The "Queen" cookery books: Entrees

cream mixture witli partridges, flavouring it with strong game glaze and a little creamy Bechamel sauce ; stir in the yolks of two or three eggs, at the last add the whites of these stiffly whisked, mixing it all lightly and quickly together. Fill some paper cases with this preparation, brush their tops over lightly with demi-glace, place them on a baking sheet, and bake them in a moderate oven for about twenty minutes, then dish them on a napkin, and serve. Souffle a la Victoria. — Mince and pound some raw beef, and sieve it; then to half a pound of this puree add a gill of thick brown sauce, a few drops of Mrs. A. B. Marshall’s carmine, a full tablespoonful of thick cream, a good dust of coralline pepper, salt, and the raw yolks of four eggs, with a tablespoonful of sherry ; when this is all well mixed add the whites of the eggs whipped to a stiff froth, and when smooth, put it into a forcing bag with a large plain pipe, and force it out into a plain charlotte mould previously thickly buttered and ornamented with rounds of cut truffle and sliced cooked macaroni. Poach this mould in the ordinary way for about half an hour, then turn out and serve with a rich espagnole, Pe'rigueux, or other highly seasoned sauce to taste. Pains. — These delicate entrees are best moulded either in plain charlotte moulds or in border moulds, the latter especially taking less time to poach (a great consideration, on account of their delicacy), then turned out and served with a rich sauce over and round them, and a varied garnish, either Financiere, Montglas, or Reform, &c., according to the composition of the pains. It is always advisable when preparing this dish to poach a little in a small mould, so as to be sure of having the consistency right. Pain a la Nemours. — Prepare a rich creme mixture with the flesh of two or three partridges (reserving, however, the breast of one), using a reduced Sauce Madere instead of the usual white sauce ; fill the plain, well-buttered mould with this (or a timbale mould is prettier), and poach or steam for three-quarters of an hour ; just before serving it slice down the breast previously set aside, and cook these slices in the oven in a well-buttered baking tin, seasoning them with a little sherry, pepper, and salt ; turn out the mould and pour over it a very smooth Perigueux sauce, have ready heated a bottle of Financiere garnish, mix the cooked fillets with this, arrange this all in little heaps round the mould, and serve at once. Pain de Lievre. — Take the fillets from the back of a good hare, cutting each fillet into three or four pieces, as you please, trimming them neatly, and larding them with tiny lardoons of par-boiled bacon, arrange these on a buttered baking tin with a little claret or port wine, pepper, and salt, and cover them with a buttered paper. With the rest of the flesh make a creme farce, fill a border mould with it, being careful the mixture settles down well into the tin, and poach for twenty-five or thirty minutes according to the size of the mould ; just about ten minutes before it is ready, cook the little fillets in the oven for six or eight minutes, then turn out the pain, arranging the fillets round the top, and serve with a rich hare sauce and dried cherries.