Recherché entrées

Cut the duckling into neat joints, and range them on an oblong dish. Sauce over carefully, place the prepared croutons filled with the pea puree round the dish, put half a glace cherry on the centre of the pea puree and serve. Supreme de Canetoti k la Souvaroil (Cold). (Supreme of Duckling, Souvaroff style.) I duckling, i small chicken, i egg, i giU cream, i oz. butter, I smaU glass port wine, 2 shallots, i small terrine foie gras, J pint aspic, i glass marsala or sherry, J lb. green grapes, } giU tomato pulp concentrated, J gill Bearnaise sauce, demi-glace sauce, seasoning. Par-roast the duckling, then remove the breast portions carefully, cook them — i.e., braise them — with a small mirepoix, and the carcase of duck made into a fumet. When done, take up the fillets, glaze them, and keep on the ice. Pound the chicken meat free from skin and bone in a mortar ; when fine enough, add the trimmings of K 146 Recherche Entrees. duck from which skin and bone have been removed, also the foie gras. Pound all together and season to taste ; add about half a gill of demi-glace and one white of egg, and rub through a fine sieve. Lastly, incorporate enough cream to make a very light farce ; test it, and fill into a buttered oval-shaped flan ring, or flat mould, cover with buttered paper and place in the oven. When cold, turn out the shape on to a cold entree dish, spread over with a layer of tomato sauce set with aspic ; a layer of Bearnaise, also set with aspic. Upon this range neatly the fillets of duck. Mask them well with aspic, reduced with the Marsala wine. Remove the skin and pips from the grapes, toss them in a little port wine and then dip them in half-set aspic. Range them in the form of a chain or otherwise on top of the fillets of duck. Place a strip of pimiento here and there to give the dish additional effect, and serve. Fumet of Duck. — To make the fumet of duck, chop up the bones and fry them in a little butter and the shallots (chopped), adding a small bouquet of herbs ; then moisten with port wine and a little stock, reduce well and strain. Pigeons Sautés aux Salsiflts. (Stewed Pigeons with Salsify.) Truss two Bordeaux pigeons and put them in a sautepan with an ounce of butter and 2 oz. of minced bacon. Season with salt and pepper, and cook them over a quick fire long enough to nicely brown the pigeons. Moisten with a gill of gravy, cover the pan and cook the birds in the oven for half an hour or till tender. Wash and scrape a bundle of salsify, cut them into three-inch lengths, and cook them till tender in plenty of salted water containing a table-spoonful of flour. When done, drain them and reheat in a little butter, season with salt, Entrks of Poultry . 147 pepper and finely chopped parsley. Untruss the pigeons and cut them up into neat joints. Dress them in the centre of an entree dish and strain over the sauce previously freed from fat. Range the salsify neatly round the pigeons and serve hot. Pigeons de Bordeaux ^ la Maltaise. (Bordeaux Pigeons, Maltese style.) 2 Bordeaux pigeons, 6 preserved artichoke bottoms, I table-spoonful port wine, 6 fresh eggs, i oz. butter, i gill rich brown sauce, i gill rich veloute or supreme sauce, seasoning.