High-class cookery recipes

Bone the larks and stuff them with liver farce ; roll each lark up in a piece of muslin, and braise them in half a pint of stock and a few vegetables. When cooked press them lightly between two dishes till nearly cold. Dish the larks up on a bed of mashed lentils. Garnish the larks with the sausages thus : braise the sausages in second stock for about half an hour, then glaze them, cut them in slices and glaze again lightly, place one slice on the top of each lark. Put a few finely-shredded vegetables in the centre of the dish, as much white vegetable as possible. Sauce for the above. Ingredients, Half a pint of Brown Sauce. Half a pint of Tomato Sauce. One gill of Sherry. The Bones of the Larks. A few drops of Lemon-juice. Boil the brown sauce, tomato sauce, sherry, and bones of the larks all together until reduced to half a pint; add a few drops of lemon-juice, strain through a tammy cloth and pour over and round the larks. Mayonnaise aux Huitres. Ingredients, Native Oysters, number as required. Mayonnaise Sauce. Mustard and Cress. The shells of the oysters must be well washed ; in the deep shell put a little mayonnaise sauce, sprinkle a little mustard and cress on it, and lay the oyster on the salad, leaving the beards on. Mayonnaise de Volaille. Ingredients, A cold boiled Fowl. Oil, Vinegar, Pepper and Salt. Mayonnaise Sauce. Salad, Cucumber, Tarragon, Chervil. Chopped Aspic Jelly. Cut up a cold fowl into small joints, and steep them for fifteen minutes in a basin with oil, vinegar, pepper, and salt. Then drain them quite dry on a cloth, mask them all over very smoothly with some white mayonnaise sauce stiffened with a little aspic jelly. Dish up these pieces of fowl on a thick bed of well-seasoned salad, shred finely in a pyramid form. Garnish the base with chopped aspic jelly, neatly cut cucumber, and the top with sprigs of tarragon and chervil. Minced Veal. Ingredients. One pound Minced Veal. One tablespoonful of Mushroom Ketchup. The grated peel of half a Lemon. One teaspoonful of Cayenne Sauce. One blade of Mace. Half pint of Stock. Two dozen of Oysters. Sippets of Toast. Mince the veal and make it hot in the stock with the ketchup, cayenne sauce, lemon peel, and mace. When thoroughly hot, take out the mace ; scald the oysters in their own liquor, taking off the beards ; put the mince on a hot dish, the oysters in the centre and the sippets of toast round. Mousses de Faisan- Ingredients, Six ounces of Pheasant. One ounce of Butter. One gill of Cream. One gill of stiff White Sauce. Three Eggs. One tablespoonful of Sherry. Salt and Pepper. Take six ounces of the white meat of a HiaH-oLAss cookehy. pheasant, and pound it in a mortar with one gill of good white sauce, one ounce of butter, three eggs, and a little pepper and salt. When well mixed and pounded, rub this mixture through a hair-sieve, and stir in the tablespoonful of sherry and the gill of cream whipped. Butter some small moulds and decorate them with strips of tongue or of chillies; fill the mould with the pheasant mixture and steam steadily, not too fast, for twenty minutes. Pour some sauce, made from the bones and trimmings of the pheasant, round and serve very hot. The sauce must boil till quite clear. Noisette de Mouton. Ingredients, A Loin or Neck of Mutton.