The Dudley book of cookery and household recipes

Mince some chicken, or game, or veal. Mix with the meat a little curry sauce, and a little thick cream and season. Pile the compound on to one of the croutes, which should be cut round about the size of a wine-glass. Lay another croute on the top to form a sandwich, and serve very hot — on a silver grill if possible. ¥ BOUCHEES A LA BISMARCK Take fonds d'artichauds, fresh or preserved, boil them in lemon or vinegar and water. Fill the hollow of each with a puree of chicken, or, better still with a creme de volaille. Serve hot, each one separate on the dish, and covered with a sauce of pistachio nuts. For this pound the pistachio nuts to a very fine pulp with some mushroom peelings. Then add good reduced white sauce to make the whole the consistency of thick cream. One pound of nuts is required for ten persons. This dish can be served either hot or cold as a chaudfroid. Any farce of game or chicken can be used. Care must be taken that the depth or quantity of puree in the bottom of each artichoke should not be too great. It should only slightly curve over the vegetable. STUFFED PHEASANT Lard a well-kept pheasant, which should not have been plucked till wanted for use. Stuff as follows: Bone a woodcock, make two lots of it — first, heart ; second, liver and entrails. Make a stuffing of this meat, cutting it up small, with beef marrow, a little lard (rape), pepper, salt, fine herbs, and a sufficient quantity of truffles to fill the inside of the pheasant. You must be careful that the stuffing does not protrude, which is sometimes a difficulty, but can be done with a little skill by attaching a crust of bread. Then take a piece of toast, which must exceed the size of the pheasant two inches each way, then take the liver and entrails of the woodcock and pound them with two large truffles, an anchovy, a little lard, and a suitable piece of fresh butter. Spread this paste equally over your toast and serve the pheasant upon it, having been left under the pheasant while roasting to soak up all the juice which has issued from it. ¥ PARTRIDGES A LA VIENNOISE T>OUND up into forcemeat, with a very little black A pepper, the partridge liver, scraped bacon (from which all the fibre has been extracted), one truffle, and some chives. Stuff the bird with the forcemeat, sew up the opening, and roast it basted with lard and oiled paper. ¥ CHICKEN OR PARTRIDGE AUX CHOUX Blanch some cabbage, inner leaves only, and stew them thoroughly in stock with salt and pepper. The bird is to be braised separately and served embedded in the cabbage, dressed round with small sausages or boiled bacon in small pieces. ¥ CHICKEN CHASSEUR CUT the raw fowl into neat joints and throw the pieces into a pan with very hot butter. Cook ten minutes, shaking the pan constantly. Then add a glass of vin blanc and allow it to reduce. Moisten with stock, some tomato sauce, a little sugar, and some mushrooms. Serve with fried croutons. ¥ SPLIT PARTRIDGES SPLIT the partridge, pepper well, dip in oil (plenty of it), and boil it. Melt a little butter in a plate, rub the partridge well in the butter, and serve between two plates. WOODCOCK A LA RISING