How To Make Salmi Of Woodcocks

The same operation is required as for the salmi of partridges. Instead of boiling the trimmings in the sauce, take out the members, as you do in the salmi of partridges, and pound the remainder and trimmings in a mortar, till you can strain it through a tammy. When you have skimmed the fat from the sauce, and given a good seasoning, moisten the pounded meat with it; then strain it through a tammy and put it over the legs in a bain marie. The salmi must be made hot, but without boiling. Serve up with it slices of fried bread cut into hearts and glazed.

Salmi Of Woodcocks A L' Espagnole

If you have any roasted woodcocks left, cut them as for eating; mark the members in a stew-pan; make a sauce as for salmi of partridges: put the parings into the sauce to boil for an hour: when the sauce has been well skimmed and there is no fat left, strain it through a tammy over the members. Let it be made hot without boiling, and serve up with slices of fried bread between the members. This salmi will be good only if the birds are not too much done; when game is over-done, it is of no value as good cookery; this salmi, when returned from the table, makes excellent hachis it la turc, or puree of game.

Salmi Of Woodcocks A La Lucullus

For this dish, you must be particular in having the woodcocks very under-done; then take out the intestines, and with the addition of two or three fat livers of fowls, make the following farce:

Take a dozen of mushrooms chopped very fine, a shalot and some parsley, the same; fry these herbs in a small bit of butter; when they are nearly done, put the fat livers, and the intestines of the woodcocks, to fry with them, and when done, put the whole into a mortar, and pound the whole very fine; season with salt and pepper, etc.; then as three woodcocks give you six fillets, cut six bits of bread of the same shape, fry them of a nice colour; then spread the farce equally divided over the six croustades of bread; put them into the oven, and when they are of a good colour, serve them between each of the filets; as for the sauce, you make it with the trimmings as usual for salmi; this, well managed, is a delicious dish. The sauce must be made early, so as to keep the fillets in it, to prevent them from drying : then warm them without boiling, for boiling would make the dish good for nothing.

How To Cook Plovers

Plovers are hardly fit for any thing but roasting. Sometimes, however, they are prepared a la bourguignotte, which is indeed the only way of making a ragout of plovers. In this latter case, empty and truss them as neatly as possible; mark them in a stew-pan with layers of bacon; moisten them with a little poele or with broth; when done enough, let them simmer a little in a bourguignotte, and serve up hot with a garnish.

Capilottade Of Plovers

If you have any roasted plovers left, and are short of an entree, cut them in halves and pare them: flay them, put them into a stew-pan with two spoonfuls of Italienne, a glass of white wine, a little salt and pepper. Let them simmer for one hour, and dish them with fried slices of bread between. Skim the sauce, squeeze the juice of a lemon, and mask the members with the sauce. This dish must be highly seasoned.

How To Cook Pigeons

There are pigeons of various sorts; namely, tame pigeons, wild pigeons, and wood pigeons. The former are most in use, although wild pigeons are good either boiled or roasted; but if made ragouts or fricassees of, their flesh is too black. Small pigeons a la gautier or squabbs, are of great service for garnishing, but they make very indifferent entrees, as they are seldom well prepared by the poulterer.

Compotte Of Pigeons, Brown

Take four or six pigeons, according to the size of your dish; after having picked them clean, cut off the sinew below the joint of the leg: empty them without taking; out the liver, but feel with your finger if there is any grain left in the paunch. Truss the legs inwards, and make an incision in the back, that they may disgorge. Then put them into a stew-pan with some lukewarm water to draw out the blood: next mark them in layers of bacon, and stew them as you would do chickens. When done, drain them, and send up with a ragout a la financiere.

Compotte Of Pigeons A La Paysanne

Truss your pigeons as above, and wash them clean in warm water. Cut half a pound of breast of bacon into small slices of about an inch, blanch them first, and then put them into a stew-pan with a small bit of butter; when they are of a nice light brown, take them out to make room for the pigeons, and when they are become firm, take them out also. Throw a good spoonful of flour into the fat that is in the stew-pan, and let it become of a light brown colour; then poor either a little broth or warm water into it to dilute the flour, season with salt, pepper, spices, a bunch of parsley and green onions, a. few mushrooms, and some small white onions. Then put the pigeons into this sauce, and let the whole stew gently. Next skim off the grease, put the pigeons into another stew-pan, with all the ingredients to garnish them nicely. Reduce the sauce, and strain it through a tammy over the pigeons; serve up hot.