The new practical cookery guide

Mousse de Faisan — Puree of cooked pheasant flavoured with cognac and well seasoned, finished with cream and liquid jelly, poured in a mould lined with aspic and decorated. Mousse de Lievre — Mousse of hare. Mousse de Becasse — Mousse of woodcock, prepared as Mousse de Faisan. Perdreaux (Partridges). All preparations for cold pheasants are suitable for cold partridges. Cailles (Quails). A la Carmen — Cooked with rich veal gravy glaze, sherry, etc. ; when cooked, aspic is added to cover, allowed to cool in liquor, and served thus, when set, on a carved block of ice. A la Cecilia — Fillets masked with puree of quails and foie gras, coated with brown quail chaudfroid sauce, and set in a mould of aspic as timbale. A la Chateau Yquem — Cooked in timbales with Chateau Yquem champagne, slices of truffe, and jelly, etc.; allowed to cool thus, when set served on a block of carved ice. À la Nillson — Prepared as à la Chateau Yquem, with the addition of rognon de coq. Le Froid ( Cold Dishes). À la Richelieu — Served in timbale or cocotte with julienne of carrots, celery, and truffe, liquid aspic, jelly, and glaze over. À la Vendangeuse — Served in special timbale, decorated with vine leaves and branches with grapes, skinned black and white grapes round the quails and liquid aspic with grape juice over. Glacée à la Carmen — When cooked as above they are served round a rock shape of granite of pomegranate. Glacée à la Maryland — Coated with a rich veal glaze and sherry, and served round a granite of pineapple. Glacée à la Reine Amelie — Coated with jus lie tomate and served round a granite of tomatoes. Glacée à la Romanée — Coated with glaze and served round a granite of Romanée wine. Mauviettes (Larks). Prepared as quails. COTELETTES D'AGNEAU (LAMB CUTLETS). À la Bergère — Coated with aspic and chopped green mint, served with green peas salad and garnished. À la Laura — Masked with poivrade chaudfroid sauce, and served with reform roots and aspiced over. À la Princesse Margaret — Masked with puree of foie gras and coated with brown chaudfroid sauce, served in timbale with salad of celery, French beans, gherkins, and hard whites of egg, aspiced over. The New Practical Cookery Guide. À la Russe — Masked with tomato chaudfroid sauce and served with Russian salad. En Aspic — Lamb cutlets, masked with aspic and served with vegetable salad in centre and garnished. Chaudfroid de Foie Gras — Sliced and masked with white chaudfroid sauce, decorated and dressed in timbale with liquid aspic over ; or puree of foie gras mixed with liquid aspic or gelatine ; when set, cut to neat shape and finished as above. Chaudfroid de Foie Gras Domino — Cut domino shape and masked with chaudfroid sauce, dots of truffe to imitate dominoes aspiced and dressed on round stand. Cotelette de Chevreuil d la Diane — Masked with poivrade chaudfroid sauce and truffe essence, served on fonds of puree of game, garnished with mousse of game and aspic. Foie Gras d la Gastronome — Cut egg shape and masked with white chaudfroid sauce and paprika, dressed in a suitable socle and garnished with whole truffe and aspic. Mousse de Foie Gras — Puree of foie gras mixed with cream and liquid aspic poured into moulds lined with aspic and decorated with truffe ; when set, turned out and served in a socle or a bed of aspic and garnished.