The Swedish, French, American cook book

When cold, dip the mould in lukewarm water, turn out, garnish with chopped aspic and lettuce leaves. Serve with the salad, or as a cold dish, with aurorian sauce. Many cold and hot dishes of pheasant can be prepared in accor¬ dance with the Chicken recipes. PRAIRIE HEN ( Poule d’Amerique ) Roasted Young Prairie Hen, Garnished Poule d’Amerique, rotie et garnie Pick, singe, draw, and wash well; stuff with the French Stuffing aux Champignons; tie up plump. Put in a roasting pan with thin slices of bacon on the breast, a little water, some carrots, onions, pepper, salt, and a little sherry; roast for about one hour in a hot oven — basting it again and again with the juice from the pan. Turn it around so that it will be golden brown on the back as well as the breast; last turn the breast up so that it will be nice and crisp. When ready, place on a hot platter, removing the fat from the pan; put on stove; color with kitchen bouquet; add a little bouillon if at hand, or stock; flavor with sherry, strain the sauce on the platter. If served as the main dish, serve with potatoes and green vegetables. When carving, joint the legs, second joints, and wings; slice the breast; dress in crown style with the leg bones out, putting a paper frill on each; lay the white meat on top in shape of a reed. Fill the stuffing in the centre of the dish. Gar¬ nish with potatoes and roses of radishes around. Serve with a brown mushroom sauce and green vegetables at the side, and currant jelly, in place of a joint for luncheon or dinner. French Stuffing aux Champignons. Peel and wash one and a half pounds mushrooms; put on stove in two cups water, half cup sherry, pepper and salt to cook for about fifteen minutes; when done, cut in small dices; cut stale bread in dices, put in a frying pan with half cup butter and a teaspoon thyme; mix the mushrooms and bread together, moisten with a little of the juice from the mush¬ rooms, toast it around; add pepper and salt, two tablespoons sherry, and one tablespoon chopped parsley. Roasted Young Prairie Hen a la Woodrow Poule d’ Amerique rdtie, a la Woodrow This bird is served with the salad and it is not necessary to put any stuffing into it. Pick, singe, draw, and wash well; tie up nice and plump, put thin slices of bacon over the breast, put in a pan with some water, butter, onions, carrots, pepper, and salt, and roast for about one hour — according to size and age of the bird — turn it occasionally (take care not to let it burn). When ready, the breast must be golden brown, nice and crisp. Remove fat from the pan the bird has roasted in; put on the stove, color with kitchen bouquet, add a little bouillon or stock, flavor with sherry. Place on a platter; the breast can be cut out, carved in slices, and put back in place; strain the gravy over. Garnish with fried bread crumbs around and parsley. Put a paper frill on each leg. Serve with any kind of salad for luncheon or dinner. Fried Young Prairie Hen a la Maryland Poule d’Amerique / rite , a la Maryland Take a young prairie hen; singe, draw, and wash well; joint in pieces — legs, second joints, wings; if very plump, cut the breast in two across. Put on a linen to get dry; then dip in egg and