Flancs are required in every dinner where there are more than four entrÉes; they are served upon oval dishes of from eighteen inches in length to nine in width, and require a little depth; for flancs being made dishes, like removes, the dish must contain the sauce. My readers will perceive by the Index that many of them are like the removes; but these I shall merely give references to, my object in placing them with the flancs being to show that by being reduced in size they will do for flancs in large dinners, and also be an assistance in the making of bills of fare.

Flancs are to be made of one or two solid pieces of poultry, game, butcher’s meat, or pastry, and keep everything which is divided into many pieces, as cotelettes, fillets, escalopes, fricassÉes, salmis, &c., for entrÉes as much as possible, by doing which you will add more importance to your dinner, and cause more harmony in the arrangement.

No. 554. Fillet of Beef piquÉ aux lÉgumes printaniers.

Procure a piece of fillet of beef fifteen inches in length, lard, trim, and dress it as directed (No. 417); when ready to serve dress a border of mashed potatoes on your dish; have ready twenty young carrots, twenty young turnips, with twenty small onions, dressed as directed for poulardes (No. 521); dish them upon the mashed potatoes with a small cauliflower nicely boiled at each end of the dish, place your fillet in the centre, glaze it, and sauce with a demi-glace, made also as directed for the poulardes, but half the quantity will be sufficient.

No. 555. Filet de Boeuf au jus de groseilles.

Procure and lard a piece of fillet of beef the same size as in the last, pickle it four or five days, as directed for filet de boeuf (No. 426); when wanted take it from the marinade, dry it, and roast it in paper, but ten minutes before it is done take off the paper to allow it to colour a little; place it on your dish, and have ready the following sauce: run half a pint of the marinade through a sieve into a stewpan, add an ounce of glaze, place it on the fire, reduce it to half, add a quart of brown sauce, and again reduce it till it becomes a clear demi-glace; skim it when required, add half the rind of a lemon, the peelings of a few mushrooms, a little scraped garlic, the size of a pea, and a spoonful of very bright currant jelly; stir it two minutes over the fire, season it rather high, pass it through a tammie, sauce over the fillet, and serve.

No. 556. Fillet of Beef À la Beyrout.

Procure but a piece of fillet the same size as in the last, and proceed as directed (No. 419).

For Filet de Boeuf À la Milanaise,
Do. au jus d’orange, and
Do. au jus de tomates,

see Removes, Nos. 425, 420, 421, merely substituting a piece of the fillet when serving them as flancs.

No. 557. Langue de Boeuf À la Marquise.

Boil a nice ox-tongue three hours, when done take the skin off carefully; by allowing it to get cold, you can cut any design upon it your fancy may dictate, but I prefer sending them plain, merely trimming it. You have previously filleted and dressed three chickens, as described for suprÈme de volaille, (see No. 808), then make a border of mashed potatoes round your dish, and dress half the fillets of chicken on each side, one upon the other in a slanting direction; have ready dressed four nice larded sweetbreads, place two at each end, and the tongue in the centre, have ready the following sauce: put a pint and a half of white sauce (No. 7) in the sautÉ-pan in which you cooked your fillets of chickens, with twelve spoonfuls of good veal stock, stir it over the fire till it becomes rather thick, then add a gill of cream and a little powdered sugar, mix all well together, pass it through a tammie into a stewpan when hot, sauce over the fillets, glaze the sweetbreads and tongue, and serve very hot.

No. 558. Langue de Boeuf À la Prima Donna.

Boil the tongue as in the last, then have ready twenty-four quenelles of veal (No. 120), dress a low border of mashed potatoes round the dish, upon which dress the quenelles, making them go quite round, then have ready the following sauce: put twenty spoonfuls of white sauce (No. 7), and ten of veal stock in a stewpan; let it boil ten minutes, then add a quarter of a pound of maÎtre d’hÔtel butter (No. 79), mix it very quick over the fire, and when melted sauce over the quenelles; put a nicely boiled Brussels sprout between each quenelle, glaze the tongue, and serve.

No. 559. Langue de Boeuf À la St. Aulaire.

Cook the tongue as before, and when done fix it on the dish upon mashed potatoes; have ready the following ragout: cut four middling-sized cucumbers into pieces about an inch and a half in length, split each piece in three, take out the seeds from each piece, peel them and trim them at the corners, put them in a stewpan with an ounce of butter, half a spoonful of powdered sugar, and two chopped eschalots; stew the cucumbers very gently till quite tender, but not to break them, then cut the breast of a cooked fowl into slices the size of the pieces of cucumber and add with them; then add a quart of hot bechamel sauce (No. 7) and a little white stock, shake the stewpan over the fire, but do not stir it with a spoon, or you would break the contents; finish with a liaison made from the yolk of one egg, pour it round the tongue, and serve.

No. 560. Langue de Boeuf À la JardiniÈre.

Cook the tongue as before, fix it in your dish upon mashed potatoes, and serve with a jardiniere sauce (No. 100) round it.

No. 561. Langue de Boeuf À la Milanaise.

Cook as before, and serve with a sauce À la Milanaise (No. 49) under it, to which has been added some fillets of fowl cut the same size as the pieces of macaroni.

Ox-tongues may also be served with sauce piquante (No. 27) or sauce À l’Italienne (No. 30), and they are frequently served as a flanc, quite plain, especially when the opposite flanc is composed of veal or poultry.

No. 562. Westphalia Ham, small.

These hams require to be well soaked in water, and scraped previous to dressing; boil from three to four hours, and when done take off the skin, leaving a little on the knuckle, which you cut as fancy may direct; glaze it nicely, put a paper frill upon the knuckle-bone, and serve it plain, or it may be served with any of the following sauces: poivrade (No. 32), jardiniÈre (No. 100), Milanaise (No. 49), or dressed spinach (No. 1087); but when it is intended to be eaten with a remove of poultry, it is as well served plain.

No. 563. Loin of Veal À la CambaÇÉres.

For this see Removes (No. 441), only in this instance substitute the thin end of the loin only, and that not too large.

No. 564. Loin of Veal À la CrÈmiÈre.

Procure part of a loin about the size your dish will conveniently hold, place it on a spit and have ready some vegetables of all kinds cut small; lay them on two or three sheets of thickish paper, moisten them with half a pint of cream, tie the veal up in them and roast it two hours, make a border of mashed potatoes round your dish, upon which dress twelve nice poached eggs; take up the veal, clear it from the vegetables, and dress it in the centre; have ready the following sauce: put a quart of bechamel sauce (No. 7) in a stewpan, with a little grated nutmeg, salt, and sugar; stir it over a quick fire, boil it ten minutes, then add a gill of cream, the juice of a lemon, and an ounce of fresh butter, pour it over the eggs and veal, and serve; the sauce requires to be rather thick, but if too much so, thin it with a little milk; if sprue grass is in season, a few of the heads boiled, and lard between the eggs, would have a pleasing effect.

