Culinary jottings

and flatten the carcass before you with a cutlet bat. Make a forcemeat as follows : — five ounces stale bread-crumb, five ounces minced fat bacon, the rind of a lime minced fine, a dessert-spoonful each of thyme and marjoram, some spiced pepper, and salt, a table-spoonful of minced parsley, all bound with four eggs : mix this as previously described, and keep it by your side in a basin. Xow turn out the " picnic tongue," straighten it, and cut a solid piece of the best meaty part to form the centre of your galantine : it should be nearly as long as the carcass of the fowl (leaving room for folding up) and nearly the full thickness of the tongue after the skin has been peeled off. Slice up the remainder of the tongue ; separating fat slices from lean, and kecj) them on a dish handy ; scraps may be minced fine, and mixed with the forcemeat. To make the foundation of your work as level as possible, you should trim nearly all the meat of the carcass of the fowl, with a very sharp knife, almost to the skin ; the meat that is thus detached should be kept with that of the wings and legs. Lastly, mince together the liver, gizzard and heart, and " spice-pepper," and mince them well. First, spread a layer of the stuffing a quarter of an inch thick evenly over the fowl, upon that a la3'cr of your slices of tongue (spice-pepper freely) upon that a layer of the meat you cut from the fowl (dust of salt) over that a second spread of forcemeat, then your minced liver, &c., and lastly, the block of tongue : fold over this the flattened carcass, disturbing the layers as little as possible, and sew the galantine up securely with fine twine. Envelop this in a clean cloth, and tie it up carefully with cross strings to preserve the oval shape of the galantine. Set this in a deep stew-pan, cover it well with weak stock in which a claret-glass of Madeira has been introduced, and simmer gently for three or four hours. When done, lift it out, drain it, take off the cloth, wrap it in a fresh dry one, and place it on a dish with a heavy weight above it. When quite cold, take out your galantine, scrape off any fat that may be attached to the skin, glaze it, and set it in the ice-box, finally serving it garnished with broken lumps of aspic jelly. A galantine to be covered should, of course, contain a goodly allowance of truffles : these should be first cooked in butter and a little Madeira, and then introduced during the packing of the carcass, according to the artistic skill of the chef, in fairly large pieces ; truffle trimmings should be minced fine and added to the forcemeat. Little dice of cornichons are effective if dotted about in the layer of stuffing, and pistachio nuts are an improvement. 5. — Let the teal be sent up most carefully roasted straight from the fire ; garnish each Roast teal with portion with a bunch of water-cress ; water-cress. ^ and send round butter, limes cut in quarters, and Nepaul pepper. 6. — This is a very simple, yet tasty entremets de legume : especially to be recommended at Mad- Celery with butter. .__..- ^ ^ ras where JXeilgherry celery soon loses