À la mode cookery

Wrap a pheasant in a sheet of buttered paper and roast it ; when it is cooked, stuff it with minced oysters, truffles, parsley, a soupçon of onion, a dessert-spoonful of lemon-juice, a little cayenne well mixed in butter. Then place the pheasant in a stewing-pan with butter and a bouquet garni, two shalots and the beards of the oysters, some of the oyster liquor, and half a pint of good stock, and a claret-glass full of sauterne or chablis. Let this all simmer over the fire for a quarter of an hour, then give it a boil, and strain it over the pheasant after it is dished. Chicken a la Chancelliere Bone a couple of chickens and stuff them with a forcemeat made with some lambs' sweetbreads finely chopped, also some finely chopped truffles, mushrooms and pistachio-nuts ; mix all together with two ounces of panada, a gill of good Supreme sauce, a tablespoonful of butter and two Qggs, cayenne pepper, and salt to taste. Cut off the feet and truss them for boiling ; boil them till tender. When cool mask them over with white sauce made in the usual way, with the addition of cream and aspic. Stand them up as in Plate XII. Glaze the feet and stick them in, and place on either side some thin pastry triangularly shaped and covered alternately with carrot and turnip cut like peas ; or peas may also be introduced as well, making them tricolour. The chicken should be garnished over with leaves of green aspic jelly and little darioles filled with a mixture of cream, tongue and aspic should be placed round, ornamented with chopped aspic. A hatelet mould and skewer should be placed as in Plate, filled with aspic cream and truffles. Instead of the pastry between the chickens, very stiff aspic may be used and the vegetables laid on with liquefied aspic. (See Plate XII.) Quenelles of Pheasant a la Prince Albert Make some quenelles in the usual way with the breast meat of two pheasants. Mask them with a white sauce in which aspic and oysters have been introduced, the oysters having been chopped and tammied. When the sauce has set, place some little shapes of cut truffle in the middle of each which have been dipped in aspic. Dish them en couronne on an ornamental border of pink aspic. In the centre serve champignons moistened with a little aspic jelly, so that they may adhere together to form a pyramid. Garnish with chopped aspic. Quails in Cases Take as many paper cases as there are birds, oil them, and put them into the oven for a few minutes to dry them. Put a table-spoonful of Perigord sauce into each case, place a quail in each, which has been stuffed with foie-gras forcemeat. Cook them in the oven, and when done pour over them Financiere sauce. Dish them up on a potato border. Quails a la Melba Take four or six boned quails, cut the legs off above the leg-bone. Make sufficient quenelle meat to fill their insides, and mix with it a little tongue and four large truffles. Chop up half a dozen smal white mushrooms (cooked), which also mix with the forcemeat. Stuff the birds with the forcemeat, close up the opening, and make each one into a round ball and tie up closely in a cloth. Let them cook for forty-five minutes. When cooked, they may be glazed if to be served hot. Arrange them in a circle on the dish, with some cockscombs. Slice truffles