ROAST a very good duckling, keeping it some- what underdone. Cut the breast into very thin slices and line a deep piedish with thin strips of bacon, then a thick layer of forcemeat combined with a little very good essence of gravy. Make the forcemeat as follows : — Put into a saucepan one ounce of very hot fat or butter, half a pound of fresh fat bacon cut into little cubes and brow’ned in the hot butter. Remove the bacon, and into the same pan add, also cut into pieces, half a pound of calves’ liver, half a pound of fillet of veal, salt, pepper, two ounces of 92 POULTRY AND GAME DISHES mushi’ooms, two ounces of truffles, a little shallot, thyme and bay leaf. Fry all these together and moisten with a glass of Madeira. Pound the meat, add any gravy which may remain in the pan, also a little butter, four eggs cut into pieces, and two good tablespoonfuls of brown sauce. Pound all this well, and pass through a coarse wire sieve. Place a thick layer of this forcemeat in the piedish, and arrange on it the fillets of duck, with a little cooked sliced mushroom and a few slices of truffle. Fill up the dish in this way with alternate layers of the forcemeat and duck, placing on the top of all a little good gravy essence and some very thin strips of bacon. Cover with a good short rich crust✪ Pate Chaud de Caneton and bake. Serve hot. « POACHED PHEASANT WITH CELERY SAUCE OELECT a nice fat pheasant, truss it for boiling ^ and place it in a stewpan covered with a light stock ; add one carrot, two onions, two cloves, and a bouquet of parsley, salt and whole pepper. Let this simmer gently until tender. Cut into neat pieces, lay them on a dish, and cover with the following sauce : — H 93 THE DUDLEY RECIPES CELERY SAUCE /^iLEAN four sticks of white tender celery only using the hearts ; put them in a stewpan with a piece of butter the size of an egg, one onion, one faggot of parsley, bay leaf and thyme and one clove. Simmer for ten minutes, then wet with a good light stock. Let all cook until tender. Strain off the liquor, bruise the celery in the mortar. Place the puree in the stewpan with one ounce of fresh butter, and one of flour ; work together and add the liquor which was strained off. Boil for a few minutes, and add a gill of cream✪ Poached Pheasant with Celery Sauce; pass through a fine sieve. Season and make hot and pour over the joints of pheasant. This sauce should be rather thick. AY the supremes in a saut6 pan with sliced carrot, onion, celery and a bouquet, and allow it to cook without colouring. Cut some French beans into diamonds, taking out the seeds, and cook them ; make a green sauce by passing some of the beans through a fine hair sieve. Mix with a very little Bechamel, finish with yolk of eggs and cream according to the amount of sauce required. SUPREME DE FAISAN A LA MONTPENSIER 94 POULTRY AND GAME DISHES Dish the supremes on a mashed potato border, saucing them first, and lay the beans in the centre. The potatoes should be mashed with a little cream, and some of the sauce should be served in a sauceboat. PULLED AND DEVILLED PHEASANT TDOACH one or more pheasants, according to the quantity required. Remove all white meat from the breast and pull into small pieces, and mix with a good creamy white sauce. Take the pinions and the legs, and devil them as follows : — ✪ Pulled and Devilled Pheasant

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ROAST a very good duckling, keeping it some- what underdone. Cut the breast into very thin slices and line a deep piedish with thin strips of bacon, then a thick layer of forcemeat combined with a little very good essence of gravy. Make the forcemeat as follows : — Put into a saucepan one ounce of very hot fat or butter, half a pound of fresh fat bacon cut into little cubes and brow’ned in the hot butter. Remove the bacon, and into the same pan add, also cut into pieces, half a pound of calves’ liver, half a pound of fillet of veal, salt, pepper, two ounces of 92 POULTRY AND GAME DISHES mushi’ooms, two ounces of truffles, a little shallot, thyme and bay leaf. Fry all these together and moisten with a glass of Madeira. Pound the meat, add any gravy which may remain in the pan, also a little butter, four eggs cut into pieces, and two good tablespoonfuls of brown sauce. Pound all this well, and pass through a coarse wire sieve. Place a thick layer of this forcemeat in the piedish, and arrange on it the fillets of duck, with a little cooked sliced mushroom and a few slices of truffle. Fill up the dish in this way with alternate layers of the forcemeat and duck, placing on the top of all a little good gravy essence and some very thin strips of bacon. Cover with a good short rich crust and bake. Serve hot. « POACHED PHEASANT WITH CELERY SAUCE OELECT a nice fat pheasant, truss it for boiling ^ and place it in a stewpan covered with a light stock ; add one carrot, two onions, two cloves, and a bouquet of parsley, salt and whole pepper. Let this simmer gently until tender. Cut into neat pieces, lay them on a dish, and cover with the following sauce : — H 93 THE DUDLEY RECIPES CELERY SAUCE /^iLEAN four sticks of white tender celery only using the hearts ; put them in a stewpan with a piece of butter the size of an egg, one onion, one faggot of parsley, bay leaf and thyme and one clove. Simmer for ten minutes, then wet with a good light stock. Let all cook until tender. Strain off the liquor, bruise the celery in the mortar. Place the puree in the stewpan with one ounce of fresh butter, and one of flour ; work together and add the liquor which was strained off. Boil for a few minutes, and add a gill of cream; pass through a fine sieve. Season and make hot and pour over the joints of pheasant. This sauce should be rather thick. AY the supremes in a saut6 pan with sliced carrot, onion, celery and a bouquet, and allow it to cook without colouring. Cut some French beans into diamonds, taking out the seeds, and cook them ; make a green sauce by passing some of the beans through a fine hair sieve. Mix with a very little Bechamel, finish with yolk of eggs and cream according to the amount of sauce required. SUPREME DE FAISAN A LA MONTPENSIER 94 POULTRY AND GAME DISHES Dish the supremes on a mashed potato border, saucing them first, and lay the beans in the centre. The potatoes should be mashed with a little cream, and some of the sauce should be served in a sauceboat. PULLED AND DEVILLED PHEASANT TDOACH one or more pheasants, according to the quantity required. Remove all white meat from the breast and pull into small pieces, and mix with a good creamy white sauce. Take the pinions and the legs, and devil them as follows : —

A second Dudley book of cookery and other recipes