À la mode cookery

and champignons in the middle. Pour some good veloute sauce over the quails. If this is desired cold, the backs must be masked with a rich veloute sauce in which aspic has been mixed. The sauce should be the consistency of rich cream. The quails should be ornamented with designs in truffle, and a mayonnaise should be poured over a salad served in the centre. The whole should be garnished with chopped aspic and blocks of aspic. Quails a la Meunier Bone and cook some quails. Stuff them with pâté-de-foie-gras aux truffes which has been rubbed through a sieve, and a little whipped cream added to it. Form the quails into shapes of sacks. Make a rich white sauce with cream, into which a quarter of a pint of aspic has been mixed, and cover the sacked quails entirely over with it and put on ice. When set, make designs on each with truffles, and pour over each some very pale aspic jelly. Set to get cold, then trim and tie round the neck of each sack a very narrow strip of truffle. Arrange them on a red aspic mould, with chopped aspic in the centre, sprinkled with chopped pistachio-kernels. Garnish with aspic and chervil sprays. Turkey Medallions a la Cecil Cut the meat from the breast and wings of a turkey into delicately thin slices the size of a four- shilling piece. Lay these on a baking-tin, with a very little strong stock, peppered and salted. Cover with buttered paper, and put into a slow oven till done. Cut some cold tongue into the same-sized pieces as the turkey, and spread them with green butter. When the turkey is quite cold, lay a piece of the tongue on each piece of turkey. Dish on a mound of tomato aspic, with a potato and beetroot salad in the centre. Creme de Venison a la Danoise Cut some cold venison into very thin shavings. Make a rich Italienne sauce, into which mix a tablespoonful of red currant jelly. Pound all together in a mortar, then pass through a fine sieve, adding then some truffle peelings and a little good claret or portwine. Make into quenelles and poach in stock. Then arrange them in a circle sauced with Italienne, sauce as above ; garnish with sprinkled parsley, and serve French beans in the centre. Claret is generally handed round with venison dishes. Wild Duck a la Serviette Take a wild duck, remove heart, liver, and gizzard, and mince them very finely with three shalots. Sprinkle well with black pepper, pabrika, and a little salt. Mix into a smooth paste. Stuff the duck with this, sew it up carefully, then roll the bird in a cloth folded in three and tie it up at each end like a sausage. Then have a panful of boiling, well salted water, and put in the duck, which has been well-salted. Let it cook for thirty-five minutes ; then remove it, and serve very hot. Send round it a garnish of sliced oranges, taking care there is no pith nor peel. Hand with an iced orange salad. DRESSED VEGETABLES Behold, the earth hath roots ; The bounteous housewife, Nature, on each bush Lays her full mess before you ' Tiinon of Athens, Act iv., Sc. iii. PLATE XV. tj ~z ^ A, Asparagus ; B, Asparagus Tongs ; C, Rack for serving Asparagus on ; D, Sauceboat ; E, Potato Straws ; F, Stuffed Tomatoes ; G, Spinach with hard-boiled Eggs. VEGETABLES AND THE COOKERY OF VEGETABLES