Breakfasts, luncheons, and ball suppers

pheasant ; season mutton or beef with chopped parsley, and if not disliked, the slightest soupcon of chives or onion, and the other meats with sliced mushrooms or truffles, and the whole with pepper and salt ; roll the meats in the seasoning and fill the tins, wet the top of the pastry in the tin and cover with pastry, leaving a small hole in the top; close the edges with a fork, and bake in a quick oven for fift}^ minutes. Let the pie get nearly cold, when take out of tin, and if the bottom and sides are not sufficiently baked, egg all over and put in the oven until the pastry is cooked; take them out, and let them get nearly cold, when inject through the hole in the top some good meat jelly into the meat, and some aspic in the poultry and game pies. Let the pies get cold, and they are ready for use. CURRY PIES. No. 156. The same as above, only for every pound of meat used, add with the seasoning a table-spoonful of dry curry powder. FISH PIES. No. 157. Pies in the same way can be made of cooked salmon or sole and hard-boiled egg, cutting the fish in flakes 01- squares, and slices of egg. in proportion of one-third, lining the tin thinly with Puff Paste (No. 76), and seasoning with fish jelly or good White Sauce (No. 62). The pies must be baked quickly, so as not to dry up the fish, and when nearly cold, some hot white sauce or fish jelly must be inserted as in the meat pies. These pies can be made in rather larger tins, and are very good for racing, shooting, travelling, or fishing luncheons. The tins for baking them can be obtained from Messrs. Adams, in the Haymarket, as designed by Monsieur Peguinot, of St. James’ Street, who will also supply pies to order if required. ii6 BREAKFASTS, LUNCHEONS, AND BALL SUPPERS. PARTRIDGE PIE. No. 158. The same as Grouse Pie, substituting partridge for grouse. Pigeon Pie can be made in the same manner. PREPARATION FOR FILLING pJtA CHAUD CASES. No. 159. Fillet, as in Receipt No. 162, chicken, pheasants, part- ridges, pigeons, larks, or quails, whole. Have cut into neat joints, viz., the meat from the back cut off and cut into lengths two inches long, and the legs boned and cut into three or four fillets each ; put the sufficient pieces of one sort, or all mixed, to fill the pate chaud case, into a saute pan with two or three ounces of butter and fry until lightly coloured ; take them out and put them in a stew- pan with a quart of reduced Consomme (No. 27), half a pint of mushrooms sliced, a dozen truffles cut into dice shapes, some pepper and salt, and a wine-glassful of sherry, and let them stezu, not boil, for half an hour, or until tender ; when in a tepid state arrange them in the pite chaud case, the liquor in which they were stewed should be poured over them, leaving the centre hollow, which fill with the mushrooms and truffles. The trimmings and carcases of whatever has been used for the fillets should be put into a quart of good Consomme (No. 27), in a stew-pan with a bunch of sweet herbs and be simmered for three or four hours, when it should be strained, allowed to get cold, all the grease removed, and, if necessary, be clarified as in Stock (No. 27), and reduced to strong stock ; this should be poured over the fillet and the remainder into a flat dish, and when cold cut into shapes and the top of the pate chaud case filled with it. POT-POVRRI. No. 160.