Fowl A La Crime

This dish is made out of a cold fowl, either roasted or stewed: you take off the breast and fleshy part of the fowl, by cutting it square all through; with a little bread, toasted and dipped in butter, stop the aperture ; then have the farce a la creme, as directed in No. 5, with which fill the fowl; then make a kind of wall round the fowl with buttered paper, cover the same with bacon, in order that the fowl may not get too much colour. If this dish be placed on the flanks, some of the some farce may be served on toasts cut in the shape of hearts or lozenges, which are called temoins. These are to be baked in the oven, the same as the fowls, and the fat to be well drained. Send up with a thin Espagnole sauce, or veloute. The toast must be fried before you put the farce over it.

Fowl A La Dubaril

This must likewise be a fowl of desserte *, but yet very white. Take off the breast, as in No. 11. Then take the fleshy part of a nice white roast fowl, which you cut into small square pieces of an equal- size; you also cut some tongue the same : put these slices of fowl and tongue into a bechamelle pretty thick. Keep your fowl very hot. The moment you are going to serve it, pour the emince inside the body of the fowl; thin slices of tongue, cut of the shape of cocks'-combs, should be put round the mince on the top of the fowl; serve under it a ragout a l' Allemande and poached eggs on the top of the mince.

Fowl A La Mirepoix, Otherwise A La Cendre

Truss the fowl as in No, 1. Next mark a mirepoix without its being melted, that is to say, scrape some bacon, a little butter, a few slices of ham, with a little thyme, bay-leaves, salt, and pepper. Then spread the whole on a sheet of white paper: wrap the fowl up in this sheet of paper, and cover it with several other sheets : let the whole be closed hermetically, lest the grease should be lost; then put it into the oven if not too hot; if it should happen to be so, let the fowl be then covered with hot ashes, and over these have some live burning coals, but not too vivid, for fear of the paper catching fire, which would spoil the fowl. It requires two hours for the fowl to be sufficiently done; when so, drain it well, and send it up with an Espagnole under it, or poivrade, or a sauce hackee. This dish is seldom served, as it gives great trouble in the making.

* Desserte means what comes from the table.

Fowl & La Cardinal

Take a nice white fowl, singe it, and take out the bones without destroying the skin. Next have a farce a quenelles*, wherein you introduce a little lobster spawn well pounded, to make it very red. This farce being made rather liquid, is to be injected, first between the skin and the flesh of the fowl, and then inside of the body. You then mould the fowl into an agreeable shape: next put it into an oval stew-pan well trimmed with slices of bacon, and pour some poele over it; leave it on the fire for an hour and a half. As it has no bones left, it requires more time before it is done. Serve it up with a sauce a l'Allemande, to which you add some of the red to dye the sauce, or some love-apple sauce.

Fowl A Campine, With Raw Onions

Truss the fowl with the legs outwards, and roast it. It must be of a good colour. When done, slit the breast, cut raw onions in slices, which you introduce into the slits you have made, and send it up with a brown poivrade highly Seasoned, and very hot.

Fowl A La Tart Are

Take a fine fowl, turn in the legs as usual, then cut it in two, take the bones off from the back, cut the breast-bones off, break those of the legs, flatten the fowl with the back of your knife, and season it with salt and pepper: then dip it into clarified butter, and next into crumbs of bread, equally on all sides. Next broil it up to a fine colour, on a slow fire, that it may be done thoroughly. Send it up with the brown Italienne. Thrust your knife into it, to as-certain if it is well done; it requires an hour, or at least three-quarters, to be done properly.

* Farce a quenelles ; the necessity of preserving this appellation, arises out of the multiplicity of different farces which are made, and are called in England, forced-meats. As this is a particular one, the professor must retain the proper name.