KITCHEN AND COOKERY little seasoning. Add enough boiling stock or water to come half-way up the bird, 254 crumbs. Put a few tiny bits of butter on the top of each, and put the shells in a quick Dut the'iid on the pan, and let the contents oven until the mixture is really hot through. Jimmcr cenUv for^about three-quarters of Arrange the shells on a folded napkm on a " hot dish. immcr gen an hour, or until it feels tender. Then unwrap the bird, remove any string or skewers, lay It on a hot dish, and pour over it some good white sauce ; or, if preferred, celery or egg sauce. X.H. If you possess a stockpot, cook the 1 ird in that. PHEASANT SOUFFL^ (In season October to February) Kiijuired : Half a pound of cooked pheasant without bone. One ounce of butter. One ounce of rice. Four eggs. One and a half gills of stock. Salt, pepper and nutmeg. Have ready a pan of fast boiling, salted water. Wash the rice well, sprinkle it into the boiling water. CUTLETS OF PARTRIDGE (In season September to February) Required : Two partridges. One hard-boiled white of egg. Two truffles. A dozen preserved mushrooms. One egg. Half an ounce of butter. Half a gill of white sauce. and let it. boil until it is tender. Put the bones of the pheasant in a saucepan, with cold water to cover them and a little salt ; let these boil gently for about half an hour. Pound the flesh of the pheasant. with mortar ; add the butter, a gill and a half of stock, and a little salt, pepper, and nutmeg ; pKJund all well together, then rub the mixture through a hair sieve. Next mix into it the yolks of the eggs ; whisk the whites of two of them to a very stiff froth, and stir them in very lightly. Have ready a well-buttered souffle tin, with a buttered band of paper tied round it, and coming three or more inches higher than the top of the tin. Pour the mixture into the tin, and bake it in a quick oven for about half an hour. Turn it out carefully on to a hot dish, and strain round it some good brown sauce. SCALLOPS OF GAME Required : Si.x ounces of any cooked game free from bone. About a quarter of a pint of brown sauce. Half an ounce of butter. I'our tablespoonfuls of browned crumbs. Salt, cayenne. Thickly butter four or five scallop shells. Either the natural ones or those made of fire- proof ware can be used. Shake them well over with breadcrumbs. Put the sauce in a pan, with the bones and trimmings of the birds, and heat it. Chop the flesh coarsely, and add to it enough of the sauce — strained from the bones — to make it nicely moist. Season it carefully. Put a well-rounded heap of the mixture in each shell, and sprinkle the surface of each with browned A little glaze. Salt and pepper. Mashed potato. For the panada : Half an ounce of butter. One ounce of flour. Half a gill of boiling water or white stock. Roast one of the partridges. Bone the other one ; remove all skin and pound the flesh until smooth. Add to it the egg and white sauce. Then make the pan- ada and add it also. To make the panada : Melt the butter in a saucepan, stir in the flour Cutlets of partridge or other game 'i^°°I^^^' ^^T^ add the water, the boiled rice, in a and stir over a gentle heat until the mixture will leave the sides of the pan without sticking to it. When the Q%g, etc., are well mixed together, rub them through a wire sieve. When cold, cut the roast bird into thin slices. Have ready eight or ten little cutlet moulds. Stamp out some tiny rounds of truffle and white of ^%%. Thickly butter the moulds and decorate them with alternate rounds of truffle and egg. When these are set, put a thin layer of the partridge mixture in each mould ; on this put a thin slice of roast partridge, then fill the mould up with more of the mixture, smoothing it over with a wet knife. Put the moulds in a shallow pan with hot water to come barely half up them, lay a piece of buttered paper across the top, and let them cook gently for about twenty minutes. Arrange a bed of mashed potato on a hot dish, turn out the cutlets, and arrange them on the potato, strain round some good brown sauce, and garnish with mushrooms heated in a little stock and brushed over with a little melted glaze. KROMESKIES OF GAME Required : Four tablespoonfuls of any kind of chopped, cooked game. Half a teaspoonful of chopped shallot or onion. Two tablespoonfuls of brown sauce. Thin slices of bacon. Frying batter. Frying fat. Put the chopped game, onion, and sauce, in a small saucepan. Cut some thin slices
