I Digitized by the Internet Archive in 2014 } https://archive.org/details/b20409916 DRESSED GAME AND POULTRY WORKS BY MRS. DE SALIS. SAVOURIES A LA MODE. Eighth Edition. Fcp. 8vo. ij. ENTREES A LA MODE. Fourth Edition. Fcp. Bvo. IS. 6d, SOUPS AND DRESSED FISH A LA MODE. wSecond Edition. Fcp. 8vo. is. 6d. SWEETS AND SUPPER DISHES A LA MODE. Fcp. Bvo. IS. 6d. OYSTERS A LA MODE ; or, the Oyster and over One Hundred Ways of Cooking it ; to which are added a few Recipes for Cooking all kinds of Shelled Fish. Second Edition. Fcp. 8vo. is. 6d. DRESSED VEGETABLES A LA MODE. Fcp 8vo. IS. 6d. DRESSED GAME AND POULTRY A LA MODE. Fcp. Bvo. i^. 6d. London : LONGMANS, GREEN, & CO DRESSED GAME AND POULTRY A LA MODE BY MRS DE SALIS AUTHORESS OF 'SAVOURIES X LA MODE* 'ENTREES A LA MODE' 'soups and DRESSED FISH A LA MODE' 'oYSTERS A LA MODE* 'sweets a la mode' and 'vegetables a la mode' * ®ne loves tbc pbeasant wing Bnb one tbe \zq* Pope LONDON LONGMANS, GREEN, AND CO. AND NEW YORK : 15 EAST 16*^ STREET 1888 All rights reserved PRINTED BY SPOTTISWOODE AND CO., NEW-STREET SQUARE LONDON "^VVELLCOME INSTITUTE LIBRARY Coll. welMOmec Call No. :m 4-' PREFACE. At this the sporting season of the year, I venture to offer to the pubhc another of my Httle series in the form of Dressed Game and Poultry. No doubt many of the recipes are well known, but it has been my aim to collect from all the culinary pre- serves such recipes that from personal experience I know to be good. All the known and unknown tomes on the gourmet's art have been consulted, and I have to thank the authors for this assistance to my work, as well as those cordons bleus from w^hom I have practically learnt some few of them. I shall be very pleased to correspond with any of my readers who may wish to discourse on matters relative to the dinner table and its adjuncts, floral decorations among the number. H. A. DE SALIS. Hampton Lea, Sutton, Surrey, 1888. DRESSED GAME AND POULTRY A LA MODE. Blackbird Pie. Stuff the birds with the crumb of a French roll soaked in a little milk, which put in a stewpan with ounces of butter, a chopped shalot, some parsley, pepper, salt, a grate of nutmeg, and the yolks of two small eggs. Stir over the fire till it becomes a thick paste, and fill the insides of the birds with it. Line the bottom of the pie-dish with fried collops of rump steak, and place the birds on them neatly. Add four hard-boiled yolks of eggs, and pour gravy all over, cover with puff paste, and bake for one hour and a quarter. Blanquette of Chicken. Cut the meat from a cold boiled fowl, in small pieces. Stew down the bones in one pint of water, a bouquet garni, add a little salt and white pepper to taste. Then strain the stock, add to it three or four peeled mushrooms finely minced, and let B DRESSED GAME AND them cook in this sauce ; when done put in the pieces of fowl to warm through, thicken with the yolks of two eggs. Add lemon juice and serve hot. Blanquette of Chicken aux Concombres.

AI-modernized reading of the original text

Digitized by the Internet Archive in 2014 } https://archive.org/details/b20409916 DRESSED GAME AND POULTRY WORKS BY MRS. DE SALIS. SAVOURIES A LA MODE. Eighth Edition. Fcp. 8vo. ij. ENTREES A LA MODE. Fourth Edition. Fcp. Bvo. IS. 6d, SOUPS AND DRESSED FISH A LA MODE. wSecond Edition. Fcp. 8vo. is. 6d. SWEETS AND SUPPER DISHES A LA MODE. Fcp. Bvo. IS. 6d. OYSTERS A LA MODE ; or, the Oyster and over One Hundred Ways of Cooking it ; to which are added a few Recipes for Cooking all kinds of Shelled Fish. Second Edition. Fcp. 8vo. is. 6d. DRESSED VEGETABLES A LA MODE. Fcp 8vo. IS. 6d. DRESSED GAME AND POULTRY A LA MODE. Fcp. Bvo. i^. 6d. London : LONGMANS, GREEN, & CO DRESSED GAME AND POULTRY A LA MODE BY MRS DE SALIS AUTHORESS OF 'SAVOURIES X LA MODE* 'ENTREES A LA MODE' 'soups and DRESSED FISH A LA MODE' 'oYSTERS A LA MODE* 'sweets a la mode' and 'vegetables a la mode' * ®ne loves tbc pbeasant wing Bnb one tbe \zq* Pope LONDON LONGMANS, GREEN, AND CO. AND NEW YORK : 15 EAST 16*^ STREET All rights reserved PRINTED BY SPOTTISWOODE AND CO., NEW-STREET SQUARE LONDON "^VVELLCOME INSTITUTE LIBRARY Coll. welMOmec Call No. :m 4-' PREFACE. At this the sporting season of the year, I venture to offer to the public another of my Httle series in the form of Dressed Game and Poultry. No doubt many of the recipes are well known, but it has been my aim to collect from all the culinary preserves such recipes that from personal experience I know to be good. All the known and unknown tomes on the gourmet's art have been consulted, and I have to thank the authors for this assistance to my work, as well as those cordons bleus from whom I have practically learnt some few of them. I shall be very pleased to correspond with any of my readers who may wish to discourse on matters relative to the dinner table and its adjuncts, floral decorations among the number. H. A. DE SALIS. Hampton Lea, Sutton, Surrey, 1888. DRESSED GAME AND POULTRY A LA MODE. Blackbird Pie. Stuff the birds with the crumb of a French roll soaked in a little milk, which put in a stewpan with ounces of butter, a chopped shalot, some parsley, pepper, salt, a grate of nutmeg, and the yolks of two small eggs. Stir over the fire till it becomes a thick paste, and fill the insides of the birds with it. Line the bottom of the pie-dish with fried collops of rump steak, and place the birds on them neatly. Add four hard-boiled yolks of eggs, and pour gravy all over, cover with puff paste, and bake for one hour and a quarter. Blanquette of Chicken. Cut the meat from a cold boiled fowl, in small pieces. Stew down the bones in one pint of water, a bouquet garni, add a little salt and white pepper to taste. Then strain the stock, add to it three or four peeled mushrooms finely minced, and let B them cook in this sauce ; when done put in the pieces of fowl to warm through, thicken with the yolks of two eggs. Add lemon juice and serve hot. Blanquette of Chicken aux Concombres.

Dressed game and poultry à la mode