Ragout For Filling The; Quails A La Lesseps

Take for four quails the half-breast of a cooked chicken] (cut into small pieces), six button mushrooms, two or three truffles, and two ounces of foie gras; mix these with the sauce prepared as below, leave till nearly set, then use.

Sauce For Ragout For Quails A La Lesseps

Put a dessertspoonful of Bovril into a stewpan with a quarter-pint of Tomato sauce (vol. i.), a wineglassful of sherry, and half a pint of aspic jelly; reduce to half the quantity, keep skimmed while boiling, then tammy, and use.

Ice Timbal For Quails A La Lesseps

Set a plain timbal mould that is filled with cold water in the charged ice-cave for two and a half to three hours; when frozen dip into cold water, turn out the ice, and put in centre of dish on which the quails are to be served, first placing between the timbal and the dish a little wadding.

Larks A La Sotterville Mauviettes A La Sotterville

Take some singed and cleansed larks, bone them, but leave the feet and bottom part of the leg bone on, then by means of a forcing bag and plain pipe farce each bird with a puree prepared as below; form them into neat shapes, wrap each bird in a band of buttered foolscap paper, tie them up with thin string, put them in a tin with a little warm butter and bake for about fifteen minutes, during which time keep them well basted; set them aside till cold, then mask them with fawn-coloured Chaudfroid sauce (see recipe), and when this is set mask all over with aspic jelly. When quite cold trim them and dish them up on a border of Aspic cream, as below, standing them against a crouton of fried bread; then by means of a forcing bag and pipe garnish between the larks with finely-chopped Aspic cream; arrange here and there some Financiere garnish that has been masked with aspic jelly and also some finely-shredded cut truffles. Arrange just above the top of the larks the heads of the birds prepared as follows: - Cleanse the heads and roll them up in buttered paper, then cook them in a moderate oven for five minutes; set aside till cold and brush each over with warm glaze or cool aspic jelly; cut out with a pea-cutter some little rounds of hard-boiled white of egg to fit the birds' eyes, place these in the spaces and in the centre of this place a smaller round of red chilli, then mask over with aspic jelly.

Farce For Larks A La Sotterville

Take, for twelve birds, six ounces of cooked pheasant or chicken, six raw bearded oysters and their liquor, two ounces of pate de foie gras, two tablespoonfuls of good Brown sauce (vol. i.), a teaspoonful of warm glaze, two ounces of panard, and two raw yolks of eggs; pound till smooth, season with a dust of Marshall's Coralline Pepper and a little salt, rub through a wire sieve, mix with two or three French red chillies that have been freed from seeds and cut up in little square pieces, put into a forcing bag with a plain pipe, and use.