The Pytchley book of refined cookery and bills of fare

Roast before a quick fire a fat duckling, so that the outside may be nicely brown and the inside slightly under- done ; let it get cold, cut it into six nice fillets, stew the carcase in a pint of Consomme (No. 1) until it is reduced to half and somewhat thick; let it get cold, and take off all the fat ; warm it up, and squeeze the juice of three sweet oranges into it, and the rind of one very thinly peeled and shredded. The sauce should be the substance of half-glaze, and sweet, and if the oranges are sour sugar must be added, and if the sauce is thin it must be thickened at the last moment with a little arrowroot. Put the fillets of duckling in the sauce, and stew for ten minutes. Serve in an entree dish, with a fried crouton of toast under each fillet. FILLET OF DUCKLING WITH OLIVES. No. 198. Cook, cut up, and serve in the same way as in the above receipt, only instead of putting oranges in the sauce, put a dozen olives with the stones taken out, and a sprinkling of Searcy Salt. QUENELLE MEAT OF HARE. No. 199. Cut all the meat off a hare’s back and the best part of the legs, and stew the carcase for stock ; and having gone through the process as directed for Quenelle Meat (No. 174), put it in a cool place. It will be sufficient to make an entree for six people for three nights. THE PYTCHLEY COOKERY BOOK. 1 66 QUENELLES OF HARE WITH HARE SAUCE. No. 200. . First Night. — First butter and fill six darioles with the mixture, poach as diiected in Chicken Quenelle, turn out into an entree dish and pour half a pint of Hare Sauce (No. 39) into the dish. RISSOLETTES OF HARE WITH HARE SAUCE. No. 201. Second Night. — Roll up into six rissoles as directed in Chicken Quenelle (No. 187) ; egg and crumb and fry in a basket in boiling lard for two minutes, and serve in an entree dish with fried parsley, and half a pint of Hare Sauce (No. 39) handed round. TARTINETTES WITH HARE SAUCE. No. 202. Third Night. — Roll up as above, only wrap them in thin bread and butter instead of egg and crumb and fry two minutes, serving with parsley and some sauce handed round. FRIANTINE. No. 203. The same as Chicken (No. 185), only use Hare and half Hare Sauce (No. 39), and reduced Brown Sauce (No. 22) instead of Cream Bechamel Sauce. CIVET OF HARE. No. 204. Trim and cut a leveret into fillets, cut half a pound of streaky bacon into squares double the size of dice, put the whole into a saute pan with two ounces of butter, a dozen button mushrooms, an onion sliced, a carrot boiled nearly soft cut in squares the size of dice, and fry for ten minutes ; QUENELLE MEAT, ENTREES, ETC. 167 put the whole, strained from the grease, into a stewpan with three-quarters of a pint of Hare Sauce (No. 39), and a tea-spoonful of salt, and let it stew until the hare is tender ; serve in an entree dish with fried croutons of toast. LAMB CUTLETS WITH PUREE OF MINT. No. 205. Trim the fat off a neck of lamb, cut six neat cutlets half an inch thick therefrom, flour, egg and crumb, place in a frying basket, and fry in boiling lard for five minutes, put them on a sieve to dry for two minutes, and serve in an entree dish, with Mint Sauce (No. 48A) handed round in a sauce-boat. LAMB CUTLETS EN CONCOMBRE. No. 206.