French dishes for American tables

as the foregoing. Put in a saucepan a sliced onion and carrot, two pieces of larding pork, three bayleaves, three branches of thyme, two cloves of garlic, four parsley-roots, three cloves, three peppercorns, and a pinch of salt. Place your ducks on top, moisten them with sufficient consomme (Art. i) to barely cover them, and a claret-glass of white wine. Boil very gently for an hour. Pare some turnips, cut them round and small, in sufficient quantity for eight people. Put them in a saucepan on the fire, with an ounce of lard ; when equally colored, drain them, and place them in a saucepan with half a pint of Spanish sauce (Art. 80), a pinch of sugar, a pinch of pepper ; boil until the turnips are done. Place your ducks on a dish, and your sauce, with the turnips, around them. 296. Ducks with Puree of Peas. Clean, prepare, and cook two ducks as the foregoing. Boil a quart of peas, put them through a sieve, then heat them in a saucepan with a little butter, salt, and a pinch of sugar, and serve, with your ducks, on a separate dish. 297. Roast Goose. Clean and prepare a young goose for roasting. Put a little butter on top, a little salt, and a claret-glass of water in your pan, and roast for an hour. Put half a pint of Spanish sauce in a saucepan on the fire, mix with it a tablespoonful of mustard, a teaspoonful of vinegar, a pinch of pepper, and nutmeg. Let it boil a moment, and serve, with your goose, in a sauce-boat. 298. Braised Goose, Celery Sauce. Pre- "3 pare a goose as for duck with turnips (Art. 295). Cut a bunch of celery in small pieces, wash them well, and boil in water, with a little salt ; when done, drain them. Put in a saucepan half a pint of white sauce (Art. 84), add your celery, boil five minutes, drain off your goose, pour your celery sauce on a dish, place your goose on top, and serve. 299. Roast Squabs. Clean and wash eight squabs, put a little butter and salt on top, and roast them thirty minutes. Reduce half a pint of consomme" (Art. 1) on the fire, one half pour over your squabs, and serve some water cresses around them. 300. Broiled Squabs. Clean and wash eight squabs, split them in two, flatten them with a cleaver, beat up two eggs, add an ounce of melted butter, a pinch of salt and pepper, mix all well together, spread over your squabs, and sprinkle them with bread-crumbs. Broil them on a gentle fire, and, when well colored, serve. 301. Squabs en Compote. Clean eight squabs, split them in two, put them in a saucepan with four ounces of butter, in small pieces. Color them slightly on the fire, and, when a good color, drain off the grease. Moisten your squabs with half a pint of Spanish sauce (Art. 80), add a pinch of pepper, nutmeg, and thyme, a glass of sherry, and boil thirty minutes. Peel two dozen little onions, toss them in a frying-pan with half an ounce of lard, and, when well colored, add them to your squabs. Cut a dozen mushrooms in quarters, boil ten minutes, and serve very hot. 302. Broiled Squabs (Deviled). Prepare exactly as for deviled chicken {Art. 266).