(2311). Quail Patties - Small (Petits Pates De Cailles)

Bone thoroughly three or four quails; divide each one in two parts, season and cover the inside with forcemeat (No. 81) in which has been added half as much raw game forcemeat (No. 91) and chopped truffles, and season with game pie spices (No. 168); envelop, giving the quail an oval shape. Cut some layers of pie paste (No. 145) into ovals seven inches by four inches; on the center of one put a thin slice of fat pork (No. 110); over this spread a thin layer of chopped game forcemeat (No. 66), place half a quail on top and moisten the paste all around; wrapping with this paste, fold over the side, then roll out the paste on each end, moisten the top of the paste and bring the two ends together on the top; cover the paste with a thin oval layer of puff paste (So. 145). Make a small opening in the top, range the patties on a baking sheet, egg them over, make fanciful cuts with the tip of a knife, and cook for forty minutes in a moderate oven. Pour into the opening a little half-glaze sauce (No. 413) and Madeira.

(2312). Reedbird Patty - Large, Hot (Gros Pate Chaud De Mauviettes)

Butter a hot pie mold (Fig. 153) and line it with pie paste (No. 145). Bone the breasts of about thirty reed-lards: till them with game forcemeat (No. 91) and an equal quantity of foies-gras mixed together, having some chopped truffles added. Heat some melted fat pork in a sautoir; when very hot range the birds on it simply to stiffen them, season and let get cold. Fill the mold with the reedbirds and game forcemeat (No. 91), alternating one and the other and intermingling in slices of raw truffles; have it dome-shaped, then cover with thin slices of fat pork and this with a flat of the same paste, fastening the edges together: cut a small hole in the center, decorate it. egg over, and cook the pie for an hour and a quarter in a moderate oven: after it has been ten minute., from the fire, take off the mold and open and suppress the pork. Pour in a few spoonfuls of brown sauce reduced with a fumet (No. 397), and mix with it a little Madeira: put back the cover and serve.

(2313). Sweetbread Patty A La Mcallister - Large, Hot (Gros Pate Chaud De Ris De Veau A La Mcallister)

First blanch the sweetbreads, then set them under a weight, and when cold escalop and fry them in butter with raw ham cut in dice-shaped pieces and peeled truffles; moisten with Madeira wine and let it fall to a glaze. Line a plain hinged pie mold (Fig. 153) with foundation paste (No. 135); fill the bottom and sides with a layer of chicken quenelle forcemeat (No. 89), mixed with half as much foies-gras forcemeat (No. 78) and chopped truffles; finish filling the mold with the sweetbreads, lay a bed of forcemeat on top, rounding it slightly; moisten the edges of the paste and cover with a flat of paste, cut flush with the mold and pinched all around; decorate the top with lozenges made of puff paste fragments (No. 146); egg over twice, and cook in a moderate oven for two hours and a quarter. When done, unmold and fill the pie with Madeira sauce (No. 492).

(2314). Patty A La Bontoux - Large, Hot (Gros Pate Chaud A La Bontoux)

Make a pie crust in a mold, imitating the pinchings of a Strasburg pate de foies-gras pie with a pate de foies-gras pie paste (No. 135). Cover the inside with buttered paper and fill it with rice, cover with a round of paper, moisten the edges, and cover with a lid of the same paste; fasten to the crust of paste, cut off the surplus around, pinch the edges, decorate the dome with leaves of noodle paste (No. 142), and in the center place an imitation artichoke made of the same paste; set it in a moderate oven after egging over twice, and when done remove the lid, empty and egg the exterior surfaces, then let attain a fine golden color. In case there be an empty foies-gras pie crust on hand it can be utilized. Fill either one or the other with a bed of macaroni mingled with reduced veloute sauce (No. 415) and tomatoes, finished with butter, parmesan, and meat glaze ( No. 402); mix in also with the macaroni an escalop of foies-gras, truffles and hare quenelles made with hare forcemeat. This is made like game forcemeat, substituting hare for game (No. 91). Roll in sheets of buttered paper, three-quarters of an inch in diameter, and when poached remove the paper and cut into thick slices.

Heat the garnishing well without boiling, and with it fill the crust.