diately with a tureen of rich brown sauce.
This souffle can be made of any kind of cold bird or fish. The four eggs
are given for _medium_-sized partridges.

_Salmis of Snipe._--Clean and roast lightly six snipe, saving the trail.
When done let them get cold, then cut them up and remove the skin, and
lay them in a buttered stewpan; pound the trimmings and bones in a
mortar, and put them into a stewpan with two shallots, a clove, a
bouquet of herbs, and half a pint of claret; let this simmer until
reduced to one half. Then add three quarters of a pint of Spanish sauce.
Let these _very gently simmer_ for half an hour, skimming frequently;
strain through a fine sieve, and return to the stewpan. If it is not
thick enough to coat the spoon, reduce a little more. Pour this sauce
over the snipe in the saute pan, and let it get hot without boiling;
pile the pieces in a pyramid; meanwhile chop the trail, mix with half
the quantity of _pate de foie gras_ and a little salt and pepper;
spread this on croutons, bake, and use them to garnish the snipe.

_Fillets of Teal with Anchovies._--Remove the breasts from a pair of
teal after they have been three parts roasted. Take care to preserve
each half breast in good shape. Lay these fillets seasoned in a china
fire-proof dish which has been well buttered and strewed with grated
Parmesan; split two anchovies, remove the bone. Wash and dry the four
halves, lay one on each fillet of teal, moisten with a gill of fish
stock, sprinkle with bread crumbs and grated Parmesan cheese, lay small
pieces of butter over, and bake in the oven fifteen minutes. The last
thing before serving squeeze the juice of a lemon over all.

Rabbits are so little cared for in this country that it may seem useless
to give recipes for using them. There are probably two reasons for the
low estimate in which rabbit is held here. One, that as they are offered
in market they are skinny, miserable animals. Yet there are parts of
the country where they attain a good size, and a fine plump rabbit may
compare favorably with fowl for many purposes. Indeed, English epicures
use it in preference for mulligatawny. The second reason, and probably
the one that is the real reason, for the difference in taste is because,
being so lightly esteemed, no care is ever given to the preparation of
them.

On the chance that some reader may feel inclined to test the
possibilities of the native rabbit, and its claims to a place in choice
c