Singe, clean and bone the turkey wings, stuflF them with chicken force-meat (mixed with J4 the amount of cooked fine herbs) and set to braise in good stock. Then let them get cold and next egg and bread crumb tfiem and fry in hot lard. If the wings are too large they may be cut in two or three. Serve somfe good sauce separately. Ailerons de Dinde a la Villeroi — ^Turkey Wings, ViLLEROi Style. Proceed as for Cariguan Style, but when the wings are cooked and cold, coat them with Villeroi sauce, place them on a lightly oiled dish and (when thor- oughly set) egg and bread crumb them and fry in hot lard. cotelettes de dinde a la southerland — turkey Cutlets, Southerland Style. Proceed as for Banker's Style, but add to the force- meat I tablespoonful each of chopped truffles, mush- rooms and ham. Dress cm a dish, garnish with asparagus tips and serve Beamaise sauce separate. COTELETTES DE DiNDE A LA BaNQUIERE — ^TURKEY Cutlets, Banker's Style. Chop fine and pound in the mortar i pound of breast of turkey ; add 4 ounces of beef marrow and 4 ounces of soft white bread, soaked in milk; season to taste with salt, pepper and nutmeg, and set on ice to get firm. Roll the above in flour to give it the shape of small cutlets, dip in beaten eggs and roll in bread crumbs^ and fry in clarified butter; drain and dress on a nap- so Icin. Stick a favor in each cutlet, and serve Bankers* sauce separate. COTELETTES DE PiGEONNEAUX A LA SyLVIA SQUAB Cutlets, Sylvia Style. Split 6 squabs in halves and remove all bones ex- cept the drumsticks. Saute the squabs lightly on the inner side only, and put them under a light press. When cold, trim them nicely and lay on the inner side a salpicon of truffles, mushrooms and foie gras, cut in small squares and mixed with well reduced German sauce. Cover with chicken forcemeat and decorate with truffles and smoked beef tongue to your fancy. Lay the cutlets in a buttered saute pan. Fifteen minutes before serving, put it on top of the range, and when the butter hisses cover the pan and finish to cook in a moderate oven. Dress on a dish, put a favor on each drumstick and serve Truffle sauce separate. Cotelettes de Pigeonneaux a la Valois — Squab Cutlets, Valois Style. Cut the squabs in halves and free from bone, leav- ing only the drumstick. Season with salt and pep- per; egg and bread-crumb and fry in clarified but- ter. Dish up, put a favor on each drumstick, gar- nish with asparagus or some other vegetable, and serve Valois sauce separate. Poitrine de Tetras a l^Occidentale — Breast of Grouse, Occidental Style. Lift the breasts of grouse and trim and saute them over a brisk fire. Have ready i pint of pepper sauce, and add to it a tablespoonful of red currant jelly. Shred fine i part each of red sweet peppers, truf- fles, gherkins, and the white of a hard-boiled egg; 60 add these ingredients to the sauce, and pour over the breasts. PORTRINE DE TeTRAS A LA ROMANOFF — BrEAST OF' Grouse, Romanoff StyleI Prepare and cook the breasts as for Londonderry. Have ready some port wine sauce, add to it shredded gherkins and truffles, and pour over the breasts. Petits Pates de BecassineS a l'Epicurien — Small- Snipe Patties, Epicurean Style. Bone 8 or lo snipe, and stuff them with chicken forcemeat, to which has been added one-eighth part of cooked forcemeat. Then lay a piece each of truffle and foie gras on each bird, and shape them in^ round balls. Line some deep tartlet or patty moulds with short paste, place the snipe in them and cover with a layer of paste, being careful to close the borders well. Make a small opening at the top and decorate the cover; then brush over with beaten egg, and. bake in a moderate oven for 30 to 40 minutes. With the bones of the birds, prepare a rich stock,, strain it and reduce with Madeira sauce.

AI-modernized reading of the original text

Singe, clean and bone the turkey wings, stuff them with chicken force-meat (mixed with 1/4 the amount of cooked fine herbs) and set to braise in good stock. Then let them get cold and next egg and bread crumb tfiem and fry in hot lard. If the wings are too large they may be cut in two or three. Serve some good sauce separately. Ailerons de Dinde a la Villeroi — Turkey Wings, ViLLEROi Style. Proceed as for Cariguan Style, but when the wings are cooked and cold, coat them with Villeroi sauce, place them on a lightly oiled dish and (when thoroughly set) egg and bread crumb them and fry in hot lard. COTELETTES DE DINDE A LA SOUTHERLAND — TURKEY CUTLETS, SOUTHERLAND STYLE. Proceed as for Banker's Style, but add to the forcemeat I tablespoonful each of chopped truffles, mushrooms and ham. Dress on a dish, garnish with asparagus tips and serve Bearnaise sauce separate. COTELETTES DE DINDE A LA BANQUIERE — TURKEY Cutlets, Banker's Style. Chop fine and pound in the mortar i pound of breast of turkey ; add 4 ounces of beef marrow and 4 ounces of soft white bread, soaked in milk; season to taste with salt, pepper and nutmeg, and set on ice to get firm. Roll the above in flour to give it the shape of small cutlets, dip in beaten eggs and roll in bread crumbs and fry in clarified butter; drain and dress on a napkin.. Stick a favor in each cutlet, and serve Bankers* sauce separate. COTELETTES DE PIGEONNEAUX A LA SYLVIA — SQUAB Cutlets, Sylvia Style. Split 6 squabs in halves and remove all bones except the drumsticks. Saute the squabs lightly on the inner side only, and put them under a light press. When cold, trim them nicely and lay on the inner side a salpicon of truffles, mushrooms and foie gras, cut in small squares and mixed with well reduced German sauce. Cover with chicken forcemeat and decorate with truffles and smoked beef tongue to your fancy. Lay the cutlets in a buttered saute pan. Fifteen minutes before serving, put it on top of the range, and when the butter hisses cover the pan and finish to cook in a moderate oven. Dress on a dish, put a favor on each drumstick and serve Truffle sauce separate. Cotelettes de Pigeonneaux a la Valois — Squab Cutlets, Valois Style. Cut the squabs in halves and free from bone, leaving only the drumstick. Season with salt and pepper; egg and bread-crumb and fry in clarified butter. Dish up, put a favor on each drumstick, garnish with asparagus or some other vegetable, and serve Valois sauce separate. Poitrine de Tetras a l'Occidentale — Breast of Grouse, Occidental Style. Lift the breasts of grouse and trim and saute them over a brisk fire. Have ready i pint of pepper sauce, and add to it a tablespoonful of red currant jelly. Shred fine i part each of red sweet peppers, truffles, gherkins, and the white of a hard-boiled egg; add these ingredients to the sauce, and pour over the breasts. POITRINE DE TETRAS A LA ROMANOFF — BREAST OF Grouse, Romanoff Style. Prepare and cook the breasts as for Londonderry. Have ready some port wine sauce, add to it shredded gherkins and truffles, and pour over the breasts. Petits Pates de BecassineS a l'Epicurien — Small- Snipe Patties, Epicurean Style. Bone 8 or 10 snipe, and stuff them with chicken forcemeat, to which has been added one-eighth part of cooked forcemeat. Then lay a piece each of truffle and foie gras on each bird, and shape them in^ round balls. Line some deep tartlet or patty moulds with short paste, place the snipe in them and cover with a layer of paste, being careful to close the borders well. Make a small opening at the top and decorate the cover; then brush over with beaten egg, and bake in a moderate oven for 30 to 40 minutes. With the bones of the birds, prepare a rich stock,, strain it and reduce with Madeira sauce.

"Dainty dishes"