205. Ragout Of Scollops Of Larks

Cut out, trim, and slightly simmer, in a little butter, the fillets of two dozen larks; drain them on a napkin, and place them in a small stewpan, with a sauce made as follows: Fry the carcasses of the larks in a stewpan, with a pat of butter, one shalot, half a bay-leaf, and a sprig of thyme, a little salt and grated nutmeg; when they are of a light-brown color, moisten with three glasses of French white wine; allow the carcasses to stew gently on a moderate fire for half an hour; pound the whole thoroughly, and rub it through a tammy into a puree; take this up into a small stewpan, add a little reduced brown sauce, and pour it on to the scollops; warm them with care, for if they be allowed to boil, it will spoil the look of the puree, and render it rough.

206. Ragout Of Cocks' Kernels A La Soubise

Put about half a pound of cock's kernels, with cold water, into a stewpan, let it stand by the side of a slow fire to remove the little blood they contain, taking care that the water does not become too warm; as soon as they whiten, drain them on a sieve, and put them into a small stewpan, with a pat of butter, the juice of a lemon, and a little salt, toss them over the fire for two or three minutes, moisten with a little white chicken broth, and set them to simmer gently on a slow fire for about ten minutes longer; they will be then done. Drain them on a napkin, put them into a small stewpan, with a ragout-spoonful of Soubise sauce and a little Allemande sauce, toss them gently over the fire till they are hot, and place them in the centre of an entree of fillets of fowl a la Marechale, a la D'Uxelles.

207. Richelieu Ragout

Prepare some quenelle force-meat of chicken, and before moulding the quenelles, incorporate with it two spoonsful of brown puree of onions (of which there must be prepared a sufficient quantity for the sauce of the ragout); mould two dozen small quenelles, poach them, and, after draining them on a napkin, put them into a small stewpan, with a dozen white cocks' combs and a few scollops of fat livers; to these add the remainder of the brown puree of onions, which must be no thicker than sauce.

This ragout may be used for garnishing boudins a la Richelieu, or any entrees of poultry or game that are bread-crumbed and broiled.

208. Ragout Of Chickens' Wings

This ragout is only to be recommended when it happens that a number of fowls or chickens have to be cut up for other purposes ; in such case, save the wings, which cut off close to the breast, bone them neatly, without tearing or cutting the skin, and fill up the cavity occasioned by taking the bone out with some quenelle force-meat of fowl; shape them neatly and parboil them, immerse them in cold water, then drain and trim them. Line a stewpan with thin layers of fat bacon, place the wings therein with a fagot of parsley, thyme, a bay-leaf, and an onion; moisten with white broth, cover them with a round of buttered paper, and set them to boil gently by the side of the stove for about twenty minutes, when, if the fowls are young, the wings will be done. Then drain the wings on a napkin, and, when trimmed, put them into a small stewpan with some Allemande sauce.

This ragout is more generally made use of for filling vol-au-vents, casseroles of rice, and chartreuses; it is also useful, as an accessory, for garnishing large removes.