Farce For Pigeons Farced With Truffles

Take half a pound of raw rabbit, a quarter of a pound of fat and lean loin of fresh pork, both weighed after being pounded and passed through a coarse wire sieve, mix with two raw yolks of eggs, a dust of Marshall's Coralline Pepper and a little salt, two ounces of pate de foie gras, two ounces of fresh white breadcrumbs, half a wineglassful of sherry, mix well together, add a dozen large sliced truffles and use.

Grouse A La Napier Coq De Bruyere A La Napier

Pick, singe, and draw a nice young grouse, and split it straight down the back, brush it over inside and out with warm butter, and season the inside with salt, a little coralline pepper, finely-chopped eschalot, and parsley and bayleaf; pass a skewer through the bottom part of the wing and through the thick part of the leg, to keep the bird in good form; then place it in front of the fire in a hanging grill-iron, and grill for about fifteen minutes, keeping it basted while cooking, and turning the grill occasionally; when cooked take up, sprinkle the top part with finely-chopped lean ham, and then dish up on a puree of fresh mushrooms (vol. i.). Serve for a second-course or luncheon dish, or for breakfast. Partridge and pheasant prepared in the same way are excellent.

Woodcock A La Mollardl Becasses A La Mollard

Take some picked and singed woodcocks, and bone them with the exception of the bottom joint of the leg. Prepare a farce thus: Take for six birds three truffles (fresh if possible) that have been cleaned, chop them up fine, also the trail of the woodcocks, two peeled and chopped eschalots, three or four fresh mushrooms that have been well washed and dried and chopped, two ounces of fat and lean bacon, a pinch of mignonette pepper, and three ounces of browned breadcrumbs; mix these all together, and put into a stewpanwith two tablespoonfuls of sherry; just allow the mixture to boil, stirring all the time; then add a teaspoonful of finely-chopped parsley, one finely-chopped bayleaf and a tablespoonful of blanched beef marrow cut up in tiny dice shapes. Mix all together and fill up the woodcocks with it, brush over with warm butter, and wrap each bird separately in a little piece of fresh pork caul, then place each on a slice of toast, brush over again with warm butter. sprinkle with a few browned breadcrumbs, and put into a quick oven; cook for ten to twelve minutes, then dish up, garnish round with a salad of cress or endive, and serve for a second-course dish, or for breakfast or luncheon. Any small birds can be prepared in a similar way.

Quails A La Mecklenburg Cailles A La Mecklenburg

Take boned quails for this dish, leaving the feet on, and stuff them with farce prepared as below, and inside the farce place a truffle; truss them up into the natural form as for roasting, then place them in a stewpan with half a pint of champagne, and the essence from a bottle of truffles; place a little piece of fat slitted bacon on the breast of each and cover the pan down and let the quails cook for about fifteen to twenty minutes, standing the stewpan in a moderate oven with the lid of the pan raised. When cooked, take up, and split in halves, lightly glaze over with warm glaze, then dish each up on a little crouton of fried bread that is cut to hold half a quail, dish up on a hot dish and serve with Mecklenburg sauce for an entree for dinner or luncheon, or in the second course.