Recherché entrées

Free the meat from skin and sinews, cut it into small pieces and pound in a mortar till smooth. Add one whole egg and the yolk of the second egg, mix thoroughly, adding at the same time half the cream and enough salt and pepper to taste. Rub all through a fine sieve. Whisk the white of egg to a stiff froth, and stir it gently into the above mixture, adding also the remainder of the cream, which may be whipped, if liked. Have ready a well buttered plain charlotte mould ; put the preparation into the mould. Fix round it a band of buttered paper, and steam for about 45 minutes. Turn out on a hot dish, sauce over carefully with hot white sauce (bechamel or supreme). Decorate tastefully with chopped ham and serve. The whole weight of the meat required for this dish can be made up with chicken only, if liked. Canard aux Olives. (Braised Duck with Olives.) I large tender duck, 6 oz.. streaky bacon, | oz. butter, \ giU white wine, J pint brown sauce, i gill gravy, about 2 doz. French olives, i bouquet of herbs, pepper and salt, a few half-moon shapes of bread croutons, meat glaze. Line the bottom of a braising-pan with thin slices of bacon, put in the duck previously trussed, season with pepper and salt, spread the butter on top, add the bouquet of herbs, and bake in a hot oven, to acquire a nice 142 Recherche Entrees. colour (the duck must only be partly cooked). Take up, cut into neat joints and put them in a clean stew-pan. Chop the carcase into small pieces and return to the pan in which the duck was baked ; fry over the fire a few minutes, pour off the fat, add the sauce and gravy and cook for ten minutes. Strain over the pieces of duck, and allow the whole to simmer gently for about 20 minutes. Stone the olives, put them in a stew-pan with the wine, boil up and add to the above. Simmer a little longer, skim well, dish up, and garnish with a few bread croutons brushed over with meat glaze. Quenelles de Canard h, la Bulgarienne. (Quenelles of Duck, Bulgarian style.) Prepare a light farce (mousse character), composed of the fiUets of raw duck and 6 oz. of lean veal or beef, adding to it the white of an egg, and about a gill of cream. Season with salt and pepper, and sieve. Blanch a piece of beef marrow, and cut it into 8 small portions. Butter 8 bouche or kidney moulds, line each half with the prepared farce, and place a piece of marrow in each, also about i teaspoonful of Madere sauce, then close up the moulds. Where the special moulds are not available, use a large spoon, and make up quenelle shapes with the marrow and sauce in centre. Poach the quenelles in stock or seasoned water, then drain, and let cool on a sieve. Egg and breadcrumb them carefully, and fry to a golden brown in hot fat or nut oil. Dish them up in a nestshaped basket of straw potatoes or nouiUes. Garnish with crisp parsley and serve with sauce Bulgarienne. (See Sauces.) Note. — As an alternative, poach the quenelles made in the kidney moulds, dish them up on a border of potato pur^e, and glaze over with Madere sauce, flavoured with orange rind and juice, put a potato cup in the centre of the dish and fill with green peas. Entrees of Poultry. 143 Darioles de Canard h la St. Germain. (Darioles of Duck, St Germain style.) I duck (large), \ pint well reduced Madera sauce, 2 eggs, I gill of cream, i oz. panade, \ a small glass of port wine, I dessert-spoonful of red currant jelly, 2 tangerines, I lb. of rough puff paste for cassolette or thin tartlet crusts, salt and pepper, | pint of green peas cooked, flavoured with butter and green mint, sauce Zingara (see Sauces).