The Pytchley book of refined cookery and bills of fare

The same as above, only omit the herbs, and put in centre a pint of Stewed Fillet of Cucumber (No. 323). PIGEONS FARCIS IN CASES. No. 223. The same as Larks. QUAILS A LA FRANCAISE. No. 224. Same as Pigeon, only not stuffed, and stewed only fifteen minutes. 172 THE PYTCHLEY COOKERY BOOK. QUAILS IN CASES. No. 225. The same as Larks. RABBIT SAUTE AUX CHAMPIGNONS. No. 226. Fillet into six fillets two young rabbits, put them in a saute pan with an ounce of butter, and cook as for Chicken (No. 190). RABBIT SAUTE AUX FINE HERBS. No. 227. The same as Chicken Saute (No. 189), only substituting fillets of two nice young rabbits for chicken. QUENELLES OF RABBIT. No. 228. The same entrees can be made of rabbit as of chicken, viz. : Poached a PEstragon, Rissolettes, Tartinettes, and Friantines, served with the same sauces, and the quenelle meat served in the same way. CUTLETS OF SWEETBREAD. No. 229. Soak two sweetbreads in water for six hours, changing the water three or four times; boil for ten minutes, put them between two plates until cold, cut them in slices about half an inch thick, sprinkle with Searcy Salt, flour, egg, and crumb ; place them in a frying basket, and fry a nice light brown about five minutes in boiling lard. Serve in an entree dish, with Fillets of Cucumber (No. 323) in centre, or peas ; with Mushroom Sauce (No. 50), White Stamford Sauce (No. 70), or Fine Herbs Sauce (No. 35), in a boat. 173 QUENELLE MEAT, ENTREES, ETC. A WEE TBREA DS, S TE WED. No. 230. Soak two sweetbreads in water for six hours, changing the water three or four times; put them in boiling water, and boil for five minutes, and put them on a plate, with another plate on them, until they become cold ; when cold fry them in a little butter until a nice brown, put them in a stewpan with three-quarters of a pint of Consomme (No. 1 or No. 2), a tea-spoonful of sugar and salt, and let them simmer until quite tender ; when cooked add to the Stock (if No. 2 is used a tea-spoonful of mixed arrowroot), a dozen leaves of green tarragon, put on the fire, bring to the boiling point, but not boil ; take out the sweetbreads, put them in an entree dish, cut each in three equal portions, pour the sauce over them, and serve. VEAL CUTLETS. No. 231. Cut some cutlets about half an inch thick and four inches in circumference from a leg of veal, flatten with a cutlet- bat to same size, dry with flour, egg and crumb, arrange in a frying basket, and fry in boiling lard for seven minutes, serve in an entree dish with alternate slices of fried bacon, with any nicely cooked vegetable, such as peas, French beans, fillets of vegetable marrow or cucumber, with White Puree of Mushroom (No. 50) or Brown Sauce (No. 22) with a squeeze of lemon, handed round in a sauce-boat. VEAL CUTLETS EN PAPLLLOTE. No. 232. The same as Mutton Cutlets (No. 217). VEAL QUENELLES. No. 233. Quenelles of veal can be made the same as those of chicken, and served in the same way, viz. : Poached a l’Estragon, fried as Rissolettes, Tartinettes, and Friantines, with a little ham in centre, and served with Truffle, Stam- ford, Fine Herbs, or any other sauce. 174 THE PYTCHLEY COOKERY BOOK. TIMBALE D'EPINA RD, PUREE DE JAM BON. No. 234.