Practical gastronomy and culinary dictionary

489. Mauviettes Farcies a la Madrid. — 8 larks, boned, 2 eggs, 2| oz. butter, 2 oz. soft breadcrumbs, 1 oz. chopped ham, J teaspoonful curry paste, 3 oz. lean veal, f leek, ^ head celery, 1 small carrot, 1 small onion, 1 bouquet garni, No. 3, h gill white wine or sherry, | pint brown sauce. No. 184, meat glaze, pepper and salt, fried parsley, 8 paper cases. Pound the veal and ham in a mortar till fine ; add the curry paste, 1 oz. butter, breadcrumbs, and eggs ; mix well and rub through a wire sieve, season with a little white pepper, and fill up the boned larks by means of a forcing- bag; wrap each bird in a small piece of muslin cloth, and tie up the ends. Chop up the carcase of the birds, put them with 1| oz. butter, the carrot, onion, leek, and celery, all cut in slices, in a stew- pan ; fry for ten minutes, put in the larks, moisten with white wine, add the bunch of savoury herbs (bouquet garni), and cook in the oven for about half an hour. Baste the birds occasionally. When cooked, remove, unwrap the birds, brush over with liquid meat glaze, and keep hot. Skim off the fat from the mirepoix in the pan, add the brown sauce and a little stock, simmer for ten minutes, strain and skim ; put a tablespoonful of meat glaze with i gill of the sauce and boil up. Place each bird in a paper case, sauce over with a little of this sauce, garnish round the edges with some fried parsley, dish up and serve the remainder of the sauce, seasoned with pepper and salt, separately in a sauce-boat. If preferred, the birds may be dressed on a border of mashed potatoes instead of serving them in paper cases. Partridges or quails can be cooked and served in the same manner. 490. Filets de Becasses a la Talleyrand (Fillets of Woodcock, Talleyrand Style). — 2 woodcocks, trussed 556 RECHERCHE COOKERY. for roasting, 4 oz. fillet of beef, 4 oz. panade, No. 9, 1 white and 3 j'olks of eggs, 2 oz. fat pork, | glass Sauterne, 4 oval croiites of fried bread, 1 gill white stock, J pint Sauce Gibier, No. 200, 2 oz. butter, salt, and pepper, mashed potatoes for a small border. Roast the woodcocks, and baste well with clarified butter. Remove the fillets and put on a plate ; remove the meat from the legs, free it from skin, and pound in a mortar ; pound the beef and pork together till smooth, add the panade, pounded game, and work in two yolks of eggs ; season to taste with a little salt and pepper, and rub through a fine sieve. Trim the fillets neatly, cover each completely with the above farce ; when set, dip in beaten white of egg, place in a buttered saute-pan, cover with a gill of white stock and | glass of Sauterne, and poach in a quick oven for 12 minutes. The croutes should be as nearly as possible of the same shape as the prepared fillets. Spread each with forcemeat (the same as made for fillets) so as to give them a dome-shaped appearance, smooth over with a wet knife, put the croutes thus prepared in a hot oven for ten minutes, just long enough to get thoroughly hot and to colour the top. Drain the fillets on a cloth, dish them up alternately with the croutes on a thin border of mashed potatoes, stand the dish in the oven for a few seconds longer.