Modern cookery for private families

cayenne, to season it properly. Shake the mince over the fire until it is just ready to boil, stir to it quickly a squeeze of lemon-juice, dish it with pale sippets of fried bread, and serve it immediately. When cream cannot easily be obtained, use milk, with a double quantity of butter and flour. To make an English mince, omit the hard eggs, heat the fowl in the preceding sauce or in a common _béchamel_, or white sauce, dish it with small delicately poached eggs (those of the guinea-fowl or bantam for example), laid over it in a circle and send it quickly to table. Another excellent variety of the dish is also made by covering the fowl thickly with very fine bread-crumbs, moistening them with clarified butter, and giving them colour with a salamander, or in a quick oven.[90] Footnote 90: For minced fowl and oysters, follow the receipt for veal, page 231. FRITOT OF COLD FOWLS. Cut into joints and take the skin from some cold fowls lay them into a deep dish, strew over them a little fine salt and cayenne, add the juice of a lemon, and let them remain for an hour, moving them occasionally that they may all absorb a portion of the acid; then dip them one by one into some French batter (see Chapter V.), and fry them a pale brown over a gentle fire. Serve them garnished with very green crisped parsley. A few drops of eschalot vinegar may be mixed with the lemon-juice which is poured to the fowls, or slices of raw onion or eschalot, and small branches of sweet herbs may be laid amongst them, and cleared off before they are dipped into the batter. Gravy made of the trimmings, thickened, and well flavoured, may be sent to table with them in a tureen; and dressed bacon (see page 259), in a dish apart. SCALLOPS OF FOWL AU BÉCHAMEL. (ENTRÉE.) Raise the flesh from a couple of fowls as directed for cutlets in the foregoing receipt, and take it as entire as possible from either side of the