The exhibition cookery book

Draw the pigeon, truss it for roasting, and roast for ten minutes in a sharp oven, baste frequently with dripping or butter; untruss and cut it into neat joints. Peel and chop the shallot, fry it to a light brown in an ounce of butter, put in the pieces of pigeon and fry a little longer ; season with pepper and salt; pour off the fat, add the brown and the tomato sauces, also the mushrooms cut in dice ; boil up and skim ; put in the olives, and stew gently for thirty minutes. Arrange the pigeon nicely on a hot dish, dispose of the olives and mushrooms, strain the sauce over the whole, and send to table. 71. SALMI OF DUCK WITH TOMATOES. 1 nice duck I oz. butter i pint brown sauce Pepper and salt 1 lb. small firm tomatoes 1 small onion 1 glass sherry (if liked) A few croiites on fried bread for garnish Truss the duck as for braising. Peel and slice the onion, put it in a saute-pan with the butter ; when the butter is melted put in the duck, season with pepper and salt, cover with a buttered paper, and cook in the oven for about half an hour; baste from time to time. Take up the duck, cut it into neat joints, and put them in the saute-pan after the fat and onion are removed. Chop up the carcase of the duck, put it in stew-pan with the onion and the wine, cover and cook for a few minutes, then add the brown sauce, cook for another fifteen minutes, and strain the sauce over the pieces of duck. Blanch the tomatoes (these must be very small), drain, peel them, and put them in with the duck and sauce. Cover the saute-pan and place it in the oven ; cook for about half an hour longer. Arrange the pieces of duck in the centre of a hot dish, surround with the braised tomatoes, and pour over the sauce. Garnish the dish with croutons of fried bread, and serve. 72. FOIE-GRAS RISSOLETTES. I pint pancake batter 4 ozs. foie-gras (potted with truffles) 1 egg Seasoning Bread-crumbs 1 oz. butter 4 preserved mushrooms 2 ozs. cooked sweetbread I gill veloutc or bechamel sauce About 2 ozs. chicken forcemeat Frying fat Fry some very thin pancakes in the butter, stamp out some rounds of them about 2 Inches in diameter. Prepare a salpicon as follows: — Cut the foie-gras, mushrooms and sweetbread into very small dice. Put this in a saute-pan with the sauce. When thoroughly hot, add the yolk of an egg; season with salt, pepper, and a pinch of grated nutmeg. Put it on a plate and let it cool. When cold, shape it into little balls, and place these in the centre of the rounds of pancake. Put a little raw chicken forcemeat round the edge of each, and fold over the same as rissoles. THE EXHIBITION COOKERY BOOK.. Brush them over with egg, dip them with breadcrumbs, and fry a golden colour. Dish them up on a folded napkin, and serve hot. 73. GAME SAT.AD. 1 cold roast partridge or other bird Half a head of celery 1 hard-boile(l egg 2 tablespoonfiils vinaigrette (a sauce made of oil, vinegar, pepper and herbs) 2 lettuces 1 truffle Mayonnaise di’essiiig 1 gherkin 8 stoned French olives 1 tablespoonful capers Pepper and salt Cut the partridge into neat joints, remove the skin and most of the bones ; put the meat in a dish, season with pepper and salt, and pour the vinaigrette over it. Keep it in a cool place for about an hour or more.