The thorough good cook

Take a fine fowl, which may be known to connoisseurs by a skin of bluish hue marbled with grey. Having been emptied and singed, let it be trussed, the legs turned down outwards ; inside the body introduce a small quantity of butter kneaded with salt and lemon-juice. Put the fowl into an oval stew-pan, with a layer of fat bacon ; next pour some poele over it. Things which are poele, requiring to preserve their whiteness, are not to be kept on the fire so long as others. It requires only three-quarters of an hour for a fowl to be done in this style. A capon, however, would require full}' an hour. Observation, to be particularly attended to by the cook: — As a poele has no translation. I retain the name. It is indispensable in fine cookery, and is made as follows : — Take one pound of beef suet, one pound of quite fresh butter, and one pound of very fat bacon ; cut the suet and the bacon into very large dice ; put them into a stewpan with two pounds of veal cut in the same manner; fry till the veal becomes very white, and then moisten with about three pints of boiling water, a handful of salt, one bay-leaf, a few sprigs of thyme, one onion stuck with three cloves, and a great bunch of parsley and green onions ; let the whole boil gently till the onion is done, then drain it through a hair sieve, and use for anything that may want poele. The use of poele is to make everything boiled in it very white and tasty. In the winter it keeps for a week, and is very useful in the larder. Obs. — This is almost the same operation as braising ; the only difference is that what is poele must be underdone, and a braise must be done through. 11. Fowl a la Tartare. Take a fine fowl, turn in the legs as usual, then cut it in two ; take the bones off from the back, cut off the breastbones, break those of the legs, flatten the fowl with the back of your knife, and season it with salt and pepper; then dip it into clarified butter, and next into crumbs of bread, equally on all sides. Now broil it up to a tine colour, on a slow fire, that it may be done thoroughly. Thrust your knife into it to ascertain if it is well done ; it requires an hour, or at least three-quarters, to be done properly. 12. Fowl à la Daubail. This must be a fowl of desserte, but yet very white. Begin by taking off the breast. Then take the fleshy part of a second nice white roast fowl, which you cut into small square pieces of an equal size ; you also cut some tongue the same; put these slices of fowl and tongue into a pretty thick Bechamel. Keep your fowl very hot. The moment you are going to serve it, pour the mince inside the body of the fowl. Thin slices of tongue, cut of the shape of FOULTBT, GAME, ETC. 253 cocks'-combs, should be put round the mince on the top of the fowl ; serve under it a ragout k I'Allemande, and poached eggs on the top of the mince. 13. Fowl §i la Turque.