The new century cookery book

Truss the duckling for roasting, and roast carefully in front of the fire or in the oven (baste frequently with butter). When done let cool, then remove the fillets and part of the wing ; cut these into evensized slices the shape of hearts. A good-sized duckling should make eight pieces (fillets). Take the truffles out of the foie gras and rub the latter through a sieve, mix with a little cream or white sauce, season to taste, and spread one side of each prepared fillet with this ; then coat the fillets with brown chaud-froid sauce. The latter must be nicely flavoured ; the carcass of the duckling should be utilised for this purpose. Decorate the fillets with fancifully cut slices of truffle, and mask them with a thin layer of aspic jelly. Pound the ham in a mortar, add to it the remainder of foie gras puree, the veloutee sauce, and the wine ; mix well, season with pepper, salt, and paprika, and pass all through a fine sieve. Incorporate the aspic jelly (previously whisked to a froth) and the cream (also whipped). Stir this over the ice until it commences to set, then pour it into a silver-plated round vegetable or entree dish. Keep it on the ice till quite set. Arrange the prepared fillets neatly on top of the puree (mousse), and send to table when required. 1175. Pâté à la Strasbourgeoise (Strasbourg Pie). — Line an oblong greased Strasbourg pie mould with nouille paste or hot water crust rolled out about a quarter of an inch in thickness. This must be done very carefully, and the paste must be pressed well against the sides, so that the pattern of the mould is obtained when the pie is baked. Prick the sides and bottom of the lined mould with a fork to prevent blistering. Have ready a forcemeat made of veal, pork. DBLONG STRASBOURG PIE MOULD and panade, and line the inside of the mould with this. Fill the mould with alternate layers of thin slices of streaky bacon, slices of veal, slices of fresh lean pork, and farce to which a small quantity of foie gras has been added. Season each layer with aromatic seasoning and finely powdered herbs. Cover the top layer with slices of fat bacon. Put on the paste to form the lid, wet the edge so as to merely seal the ends, pinch the edges with a paste-pincher, and garnish the top with fancifully cut leaves of paste : leave a small hole in the centre for evaporation. Brush over with egg-yolk and bake in a moderate oven for two to two and a quarter hours, according to the size of the pie. When nearly cold fill the pie with savoury aspic (No. 293). 1176. Chaiid-froid tie Cailles d la Victoria. — 4 quails ( boned and cleaned), \ pint aspic jelly (No. 298), £ gill aspic cream (No. 296), 4 gill tomato cream (No.' 272), 4 oz. raw veal (lean), 2 truffles, 4 oz. cooked ham (lean), 2 oz. panade (No. 8), 1 egg, ^ oz. butter, 1 tablespoonful white sauce, seasoning , parsley, tarragon, and chervil, mirepoix (No. 10), 1 pint stock, a border of cooked rice, a lidtelet of financier e.