Dressed game and poultry à la mode

Fillet a brace of woodcock, soak them in salad oil seasoned with black pepper, some cloves, and a pounded head of garlic. Place the bones on a stewpan with some salad oil, six shalots, a head of garlic, a bayleaf, and a bouquet garni. When brown, add a dessert-spoonful of flour, a tumblerful of Chablis, and a pint of stock. Reduce to half the quantity, and pass through a tammy. Saute the fillets in warm oil ; when done, place them in a circle on an entree dish with a fried bread sippet between each, stir a little lemon juice into the sauce, and pour over the fillets. Woodcock en Surprise. Take two livers of fowls and the trails of some cold woodcocks. Chop very finely two shalots, a DRESSED GAME, sprig of parsley, and eight flap mushrooms, and fry in butter. When nearly cooked, put in the trail and livers to fry with the vegetables. After, pound all together in a mortar, and season with salt and pepper. Cut some neat slices of bread about two inches square, and fry them a pale colour, then spread on them the liver and trail forcemeat. Place them into the oven to colour, then dish them up with the woodcocks made into a salmi over them, with a good rich brown sauce flavoured with claret round. Salmi of Woodcocks a la Lucullus. Take three woodcocks, which must be roasted very under-done. Take out the trail, and add to it either three fowl livers or their equivalent in pate de foie gras. Make a farce with a dozen mushrooms chopped very fine, a shalot, a sprig of parsley, both chopped fine. Fry these in a little butter, then add the trails and livers or pate de foie gras to fry with them ; when done, pound all in a mortar and season with salt, pepper, and a dust of cayenne. As three woodcocks will give six fillets, cut six bits of bread of the same size and fry them of a nice colour. Then spread the farce equally divided over the six croustades, put them into the oven, and when of a good colour put them between each of the fillets. Make the sauce from the bones and cuttings of the birds, add six spoonfuls of Espagnole sauce and a glass of Marsala. The fillets should be kept in the hot sauce whilst the croustades are cooking, so as to prevent their getting dry, then warm them up without boiling, as boiling would spoil the dish. INDEX. Blackbird pie, i Blanquette of chicken, i aux concombres, 2 Capilotade of fowl, 2 Chicken, blanquette of, i, 2 — a la bonne femme, 2 — drumsticks, braised, 3 — chiringrate, 3 — a la Continental, 4 — a la Davenport, 4 — a ritalienne, 4 — ^— a la Matador, 5 — a la Cardinal, fillets of, 5 — fried a la Orly, 5 a la Suisse, 5 — fricassee, 6 — fritot aux tomates, 6 — nouilles au Parmesan, 7 — pudding a la Reine, 7 — rice, 8 — in savoury jelly, 8 — with spinach, 9 — stewed whole, 9 Capon fried, 10 — a la Nanterre, 1 1 ' Cotelettes a I'Ecarlate, 10 Ducks braised, 1 1 — a la mode, 1 1 — a la Nivernaise, 12 — devilled, 12 Ducks a la Provence, 12 — a puree perto, 13 — salmi of, 13 — stewed with turnips, 13 Game and macaroni, 14 — pie, 15 — rissoles, 15 — salad of, 16 Goose stuffed with chestnuts, 14 — a la Royale, 14 Grouse in aspic, 16 — croustades of, au diable, 17 — a I'Ecossais, 17 — a la Financiere, 17 — friantine of, 18 — kromesquis, 18 — marinaded, 18 — au naturel, 19 — pie, 19 — pressed, 20 — salad, 20