Dressed game and poultry à la mode

Cut some cold venison into very thin shavings, mix a tablespoonful of red currant jelly with some rich brown sauce, and put on the venison pieces. Have ready some light puff paste, roll it out thin and divide it in pieces, put some of the meat in each, and form them into puffs. Brush with white of egg, and bake quickly a delicate brown colour. Salmis of Widgeon. Take two widgeon that have been cooked, cut them up into neat pieces, break up the bones and put them into brown stock with some minced shalots, pepper and salt, and let them simmer very slowly for half an hour, then add a glass of port wine, half a teaspoonfulof Clarence's cayenne sauce, and a squeeze of orange. Let it all boil up for about a quarter of an hour, and add an ounce of butter into which a little flour has been rubbed ; let it thicken, then strain, pour the gravy over the cold pieces of bird, and bring slowly to the boil and serve with fried sippets. Some button mushrooms added to the gravy are a great improvement. Widgeon may be cooked in as many ways as teal, using the same recipes, substituting widgeon for teal. Fillets of Wild Ducks with Olives. Roast a couple of wild ducks and cut off the fillets in the usual way, score the skin, dish the fillets in a circle and put into the centre some stoned olives. Send clear brown gravy in a tureen with them. Wild Fowl with Bigarade Sauce. Roast a couple of wild fowl, cut off flesh from each side of the breast, and from sides under the wings. Score the skin, and dish the fillets in a circle with a little Bigarade sauce poured over them. Woodcock a la Chasseur. Truss a brace of cocks and put them down before a clear fire for fifteen minutes, then take them away and cut them into neat joints. Put the inferior pieces with three minced shalots, a bouquet garni, and half a head of garlic into a saucepan with a wineglassful of good gravy, another of wine, a tablespoonful of mushroom ketchup, and the strained juice of half a lemon, and let all simmer for ten minutes. Remove the gizzards from the trail, and pound them in a mortar with a piece of shalot, a little butter, pepper, and salt, and then rub through a sieve and spread them upon small pieces of fried bread cut into the shape of hearts. Put the joints of the woodcocks into a separate saucepan, strain the gravy on them, and let them heat gently ; they must not boil. Place them on a dish, put the fried bread with the trail round them, pour the gravy over all, and serve hot. Woodcock a la Lucullus. Roast the woodcocks in the usual way, and catch the trail on a toast. Whilst the birds are still under-dressed, pour over them a little melted butter w^ith which the yolk of an egg and a little cream has been mixed. Sprinkle grated breadcrumbs over, brown with a salamander, and serve with brown gravy. Woodcock a la Perigueux. Truss a brace of woodcocks, cover them with layers of bacon and put them into a stewpan with as much richly flavoured stock as will barely cover them, and add a glassful of Madeira. Let them simmer till done enough, drain, dish them, and pour over some Perigueux sauce. Woodcock a la Provençale.