TURKEY BONED AND FORCED.
A turkey thus prepared may be either boiled or roasted; there are directions for boning poultry which might be given, but it is always better to let the poulterer do it; when boned it must be filled with a fine forcemeat, which may be varied in several ways, the basis should be according to the receipt given for veal stuffings, forcemeats, sausage meat, tongue, and mushrooms added as approved. When boiled it is served with any fine white sauce, French cooks use the veloute or bechamel. When roasted, a cradle spit is very convenient, but if there is not one the turkey must be carefully tied to the spit.
FOWLS BONED AND FORCED.
The above directions serve also for fowls.
A SAVOURY WAY OF ROASTING A FOWL.
Fill it with a fine seasoning, and just before it is ready for serving, baste it well with clarified veal suet, and sprinkle it thickly with very dry crumbs of bread, repeat this two or three times; then place it in the dish, and serve with a fine brown gravy well flavored with lemon juice; delicate forcemeat fritters should be also served in the dish.
BOILED FOWLS.
Are served with a fine white sauce, and are often garnished with pieces of white cauliflower, or vegetable marrow, the chief object is to keep them white; it is best to select white legged poultry for boiling, as they prove whiter when dressed.
AMNASTICH.
Stew gently one pint of rice in one quart of strong gravy till it begins to swell, then add an onion stuck with cloves, a bunch of sweet herbs, and a chicken stuffed with forcemeat, let it stew with the rice till thoroughly done, then take it up and stir in the rice, the yolks of four eggs, and the juice of a lemon; serve the fowl in the same dish with the rice, which should be colored to a fine yellow with saffron.
FOWLS STEWED WITH RICE AND CHORISA.
Boil a fowl in sufficient water or gravy to cover it, when boiling for ten minutes, skim off the fat and add half a pound of rice, and one pound of _chorisa_ cut in about four pieces, season with a little white pepper, salt, and a pinch of saffron to color it, and then stew till the rice is thoroughly tender; there should be no gravy when served, but the rice ought to be perfectly moist.
CURRIED CHICKEN.
See curried veal. Undressed chicken is considered best for a curry, it must be cut in small joints, the directions for curried veal are equally adapted for fowls.
A NICE METHOD OF DRESSING FOWL AND SWEETBREAD.
Take a fowl and blanch it, also a fine sweet bread, parboil them, then cut off in smooth well shaped slices, all the white part of the fowl, and slice the sweetbread in similar pieces, place them together in a fine well-flavoured veal gravy; when done, serve neatly in the dish, and pour over a fine white sauce, any that may be approved, the remainder of the fowl must be cut up in small joints or pieces, not separated from the bone, and fried to become brown, then place them in a stew-pan with forcemeat b.a.l.l.s, truffles, and morels; pour over half or three quarters of a pint of beef gravy, and simmer till finished; a little mushroom ketchup, or lemon-pickle may be added; in this manner two very nice _entrees_ may be formed.
BLANKETTE OF FOWL.
See blankette of veal.
TO STEW DUCK WITH GREEN PEAS.
Stuff and half roast a duck, then put it into a stew-pan with an onion sliced, a little mint and about one pint of beef gravy, add after it has simmered half an hour, a quart of green peas, and simmer another half hour; a little lump sugar is requisite.
TO WARM COLD POULTRY.
Cut up the pieces required to be dressed, spread over them a seasoning as for cutlets, and fry them; pour over a little good gravy, and garnish with sippets of toast and sliced lemon, or place them in an edging of rice or mashed potatoes.
BROILED FOWL AND MUSHROOMS.
Truss a fine fowl as if for boiling, split it down the back, and broil gently; when nearly done, put it in a stewpan with a good gravy, add a pint of fresh b.u.t.ton mushrooms, season to taste; a little mushroom powder and lemon juice improve the flavour.
PIGEONS.
To have a good appearance they should be larded and stuffed; glazing is also an improvement, they form a nice _entree_; they may be stewed in a strong gravy; when done enough, remove the pigeons, thicken the gravy, add a few forcemeat and egg b.a.l.l.s, and serve in the dish with the pigeons. Or they may be split down the back, broiled, and then finished in the stew-pan.
STEWED GIBLETS.
Scald one or more sets of giblets, set them on the fire with a little veal or chicken, or both, in a good gravy; season to taste, thicken the gravy, and color it with browning, flavor with mushroom powder and lemon-juice and one gla.s.s of white wine; forcemeat b.a.l.l.s should be added a few minutes before serving, and garnish with thin slices of hard boiled eggs.
DUTCH TOAST.
Take the remains of any cold poultry or meat, mince it and season highly; add to it any cold dressed vegetable, mix it up with one or more eggs, and let it simmer till hot in a little gravy; have ready a square of toast, and serve it on it; squeeze over a little lemon-juice, and sprinkle with white pepper. Vegetables prepared in this way are excellent; cauliflower simmered in chicken broth, seasoned delicately and minced on toast, is a nutritive good luncheon for an invalid.
TIMBALE DE MACCARONI.
This is a very pretty dish. The maccaroni must be boiled in water till it slightly swells, and is soft enough to cut; it must be cut into short pieces about two inches in length. Grease a mould, and stick the maccaroni closely together all over the mould; when this is done, and which will require some patience, fill up the s.p.a.ce with fricca.s.see of chicken, sweetbreads, or whatever may be liked; close the mould carefully, and boil. Rich white sauce is usually served with it, but not poured over the timbale, as it would spoil the effect of the honeycomb appearance, which is very pretty.
A SAVOURY PIE FOR PERSONS OF DELICATE DIGESTION.