The new practical cookery guide

En Casserole d'Olea — Cooked in casserole with madeira, stoned olives, and jus lie. En Cerise — Boned and farced, large cherry shape, cooked in small cocottes with Perigueux sauce. En Pâtés — Boned and farced and finished as raised pie. En Terrine d'Anglaise — Steak and lark pudding with oysters and fresh mushroom with suet paste. Grecque — Braised and served in bordure of riz a la Grecque, jus lie tomate round. Mere Marianne — Sauteed with sliced sour apples and a little brandy, served in timbales with sauteed crumbs over, slightly salamandered. Gibier (Game). Meridionale — Farced with truffed d’Uxelle, and sauteed with cepes a la Provencale, served on croutes, jus lie. Pere Phillipe — Sauteed a few seconds, wrapped in thin slices of larding bacon and placed in halves scooped and peeled large potatoes, cover with other half of potato, a slice of fat bacon over and baked, jus lie apart. Perigueux — Boned and farced, baked in cases, and served with Perigueux sauce. Portobello — Sauteed in casserole with oporto and demiglace, served with quenelles and julienne of ham. Turque — Boned and farced, braised, and served on rice pilaw a la Turque, jus lie round. PART IX. LE FROID (COLD DISHES). Aspic or Savoury Jelly, one of tlie principal elements of cold dislies, used for garnishing, and is added to chaudfroid sauce, etc., consists of rich stock corresponding with the dish prepared, either fish, chicken, or game, etc., judiciously seasoned and flavoured, and sufficient calf’s foot jelly, chicken jelly, fish or veal jelly, and galatine added and clarified. Farce for galantine is made with pounded raw meat, such as chicken, turkey, pigeon, game, or veal, etc., according to the kind of galantine required, seasoned and mixed with cream, and flavoured with wine for dark meat, and rolled in the boned chicken, turkey, or whatever sort is prepared, and placed in alternate layers of strips of tongue, some of the meat of which the galantine is composed, and truffle; pistachios are sometimes used ; the whole is wrapped in a cloth securely tied at each end, and cooked in stock ; when done the cloth is undone and rerolled tightly again, and slightly pressed between boards or dishes and allowed to get quite cold ; the cloth is then removed, the galantine trimmed and glazed or aspiced, or masked with chaudfoid sauce, and decorated ready for serving. Le Froid ( Cold Dishes ). Mousse or mousseline for cold table is made with pounded and sliced cooked meat, either chicken, veal, ham, or tongue, etc., as required, seasoned, mixed with cream and a little dissolved aspic jelly or gelatine, and poured into aspiced and decorated moulds and allowed to set; when ready, turned out of the moulds by plunging same in hot water for a few seconds, decorated, and served with or without garnish. Aspic de Homard — Neat slices of lobster, placed in aspic (fish) lined moulds and decorated, and filled with same. Aspic de Homard Cardinal — Slices of lobster masked with pink mayonnaise and finished as above, served with dice of lobster and shrimp salad garnish. Aspic de Homard a la Russe — Slices of lobster masked with Russian mayonnaise and caviare finished as above. Mousse d'Ecrevisse — Crayfish mousse, pounded crayfish tails to a puree mixed with cream or fish veloute, aspic, etc., and poured into aspiced and decorated moulds (small for mousseline and larger for mousse).