For Loins À la purÉe de cÉleri,
Do. macÉdoine de lÉgumes, and
Do. À la Strasbourgienne

See Removes, Nos. 443, 442, and 444.

No. 565. Noix de veau pique au jus.

Procure a very white leg of veal from a cow calf, saw off the knuckle, lay the fillet on the table and cut it open without cutting through the meat, that is cut from the bone in the centre under the udder until you cut through the skin, take out the bone, and lay it out, there will be three separate lumps of meat, the largest of which is the noix (or nut); to cut it out press your hand upon it and with a sharp knife cut down close to the skin, separating it from the skin till it comes to the udder, then bring the knife up, lay the piece upon the table the best side downwards and beat it well, trim it of a nice shape, and lard it with pieces of fat bacon two inches long and slender in proportion, cut off the udder and sew it to the side, put a few slices of bacon in a flat stewpan, with two or three onions cut in slices, half a bunch of parsley, two bay-leaves, and a sprig of thyme, lay in the noix, add a pint of white broth, then put the lid on the stewpan, and place it in a moderate oven for three hours, occasionally looking at it, taking care that the gravy does not become dry or burnt, if it becomes dry add a little water to moisten it, but not enough to cover the veal, which moisten now and then with the gravy; when done, glaze it nicely, slightly colour it with the salamander if required, and lay it on a dish, keep it hot, then pass the gravy through a tammie into a smaller stewpan, set it on the corner of the fire, skim off all the fat, pour it in your dish, and lay the noix in the last moment of serving, or the fat would run, and give the gravy a bad appearance.

No. 566. Noix de Veau À la PotagÈre.

Procure and dress a noix de veau as in the last, excepting the udder, which is not required, and you need not be particular about its being the leg of a cow calf; when cooked make a border of mashed potatoes round your dish, upon which dress several pieces of nice cauliflowers, (about the size of eggs,) which you have previously boiled, place the noix in the centre the last thing before serving, and have ready the following sauce: put thirty spoonfuls of white sauce (No. 7) in a stewpan with ten of the gravy from the noix, (free from fat,) boil ten minutes, then add half a gill of cream and a little sugar, pour the sauce over the cauliflowers, glaze the noix and serve immediately, throwing a few green peas, well boiled, round.

No. 567. Noix de Veau À la Palestine.

Prepare and dress the noix as in the last, then wash and peel two dozen middling-sized Jerusalem artichokes, give them the shape of pears, boil them in salt and water in which you have put a piece of butter, boil them till tender, make a small border of mashed potatoes upon your dish, on which dress the artichokes, the thick part uppermost, scoop a piece out of the top of each, and stick in a nicely-boiled Brussels sprout, place the noix in the centre, glaze it and pour a thin sauce À la purÉe d’artichaut (No. 90) over the artichokes and serve.

No. 568. Noix de Veau aux lÉgumes nouveaux.

Prepare and dress the noix as in the last, then have prepared twenty young carrots, twenty young turnips, and twenty young onions, prepared as described in the article stewed rump of beef À la Flamande (No. 428), dress them tastefully upon your dish upon a thin border of mashed potatoes, place the noix in the centre and have ready the following sauce: mix the glaze from the vegetables with a quart of brown sauce (No. 1), and half a pint of the gravy from the noix, (but quite free from fat,) in a stewpan, place it over the fire and reduce till it becomes a thickish demi-glace, keeping it well skimmed, sauce over the vegetables, glaze the noix and serve.

No. 569. Noix de Veau À la purÉe de champignons.

Prepare and dress the noix as before, and have ready a sauce À la purÉe de champignons (No. 54), pour it on your dish, lay the noix over, glaze and serve immediately.

No. 570. Noix de veau À la Prince Albert.

Prepare and dress the noix as before, have likewise ten lambs’ sweetbreads larded and dressed (see No. 746), also ten plovers’ eggs, which peel and warm in white stock, make a thin border of mashed potatoes round your dish, and dress the sweetbreads and plovers’ eggs alternately upon it; place the noix in the centre, place a ring of truffles upon each plover’s egg, and have ready the following sauce: pass the gravy from the noix and sweetbreads through a sieve into a stewpan, set it on the fire, skim off all the fat, add a quart of brown sauce (No. 1) and a pint of consommÉ (No. 134), reduce it quickly over the fire, keeping it stirred with a wooden spoon, and when reduced to a thinnish glaze take it off the fire, add a little sugar, and two pats of butter; glaze the sweetbreads and noix, sauce round and serve immediately.

No. 571. Neck of Veal À la St. Clair.

Trim the best end of a very nice neck of veal, see Removes (No. 451), roast it in vegetables, and give it a nice gold colour; make a border of mashed potatoes round your dish, upon which dress a number of slices of fried ham, (each cut in the shape of a long heart,) to form a crown, place the veal in the centre, and pour some very thin tomata sauce (No. 37) (in which you have mixed half an ounce of anchovy butter) round, and serve. For neck of veal À la purÉe de celeri, ditto À la macÉdoine de lÉgumes, and ditto À la crÈmiÈre, (see Nos. 451, 422 and 564.)

No. 572. Calf’s Head À la Constantine.

Cook half a calf’s head as directed (No. 459), and when done lay it on a dish with another dish upon it, on which place a fourteen pounds weight, when cold cut twelve nice oval pieces out of it, egg each piece over with a paste-brush, and throw it into bread-crumbs mixed with chopped lean ham; set them in the oven and when quite hot and of a nice gold colour dress them in a crown round your dish upon a border of mashed potatoes, place the brains at each end of the dish, and have ready the following sauce: make a quart of sauce au jus d’Échalotte (No. 16), well seasoned, add to it twenty pickled mushrooms and forty very small white pickled onions, warm them five minutes in the sauce, then pour the sauce in the centre, glaze the pieces of calf’s head and serve very hot. For calf’s head en tortue, ditto À la Hollandaise, and ditto À l’amiral, see Nos. 462, 459 and 463.

No. 573. Neck of Mutton demi ProvenÇale.

Prepare and braise a neck of mutton as described for the Removes, see that it is not too fat; you have prepared a purÉe of onions like for the cotelettes (see No. 701), spread some over the neck about a quarter of an inch thick, egg and bread-crumb it lightly, then put it in a hot oven twenty minutes, if not sufficiently coloured pass the salamander over it, then have ready the following sauce: put a pint of brown sauce in a stewpan, with half the quantity of good stock, reduce it over the fire till it comes to a nice demi-glace, add a little scraped garlic the size of a couple of peas, dress the neck in a dish and pour the sauce over; serve very hot; a little seasoning may be added to the sauce if required.

No. 574. Neck of Mutton À la Soubise.

