755. Pate-Chaud Of Leverets, A La Financiere

Prepare these in the manner directed in the foregoing article, and when the members of the leverets are ready to receive the sauce, add a rich Financiere ragout (No. 188); after the whole has boiled together for three minutes, garnish the pie, and serve.

A border of large white cocks'-combs may be placed round the edge of the pie, and a larded sweetbread or a large truffle in the centre.

756. Pate-Chaud Of Godiveau, A La Ciboulette

To one pound and a half of sifted flour, add three-quarters of a pound of butter, the yolks of two eggs, a tea-spoonful of salt, and about a gill and a half of cold water, then knead the whole into a tine smooth paste. Take rather more than two-thirds of this, mould it into a round ball with the palm of the hand, and afterward roll it out to the size of a common dinner-plate; then with the fingers of both hands, take-up the edges of the paste to the depth of two inches, and gather it into the shape of a round or oval purse (according to the shape of the dish) : and having previously buttered a raised pie-mould for the purpose, line it with the paste, by first rolling it out and then pushing the paste into the mouldings of the case with another piece of paste, used as a cushion for the purpose. When the mould is thus lined, fill it with some godiveau (No. 251), previously mixed with some chopped chives or green onions, parsley, and mushrooms ; smooth the top over with a blade of a knife dipped in water, cover the pie with the remainder of the paste, and after it has been neatly fastened and trimmed round the edge, nip it round with the pastry-pincers; place upon the top a circular piece of puff-paste, egg this over with the paste-brush, and score it with the point of a small knife, forming some device or ornament. Make a small hole in the centre for the steam to escape, bake the pie for one hour and a quarter, and when it is done, remove the top carefully with a knife; score the godiveau to the bottom, in the shape of squares or diamonds; pour some Poivrade, Italian, or Espagnole sauce over it, and after replacing the cover, send to table.

757. Pate-Chaud Of Young Partridges, A La Chasseur

When the partridges have been drawn and singed, cut them into small joints as follows: - First, remove the legs and wings; then cut the fillets with the pinion-bone adhering to them, leaving the breast-piece entire, as also the back, after having detached the thighs. Let all these be neatly trimmed without waste, and observe that the skin of the thighs must be rolled under to give them an appearance of plumpness. Next, place them in neat order in a deep sautapan with three ounces of clarified butter, and season with pepper and salt, and a little grated nutmeg; fry them brown over a brisk fire, after which add a glass of Madeira or Sherry, a piece of glaze the size of a walnut, four ounces of truffles cut into thick scollops, and two dozen button-mushrooms. Cover this with the lid containing some live embers of charcoal, and set the sautapan again on a moderate fire to simmer gently for a quarter of an hour: then remove the lid, add some brown Italian sauce in sufficient quantity for the entree, allow the whole to boil together for three minutes longer, add the juice of half a lemon, and a teaspoonful of chopped and blanched parsley ; toss these in with the partridges, etc, garnish the pie, keeping back the truffles and mushrooms to place on the top, lastly pour the sauce, and serve.