Breakfasts, luncheons, and ball suppers

Clean and truss as many young pigeons as are required, cut them straight in half, put them into a wire gridiron and broil over a clear fire. Rub with soft butter, sprinkle with pepper and salt, and serve with potato chips. QUAIL, CHAUFROIX OF. No. 208. Bone as many quail as are required, as in directions for boning, fill them with Farci Meat (No. 73) made of chicken, and add to it a few chopped truffles j roll each in buttered paper and bake for ten minutes. Glaze when cold, and mask with Chaufroix Sauce (No, 41). QUAIL IN ASPIC. No. 209. Prepare and cook in the same way as in No. 208, only instead of masking with Chaufroix Sauce, mask them with Aspic Jelly (No. 29), and serve with chopped aspic in centre. RABBIT, CURRY OF. No. 210. Soak in water, trim off skin, cut the legs from the body and in half, the back in three fillets straight through, and cook and serve as Curry of Chicken (No. 170). POULTRY AND GAME. 129 RABBIT, CURRY OF, DRY. No. 211. Fillet as above, and cook and serve as in Receipt No. 17 1. RABBIT, SAUTi OF. No. 212. Fillet as in No. 162, and cook and serve in the same way as Saute of Chicken (No. 180). TURKEY, GALANTINE OF. No. 213. Prepare as in receipt for Galantines, but tie up in shape of bird as much as possible, and keep the lower part of the drumsticks and wing bones, and insert to resemble the bird as much as possible. For ball suppers mask with Chaufroix Sauce (No. 40, No. 41, and No. 42), and decorate with truffles, beetroot, tongue, cut into various shapes. If for race luncheons, mask with Aspic Jelly (No. 29), and serve with chopped aspic. TURKEY A L’AMBASSA TRICE. No. 214. Prepare as in receipt for Ballotines (No. 150) ; they can be served in various ways : masked with Chaufroix Sauce, White (No. 40), or a la Portugaise (No. 42), or in Aspic Jelly (No. 29). K 2 CHAPTER XIX. SALADS AND VEGETABLES. ASPARAGUS POINTS. No. 215. Put as many asparagus, tied up in bundles of twenty each, as are required, into boiling water, allowing two ounces of salt for each gallon of water, and boil for twenty minutes. Drain and cut off the heads, mix with plain oiled butter, and they are fit for use. BEETROOT. No. 216. Wash, put into boiling water, and boil until tender ; time according to size, from one and a half to two hours. Let it get cold, take off the outside. If for beetroot salad, cut in slices the thickness of a penny; if for salad de legumes, cut with small round cutters into pieces half an inch thick. CARROTS. No. 217. Cut off the green tops and the bottoms, scrape and wash clean, and boil for an hour; young ones half an hour. Small carrots are the best, when they can be got, for salad de legumes, and cut in various shapes ; old ones in round pieces, as in Receipt (No. 216) for Beetroot. CUCUMBERS. No. 218. Peel and cut into various shapes, with salad de legumes. SALADS AND VEGETABLES. 131 CUCUMBER, FILLETS OF. No. 219. Divide down the centre, cut out the soft parts and seeds, and into lengths of about an inch, trim all in an oval shape and to the same size, put them in a stew-pan with some butter, a little pepper, sugar, and salt, and then simmer until soft, shaking frequently. MUSHROOMS, BROILED. No. 220.