Prepare, lard, and braise a neck of mutton as described in the Removes (No. 482), when done glaze it well, pass the salamander over, place it in your dish, and serve with a sauce Soubise (No. 47) poured round it.

No. 575. Neck of Mutton À l’AlgÉrienne.

Procure a large neck of mutton, trim it as before, and lard the lean part with fine cut bacon, like for the noix de veau, make two quarts of marinade (see fillet of beef À la BohÉmienne, No. 426), and lay the neck in it for three days, then run a skewer through it and fix it on your spit, roast it about an hour, giving it a very good colour; have ready the following sauce: strain half a pint of the marinade into a stewpan, add a pint of brown sauce and a small piece of glaze, reduce it till forming a thickish demi-glace; you have previously soaked twenty very nice French plums in boiling water twenty minutes, drain them on a sieve, and when dry throw them into the sauce, season with a little salt and cayenne pepper, pour the sauce in your dish, dress the neck upon it and serve.

No. 576. Neck of Mutton À la Portugaise.

Prepare, lard, and braise a neck of mutton as before, then peel six middling-sized Portugal onions, blanch them twenty minutes in boiling water, then lay them on a cloth to drain, put a quarter of a pound of butter in a flat stewpan, let it melt, lay in the onions, add one ounce of sugar, and a little salt, and just cover them with a little white stock, let them simmer gently for one hour or more until quite tender, take them out carefully, lay on a cloth, cut them in halves, dress in a border round the dish, and lay the neck in the centre, then take the butter from the stock the onions were stewed in, put half a pint of it in a stewpan, with a quart of white sauce (No. 7) and half a pint of stock, reduce it till it becomes again thickish, and pour it over the onions round the mutton, which glaze and serve very hot.

For neck of mutton À la lÉgumiÈre, ditto À la BrÉtonne, and ditto À la Chartre, see Removes, Nos. 482, 483, and 486.

No. 577. Loin of Mutton en Carbonade.

Bone a loin of mutton carefully, leaving the small fillet attached, lard it well with pieces of lean ham and fat bacon, season with chopped eschalots, chopped parsley, pepper and salt, roll it up as tight as possible, previously putting in some forcemeat (No. 120), tie it up with string, put in a stewpan, with some white stock and vegetables, let it stew gently two hours and a half, then take it up, cut off the string, trim it at each end, glaze the top, pass the salamander over to give it a nice colour, and serve with dressed spinach (No. 1088), sauce Soubise (No. 47), or sauce piquante (No. 27).

No. 578. Carbonade de Mouton À la Bourginotte.

Prepare a loin of mutton as in the last, then peel one hundred button onions, put half an ounce of pounded sugar in a stewpan, set it over the fire and as soon as it is melted add half an ounce of butter and the onions, place them over a slow fire, tossing them every now and then, when getting tender add a pint and a half of white sauce (No. 7), and a pint of white stock, with a small bunch of parsley, thyme, and bay-leaf, set it on the fire till the onions are quite done, take them out with a colander spoon and put them in a clean stewpan, reduce the sauce till it becomes rather thickish, pass it through a tammie upon the onions, warm altogether, pour the sauce in your dish, place the carbonade in the centre, which glaze and serve very hot.

For breast of mutton À la Soubise, sauce piquante, tomate, &c., see Removes No. 487.

No. 579. Saddle of Lamb À la Bonne FermiÈre.

Procure a very small saddle of very white lamb, trim it according to the size of your dish, roast it in vegetables as described in the Removes (No. 417), then boil two lambs’ frys in water five minutes, drain it on a sieve, egg and bread-crumb it, and fry in very hot lard, set the saddle in the centre of your dish, dress the fry around it, and garnish with parsley fried nice and crisp, put a quart of consommÉ in a stewpan, let it reduce to more than half, add a little sugar and chopped mint, and pour it in the dish but not over the fry.

For saddle of lamb aux petits pois, ditto À la SÉvignÉ, ditto À la menagÈre, and ditto demi ProvenÇale, see Removes Nos. 488, 489, 492, and 491.

No. 580. Shoulder of Lamb farci aux truffles.

Take the blade bone carefully out of a shoulder of lamb without bursting the skin, lard the under part with pieces of fat bacon about an inch and a half long and a quarter of an inch in thickness, lay it upon a cloth, season it, and spread some forcemeat about an inch in thickness down the centre in a line with the knuckle, cut some long strips of cooked ham or tongue and lay upon it, with some truffles cut in as long strips as possible, then roll the flaps over and sew it up, giving a nice oval appearance, tie it up in a cloth and put it in a stewpan, with two large onions, two carrots, two turnips, a bunch of parsley, thyme, and bay-leaf, some trimmings of veal, beef, or mutton, cover the whole with some white stock (or water, but then you must put more meat), let it simmer for three hours, skim it well, add half a pint of bucellas wine, take up the lamb, untie it, pull out all the string, drain upon a cloth, lay it on your dish, place a paper frill upon the knuckle bone, keep hot, and prepare the following sauce: take one quart of the stock it was cooked in, which pass through a tammie into a stewpan, take off all the grease, add a pint of demi-glace (No. 9), reduce it to a demi glaze, season with a little sugar and salt if required, pour it round the lamb and serve very hot; to carve it cut it in slices crosswise, it will have a marbled appearance.

No. 581. Shoulder of Lamb farci À la FinanciÈre.

Proceed exactly as in the last, but serve with a ragout financiÈre (No. 50) instead of the sauce.

No. 582. Shoulder of Lamb farci À la purÉe de pois vert.

Proceed as before, but omit the truffles, and serve with a purÉe of green peas (No. 86).

No. 583. Shoulder of Lamb À la MaÎtre d’HÔtel.

Plain roast a small shoulder of lamb, then put a gill of good cream in a stewpan, place it over the fire, and when boiling add a quarter of a pound of maÎtre d’hÔtel butter (No. 79), stir it till melted and pour it over the lamb.

No. 584. Neck of Lamb aux lÉgumes printaniers.

Trim a nice white neck of lamb in the manner described for mutton (No. 482), keep it nice and square, run a skewer through and roast it with vegetables, make a border of young vegetables on your dish prepared as for fillet of beef (No. 554), dish the lamb in the centre, sauce over the vegetables, and serve sauce the same as for the filet de boeuf.

No. 585. Neck of Lamb aux petits pois.

Proceed as in the last, when roasted prepare a quart of peas as directed (No. 84), pour them on your dish and dress the lamb upon it.

No. 586. Neck of Lamb À la Bruxellaise.

Trim and braise a neck of lamb as before, keeping it as white as possible, make a very nice green purÉe of Brussels sprouts (as directed No. 81), pour the purÉe in your dish and dress the lamb upon it.

No. 587. Neck of Lamb À la DouairiÈre.

