A guide to modern cookery

of bacon); and finally cover the whole with what remains of the forcemeat and a slice of larding bacon superposed by a bay-leaf. Now close the pie with a cover of the same paste as that already used, carefully seal down the cover to the crest of the underlying paste, trim and pinch the crest, and deck this cover of paste with imitation-leaves of the same paste. Make a slit in the top of the pie, for the escape of steam; carefully _gild_ the cover and the crest, and bake in a moderate oven for about one and one-quarter hours. On withdrawing the pie from the oven, let it half cool, and fill it with a succulent, chicken jelly. Allow this dish to cool for at least twenty-four hours before serving. N.B.—With this recipe as model, and by substituting another piece of poultry or game for the fowl, raised pies may be prepared from every kind of game or poultry, except water-game, which only yields mediocre results. In the case of game pies, the forcemeat is combined with one-sixth of its weight of _gratin_ forcemeat (No. 202) and an equal quantity of fat bacon is suppressed. The chicken jelly is also replaced by a jelly prepared from the carcasses of the birds under treatment. Dish these raised pies plainly, on napkins, and very cold. 1714a—CHICKEN PIE See No. 1660. 1715—DINDONNEAU (Young Turkey) Young turkeys, served as relevés or entrées, admit of all the recipes given for pullets; therefore, in order to avoid unnecessary repetition, the reader is begged to refer to those recipes. Those most generally applied to young turkeys are the ones termed “à l’Anglaise”—with celery, à la Financière, à la Godard, and à la Jardinière. In addition to these preparations, there are others which are better suited and are more proper to young turkeys, and these I give below. 1716—DINDONNEAU FARCI AUX MARRONS Cut open the shells of two and one-quarter lbs. of chestnuts; immerse them for a few seconds in smoking fat; peel them, and almost completely cook them in consommé. Then mix them with two lbs.