Quails A La Rubanee - Cailles A La Rubanee

Take some nice fat quails trussed for roasting, dip them into warm butter and roast for fifteen minutes, then take them up and cut lengthwise into halves and dust them over on both sides with a little sifted flour; put the quails into some Rubanee sauce and allow them to simmer for about five minutes. Then dish up the birds en couronne on a border of farce or potato, garnish round with croutons of fried bread (that are stamped out in heart shapes) and quarters of plovers' eggs, when in season; fill up the centre of the dish with a puree of spinach, pour the sauce round the base, and serve hot for an entree for dinner or luncheon.

Cutlets Of Pigeon A L'lmperiale Cotelettes De Pigeon A L'imperiale

Take some nice small tender pigeons for this entree; pick, singe, and bone them, with the exception of the bottom bone in the leg, and scald the feet so that the outer skin may be removed and the nails trimmed. Lard the centre of the breast fillet with fine lardons of fat bacon, trim these evenly, and season the underneath side with pepper and salt, then form them into nice neat cutlet shapes. Put into a stew-pan two ounces of butter, a bunch of herbs (thyme, parsley, bay leaf), two or three peeled and finely-sliced onions, a little celery, a sliced turnip, six or eight peppercorns, two or three cloves, and a piece of bacon rind or bone with any trimmings; place the birds on these, put a buttered paper over them, cover down the pan, place it on the stove, and let the contents fry for about fifteen minutes; then add a wine-glassful of sherry and a wineglassful of white wine, and put the stewpan into the oven with the lid slightly raised; braise the contents for about one hour, during which time add a little more wine and about a quarter-pint of good stock, and keep the birds frequently basted; then take them up and place them on a baking-tin, lightly brush them over with a little warm glaze, and put them into a quick oven to crisp the lardons. Dish up en couronne on a border of potatoes (vol. i.), and serve a compote of pears in the centre (see recipe), and cucumber and lemon garnish between each cutlet; pour Imperial sauce round the base, and serve for a hot entree.

Cucumber And Lemon Garnish

Take a piece of raw fresh cucumber and by means of a small knife cut narrow strips out of the skin, so as to give it a scalloped appearance; then cut the cucumber straight through into halves and then into fine slices, so as to form a scalloped half-moon shape. Cut some lemons in the same way, using quarters instead of halves as for the cucumber; place one slice of the lemon between two pieces of the cucumber, and arrange these between the fillets as previously instructed.

Cutlets Of Pigeon A La Lucine Cotelettes De Pigeon A La Lucine

P'ick, singe, and cleanse some Bordeaux pigeons, and bone them from the back, leaving the bottom part of the leg bone and foot attached; cut each bird lengthwise into halves, lard the leg part of each with lardons of fat bacon and French gherkins: trim these neatly, and season the underneath side of the bird with a little salt and pepper, finely-chopped eschalot, and fresh mushroom; form each into a neat cutlet shape and place them in a buttered stew pan with two or three small sliced onions, a bunch of herbs (thyme, parsley, and bayleaf), and some pieces of raw-fat and lean bacon (using any odds and ends for this purpose); place a buttered paper over the cutlets,cover down the pan, and fry the contents over a quick fire for about-fifteen minutes. Then sprinkle over them a wineglassful of sherry and a quarter-pint of good flavoured stock; place the stewpan in a moderate oven, and let the cutlets braise for about an hour, keeping them well hasted while braising, and adding a little more liquor if required. When cooked, take up the cutlets on a baking-tin, brush them over with a little warm glaze, sprinkle over some grated Parmesan cheese, then put them back into the oven for a few minutes to crisp. Dish up on a border of potatoes, with a macedoine of cooked vegetables in the centre, and Lucine sauce round the dish. Serve for a hot entree for dinner or luncheon.