Trim and braise a neck of lamb as above, have twelve lambs’ sweetbreads, six hearts, and six throats, blanch them, lard the six heart-breads, and dress them as (No. 674), cut the six throat-breads in slices and put them in a stewpan, with half an ounce of butter, three chopped eschalots, a little pepper, salt, and the juice of a lemon; let them simmer ten minutes, then add a quart of white sauce (No. 7), twenty tablespoonfuls of white stock, and a small bunch of parsley, simmer twenty minutes, take out the parsley, add twelve fine cockscombs ready dressed, (see No. 128), and finish with a liaison of two yolks of eggs mixed with a gill of cream; do not let it boil after the liaison is in, pour the sauce on your dish, lay the neck upon it, glaze the larded sweetbreads, dress them round the neck and serve; keep the neck as white as possible.

No. 588. Neck of Lamb À la MaÎtre d’HÔtel

Plain roast a neck of lamb and proceed as directed for shoulder (No. 583).

No. 589. Petits Poussins À la Moskovite.

Truss two chickens as for boiling, dip the breasts in boiling water one minute, and lard them very nicely, braise them thus: put some slices of fat bacon at the bottom of a flat stewpan, lay in the chickens breast upwards, put in two onions, one carrot, one turnip, four cloves, and a small bunch of parsley, thyme, and bay-leaf, add as much white stock as will come up to the larded part of the chicken, cover with a sheet of buttered paper, put the cover on the stewpan and place it over a slow fire, let them simmer very gently about half an hour, a short time before they are done lay some red hot charcoal upon the cover of the stewpan to colour the larded part of the chickens; have ready the following sauce: you have previously boiled a very nice Russian tongue, with a sharp knife trim it and cut it into long thin slices, cut also ten large gherkins in thin slices lengthwise, put two tablespoonfuls of finely chopped onions in a stewpan, with four of the vinegar from the gherkins, reduce it to half, then add three pints of white sauce (No. 7), and a pint of white stock, boil it a quarter of an hour, or till it becomes rather thickish, pass it through a tammie into a clean stewpan, warm it, season with a little cayenne and a teaspoonful of pounded sugar, add the slices of tongue and gherkins, and when quite hot add a gill of cream; pour the sauce on the dish upon which lay the chickens, slantwise, the breasts pointing contrarywise.

No. 590. Petits Poussins À l’Ecarlate.

Roast two spring chickens in vegetables as directed in the Removes; you have previously boiled an ox tongue, which cut in halves lengthwise, trim each piece to imitate two small tongues, fix them on mashed potatoes on your dish, the points in the centre and the thick parts at the ends, then dress the chickens tail to tail to form with the tongues a cross; have ready boiled five small heads of cauliflower, place one of them in the centre upon the tails of the chickens, and one between the chickens and tongue in each space; have ready the following sauce: put three pints of white sauce in a stewpan, with a pint of white stock, boil till rather thick, season with a little sugar and salt, finish with a liaison of two yolks of eggs, mixed with a gill of cream, sauce over the chickens and cauliflowers, glaze the tongue and serve.

No. 591. Petits Poussins À la Palestine.

Roast two spring chickens in vegetables as before, prepare forty Jerusalem artichokes and dress in a border round the dish, as directed for noix de veau À la Palestine (No. 567), dress the chickens in the centre, and sauce the same as in the last article.

No. 592. Petits Poussins À la VÉnitienne.

Truss, lard, and braise two chickens as before, dress them on a dish, and have ready the following sauce: put two tablespoonfuls of chopped eschalots in a stewpan, with one of salad oil, pass them a few minutes over the fire, then add two glasses of sherry, reduce to half, add a pint and a half of white sauce (No. 7), and half a pint of white stock, reduce it till it comes to a proper consistency, add one tablespoonful of chopped mushrooms, one of chopped truffles, and one of chopped parsley; season with a little sugar and salt, throw in twelve fine cockscombs ready dressed, squeeze a little lemon-juice in, and finish with half a gill of cream, sauce over and serve.

No. 593. Petits Poussins À la Prince Albert.

Truss and braise two chickens as above, then have eight lambs’ sweetbreads, and eight plovers’ eggs, as directed for noix de veau À la Prince Albert (No. 570), make a border as there described, and dress the chickens in the centre; have ready the following sauce: put a quart of good veal stock in a stewpan, with the trimmings and bones of a cooked fowl, reduce it to half, pass it through a sieve into another stewpan, skim it, then add a pint of tomata sauce (No. 37), half a pint of white sauce, and half a teaspoonful of sugar; boil altogether ten minutes, finish with two pats of butter, and when melted pour it over the chickens; glaze the sweetbreads and serve.

No. 594. Petits Poussins au jus d’estragon.

Braise two chickens as directed for À la Moscovite (No. 589), but they will not require larding, and completely cover them with stock; when done pass the stock through a tammie into another stewpan, place it on the fire, skim off all the fat, and clarify it as directed (No. 134), place it again on the fire and reduce it to a very thin glaze, add two tablespoonfuls of vinegar, and half a one of sugar, throw in twenty leaves of tarragon, boil altogether two minutes, dress the chickens on a dish, sauce over and serve.

For petits poussins À la marÉchale, and ditto À la tartare, see Removes, Nos. 532, 531.

No. 595. Petits Poussins À la ChevaliÈre.

Truss, lard, and braise the chickens as directed for À la Moscovite (No. 589), only let them stew rather longer, dress on your dish, and have ready the following sauce: peel about forty button onions, put a quarter of an ounce of powdered sugar in a stewpan, place it on the fire, and when the sugar melts add an ounce of butter and the onions, pass them over a slow fire till they become tender, but they must be kept quite white, add a quart of white sauce (No. 7), half a pint of veal stock, and a good bunch of parsley; let it simmer until the onions are quite done, take them out with a colander spoon and put them in another stewpan, reduce the sauce until it becomes sufficiently thick, then pass it through a tammie over the onions, add twenty heads of mushrooms, boil up, and finish with two pats of butter, a little sugar, and a liaison of two yolks of eggs; pour the sauce on your dish, dress the chickens over and serve; you can lard and dress the fillets of two chickens as directed (No. 792), and garnish your chickens with them.

No. 596. Petits Poussins À la Marengo.

Take two spring chickens and truss them as directed for poulet À la marÉchale (No. 532), put four tablespoonfuls of oil in a flat stewpan, lay in the chickens, previously seasoned with pepper and salt, place them over a moderate fire, put the cover on the stewpan, let them go ten minutes till they become brown, then turn them and let remain till the other side is browned, pour off the oil, then add a pint of brown sauce, one bay-leaf, and a pint of good consommÉ, place it over the fire for a quarter of an hour, take out the chickens, lay them on your dish and keep hot, throw about forty heads of mushrooms into the stewpan, with a little sugar and a clove of scraped garlick, reduce the sauce till it becomes rather thickish; pour it over the chickens and serve.

