Recherché entrées

(Turkey, Florentine style.) Truss a small young turkey the same as for boiling, cover the breast with thin slices of bacon or fat ham, upon this place 2-3 thin slices of lemon and a small bayleaf. Wrap it up carefully in a sheet of buttered paper and place the bird breast upwards in a stew-pan large and deep enough to hold it well, and previously lined with slices of bacon, carrot, onion, celery and a little savoury herbs. Add an ounce of butter, a pint of well seasoned stock and a glass of Chablis or Italian white wine. Bring it to the boil over the fire, then cover the pan and place it in a hot oven and cook the bird till tender, allowing about 20 minutes to each pound. Baste the bird frequently. When done, take up the turkey, remove the paper and strain the liquor into another pan, add i pint of tomato sauce, boil up and skim, then put the turkey into the sauce and reheat it. To serve as an entree cut the bird into the required number of portions, dish up neatly and pour over the hot sauce. Pigeons k la Valence. 3 Bordeaux pigeons, 2 chicken livers, 2 truffles, 8 preserved mushrooms, a teaspoonful chopped parsley, a small sliced carrot, a small sliced onion, a small bouquet of herbs, i dessert-spoonful of lemon juice, i egg, i table- 140 RechercM Entrees. spoonful bread-crumbs, 2 oz. larding bacon, 2 07. butter, I small glass of sherry or Marsala, J pint stock, J pint demi-glace sauce, salt and pepper. Make a forcemeat of the bread-crumbs, par-boil the livers, half of the mushrooms, one truffle, salt and pepper. Fill the pigeons with the forcemeat, truss them and lard the breast portion with strips of larding bacon. Put the onion, carrot and herbs into a saute-pan with a little stock, place the birds on top ; cook them in the oven for about 30 minutes. Toss the remaining mushrooms and truffle minced in the butter. Add the rest of the stock and the sauce, simmer for 15 minutes, dish up the birds and keep hot. Remove the fat from the sauce, boil up ; add the lemon juice and wine, reduce a little, and strain. Cut the pigeons into neat portions and dish up, pour over the prepared sauce and serve. Darioles de Cr6me de Volaille (Cold). (Small Chicken Creams.) \ boiled fowl, 2 table-spoonfuls double cream, i small terrine of foie gras pat 6, i hard-boiled yolk of egg, 2 oz. cooked ox-tongue, J gill bechamel sauce, \ pint aspic jelly, seasoning. Remove the skin and bones from the fowl, cut up the meat, and pound it in a mortar till quite smooth, then add the cream, the egg yolk, and the foie gras (from which the lard and truffle pieces have been removed) ; work thoroughly in a mortar and rub through a fine wire sieve into a basin. Heat up the sauce, add double the quantity of aspic and mix with the prepared puree. Season to taste with a pinch or two of aromatic spice. Mask 8 small dariole moulds with aspic, decorate with truffles and pimiento or chillies and line thickly with it. Cut the tongue into fine shreds, add the truffles cut likewise and mix ; put this in la3'ers in the centre of PETITS CHOUX A LA LORRATNE. (p. 43.^ SUPEEMES DE SARCELLE A L'ORANGE. (/'•I57-) Entrees of Poultry. 141 the moulds. Pour a little of the remaining mixture between each layer, when filled put the moulds on the ice or in a very cold place. Turn out the darioles, dish up, and garnish with chopped aspic. SoufB6 de Volaille h, la Hollandaise. (Soutafe of Chicken, Duteh style.) \ lb. raw chicken, \ lb. raw lean veal, 2 eggs, i gill cream, pepper and salt, i oz. finely chopped ham, i gill bechamel sauce.