oven in a
saute-pan in butter; when cold, slice these fillets in shreds as for
Julienne vegetables. Shred likewise some truffles, mushrooms, and
tongue, and bind these together with two tablespoonfuls of good stock,
in which a glass of port has been put, two cloves, the peel of a Seville
orange, and a few mushrooms; thicken with butter and flour and tammy.
Make some game forcemeat with the legs, and with it line some little
moulds; fill up the empty space with the shredded game and vegetables
and then cover with a layer of forcemeat. Poach these moulds in a deep
saute-pan, and when done dish them up round a ragout composed of
truffles, mushrooms, quenelles, and cockscombs. Sauce the entree with
gravy made from the bones and thickened. This entree may be served cold,
when it should be mixed with aspic, and garnished with it also.

Salmi of Moor Fowl or Wild Duck.

Carve the birds very neatly, and strip every particle of skin and fat
from the legs, wings, and breasts, braise the bodies well and put them
with the skin and other trimmings into a very clean stewpan. Add two or
three sliced shalots, a bayleaf, a small blade of mace and a few
peppercorns, then pour in a pint of good veal gravy, and boil briskly
till reduced nearly half, strain the gravy, pressing the bones well,
skim off the fat, add a dust of cayenne and squeeze in a few drops of
lemon; heat the game very gradually in it, but it must not be allowed to
boil. Place sippets of fried bread round the dish, arrange the birds in
a pyramid, give the same a boil and pour over. A couple of wineglasses
of port or claret should be mixed with the gravy.

Ortolans in Cases.

Bone as many ortolans as are required, have ready about three rashers of
bacon chopped fine, which must be put into a saute-pan with two shalots,
one bayleaf, a bouquet garni, half a teaspoonful of black pepper and
salt to taste. These must be fried till coloured; then add half a pound
of calf's liver, cut small, and fried till brown; next place them in a
mortar and pound them well, add the yolks of three hard boiled eggs and
some truffle cuttings, pound again, and pass through a sieve; stuff the
ortolans with this forcemeat, roll them up, and place them in a
well-oiled paper case, and then bake in a quick oven. Pour over each
case before serving a gravy made from the bones and trimmings of the
birds, half a pint of rich gravy and a glass of claret, which should be
reduced one half: send to tab