Poulet À la Marie Stuart (No. 528),
Do. À la PÉrigord (No. 524),
Do. À la macÉdoine de legumes (No. 525),
Do. À l’Indienne (No. 526),

which are given in the Removes, may also be served for flancs, reducing the quantity to the size of the dish.

No. 597. Ducklings aux petits pois au lard.

Truss two ducklings with their legs turned inside, roast them in vegetables, but just before they are done take away the vegetables and let them obtain a little colour; have ready boiled three pints of young peas, which put in a stewpan, with half a teaspoonful of salt, three of sugar, a bunch of ten spring green onions tied up with a few sprigs of parsley, one bay-leaf, a sprig of thyme, ten spoonfuls of brown sauce (No. 1), and two of consommÉ; you have boiled half a pound of lean bacon, which cut into neat square pieces the size of small walnuts, put them in the stewpan with the peas and simmer altogether ten minutes, take out the bunch of herbs, place your ducklings in a flat stewpan, pour the peas over and place them in your bain marie for half an hour before serving, then dress your ducklings on a dish, pour the peas over and serve.

No. 598. Ducklings au jus d’orange.

Truss and roast two ducklings as above, and serve on a dish with a sauce au jus d’orange (No. 17) round them. Ducklings aux olives and ducklings À la Chartre are dressed the same as above, but they are given in full in the Removes, No. 539.

No. 599. Faisans À la Fontainebleau.

Procure two young pheasants, pluck, draw, and truss them with their legs turned inside, lard the best part of the breast in a square, lay some thin slices of fat bacon at the bottom of a flat stewpan, put your pheasants upon it breasts upwards; have ready blanched twelve fine cabbage lettuces, take off the outside leaves and place them in the stewpan with the pheasants, put in also two large onions with three cloves stuck in each, and a bunch of parsley with two bayleaves, pour in sufficient white stock to come up to the larded part of the birds, lay eight pork sausages on the top of the lettuces, cover the whole with a sheet of buttered paper, cover the stewpan and stew gently for an hour, glaze and salamander the breasts of the birds, take the lettuces and sausages carefully out and lay them on a clean cloth to extract the grease, then lay two pieces of lettuce in the centre of your dish, just large enough to dress the birds upon, place one upon each piece, and with the remainder make a flat border near the edge of the dish, cut the sausages into three pieces and dress them upon the border of lettuce, pass the stock from the stewpan through a sieve into another stewpan, set it to boil, skim off all the fat, add a pint and a half of brown sauce (No. 1), reduce it to a nice demi-glace, add half a teaspoonful of sugar, sauce over the birds and serve.

The cabbage lettuces must be rather highly seasoned when put in the pan to stew.

No. 600. Faisans À la purÉe de Gibier.

Truss, lard, and braise two pheasants in the same manner as in the last, omitting the lettuces and sausages; when done, have ready prepared two thick pieces of toast, which cover with a stuffing made from the livers of the birds, as directed for faisans À l’amiral (see Removes, No. 544); put them in a sautÉ-pan in the oven twenty minutes, shape them tastefully, place them in your dish, and dress the birds upon them; have ready prepared the following sauce: roast a grouse, partridge, or any bird you have, or the remains of some game left from another dinner, pick off all the flesh, which pound well in a mortar, put two teaspoonfuls of chopped eschalots in a stewpan, with a small piece of butter, pass them a minute or two over the fire, then add the pounded game with a quart of the demi-glace de gibier (No. 61), and a gill of stock. Boil altogether ten minutes, rub it through a tammie, put it into another stewpan, season with a little pepper, salt, and half a teaspoonful of sugar; if too thick, add a little broth, warm it, but do not let it boil, sauce round the birds, glaze the larded part, and serve.

No. 601. Faisans truffÉs À la PiÉmontaise.

Proceed as directed in the Removes, using only two small pheasants or one large one.

No. 602. Faisans À l’Amiral.

Proceed as directed for the remove, but one large pheasant will be quite sufficient, diminish the quantity of garniture and sauce in proportion.

No. 603. Grouse.

Two small grouse will be quite sufficient for a flanc; they are dressed in any of the ways as described for pheasants, but though dressed in the same manner, they might be served in a large dinner, where pheasants were dressed the same, as the flavour of the two would be very different, the grouse being so much wilder would give a different flavour to the garniture and sauces. For grouse À la Rob Roy (see Removes, No 548).

No. 604. Chartreuse de Perdreaux.

Truss two nice partridges with the legs turned inside, stick about ten small pieces of fat bacon two inches in length and the size of a quill through the breasts lengthwise, then cut two nice savoy cabbages in quarters, and boil five minutes, throw them into plenty of cold water; when cold lay them on a sieve, squeeze quite dry with a cloth, season well with pepper and salt, cut out the stalk, and put them into a stewpan, with two onions, three cloves, a bunch of parsley, thyme, and bay-leaves, one carrot, and three quarters of a pound of streaky bacon; cover with a quart of white stock, and let stew an hour or more, till the stock has reduced to a thin glaze; take it off the fire, roast your partridges, take out the skewers and string, bury them in the stewed cabbage whilst hot, and let them remain till wanted; then butter a large plain oval mould, paper it, and again butter the paper; have ready peeled sixty small button onions, which stew in a little white stock and sugar till tender, cut about a hundred pieces of carrots, half an inch in length, and the thickness of a large quill; stew them in the same manner as the onions, have also cut of the same size the same quantity of turnips (do not stew them too much or they would be useless), place a row of onions round the bottom of the mould, then above them a row of carrots, slantwise, but one touching the other, then a row of the turnips, then carrots, proceeding in like manner till you reach the top; drain the cabbage, and squeeze it till it is somewhat firm, put some of it at the bottom of the mould an inch in thickness, and line the sides not quite so thick, put the partridges in the centre with slices of the bacon, finish filling up with the cabbage, place in a stewpan of water over the fire to get hot, but do not let the water get into it; when ready to serve turn out on your dish, and take the paper carefully from it; have ready the following sauce: put the stock from the vegetables and a little of the stock from the cabbage into a stewpan, add a quart of brown sauce (No. 1), boil to the consistence of demi-glace, add a little sugar, sauce carefully all over, and serve.

No. 605. Chartreuse de Perdreaux À l’ImpÉrial.

Prepare the chartreuse just as above, and when turned out have thirty small quenelles de volaille (No. 120), made in a dessert-spoon; make very carefully a border of mashed potatoes on the top of it about half an inch from the rim, upon which dress the quenelles in the form of a crown, place a fine larded sweetbread dressed (No. 674) in the centre, through which run an atelette of vegetables, sauce as in the last article, and serve; the cabbage, if possible, requires to be drier than in the last.

No. 606. Chartreuse de Perdreaux À la Moderne.

