Louis' every woman's cook book

Butter well a few timbale moulds about two inches high by one and one-half to two inches wide, and decorate them with pieces of truffles, cut in fancy shapes, such as diamonds, crescents, and stars. Fill three-quarters of the mould with chicken forcemeat, then put a ball of chicken croquette preparation in the centre, being careful that it shall not touch the sides or bottom of the mould. Put some more forcemeat on top so as to have the mould full. Stand in a saucepan of boiling water, which will reach half-way up the moulds. Put the cover on and poach them slowly for about fifteen minutes in the oven, to get solid. Take them out and let them rest for two minutes, to settle; turn them on to a platter carefully and then remove the moulds. Pour some Veloute Sauce around them, or put some fresh mushrooms in cream in the centre. When Served. Guests. Remarks. BE ENTREES OF GAME BRAISED QUAIL, CELERY SAUCE ^ Clean and prepare three quails for roasting. Put a thin slice of salt fat pork on each. Roast them for five minutes, then put into a saucepan with one-half a pint of white stock and a cup of white tender celery, cut in small pieces. Add a little salt, put on the cover, and cook for twenty-five minutes. Put the quails on a dish. Thicken the liquid with a little flour mixed with butter, add onefourth of a cup of cream and a pinch of Cayenne pepper; cook for a few minutes more and pour over the quails. Surround them with a few heart-shaped pieces of toast. PARTRIDGE WITH SAVOY CABBAGE ^ Cut a Savoy cabbage in four pieces, remove the outside leaves and stalk, parboil in salt water for twenty minutes, drain well, and chop coarsely. Roast a partridge for ten minutes. Put it into a saucepan with the cabbage, add four slices of bacon, a young carrot, an onion, and a pint of white stock; season with salt and pepper. Put on the cover, and cook the whole in a hot oven for half an hour. Take out the partridge, remove the legs, and cut the breast lengthwise in four pieces. Put in an entree dish, and surround with the braised cabbage. Cut the carrot in small pieces, also the slices of bacon, and use them as a garnishing for the cabbage. Pour over the bird a little brown sauce with sherry wine in it. SALMI OF GROUSE WITH TRUFFLES ^ Clean and roast a grouse for twenty minutes, so as to have it a little rare. Remove the legs, and cut the breast in four pieces. Chop the carcass in small pieces and fry When Served. Guests. Remarks. with a " mirpoix " for a few minutes ; add a glass of claret wine, and let it boil to half the quantity. Then add one-half a pint of brown sauce, cook for a few minutes more, and strain through a fine sieve. Heat the sauce, add the pieces of grouse, twelve slices of truffles, and a tablespoonful of the truffle juice, and let it simmer for a few minutes. Then dish it up, pour the truffle sauce over it, and surround with heart-shaped pieces of bread, previously fried in butter. VENISON CHOPS, PORT WINE SAUCE ^ Cut as many chops from a saddle of venison as required. Season with salt and pepper, dip in oil, and broil until done rare. Dish up on a platter and pour port wine sauce over it. Serve with griddled sweet potatoes.