High-class cookery recipes

Two ounces of fat Bacon. Pepper, Salt, a little Nutmeg. A teaspoonful of chopped Mushrooms. One ounce of Butter. Two ounces of Flour. When all this is made into quenelle meat and passed through a wire sieve^ butter some small moulds, fill them in with the quenelle meat and steam them twenty minutes. Sauce for the above. Ingredients, Bones of the Hare. Two ounces of Butter. A Bayleaf. A Clove of Garlic. Thyme. One ounce of Flour. One Orange. Stock the Fillets were cookedjn. Half pint of Claret. A teaspoonful of Red Currant Jelly. Salt, Lemon-juice, Cayenne. Chop up the bones of the hare, fry them in the butter with the bayleaf, thyme, garlic, and flour ; then add the stock, jelly, claret, the juice and rind of one orange, a few drops of lemon-juice, salt and cayenne. Let this all boil for twenty minutes. To dish up the hare, turn out the moulds of quenelle meat, and place them in a circle on a dish ; lay the fillets on the top with thin slices of orange in between each fillet ; boil one ounce of dried cherries for five minutes in a little claret, take them out and place them in the centre of the fillets I strain the sauce and pour it over the hare. Filets de Veau à la Talleyrand. Ingredients, One pound of Fillet of Veal. Four Mushrooms. Two Shalots. One tablespoonful of finely-chopped Parsley* One gill of White Sauce. Yolks of two Eggs. One ounce of Butter. Lemon-juice. Cut and trim your cutlets neatly into round pieces; they should be all the same size; place them in a frying-pan with the ounce of butter and fry them, but do not let them brown ; have ready the chopped mushrooms and shalots. Add to the cutlets. When nearly done, add the white sauce, saute them in it for three minutes. Add the yolks of egg, and, lastly, the finely-chopped parsley and some lemon-juice, stirring well all the time, until the sauce is thick. Dish in a circle on mashed potato, and pour the sauce over and round. Fricandeau de Veau. Ingredients. Three pounds of Cushion of Veal. Larding Bacon. H Stock. One Carrot. One Onion. Three sticks of Celery. Bouquet of Herbs. Pare off the skin, and trim the veal into an oval shape ; lard this neatly and closely with larding bacon ; put it into a stewpan on a bed of carrot, onion, and celery cut up ; the herbs tied together, and sufficient stock to half cover the veal ; cover it over with buttered paper, and stew slowly for about an hour and a half; baste it about every ten minutes. When done, place the veal on a baking sheet in the oven for about five minutes to glaze the bacon. Strain the stock, free it from grease, boil it down to half-glaze. Eemove the veal from the oven, glaze it nicely, and serve it on a bed of spinach or sorrel, and pour the half-glaze round. A fricandeau may be served with tomato sauce or macedoine of vegetables, instead of spinach, etc. Fricassee de Poulet, Ingredients. One Chicken. One Carrot. Half an Onion. One stick of Celery. Parsley. One sprig of Thyme. One Bayleaf. Two Cloves. Six Peppercorns, BNTKEES. One blade of Mace. One pint and a half of Second White Stock. One ounce and a half of Butter. One ounce and a half of Flour. Twenty-four Button Mushrooms. Fried Bread. One gill of Cream.