Prepare a chartreuse as before, then have twenty young carrots turned in the shape of pears, but not too small, put them in a stewpan with a little sugar and white stock, and boil till tender; turn out the chartreuse on your dish, make a thin border of mashed potatoes on the top about half an inch from the rim, cut off a piece from the thick part of each carrot, and stand them upright upon the potatoes, fill the centre with a pint of fresh boiled green peas dressed in pyramid, upon the top place a small white cauliflower, nicely boiled, sauce as before, and serve; this makes a very pretty dish.

In case you could not procure a mould as required, you could turn your vegetables, and dress as the carrots above; lay the cabbage, bacon, and partridges in the centre of your dish, dress the vegetables on mashed potatoes tastefully around, finish on the top in either of the two last ways, sauce the same, and serve; although not so handsome it takes less time, and the exercise of a little taste on the part of the cook will render it a very pretty dish.

No. 607. Perdreaux À la Mecklenbourg.

Take three large young partridges, draw, and leave the skin upon the neck as long as possible, put half a pound of the forcemeat of game (No. 123) in a basin, add two finely-chopped fresh French plums, two ounces of chopped tongue or ham (cooked) some chopped parsley, two yolks of eggs, a little cream, and a little grated nutmeg, mix all together, and stuff the breasts of your birds with it, tie them up in thin slices of bacon, and in two or three sheets of oiled paper, put them into a stewpan with half a pint of bucellas wine, a pint of good stock, two large onions, an apple, and a good bunch of parsley; place the stewpan on the fire, and when it begins to boil place it in a moderate oven for three quarters of an hour, take the birds out of the papers, take off the bacon and place them on your dish, keep hot, and prepare the following sauce: pass the stock from the stewpan through a fine cloth into another stewpan, skim off all the fat and reduce it to half, mix a dessertspoonful of arrowroot with a glass of cold stock, put it into the stewpan, with two spoonfuls of tomata sauce (No. 37); boil till forming a demi-glace, put a piece of toast beneath each bird, sauce over and serve; but the last thing before serving add half a spoonful of red currant jelly to the sauce, which season a little high.

No. 608. Perdreaux À la purÉe de gibier.

Proceed exactly as for the faisan À la purÉe de gibier (No. 600), the only difference being that the partridges will not require so long to braise as the pheasants.

No. 609. Perdreaux truffÉs À la PÉrigord.

Draw three partridges carefully, then prepare a stuffing of truffle as directed for poulardes truffÉs À la PÉrigord (No. 524), stuff the inside and breasts well, and leave them a week to take the flavour of the truffles; when ready to roast pass a thin flat iron skewer through them, passing it through the pinions and thighs, tie them in oiled paper, fix the skewer to the spit and roast them before a good fire for half an hour, letting them get a little colour through the paper; in taking them off the skewer be careful not to break the breast, or they would look unsightly; dress them on a dish and sauce as for the poulardes; serve very hot.

No. 610. Leveraut sauce poivrade.

A young leveret may be occasionally served for a flanc; truss it as for roasting, and lard the fillets very fine, roast it nicely, keeping it rather underdone, dress it on your dish, and serve with a sauce poivrade (No. 32) round it.

No. 611. Levraut au jus de groseilles.

Truss and lard a young leveret as above, then prepare a marinade as for filet de boeuf À la BohÉmienne (No. 426), put in the leveret for three days; when ready dry it in a cloth and roast before a sharp fire, keep it moist, serve with a demi-glace (No. 9), in which you have put two spoonfuls of currant jelly, a little cayenne pepper, and two dozen of stoned olives.

No. 612. Lapereaux À la TaverniÈre.

Tame and even wild rabbits are extremely useful in cooking, though very little used for flancs; they may be served with propriety in the ways I have here described, particularly in the country, where they are so plentiful, and your resources frequently so limited.

Skin and truss two young rabbits as for roasting, then put two ounces of butter in a flat stewpan, (large enough to contain the rabbits,) cut half a pound of mild lean ham into large dice, put them into the stewpan, with the butter, and fry them gently ten minutes, then put in the rabbits, put the cover over the stewpan and place it over a slow fire, turn them round now and then until they take a light-brown colour, add fifty button onions, which also colour, take out the rabbits, add two ounces of flour to the ingredients in the stewpan (mix well) and a quart of white stock; place the stewpan over the fire, keep it stirred until boiling, put back the rabbits, with a good bunch of parsley, thyme, bay-leaf, and four cloves; let it simmer, skim off the fat, which will rise to the top, take out the rabbits, you have previously taken out the onions with a spoon and deposited them in a clean stewpan, with the pieces of ham; reduce the sauce to the thickness required, pass it through a tammie into the stewpan containing the onions and ham, add twenty heads of mushrooms, dress your rabbits on a dish slantingly, the heads pointing different ways, sauce over and serve. Finish the sauce with a liaison of two yolks of eggs mixed with half a gill of cream.

No. 613. Lapereaux À la JardiniÈre.

Procure two young rabbits and proceed as in the last, but at the time you add the onions also add the same quantity of pieces of carrot and turnip cut with a scoop of the same size as the onions, skim well, and when done take them out, put them as before in a clean stewpan, take up the rabbits, pass the sauce through a tammie upon them, add half a teaspoonful of sugar and a few heads of asparagus or peas, make it quite hot; sauce over the rabbits and serve.

No. 614. Lapereaux aux petits pois.

Dress the rabbits as directed for lapereaux À la taverniÈre, but putting only half the quantity of onions; when you take out the rabbits add a quart of fresh boiled young green peas, (you do not take out the onions as previously,) season with a little sugar and salt, dress the rabbits on a dish, and sauce over; the sauce requires to be rather thick, but yet not too thick; if too thin it would have a bad appearance, and if too thick it would be unpleasant eating.

No. 615. Lapereaux À la Villageoise.

Skin and truss two young rabbits, make a stuffing of the livers as directed in faisan À la corsaire (No. 544); stuff the rabbits and roast them, baste them well whilst roasting by throwing flour over them and moistening with butter, and when roasted have ready the following sauce: put two teaspoonfuls of chopped eschalots in a stewpan, with a small piece of butter, pass them for five minutes over a slow fire, then add half a pint of melted butter (No. 71), keep it stirred over the fire, and when beginning to boil add two ounces of fresh butter, a little salt, pepper, and the juice of a lemon, shake the stewpan over the fire till the butter is melted; dress your rabbits upon a dish, sauce over and serve.

Truss and stuff two very fine young rabbits as above, lard the fillets and roast a nice colour; you have previously filleted three young rabbits, take off the skin of the fillets and lard them with very fine bacon, then put some thin slices of bacon and onions cut in slices in a sautÉ-pan, put your fillets upon them, cover with white stock, lay a sheet of buttered paper over and put them in the oven for half an hour, give your fillets a good colour, dress your rabbits in the centre, the fillets around upon a border of mashed potatoes, and serve with a sauce Soubise (No. 47) poured round.

