High-class cookery recipes

Mix all this into the sauce ; stir in, when over the fire, the yolks of three eggs. Let this thicken, pour out on a dish, and when cold make up into croquet shapes. Egg and bread-crumb, and fry them a nice brown in boiling lard or fat. These should be dished on a napkin, served with parsley fried ; or they can be made into cutlet shape, and served with brown sauce, and peas or macedoine in the centre. Souffle de Perdrix. Ingredients, Two Partridges. Two ounces of cooked Rice. One ounce of Butter. Seasoning. One gill and a half of Glaze. Yolks of four and whites of two Eggs. Cook the partridges, remove all the meat from the bones, and pound with the rice, butter, seasoning, and glaze. Pass all through a hair-sieve; then add the yolks of eggs, and lastly the two whites whipped to a stiff froth. Put into a mould. Bake in a quick oven ; serve with a good gravy round made from the game bones. Souffle de Volaille. Ingredients. One pound of raw Chicken. Three ounces of Butter. Four Eggs. Half pint of double Cream. Pepper and Salt to taste. Pound the meat in a mortar, then add gradually three ounces of butter, four yolks and two whites of eggs, season to taste, and then pass through a hair-sieve. Whip the remaining two whites of eggs to a stiff froth, half whip the cream, and stir these in very lightly to the chicken mixture. Steam very gently for three-quarters of an hour. Turn out and serve with white sauce made from chickenstock. Salmi of Cold Wild Duck. Ingredients, Wild Duck and the gravy left, or half pint of Stock. Two glasses of Port Wine. Four Shalots. One ounce of Butter. Half ounce of Flour. The rind of one Orange. The juice of one Lemon. Half teaspoonful of Cayenne. A sprig of Thyme. Cut up the duck into neat pieces, and stew the trimmings of the duck in the gravy, with the Port wine, shalots, orange rind cut very thin, the lemon-juice, cayenne, and thyme, thicken with the butter and flour worked together. Stew this till reduced to half its quantity, then strain over the pieces of duck, warm all together without boiling, and serve. Stewed Steak a la Russe. Ingredients. One pound of Kump Steak. One Carrot. One Turnip. One Onion. Salt and Pepper. Half an ounce of Butter. Half an ouQce of Flour. Half a pint of Stock or Water. Cut off the fat and skin from the steak. Melt the butter in a stewpan, and fry the steak a nice brown on both sides ; add the flour and brown it; then add the vegetables, cut up into small pieces. Pour stock in with the steak, and stir till it boils, then draw the stewpan off the fire, and let it simmer gently for quite an hour. Shred some carrot and turnip, and boil separately. Take the fat of the steak, cut it into nice pieces, and cook it in the oven. When the steak is cooked, put it on a hot dish, season the gravy with pepper and salt, and strain it over the meat ; place the pieces of fat on the meat, and garnish with the shredded vegetables. Supreme de Faisan k la Beaufort. Ingredients. Breasts of Pheasants. A few drops of Lemon-juice. One gin of good Brown Sauce. Two gills of Mayonnaise. Aspic Jelly.