Recipes for high-class cookery

Pick and singe the bird, remove the legs at the knee, wings at the first joint, the head, neck, windpipe, and crop. Cut down the centre of the back and bone the bird. Lay the meat flat and season thoroughly, spread thickly with the sausage meat and arrange the ham, eggs, etc., in strips from head to tail. Roll up tightly, tie in a cloth, and cook in stock, with the bones, from two and a half to three hours. Tie tightly in the cloth and press lightly till cold. Brush over with liquid glaze or coat it with chaud-froid sauce. Dish and garnish with chopped aspic and salad. Proceed as above, using 2^ lb. of breast of veal instead of chicken. GALANTINE OF VEAL. [ 77 ] RAISED PIGEON PIE, Hot Water Pastry. — 8 oz. flour, etc. (see p. 194). 1 raw pigeon. 2 sausages. Pepper and salt. 2 pickled walnuts. Small piece of ham, 3-4 pistachio nuts. Stock. Glaze. Chopped jelly. Forcemeat halls (see Jugged Hare). Have a raised pie tin greased and line it with pastry. Fill with layers of the pigeon, sausage meat, etc. Add a little stock and cover with a lid of pastry. Make a hole in centre and bake for one and a half to two hours. Fill up with good stock, remove the tin, and leave until cold. Take off the lid, brush the outside with glaze, and decorate the top with chopped jelly. Glaze the forcemeat balls and the pigeon’s feet and arrange them on the top of the pie. • * - • '«iS»rV . «lAtf- i* ^^^^*«6itf T^'W>iit * ic! - •; ■. ji ,dl ‘ 'J^^2ik4 v - .isl> tJ2^- 4y^:rrS^ ^rt'S’y ; rfeS<iT^ife^^feo!? I*",* »U‘**- : _.- \ ^itj 5>liJ To qoi^ 3lfct tK> ■ *»di> ■ >>' ’T; ' j'V. ;*<i. Vl.i^'t^S^H 0 4s% . •«&-<•■'■ »f »Sf*fi^ ■■:■:-> ' ■'i,'^: . - ’“- - ■ ' * ' fm I i 'C»'. * • - W • • .(^ • " ' . 4r ’>"* T V •? -V ^ ’ • !■•: H> y*S; ' '■ r* * ^ VEGETABLES AND SALADS. m ^ iJ<rAJA8 Q.if&^JU'JATaoaV ’ -!»p? i; H.-V-. ■*.. -.;V *■ t . ^ ' 1*- . ■■ * ■ . •* ' R&'W' ' :'* *4 ■^rl^-. - . . . , , . >- ' r<- ->^ -•.’ .' ' r . . ■ ' -.■*- ; ■' , ;^-;>y:v -v^N: ■, .,' - - ■•• e... ■' ■ . '■->' •> » • ' i’-. > -■ y ■Ji>'* * »j ’f ^ ) ’.' •' si V •‘/. ■ .. .i f:.- •V^ ■ -tw- ' V' ‘ s ■ * f ' :• C 81 ] ARTICHOKES. 1 lb. artichokes. | ^ pint Bechamel sance. Wash, peel, and rinse the artichokes, having a little vinegar or lemon juice in each water to preserve the colour. Cook in boiling salted water, with a few drops of vinegar or lemon juice added, for thirty minutes. Drain, dish, and coat with the Bechamel sauce. ASPARAGUS. 1 bunch asparagus. | A little oiled butter. 1 slice toast. Trim the hard ends of the asparagus, scrape lightly, and tie up in bundles according to the thickness. Cook till tender in sufficient boiling salted water to just cover the asparagus, from twenty to thirty minutes. Drain, dish on the toast, and serve with oiled butter or I 82 ] mousseline sauce. An asparagus kettle should be used if possible. Note. — Too much water should not be used for boiling delicately flavoured vegetables. BRUSSELS SPROUTS AU JUS. Trim and wash the sprouts, and cook in boiling salted water with a pinch of soda for five minutes. Drain, and put them on with the boiling stock. Cook till tender, about twenty minutes, dish neatly ; reduce the stock by quick boiling, and pour it round the sprouts. Note. — Carrots, turnips, cauliflower, etc., may be cooked in the same way. CAULIFLOWER AU GRATIN.