A guide to modern cookery

four oz. of butter. 1649—POUSSINS A LA TARTARE Proceed exactly as for “Poulet à la Tartare.” 1650—TOURTE DE POUSSINS A LA PAYSANNE Prepare a round layer of short paste, ten inches in diameter. Upon this paste spread two-thirds lb. of sausage-meat, combined with five oz. of dry Duxelles, taking care to leave a margin two inches wide of bare paste all round. Upon this coating of forcemeat set ten half-chicks, stiffened in butter; sprinkle two-thirds lb. of chopped mushrooms, _sautéd_ in butter, over them; spread a second coating of sausage-meat and Duxelles over the whole; cover with a very thin slice of bacon, and close the whole with a layer of paste a little larger than the underlying one, the edges of which should have been moistened. Seal the two edges, and pleat regularly; _gild_; streak; make a slit in the top, and bake in a moderate oven for about forty minutes. When taking the tourte out of the oven, pour into it, through the slit in its cover, a few tablespoonfuls of half-glaze sauce. 1651—POUSSINS A LA VIENNOISE Cut the chicks each into four pieces; season them; dredge them; dip them in beaten egg, and roll them in bread-crumbs. A few minutes before serving, put them in hot fat; drain them, and dish them in pyramid form on a folded napkin. Surround with fried parsley and sections of lemon, and serve very hot. =Various Preparations of Fowl= 1652—ABATIS AUX NAVETS Fry one-half lb. of _blanched_ breast of pork, cut into dice, in butter. Drain, and fry in the same sautépan three lbs. of giblets, cut into pieces (all except the livers, which are only added one-quarter hour before dishing). Sprinkle with two and one-half oz. of flour; mix the latter with the pieces, and cook it in the oven for seven or eight minutes; moisten with three pints of white stock. Season with a pinch of pepper; add a faggot and a crushed, garlic clove; set to boil, stirring the while; cover, and place in a somewhat hot oven, that the preparation may boil gently. At the end of