High-class cookery recipes

The bones of the Pheasant. One ounce of Butter. One ounce of Flour. One pint of Stock. One Tomato. One gill of Sherry. few drops of Lemon-juice. A Bayleaf, Thyme, Shalot. A few Mushrooms. Fry the bones in the butter with the herbs, add the flour and brown ; then add the stock, tomato, and mushrooms; cook these well till reduced to half a pint; add the sherry and lemon-juice, strain, and pour over the Chartreuse. Chartreuse de Lievre. Ingredients, One Hare. Four tablespoonfuls of Brown Sauce. One Teaspoonful of chopped Mushrooms. Three Eggs. One ounce of Butter. Two ounces of Flour. One gill of good Stock. Pepper, Salt, and a little grated Nutmeg. Make a panada of the flour, butter, stock and seasoning, cook it well and turn it out to cool. Take one pound of cooked hare, and pound it in a mortar with this panada and two eggs, then rub it through a sieve and stir in two tablespoonfuls of good brown sauce. Grease a mould and fill in with this quenelle meat, leaving a well in the middle, into which put three ounces of the nicest parts of the hare cut into dice, mixed with one gill of good brown sauce, the yolk of an egg, a teaspoonful of chopped mushrooms, a little pepper and salt. Cover over this well when it is filled with more of the quenelle meat, and steam for one hour. Make the sauce of the bones of the hare chopped up, and fried in one ounce of butter with a bayleaf and a little thyme, clove of garlic, onion and carrot. When the flavour is well extracted add three gills of brown sauce, a little lemon juice, a teaspoonful of red currant jelly, a few grains of cayenne, and one gill of port wine. Boil all well together, and strain over the Chartreuse. Chicken Casuala. Ingredients, One Chicken. Two ounces of Butter. One Onion. One Egg. One quart of White Stock. Four Potatoes. Pepper and Salt. Cut up the onion and cook it in the butter ; cut up the chicken into neat joints, add it to the onion, also the stock, pepper and salt, and let it all stew gently for half an hour. Peel the potatoes, cut them into slices not too thin, add these to the chicken and stew gently until the potatoes are cooked ; just before dishing up break the raw egg over, dish up neatly, and serve. Chicken Saute a la Marengo. Ingredients, One Chicken. One gill of Salad Oil. A few Truffles. Six Chives, cut small. Six Mushrooms. One gill of Tomato Sauce. One gill of Brown Sauce. Croutons of Puff Paste. Cut the chicken in six pieces ; put it in a stewpan with the salad oil ; let it brown, which will take about ten minutes, then pour away the oil ; add the mushrooms, the tomato, and the brown sauce, also the chives and the truffles; it is best to put the stewpan in the oven, with the lid on, and let simmer for about half an hour. This should be nicely arranged on a silver dish, and served with croutons of puff paste ; fried or poached eggs may also be used as a garnish. Civet de Lievre. Ingredients. One Hare. Half a pound of Bacon. Twenty-four Button Onions. Twelve Mushrooms. Bouquet Garni. Half a pint of Claret or Port Wine. Half a pint of Brown Sauce.