares as before till the dish is full. Tongue in the middle at top. Four hard-boiled eggs cut in halves, mix brains, sage and eggs into forcemeat balls, sprinkle cayenne and nutmeg, fill in the dish with good stock reduced from the liquor the head was boiled in. Cover with rough puff paste, and bake. Chaudfroid of Chicken (No. 1).