Gras Double a la Franraise. — Roll up tightly a thin piece of dressed tripe and skewer it with a tiny wooden skewer about ^in. from the end of the roll, then cut this off in a slice |in. thick, with the skewer in the middle, like a little wheel. Repeat this process till you have as many of these little wheels as you need, when you brush them with beaten egg, and then dip them into savoury breadcrumbs✪ Gras Double a la Franraise (freshly made white breadcrumbs mixed with a quarter the quantity of grated cheese, with pepper and salt to taste). Then fry a golden brown in plenty of hot fat, drain well, and serve garnished with fried parsley, with a squeeze of lemon juice, and a dust of coralline pepper. Ganeton a I’Indecis. — Three parts roast a fine young wild duck (or an ordinary duck), then cut it into joints, and lay it in a stewpan with salt, pepper, two tablespoonfuls of best olive oil, half a glassful of claret, and the juice of one lemon✪ Ganeton a l'Indecis. Stir this all over the fire for half an hour, then serve. This is said to be a recipe liked by Sara Bernhardt, who, however, adds truffles to it, it is said. Mauvlettes a la Favre. — Bone the larks, put a large oyster into each bird, truss the latter into shape for roasting, skewering a slitted slice of fat bacon over UNCLASSED ENTRIES 105 each little breast, and place each bird on a well- washed and dried mushroom, previously seasoned with black pepper, salt, and a morsel of butter ; cook the birds and the mushrooms on a buttered baking tin in the oven for fifteen minutes ; have ready little rounds of buttered toast✪ Mauvlettes a la Favre seasoned with pepper and salt, set each of these into a paper case previously oiled and dried, then place the mushrooms and the birds on this toast, pour a little maitre d’ hotel butter mixed with the warmed oyster liquor over each bird, and serve with seasoned watercress in the centre, one bird per guest. Mauviettee en caisses. — Bone as many larks as you require, and prepare a farce as follows : For each lark take |oz. lean veal, |oz. minced ham, a few drops of essence of anchovy, ^oz. of fresh butter, a teaspoouful of freshly made and sifted breadcrumbs, pepper and salt to taste ; pound it together to a paste, and then rub it all through a wire sieve. Mix either some mushrooms or some dice of foie gras with this mixture, and fill the birds back into shape by means of a bag and forcing pipe ; tie them into shape with a broad tape or a piece of muslin, and stew them gently in half a pint of stock made with the bones, &c., of the larks (to which you have added a gill of good strong brown stock, and a gill of sherry✪ Mauviettee en caisses) in a covered pan for half an hour, basting them now and rgain. Then lift them out, brush them over with liquid glaze and crisp in the oven for a minute or so. Place a thick slice of tongue, heated in a little stock and wine, at the bottom of some oiled and dried paper cases, and set the larks on this. 106 ENTREES. add a little of the sauce round, but not over, them, and serve. If preferred, the same farce as was given for the ballotines de volaille may be used for the larks, or pate de foie gras rubbed through a sieve can be used. They may also be cooked after tieing them up in a band of buttered paper, on a buttered baking tin, for twelve or fifteen minutes, then glazed in the oven, as above, and set in the cases on a little bed of cooked farce, and garnished with sliced truffle, &c.

AI-modernized reading of the original text

Gras Double a la Francaise. — Roll up tightly a thin piece of dressed tripe and skewer it with a tiny wooden skewer about ^in. from the end of the roll, then cut this off in a slice |in. thick, with the skewer in the middle, like a little wheel. Repeat this process till you have as many of these little wheels as you need, when you brush them with beaten egg, and then dip them into savoury breadcrumbs (freshly made white breadcrumbs mixed with a quarter the quantity of grated cheese, with pepper and salt to taste). Then fry a golden brown in plenty of hot fat, drain well, and serve garnished with fried parsley, with a squeeze of lemon juice, and a dust of coralline pepper. Caneton a l'Indienne. — Three parts roast a fine young wild duck (or an ordinary duck), then cut it into joints, and lay it in a stewpan with salt, pepper, two tablespoonfuls of best olive oil, half a glassful of claret, and the juice of one lemon. Stir this all over the fire for half an hour, then serve. This is said to be a recipe liked by Sara Bernhardt, who, however, adds truffles to it, it is said. Mauviettes a la Favre. — Bone the larks, put a large oyster into each bird, truss the latter into shape for roasting, skewering a slitted slice of fat bacon over each little breast, and place each bird on a wellwashed and dried mushroom, previously seasoned with black pepper, salt, and a morsel of butter ; cook the birds and the mushrooms on a buttered baking tin in the oven for fifteen minutes ; have ready little rounds of buttered toast seasoned with pepper and salt, set each of these into a paper case previously oiled and dried, then place the mushrooms and the birds on this toast, pour a little maitre d’ hotel butter mixed with the warmed oyster liquor over each bird, and serve with seasoned watercress in the centre, one bird per guest. Mauviettee en caisses. — Bone as many larks as you require, and prepare a farce as follows : For each lark take |oz. lean veal, |oz. minced ham, a few drops of essence of anchovy, ^oz. of fresh butter, a teaspoouful of freshly made and sifted breadcrumbs, pepper and salt to taste ; pound it together to a paste, and then rub it all through a wire sieve. Mix either some mushrooms or some dice of foie gras with this mixture, and fill the birds back into shape by means of a bag and forcing pipe ; tie them into shape with a broad tape or a piece of muslin, and stew them gently in half a pint of stock made with the bones, &c., of the larks (to which you have added a gill of good strong brown stock, and a gill of sherry) in a covered pan for half an hour, basting them now and again. Then lift them out, brush them over with liquid glaze and crisp in the oven for a minute or so. Place a thick slice of tongue, heated in a little stock and wine, at the bottom of some oiled and dried paper cases, and set the larks on this. add a little of the sauce round, but not over, them, and serve. If preferred, the same farce as was given for the ballotines de volaille may be used for the larks, or pate de foie gras rubbed through a sieve can be used. They may also be cooked after tieing them up in a band of buttered paper, on a buttered baking tin, for twelve or fifteen minutes, then glazed in the oven, as above, and set in the cases on a little bed of cooked farce, and garnished with sliced truffle, &c.

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Gras Double a la FranraiseGaneton a l'IndecisMauvlettes a la FavreMauviettee en caisses

The "Queen" cookery books: Entrees