No. 617. Lapereaux À l’Anglaise.

Truss two young rabbits as usual, and put them in a stewpan, with a quart of water and a pint of milk, stew them half an hour or till tender, place them on a dish and serve them up covered with onion sauce (No. 47).

No. 618. PÂtÉ chaud d’Agneau.

Procure an oval raised-pie mould, about four inches in height, five in breadth, and nine in length; then make the following paste: put two pounds of flour on your pastry slab, make a hole in the middle, put a quarter of a pound of chopped suet and a quarter of a pound of butter in a stewpan, with half a pint of water, let it boil one minute, pour it into the flour, mix with a spoon until cool enough to work with the hands, work it smooth, and when nearly cold roll out a sheet three quarters of an inch in thickness, with which line the mould, pressing the paste equally at all parts; you have cut twelve or more lambs’ cutlets, leave them thick and take away the bones, lay the cutlets in the pie alternately with slices of potatoes about a quarter of an inch in thickness until it is quite full, season highly as you proceed with pepper, salt, chopped onions, and chopped parsley, make a cover with the trimmings of the paste, ornament it to fancy, work up the edges with the fingers, and crimp it nicely with the paste-nippers, let it stand two hours to get dry, egg the top and bake it three hours in a moderate oven; when done cut out the lid, take as much fat from the top as possible, put half a pint of good stock in a stewpan, with a pint of white sauce (No. 7), and a small piece of glaze, reduce till rather thick, add a little sugar, pour in the sauce, take out of the mould, put on the cover and serve very hot; if care be taken in baking the crust will be a bright yellow colour.

No. 619. PÂtÉ chaud de Mouton À l’Irlandaise.

Line a mould with paste as in the last, fill it as there described, using mutton cutlets instead of lamb, and more onions in the seasoning, give it half an hour longer to bake, and use brown instead of white sauce to fill it up; serve in the same manner as the last.

No. 620. PÂtÉ chaud d’Escalopes de filet de Boeuf.

Line a mould with the paste as before, have twenty or more pieces of fillet of beef, in slices a quarter of an inch in thickness, season them on a dish with pepper, salt, and onions, dip each piece in flour, and grate a little nutmeg over them, have also ready twenty thin slices of lean ham, but the same size as the pieces of beef, and twenty slices of potatoes one inch in thickness, put a layer of beef at the bottom of the pie, then a layer of the ham, then potatoes, proceeding in like manner till it is full, cover and bake as before; when ready to serve pour in a brown sauce as in the last.

No. 621. PÂtÉ chaud d’Escalopes de Veau et de ris de Veau.

Line a mould with paste as before, take a piece of veal from the leg, from which cut twenty-four escalopes the thickness of three five-shilling-pieces, but rather larger, have also two large throat sweetbreads, boil them in water a quarter of an hour, and cut them into escalopes the same size as the veal, cut also thirty very thin escalopes of streaky bacon the same size, season the whole very highly with pepper, salt, nutmeg, chopped parsley, and chopped eschalots, proceed to fill the pie, first lay in a piece of veal, then bacon, then sweetbread, bacon and veal again, proceeding in like manner till full, cover and bake three hours, when done sauce as for the pÂtÉ d’agneau and serve. You may place a couple of bay-leaves upon the top of each pie previous to covering, it is an improvement to all, especially lamb or veal.

No. 622. PÂtÉ chaud de Volaille.

Line a mould with paste as before, then cut up two chickens into neat pieces, taking off the wings with good fillets, leaving sufficient on the breast, which divide in two pieces, bone the legs, and divide the backs into two, put a quarter of a pound of butter in a stewpan, when it melts add your pieces of chicken, season with a little pepper, salt, and chopped eschalots, add two bay-leaves and place the stewpan twenty minutes over a very slow fire, then pour off the butter and add a pint of white sauce (No. 7), stew ten minutes and pour them on a dish till cold, fill up the pie, placing the pieces of the back at the bottom, then the legs, then breast, finishing at the tops with the wings, have also twenty pieces of cooked ham about the size of five-shilling-pieces, which intersperse with the chicken, put a cover on and bake one hour and a half in a very warm oven, when done cut off the cover and take off as much of the fat as possible, put a pint of white sauce (No. 7) in a stewpan, with four spoonfuls of white stock, when it boils add about forty heads of mushrooms and half a teaspoonful of sugar, boil ten minutes, finish with a liaison of two yolks of eggs mixed with a gill of cream, pour the sauce into the pie, put on the cover and serve.

No. 623. PÂtÉ chaud de Pigeonneaux.

Line a mould with paste as before, then take six young pigeons trussed with their legs inside, cut each pigeon in halves lengthwise, pass them in butter the same as the chickens, proceeding in the same manner, but using brown instead of white sauce, put them on a dish to cool, have the yolks of eight hard-boiled eggs (which cut in halves), and twelve slices of boiled streaky bacon, lay a slice of bacon and half a pigeon alternately in the pie, interspersing the hard-boiled yolks here and there, when filled cover and bake two hours in a moderate oven, when done take off the cover and as much fat as possible, then put a pint of brown sauce (No. 1) in a stewpan, with half a pint of good stock and an ounce of glaze, reduce to two thirds, pour into the pie which cover and serve as before.

PÂtÉs chauds may be made of all kinds of birds as pheasants, grouse, partridges, woodcocks, snipes, or larks, by following either of the two last recipes, but they are usually served as entrÉes, where I intend placing them.

No. 624. PÂtÉ chaud de Lapereau.

Line a mould with paste as before, then procure two or three young rabbits, according to the size, which cut into neat pieces, and place in a stewpan of boiling water for one minute, take them out, pass in butter, and proceed precisely as for pÂtÉ chaud de volaille (No. 622).

No. 625. Vol-au-vent.

Vol-au-vents are usually served for entrÉes, but by cutting one larger and of an oval shape they may be served for flancs with any of the garnitures as directed in the entrÉes.

No. 626. Casserole de Riz.

Wash in several waters two pounds of the best Carolina rice; when very clean put it into a stewpan, with two quarts of water, half a pound of butter, two large onions, and half an ounce of salt, set on a fire, and when boiling place it to simmer very gently on a slow fire for one hour; when done it must appear quite dry and tender to the finger, take out the onions and mix the rice well with a wooden spoon; if sufficiently done it will clog together, then put it in a mortar and pound it well till it forms but one mass, butter a baking-sheet, lay the rice upon it and you will be able to form it into any shape you please, but for flancs form it of an oval shape in imitation of a raised pie, (should the rice stick to your fingers dip them in cold water,) when of a proper shape and well elevated cut a piece of carrot or turnip in the form of a wedge, with which make impressions all round according to fancy, melt some butter, and with a paste-brush rub it all over the rice, put it in a very hot oven and bake it a light yellow colour; if well made it will retain its shape, and any design you may have impressed upon it; when well done make an incision with your knife half an inch from the edge all round, and empty it to within half an inch from the bottom; it is then ready to serve with any of the ingredients as directed in the following.

