High-class cookery recipes

Cut the breasts of one or two pheasants into neat fillets free from skin and bone, put them on a buttered baking-sheet, sprinkle over them a little salt and a few drops of lemon-juice, cover them with buttered paper, and cook in the oven for about ten minutes. Press the fillets till cold, trim them again a little, cover one side of the fillets with good Chaudfroid brown sauce, and the other side with Mayonnaise, set them in a saute-pan with aspic jelly; when set cut them out, dish them on a border of aspic the white side up, serve with salad in the centre. Timbales a la Moelle de Boeuf, Ingredients. Half a pound of Chicken. Half a gill of white Sauca Half a gill of Cream. One Egg. One ounce of Panada. Salt and Pepper. Two ounces of beef Marrow. Pound the chicken, panada, eggs 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, put in the centre a slice of marrow ; cover over and steam for ten minutes, serve with good sauce round. Timbales de Volaille (No. 1). Ingredients, Half a pound of Quenelle Meat. Six ounces of the breast of a cooked Chicken. Two ounces of lean cooked Ham. Six Mushrooms. One Truffle. One gill of White Sauce. Cut the chicken into very small pieces. Chop up the mushrooms, truffles, and ham, and stir into the white sauce. Butter well nine small timbale moulds ; line them neatly with the quenelle meat, not leaving a particle uncoated ; fill in with the minced chicken; coat them neatly over the top with the quenelle meat. Steam them for twenty minutes ; dish in a circle on spinach or mashed potatoes ; pour good white sauce over and round, and serve peas or mixed vegetables in the centre. Timbales de Volaille (No. 2). The mixture as for SoufEe de Volaille put into a mould well greased, and lined all through with pieces of cooked macaroni, cut in equal lengths, and fitted quite evenly (to do this, use a long trussing or larding needle) ; fill in with the Volaille, and steam one hour. The beauty of this dish depends entirely on the evenness with which the mould is lined with the pieces of macaroni. It must be turned out very carefully. Serve with white or brown sauce round. Tendrons de Veau a la Tartare. Ingredients. The thick end of a breast of Veal. A Carrot, Onion, Turnip. Two sticks of Celery. Bunch of Parsley, Cloves, Peppercorns. One quart of Stock, Salt. Egg and Bread-crumbs. Cold Tartare Sauce. Mixed Pickles. Eemove the meat from the tendons, cut them right along the end of the rib-bones, divide the tendon or gristle part into square pieces about the size of a cutlet, put them into a stewpan with the stock and all the herbs and vegetables, let them cook very gently for about four hours. When quite tender lift them out carefully, place them between two dishes till nearly cold, trim them neatly, egg and bread-crumb them, fry them a light brown, dish them up on cold Tartare sauce, garnish with pickles and serve. Tendrons de Veau a la Villeroy. Ingredients. Two pounds of breast of Veal braised. Quarter pound of Liver Farce (see Cutlets a la Kachel). Quarter pint of thick Bechamel Sauce. Egg and Bread-crumbs. Half pint of Brown Sauce. Macedoine to garnish.