The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1893-11-25

q X &c n e n,
and second, that the cook is not one Of
the devils sending. You must buy
with Judgment, which means buy the
best. and show your economy in your
scientific cooking and prevention of
| waste.
1t is important to know how to buy
game as well as how to cook it. "Any
feathered game" says the great Sa-
varian, ''if eaten within three days
after it has been shot has no particular
favor, lacking the delicacy of fowl
and not having as yet acquired a flavor
| of its own. The proper point is when
decomposition commences. It is then
tender and sublime, partalzing at once
of the flavor of poultry and venison."
American epicures will possibly pre-
fer their game cooked before 1.-The
point of decomposition commences"
but it is an indisputable fact that game
is better not only for having been
hung moderate length of time, but it
Is also better for having been hung in
its feathers. In the case of plucked
game the contact with the air neutral
ICES some share of the aroma. Place
spices inside the bills of game that is
! to be hung for any length of time.
Game that has been overkept may be
determined by the dry and shrunken
legs.
Baked Ouails.-These are much bet
ter for first being pumped" To do
| this, place them in baking pan with
slices of pork tied over their breasts;
put half cup of hot water over them,
| cover with an inverted pan of the
same size and steam for ten minutes on
top of the range; then bake twenty
minutes in quick oven, basting we'll
| and frequently with butter and water.
Trim the crusts from some slices of
| bread, fry in hot butter and place a
bird in each slice. Accompany with
| jelly and salad of crosses with French
| dressing. Potatoes a Ia ncige or Ia
Pdrlsienne, spinach, tomatoes, baked or
| stcwed celery are the usual vegetables
served with quail. With baked quail
or cartridges, bread sauce is consid-
| cred a sine qua non in England. To
make this, thicken pint Of boiling
milk with fine, sifted bread crumbs;
season with pepper, salt, grated nut
meg and good-sized piece of butter.
With tiis send to table q plate of
fried crumbs made by dropping
crllmbed bits of day-old bread into
very hot fat; they should brown in
stantly and be lifted out at once with
a skinner, drained on kitchen paper
and transferred to hot dish. Place
beside each bird spoonful Of the
white bread sauce, another of the
brown fried crumbs and one of rich,
red currant jelly. The combination is
as pleasing to the eye as to the palate.
Outlets Of QuaiL-These make a
pretty and easily prepared game
course for company dinner. Make
two filletS from the breast and at the
small end stick bone from the leg;
fatten to the shape of a outlet with a
rolling pin, season with salt and pep
per, dip in melted butter, roll in
crumbs and saute in very hot fat. Al
ternate these with triangular ,croutoas
! of fried bread around mound of
green peas, beans. stewed mushrooms
or potatoes a la Parisienne. A more
elaborate way is to make pint of
broth by stewing the carcasses with a
slice of pork and an onion. Thicker
with butter and -four, color with a few
drops of Tournade's kitchen bouquet,
add the mashed livers that have been
cooked tender in this broth, let the
sauce get cold and dip the outlets in
this before frying.
Bisque of Quails. this delic4cy
you must be thankful to Francatelli,
ct oprss lui moi for simplifying the
recipe of the great chef for use in the
ordinary kitchen, such an array of
'tammies," saucepans and sauces as
he calls for being enough to strike ter
ror to the heart of the most willing
cook. Clean six birds, making four
small fillets from the breast of each;
lay these aside while you break up the
remaining portions of the birds and
| fry them lightly in a little pork fat
Cover with three pints of veal broth,
add pint of minced mushrooms, a
| cupful of rice. minced onion, a sprig
Of parsley, bay leaf and a pinch of
! thyme; simmer gently for an hour and
half. drain III a sieve and press the
rice and other ingredients through as
far as possible, using the back of
wooden spoon. Put 4 spoonful of but
| ter in saucepan, when melted stir in
spoonful of -four. and when smooth
turn on the stra ined broth. stirring the
while. Meantime cut the fillets into
pieces half an inch square and fry in a
/ little butter. Drop them in the tureen
and pour the bisque over. For extra
occasions three dozen little force meat
balls may also be added. To make
these. reserve half the fillets. chopping
as fine as possible; soak and squeeze
,ut of cold water an equal weight Of
stale bread. Put this in saucepan
with a tablespoonful of butter and
stir until the bread leaves the bottom
AID sides of the saucepan; add the yolks
Il two beaten eggs, the chopped
quail, seasoning to taste and as much
broth or white sauce as viii moisten it.
Drop small quantities of this on a
Toured board and roll into balls the
size and shape of small olive. Drop
for two minutes into boiling water; lift
out and lay in the tureen.
Ouails BraiIed with Peas = Truss
half dozen quails in the same way
that you would fowl for boiling;
place them side by side in a stewpan
with half pound streaked salt pork
cut in thin slices, two or three stalks
of celery and some parsley; cover with
weak broth or water and simmer close
~ covered for three-quarters of an
hour Dish the quail in circle plac-
ing them breasts outward; FIJI the CEN