Becassines Flambees Au Cognac - Snipe Burned With Brandy

Follow same directions as given for woodcock.

Petits Pates De Becassines A L'epicurien - Small Snipe Patties, Epicurean Style

Bone 8 or 10 snipe, and stuff them with chicken forcemeat, to which add one-eighth part of cooked forcemeat; lay a piece each of truffle and foie gras in each bird, and shape them in round balls.

Line some deep tartlet or patty moulds with short paste, place the snipe therein, and cover with a layer of paste, being careful to well close the borders. Make a small opening at the top and decorate the cover; then brush over with beaten egg, and bake in a moderate oven for 30 to 40 minutes.

With the bones of the birds prepare a rich stock, strain and reduce it with Madeira sauce.

When the birds are done lift the cover, pour over some of the gravy, and serve on a napkin.

Note. - This dish may be served cold by adding some gelatine to the stock before filling up the patties.

Pluvier - Plover

Plover may be cooked in the same styles as woodcock and snipe.

Pluvier Farci A La Dumanoir - Stuffed Plover, Dumanoir Style. Prepared As Partridge, Dumanoir Style

Ballotines De Cailles Aux Truffes - Ballotines Of Quail With Truffles

Bone 12 quail, spread them on a table, besprinkle with salt, and put on each a tablespoonful of chicken forcemeat, to which add some truffles and smoked beef tongue cut in small squares.

Roll up the quail in round balls, and tie each in a piece of clean white cloth, put them in a pan with the quail bones and cover with rich stock and 2 gills of Madeira, let simmer gently for 35 to 40 minutes; then untie, dish them up on a dish, reduce the stock in which the birds were cooked, and finish with brown sauce.

Strain the sauce, add some sliced truffles, and pour it over the birds and serve.

Cailles En Terrine A La Souvaroff - Quail In Terrin, Souvaroff Style

Prepare as Chicken in Tureen, Souvaroff Style. Six or eight quail may be put in the same terreen.

Cailles En Terrine A La Fermiere - Quail In Terrin, Farmer's Style

Follow the directions given for Chicked in Terreen, Farmer's Style.

Ballotines De Cailles En Chaudfroid - Chaudfroid Of Quail Ballotines

Prepare and cook as indicated for Ballotines of Quail with Truffles. Let them get cold in the stock in which they were cooked, and finish as explained for Chaudfroid of Squab.

Cotelettes de cailles a la sylvia - quail cutlets, Sylvia Style. Same as Squab Cutlets, Sylvia Style.

cotelettes de cailles a la valois - quail cutlets, Valois Style. Same as Squab Cutlets, Valois Style.

Bruants Sautes Au Beurre - Reed Birds Sauted In Butter

Clean the birds, taking out the stomach; season with salt, and saute them over a very hot fire, leaving them rather underdone. Dress them on small pieces of toast; take out half of the butter in which the birds were cooked, replace by fresh butter, heat to the nut degree, and pour over the birds, besprinkling them with freshly chopped parsley, and serve.