No. 627. Casserole de Riz aux queues d’Agneau.

Procure six house lambs’ tails, blanch them ten minutes in boiling water, then cut them in pieces an inch long; put a quarter of a pound of chopped suet in a stewpan, with two onions, a carrot cut up small, one turnip, three bay-leaves, six cloves, and a little thyme; pass the whole upon a slow fire ten minutes, add two tablespoonfuls of flour (mix well), two quarts of white stock, and a little salt; then add the tails, let simmer gently forty minutes or more till tender, take them out and drain upon a clean cloth, put into another stewpan a quart of white sauce and half a pint of white stock, reduce till rather thick, then add the tails, with twenty heads of mushrooms, a little chopped parsley, pepper, and salt, add the liaison from two yolks of eggs and a gill of cream; shake it over the fire, but do not let it boil, finish with a little lemon-juice, pour it in the casserole and serve.

No. 628. Casserole de Riz au queues de Veau.

Scald and cut four calves’ tails into pieces an inch long, dress them precisely as the lambs’ tails in the previous article, only allowing them longer to stew, terminate and serve as in the last.

No. 629. Casserole de Riz aux pieds d’Agneau.

Procure twelve lambs’ feet, throw them into boiling water for two minutes, extract the long bone by holding the feet in a cloth and moving the bone gently till it leaves the socket; when they are all done proceed as for the lambs’ tails (No. 627), boiling them rather longer, sauce and serve precisely the same.

No. 630. Casserole de Riz au pieds de mouton.

Procure ten small sheeps’ feet, dress them precisely as the lambs’ feet, but of course they will take more time; when tender divide each foot in two lengthwise, sauce and serve as directed for queues d’agneau (No. 627). Sheeps’ feet, commonly called sheeps’ trotters, are seldom used in this country to any real advantage, although in Paris they have made the fortunes of more than one restaurateur; one house was so famed for them, that its proprietor named it Restaurant du Pied de Mouton. About sixteen years ago epicures were seen from all parts of Paris trotting after a dinner of trotters, until the proprietor saved an immense fortune; but they are even now much thought of in Paris, both for their lightness and delicacy, and are always to be had in any of the first houses.

For my part I really think they deserve a better fate than that of being trotted about from bar to bar in palaces certainly containing the choicest spirits, and to be exposed on a cloth (semi-blanche) in a basket, and from thence to the honest, but not very delicate fingers of a London coalheaver or dustman; I must, however, observe that it is not my desire to deprive them of their luxury, but a mere wish to find a resting-place for the unfortunate trotters upon the tables of the affluent in this country, where they would be eaten and admired for their delicacy.

No. 631. Casserole de Riz À la NÉapolitaine.

Have ready a casserole of rice as directed, then boil half a pound of riband macaroni in water ten minutes, strain it and put it in a stewpan, cut up a braised fowl, (or the remains of some poultry from a previous dinner,) in as large pieces as possible, which put in the stewpan, with the macaroni and a quarter of a pound of lean ham, cover with a pint of very strong beef gravy; let all boil together a few minutes, then add a quarter of a pound of grated Parmesan cheese, a tablespoonful of tomata sauce (No. 37), and a little cayenne pepper, pour it in the casserole, egg and bread-crumb the top, put it in the oven twenty minutes and serve.

No. 632. Casserole de Riz Polonaise À la Koroski.

Prepare a casserole of rice as before, then mince the flesh of a fowl (or the remains of several) with two ounces of lean cooked ham and a few mushrooms, or truffles; put two spoonfuls of chopped onions in a stewpan, with two pats of butter; stir them over the fire two minutes, add half a spoonful of flour, (mix well) and a quart of white sauce (No. 7); boil altogether a short time, then add the mince, season with a little pepper and salt, finish with three tablespoonfuls of cream, and pour it in your casserole; you have previously boiled eight eggs in water five minutes, then put them in cold water, peel off the shells, warm them again in broth, and dress them on the mince at equal distances, the ends pointing to the centre; have also eight pieces of cooked tongue cut in the shape of cockscombs, warm them and place a piece upright between each egg; have ready a nice larded sweetbread, nicely cooked, which place in the centre, glaze the sweetbread and tongue, and pour a little white sauce over the eggs; serve very hot.

No. 633. Casserole de Riz À la Royale.

Prepare a casserole of rice, mince a fowl, with ham and truffles, and proceed as in the last; when done fill your casserole; have ready twelve plovers’ eggs, peel off the shells, warm them in broth, and place them round on the mince points upwards at equal distances, apart; have previously boiled some nice asparagus, cut off the heads about an inch and a half in length, and stand a bunch of five or six heads between each plover’s egg, making them stand a little above the eggs; have also twelve very fine cockscombs ready cooked (see No. 128), which dress in the middle, put fifteen tablespoonfuls of white sauce in a stewpan, and when boiling add two pats of butter and a little lemon-juice, finish with a liaison of one yolk of egg, pour over the cockscombs and serve.

No. 634. Casserole de Riz À la ChevaliÈre.

Prepare a casserole as before, prepare two chickens as directed in the entrÉe À la chevaliÈre (No. 818); fill your casserole, by placing the pieces of back at the bottom, then the legs and pinions, pour the sauce and garniture over, dress the four larded fillets to meet in a point, and finish by placing a small white head of cauliflower, nicely boiled, on the top, in the centre of the fillets, and serve.

When you serve a dinner where four entrÉes and two flancs are required, it is the object of the host to see his table well garnished; and no hors-d’oeuvres being served, you may make flancs of them, although, I must repeat, flancs ought to be composed of one solid piece, or, at any rate, not more than two or three pieces, but circumstances may require a deviation from this rule; I have therefore given a list of those hors-d’oeuvres which may be used for flancs, by adding to the number required for a dish, and making them rather larger; the croustades de beurre and timbales must be dressed in a circle on a border of mashed potatoes, and the petits vol-au-vents in pyramid on a napkin.

I will here give but the list; for directions you must refer to the chapter devoted to Hors-d’oeuvres

Croustade de beurre aux huÎtres.
Do. aux laitances de maquereaux.
Do. purÉe de volaille.
Do. purÉe de gibier.

Petits timbales aux oeufs de pluviers.
Do. de volaille aux truffes.
Do. purÉe de riz de veau.
Do. quenelles de gibier.

Petits vol-au-vents aux huÎtres.
Do. aux filets de soles.
Do. de homard.
Do. of crab.