Scotch Woodcock

Beat thoroughly three eggs and three teaspoon-fuls of anchovy paste. Put this into the chafing-dish over hot water with three-fourths a cup of milk and stir until thick. Spread sippets of toast with butter and then with anchovy paste, and turn the woodcock upon them.

Calves' Brains And Mushrooms A La Poulette

Sauté a clove of garlic, cut fine, in two table-spoonfuls of butter; add half a pound of mushrooms, peeled and broken in pieces, one-fourth a cup of flour, and sauté until well browned. Then add one-fourth a teaspoonful, each, of mace and paprica, half a teaspoonful of salt and one cup and a half of stock, and cook five or six minutes. Then add the yolks of two eggs, one tablespoonful of lemon juice, one tablespoonful of chopped parsley and three calves' brains, cooked, and cut in dice. Serve in timbale cases, or upon croustades of bread.

Beef Tea In Chafing-Dish

Cut juicy round steak into pieces about two inches square. Heat the blazer very hot; heat also a wooden lemon-squeezer in hot water or in any way that is most convenient. Put the meat into the hot blazer, turn again and again with a fork, keeping the blazer very hot. When the bits of meat are heated throughout, squeeze them, one by one, with the lemon-squeezer, into a hot bowl. Season with salt and serve at once.

Salmi Of Duck Or Game

Ingredients

Pieces of game.

1/3 a cup, each, of butter and flour. 1 tablespoonful, each, of carrot and onion slices.

2 cups of rich brown stock, highly seasoned. 1/4 a cup of madeira. 1 cup of peas or flageolets, cooked.

Method

Cook the butter, onion and carrot in the blazer until well browned. Skim out the onion and carrot and add the flour, pepper and salt. Add the stock. As soon as the sauce is cooked, add the madeira, the pieces of game, and the peas or flageolets. Serve as soon as the meat is hot.

Salmi Of Duck, No. 2

Ingredients

1 pint of thin slices of duck. 2 tablespoonfuls, each, of butter and flour. I pint of brown stock. 1 tablespoonful of catsup.

10 or 15 drops of onion juice. 1 teaspoonful of lemon juice. 6 mushrooms, cut in pieces. 1 tablespoonful of currant jelly.

Salt and pepper to taste.

Method

Brown the butter and make a sauce with the flour, seasoning and stock. Add the duck and mushrooms, simmer twenty minutes, add the currant jelly, and garnish with croutons.

Sweetbreads Sauted

Split parboiled sweetbreads into two pieces. Wipe dry, sprinkle with salt, pepper and flour; or season with salt and pepper, and egg-and-bread-crumb them. Sauté in the blazer in hot olive oil, or butter, until nicely browned on both sides. Serve with French peas or tomato sauce.

Chicken With Mushrooms

Melt one-fourth a cup of butter in the blazer; add six mushroom caps, peeled and sliced, and cook slowly, with a teaspoonful of grated onion, about six minutes; add two tablespoonfuls of flour, stir until smooth, then add one cup of cream, stock or milk, pepper and salt, and a few grains of mace. When the sauce boils, stir in one pint of chicken, finely chopped, and serve as soon as hot. Sweetbreads, lamb or veal may be served in the same manner.