Margaret Brown's French Cookery Book

oysters, 1 can of truffles, 6 ounces of chicken, 3 ounces of fat salt pork, 5 eggs, flour, toast, red pepper. Mince and then pound to a paste the chicken and salt pork, add red pepper, a pinch of salt, and the truffles cut fine and mixed in; lay the oysters out on the napkin, insert a penknife at the edge and split each oyster up and down inside without making the opening too large, then push in the forcemeat. As the oysters are stuffed lay them in flour and then dip in beaten egg and drop a few at a time in hot lard, and fry three or four minutes. The lard should be deep enough to immerse them. When they are golden brown take them up, drain on paper and put on toast. No. 226. PHILADELPHIA STYLE OF COOKING CANVASBACK DUCK. Draw the duck and sew up the incision tightly and closely, leaving one opening; through this fill the interior with red currant jelly and good port wine. Sew up and close the opening and roast the duck 20 minutes in a hot oven; by this process the jelly, the wine, and the natural juices off the duck combine and permeate the flesh, giving a most delicious result. No. 227. BROILED STUFFED OYSTERS. Grate the yolks of hard-boiled eggs, 4 or 5 to every dozen of the largest oysters; mince half as much salt pork and mix in black pepper, chopped parsley, add a raw egg, the yolk to make a paste; split the inside by moving a penknife up and down without making a very large opening at the edge; add the stuffing, dip them in fine breadcrumbs, then into melted butter on a plate, then into breadcrumbs again, and broil them over a clear fire. No. 228. GAME SOUP. Take all the meat off the breasts of any cold birds left from preceding day. Pound it in a mortar, beating to pieces the legs and bones, and boil them in some broth for an hour. Boil 6 turnips, mash them and strain through cloth with the