Cotelettes De Plgeonneaux A La Sylvia - Squab Cutlets, Sylvia Style

Split 6 squabs in halves and remove all bones except the drumsticks. Saute the squabs lightly on the inner side only, and put them under light press. When cold, trim them nicely and lay on the inner side a salpicon of truffles, mushrooms and foie gras cut in small squares and mixed with well reduced German sauce. Cover with chicken forcemeat and decorate with truffles and smoked beef tongue to your fancy.

Lay the cutlets in a buttered saute pan. Fifteen minutes before-serving put it on top of the range, and when the butter hisses cover the pan and finish to cook in a moderate oven. Dress on a dish, put on each drumstick a favor and serve truffle sauce separate.

Cotelettes De Plgeonneaux A La Valois - Squab Cutlets, Valois Style

Cut the squabs in halves and free from bone, leaving but the drumstick. Season with salt and pepper; egg and bread-crumb them, and fry them in clarified butter; dish up, put a favor on each drumstick, garnish the squabs with asparagus or some other vegetable, and serve Valois sauce separate.

Chaudfroid De Pigeonneaux A La Bohemienne - Chaud-froid Of Squab, Bohemian Fashion

Bone 12 squabs, and cut them lengthwise in halves. Keep the bones and carcasses to flavor the sauce.

Prepare 2 pounds of chicken forcemeat, add to it 1/4 pound of cooked forcemeat, and season highly to taste.

Cut into 1/4-inch squares 6 ounces each of truffles, smoked beef tongue and fat goose liver (foie gras); add these ingredients to the forcemeat, and fill each half of squab with enough force-meat to give it nearly its original size.

Tie each bird in a small cloth, giving it a round, oval shape (like a boned turkey); place them in a saucepan with the bones, moisten with good stock, and let simmer for 20 to 25 minutes. Allow the birds to get hike warm, then put them under light pressure, and let them get cold. Strain the broth, reduce it to 2 gills and incorporate into it 1 1/2 pints of brown sauce; reduce it for 5 minutes, add 1 pint of meat jelly; reduce the whole to obtain 1 quart of sauce; strain and put away to get cold.

Remove the cloth from the squabs, trim them nicely (taking off all the skin), and then coat them with the sauce described above.

Decorate to your fancy with truffles, smoked beef tongue, white of hard-boiled egg, etc.; brush over with melted meat jelly, and when cold, arrange artistically on a dish.

Canard Canvasback Roti- Roast Canvasback Duck

While there may be many elaborate ways of cooking wild ducks, it would really be to spoil or at least deteriorate the most delicate and agreeable flavor of the canvasback if cooked otherwise than roasted or broiled. The duck should be served perfectly plain; it will furnish its own rich gravy if properly prepared.

Singe, draw and truss a canvasback duck; clean the head and stick it in the upper opening; baste it with butter, besprinkle with salt and roast in a hot oven for 18 to 20 minutes, according to the size of the duck. When ready to serve, untruss, lift the head a little, and pour into the inside a tablespoonful of luke warm water; this is done to make the blood run more freely.

In many places the carcass of the duck is pressed after the breast is carved.