e.

Woodcock a la Provencale.

Fillet a brace of woodcock, soak them in salad oil seasoned with black
pepper, some cloves, and a pounded head of garlic. Place the bones on a
stewpan with some salad oil, six shalots, a head of garlic, a bayleaf,
and a bouquet garni. When brown, add a dessert-spoonful of flour, a
tumblerful of Chablis, and a pint of stock. Reduce to half the quantity,
and pass through a tammy. Saute the fillets in warm oil; when done,
place them in a circle on an entree dish with a fried bread sippet
between each, stir a little lemon juice into the sauce, and pour over
the fillets.

Woodcock en Surprise.

Take two livers of fowls and the trails of some cold woodcocks. Chop
very finely two shalots, a sprig of parsley, and eight flap mushrooms,
and fry in butter. When nearly cooked, put in the trail and livers to
fry with the vegetables. After, pound all together in a mortar, and
season with salt and pepper. Cut some neat slices of bread about two
inches square, and fry them a pale colour, then spread on them the liver
and trail forcemeat. Place them into the oven to colour, then dish them
up with the woodcocks made into a salmi over them, with a good rich
brown sauce flavoured with claret round.

Salmi of Woodcocks a la Lucullus.

Take three woodcocks, which must be roasted very under-done. Take out
the trail, and add to it either three fowl livers or their equivalent in
pate de foie gras. Make a farce with a dozen mushrooms chopped very
fine, a shalot, a sprig of parsley, both chopped fine. Fry these in a
little butter, then add the trails and livers or pate de foie gras to
fry with them; when done, pound all in a mortar and season with salt,
pepper, and a dust of cayenne. As three woodcocks will give six fillets,
cut six bits of bread of the same size and fry them of a nice colour.
Then spread the farce equally divided over the six croustades, put them
into the oven, and when of a good colour put them between each of the
fillets. Make the sauce from the bones and cuttings of the birds, add
six spoonfuls of Espagnole sauce and a glass of Marsala. The fillets
should be kept in the hot sauce whilst the croustades are cooking, so as
to prevent their getting dry, then warm them up without boiling, as
boiling would spoil the dish.

INDEX.

Blackbird pie, 1

Blanquette of chicken, 1
-- -- -- aux concombres, 2

Capilotade of fowl, 2

Chicken, blanquette of, 1, 2
-- a la bonne