À la mode cookery

Procure some little Masonic moulds sold by Jones Brothers, butter them ; make one of the triangles in truffles, the other in tongue ; line the moulds with forcemeat made of the flesh of grouse pounded and passed through a sieve, and mix in gradually a gill of cream ; season with salt, pepper, and truffle, very finely minced. Fill the inside with tongue and truffles cut up into Julienne strips, mixed with two or three spoonfuls of curry sauce; cover over with some of the forcemeat and poach in a little boiling stock; dish up on a border of the same forcemeat, garnish the middle with strips of tongue and truffles, pour curry sauce round, and serve some in a sauce-boat; make the curry sauce with good brown stock with the bones of the grouse, fry an onion sliced in butter; add a good spoonful of the curry powder, the milk of a cocoa-nut, and a spoonful of curry paste; grate the white part of the nut, pour boiling stock over it, and pass through a fine strainer and add to the sauce. Boil a few minutes, skim, and thicken with a little potato flour and butter. Chaudfroid of Grouse à la Pekin Take the meat from a cooked grouse, taking care there be no skin. Pound and rub it through a hair sieve and mix with it half a pint of gravy which has been made from the bones. After it has been passed through a sieve add half a glass of claret, a little salt, and a dust of cayenne. Chop up some truffles and add to the meat with a gill of unflavoured aspic. Have some little dariole moulds masked with aspic and put in the above mixture. Put on ice, and when cold turn out and serve, garnished with chopped aspic sprinkled with truffle parings. On the top of each mould place a ring of truffle with a little star of red aspic in the middle. Cream of Hare à la Gil Bias Take a fine hare, remove the skin and cut the fillets out of the back, leaving the rest of the hare for jugging or soup. Put these fillets into a mortar, having chopped them first ; pour a gill of good cream over and pound well for fifteen minutes, then rub through a wire sieve, after which return it to the mortar and pound it again, adding, a spoonful at a time, half a pint of cream till it is quite smooth and well blended ; then mix in a full wineglassful of port wine and a table-spoonful of red currant jelly. Put this in a mould and cook in a saucepan of water for five minutes. Now take a medium-sized baking sheet, butter it, and line it with a sheet of white paper very evenly and butter this as well, then spread the cream of hare taken out of the mould very evenly over it to the thickness of one-tenth of an inch ; then butter another sheet of paper, place it carefully over the top, sprinkle a little water all over the surface and put it in a fairly quick oven to set it, which will be in about five minutes ; when it is firm to the touch it is ready. When cold, cut it out into oval shapes three inches long and one and a half wide.