The "Queen" cookery books: Entrees

slice ; and so have the sauce-covered half slices quite set and firm before attempting to mask the other halves. Unless this precaution is taken the sauces will be certain to run, and then be messy ; when both are set, glaze them neatly with a little clear savoury jelly. Now place an artichoke bottom previously seasoned with a few drops of salad oil and tarragon vinegar, some finely chopped chives, and salt, and pepper, at the bottom of some little cases, and place a quail slice on each, garnishing it round with very finely chopped aspic jelly and quartered plovers’ eggs, or truffle, if the plovers’ eggs are not attainable. This is one of Mrs. A. B. Marshall’s recipes, and will show any intelligent cook how these quail dishes may be varied at pleasure. The quails thus stuffed can, if liked, be made into tiny galantines and braised, after which, when cold, they may be pretty thickly masked with liquid aspic jelly, and when this is set they are sliced down and served on a mayonnaise of fresh or cooked vegetables as is most convenient. It must be remembered that any kind of farce may be used for stuffing them. Sometimes when the birds have been stuffed and cooked as above, they are, when cold, halved lengthways with a sharp knife previously dipped ,in hot water ; a rich brown cliaufroix is then used to mask them, and when set they are dished in oval-shaped paper cases partly filled with chopped aspic, and are sent to table with tufts of seasoned watercress round them. In all these recipes aspic has only been used as an independent garnish, but, of course, if the flavour is not objected to, it can be used both in the CB.A.UFROIX, Ac. masking sauce and for glazing; but in that case, properly speaking, the dish ceases to be a chaufroix, and should be called Cailles en aspic a la so and so. It must be remembered that almost any birds, such as partridges, larks, &c., can be dressed in these ways, pigeons being particularly good. Caneton en Mayonnaise. — For this the ducklings should properly have been roasted the previous day, and left to get cold uncut, this, however, is a counsel of perfection. Cut the cold bird up into neat joints and marinade these carefully for a few hours in a tablespoonful of olive oil, the juice of a lemon, and some broken up parsley stalks. Meanwhile prepare a rich mayonnaise sauce ; have ready some well washed cabbage lettuces from which you remove the outer leaves, putting aside the hearts ; break up the outer leaves as small as you can, and season them with oil, vinegar, black pepper, and salt, tossing them well together to get them thoroughly seasoned with the dressing; now lift them out of the mixing bowl, and make a layer of them on the centre of a dish, arrange the duck joints, which you have lightly drained from the marinade, neatly over this, and pour the mayonnaise smoothly over it all. Now arrange the quartered hearts of the lettuce round the dish alternately with plovers’ eggs (if in season, if not, replace them with quartered hard-boiled eggs); washed, boned, and filleted anchovies; or, if preferred, remove the stones from some nice olives filling these either with a fillet of anchovy in oil, or anchovy butter. This will give an idea of how the Salade en Mayonnaise is served by first-class French