The Art of Cookery Made Easy and Refined

cayenne pepper, lemon juice, and salt; stew the veal gently ten minutes, and serve it up with sippets of bread round it either fried or plain. _Minced Veal another way._ ADD to the veal a little stock, one eschallot chopped fine, some grated nutmeg and grated lemon peel, a very small quantity of each. Season with cayenne pepper, lemon juice, and salt. Let it stew ten minutes, and just before it is to be served up add a leason of two eggs and cream, simmer them together five minutes, and be careful it does not burn nor curdle. Sippets of bread, likewise, to be placed round. _Partridges or Pheasants au Choux._ BONE the birds, put into them some light forcemeat well-seasoned; sew them up, blanch and wipe them dry, and braise them in a pint of stock till tender. After which cut two savoys into quarters and boil them till a fourth part done; then squeeze them and tie round with twine, put them into a stewpan, add a pint of stock, and boil them gently till done. Then take the savoys out, cut off the strings, put the birds into the center of a dish, the savoys round them, and set the dish in an oven or in a warm place covered over. Then mix the two liquors together, season to the palate with pepper, salt, and lemon juice. Make it of a proper thickness with flour and water, boil it till three parts reduced, add a little colour and strain it. When the birds are to be served up glaize their breasts lightly, and put the sauce over the savoys. _Partridges or Pheasants with Truffles._ BONE the birds, and force and braise them in a small quantity of stock. When they are to be served up glaize the breasts lightly, and put green truffle sauce round them, with the essence of the birds mixed in it. _Turkey with Truffles._ TRUSS the turkey as for boiling, put some light forcemeat with truffles pounded with it into the cavity near the breast, and secure it from falling out. Then put