Culinary jottings

_, .^ n P , ^ice' garnished with cui-ls of crisply Blanquette of fowl. » . t , , , , „ ^/ fried bacon, and bunches of curly parsley. For the blanquette : — slightly roast a well fed fowl, covering the breast with buttered paper to prevent its burning : when done, put it on a dish, and let it get cold. Then carve it neatly, cutting the white meat off in nice little round fillets, and saving the wings, merrythought, &c. Take the bones, skin, giblets, (previously saved) trimmings, and coarser meat of the drumsticks, and beat them well with your pestle. Next throw them into a sauce-pan, with as much clear stock as will cover them, a glass of sherry, and the usual proportion of vegetables, especially celery, a bag of savoury herbs, lime peel, and a pinch of sugar. Make with this an excellent fowl consomme, an essence as it were, adding six pounded sweet, and one bitter almond. When quite ready, strain it off, and thicken it as for veloute. Then having got a rich, creamy, delicately flavoured, white sauce, put into it all your pieces of fowl, with some pellets of tongue cut like gun wads rather thickly, some sweetbreads (if you can get them), some button mushrooms, a few oysters trimmed free from their beards, a few slices of truffle, the liver of the fowl minced, and some grated lean bacon or ham. Gently, — ever so gently mind, — heat up the blanquette, and let it simmer for half an hour over a low fire ; the various flavours will thus be extracted, and your plat be ready to serve whenever you want it. A table-spoonful of cream, or the yolks of two raw eggs beaten in a cup with a little of the sauce should be added, and stirred well in as a finishing touch. 4. — Bone the loin, introduce a number of slices of bacon under the flap, fill the inside with a Tuffed *^^ '"^^' forcemeat made with the meat of the undercut chopped up small, with the kidney (scalded first), and some of the nicest fat, seasoned with herbs, spiced pepper, chopped bacon, a little onion, and any mushroom, or trufile parings you may have been able to spare from the blanquette. Bind the salpicon with. four eggs, and spread it thickly over the inside of the boned loin, then roll the joint up, and tie it firmly into shape, — do not skewer it. Now braise the loin in a gravy made from its own bones and trimmings, with a glass of Madeira, a clove of garlic, and scraps of vegetables of all kinds arranged round it. When done, and nicely browned, lift up the loin, remove the string, and dish it on a layer of boiled macaroni. Strain off the gravy, throw away the garlic, and pass all the vegetables through the sieve ; thicken the gravy, add the vegetable pulp, and when thoroughly incorporated, pour it round the loin and serve. 5. — A snipe for each head. Begin by roasting the snipes _ , , . liefhtly, then cut off the meat of the Timbale of snipes. , , , • n,i -»c i i breasts whole in fillets. Mash the