In the meantime, prepare the risotto (see recipe below), when finished, fill a border mould with it, and keep hot. Fill the capsicums (use preserved ones) with forcemeat of game, and poach them in stock. Lift out the quails, strain the sauce Uquor, skim weU, add to it the remainder of the sauce, reduce well, and season to taste. Unmould the risotto on to a hot entree dish, cut each quail in two and dress them pyramidically in the centre of the border. Lay the stuffed capsicums in a circle on top of the risotto border. Pour the reduced sauce over the quails, and serve hot. Risotto. Wash in cold water ^ lb. of Carolina rice, dry it well and put it in a casserole or stew-pan containing 2 oz. melted butter. Stir this over the fire for a few minutes, with half small finely minced onion, the latter must not be allowed to brown. Now add about half-pint of stock, and let reduce, then add half pint tomato pulp, and more stock ; continue to cook whilst stirring. Season with salt, pepper and a table-spoonful of chopped pimientos. Lastly add about an ounce of grated Parmesan cheese✪ Risotto. Nearly all the mixture should become absorbed by the time the rice is cooked. Game Forcemeat. (For Cailles ik la Tosca.) ^ lb. game meat, free from skin and bone, i oz. butter, J lb. calf's liver, 2 oz. bacon, i shallot, J lb. soft bread (French roll) soaked in milk, i whole egg and 3 yolks, paprika pepper, salt, nutmeg. Pass the game twice through a mincing machine, cut Entrees of Game. 157 the bacon into thin sUces or dice. Melt the butter, add the shallot peeled and chopped, and saut6 the liver in this for a few minutes. Pound it in a mortar, add the game, mince and pound both together till smooth. Extract all the liquid from the soaked bread and add it to the meat in the mortar, continue to pound ; now add the eggs, and mix thoroughly, season to taste with the above-named condiments. Rub all through a fine sieve. Poach a small quantity of the farce in boiling water to test its consistency, and use as directed. Cailles h. I'Indienne. (Braised Quails, Indian style.) Bone six small quails, and truss them again. Shred rather finely one small onion, a small carrot, a white celery stalk, and a few fresh mushrooms. Fry these with the bones in a braising pan with enough butter, till they are of a pale colour. Place the quails on top, and season ; baste with butter, and braise in the oven tiU they are done. About ten minutes before taking up the birds, add half a gill of Mad^re sauce, and half a gill of richly flavoured curry sauce (see Sauces). Dress the quails on a neatly shaped border of rice✪ Braised Quails, Indian style. Boil up the sauce, skim it well, and strain it over the quails. Serve hot. Supremes de Sarcelle h, I'Orange (Cold). I large widgeon or a wild duck, i oz. butter, \ gill cream, 6 small oranges (even size and smooth-skinned), I small foie gras naturel, aromatic seasoning, orange aspic jelly, rice socle, orange salad and pimiento, a few glace cherries, brown chaudfroid sauce. Steep the duck in boiling water for a few seconds, then bone it, using the carcass, etc., for stock. Cut the fillets into neat round shaped shces, season them with salt and Krona pepper, and saute them in butter over 158 Recherche 'Entrees. a slow fire. When cooked, drain the fillets, and put them under press. In the remainder of butter, toss the trim- mings of the fillets and wings (meat only), season liber- ally, and pound in a mortar. Add to it the foie gras cut into slices, also the cream, and rub through a fine sieve. Incorporate enough orange aspic to just set this farce, which may need additional seasoning at this stage. This preparation is called a Mousse, and must be very light.

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In the meantime, prepare the risotto (see recipe below), when finished, fill a border mould with it, and keep hot. Fill the capsicums (use preserved ones) with forcemeat of game, and poach them in stock. Lift out the quails, strain the sauce liquor, skim well, add to it the remainder of the sauce, reduce well, and season to taste. Unmould the risotto on to a hot entree dish, cut each quail in two and dress them pyramidically in the centre of the border. Lay the stuffed capsicums in a circle on top of the risotto border. Pour the reduced sauce over the quails, and serve hot. Risotto. Wash in cold water ^ lb. of Carolina rice, dry it well and put it in a casserole or stew-pan containing 2 oz. melted butter. Stir this over the fire for a few minutes, with half small finely minced onion, the latter must not be allowed to brown. Now add about half-pint of stock, and let reduce, then add half pint tomato pulp, and more stock ; continue to cook whilst stirring. Season with salt, pepper and a table-spoonful of chopped pimientos. Lastly add about an ounce of grated Parmesan cheese. Nearly all the mixture should become absorbed by the time the rice is cooked. Game Forcemeat. (For Cailles ik la Tosca.) ^ lb. game meat, free from skin and bone, i oz. butter, J lb. calf's liver, 2 oz. bacon, i shallot, J lb. soft bread (French roll) soaked in milk, i whole egg and 3 yolks, paprika pepper, salt, nutmeg. Pass the game twice through a mincing machine, cut Entrees of Game. 157 the bacon into thin slices or dice. Melt the butter, add the shallot peeled and chopped, and sauté the liver in this for a few minutes. Pound it in a mortar, add the game, mince and pound both together till smooth. Extract all the liquid from the soaked bread and add it to the meat in the mortar, continue to pound ; now add the eggs, and mix thoroughly, season to taste with the above-named condiments. Rub all through a fine sieve. Poach a small quantity of the farce in boiling water to test its consistency, and use as directed. Cailles h. I'Indienne. (Braised Quails, Indian style.) Bone six small quails, and truss them again. Shred rather finely one small onion, a small carrot, a white celery stalk, and a few fresh mushrooms. Fry these with the bones in a braising pan with enough butter, till they are of a pale colour. Place the quails on top, and season ; baste with butter, and braise in the oven till they are done. About ten minutes before taking up the birds, add half a gill of Madère sauce, and half a gill of richly flavoured curry sauce (see Sauces). Dress the quails on a neatly shaped border of rice. Boil up the sauce, skim it well, and strain it over the quails. Serve hot. Supremes de Sarcelle h, I'Orange (Cold). I large widgeon or a wild duck, i oz. butter, \ gill cream, 6 small oranges (even size and smooth-skinned), I small foie gras naturel, aromatic seasoning, orange aspic jelly, rice socle, orange salad and pimiento, a few glace cherries, brown chaudfroid sauce. Steep the duck in boiling water for a few seconds, then bone it, using the carcass, etc., for stock. Cut the fillets into neat round shaped shces, season them with salt and cayenne pepper, and saute them in butter over 158 Recherche 'Entrees. a slow fire. When cooked, drain the fillets, and put them under press. In the remainder of butter, toss the trimmings of the fillets and wings (meat only), season liberally, and pound in a mortar. Add to it the foie gras cut into slices, also the cream, and rub through a fine sieve. Incorporate enough orange aspic to just set this farce, which may need additional seasoning at this stage. This preparation is called a Mousse, and must be very light.

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Game ForcemeatRisottoBraised Quails, Indian style

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