Louis' every woman's cook book

If you have a part of a roast goose (say half) left from a previous meal, cut it in pieces. Chop up the carcass and fry it, with pieces of carrots, onions, and spices. Moisten it with a gill of Madeira wine and a pint of brown sauce. Boil for fifteen minutes. Strain the sauce into a saucepan and heat the pieces of goose in it. Fry ten small sausages each one and one-half inches long. Glace twelve small onions in butter and brown stock. Cook twelve whole, skinned chestnuts in one-half a pint of consomme until tender and until the liquid is entirely boiled down. Fry ten small fresh mushroom heads. Place the pieces of goose in a deep entree dish, When Served. Guests. Remarks. put the four prepared garnishings in " bouquets " around it, and pour the sauce over the meat. Sprinkle chopped parsley on top, and surround it with eight small heartshaped slices of bread previously fried in butter. GUINEA HEN A LA SOUBISE ^ Singe, clean, and dress a guinea hen, cover it with a large thin slice of fat salt pork, and roast it in a moderate oven, colourless, for ten minutes. Slice two large onions and fry them with two ounces of butter in a saucepan without attaining colour. Put the partly roasted guinea hen with them. Moisten it with a pint of chicken stock, put the cover on the pan, and cook in the oven for twenty minutes or until done. Take the hen out and add to the now cooked onions a heaping tablespoonful of flour, mixed with an ounce of butter, also one-half a cup of thick cream. Boil for five minutes more, then rub through a sieve. Cut the guinea hen in pieces, heat the sauce well, season to taste, and pour over the fowl. BREAST OF GUINEA HEN SOUVERAINE 4& Raise the fillets or breast of a guinea hen from the breast bone, remove the skin, and cover with a layer of chicken forcemeat (thickness of the blade of a knife). Cover one-third of the breast with finely chopped truffles, one-third with chopped ham, and one-third with skinned and chopped pistachio nuts. Put the breast in a wellbuttered flat saute pan, put a buttered paper on top, add two tablespoonfuls of sherry wine and three of gravy or rich stock. Put the pan in a moderate oven and cook slowly for fifteen minutes, basting them over occasionally. Cut two slices of toast heart-shaped, and place the breast on top of the toast. Add one gill of demi-glace to the liquid left in the saute pan, give it one boil, and pour over the breast. Put a paper frill on the wing bone and serve. A garnishing of green peas or asparagus tips may be served with it. When Served. Guests. Remarks. TIMBALES OF CHICKEN <&£