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

and send to table in boat Braized
] in the same way, but stuffed with
i stone olives, mushrooms or trufties. they
| are called a Ia pe,1greur
Perhaps never, unless you are q
hunter yourself, will you know the
| astronomical delights Of quails Ia
cendre. ] first partook of them on a
| California ranch. cooked and served by
| the brown-eyed hunter lad who shot
| them.
Dress and draw the birds; put the
| livers inside; roll them in thin slices
| of fat salt pork and then in well but
tered white paper; cook in hot wood
embers as you have baked potatoes
after bonfire during your childhood;
serve them on toast with q tureen of
good brown gravy.
Partridges should have the breasts
larded and be baked (if they Garnet be
roasted) in quick oven for twenty to
twenty-five minutes. Dish up on dry
toast, garnish with crosses and pass
tart jelly or spiced plums with them.
The drippings in the pan may be thick
encd and seasoned for brown sauce,
or you can serve them with celery
sauce or on puree of celery. Either
of the two latter is especially nice with
boiled cartridges.
The famous canvasback ducks Of
Baltimore come from Havrc dc Grace
and owe their superior excellence and
| flavor to the wild celery on which they
have fed. They are not in their prime
until the middle Of December, by
which time they should weigh from six
! to six and half pounds the pair. The
mode of procedure in cooking canvas
| back, redheads or na.lards is the same:
Pick. SINCE and draw the birds, put a
pinch of salt inside and roast rare An
| overdonc canvasback is no better than
| the commonest wild duck. It is com
mon fault of the American cook to kill
game with kindness, that is with cook.
| ing.
The ingenious manner in which the
"baited mallards" from the smaller
lakes of Minnesota and Wisconsin are
fed renders them of such superior ex-
cellence that they may be substituted
for canvasback almost without fear OF
detection. Corn is spread daily on the
banks of the lakes and day after day
| the birds return to partake of this
| r1ysteriously-sent mama, until. at last.
like human epicures, they fall prey
to their love of good living. being cap
tured when fat enough. To be sure
| that they have not hung too long, OF
been side-tracked on the way east, see
| that their eyes are bright and the webs
of the feet soft.
Orange is the very epicurean sauce
which even the common people receive
| gladly, when served with this bird.
Skim off every bit of fat from the
gravy in the pan after baking: thicken
with great spoonful of -four; dilute
with pint of broth and squeeze in
the juice of two oranges adding the
shredded yellow rind previously boiled
for ten minutes to extract the bitter
flavor.
Salmi of Partridges.-The econom-
ical housekeeper should understand
the mysteries of salad, for there is
no nicer way of serving the remains OF
yesterdays birds. For company din
ner it will be well to roast the birds
the day before expressly for this
purpose, in order to use only the
choice parts, but the manner OF
making is the same. Cut the meat
! from the birds in the neatest possible
| pieces and lay it aside while you boil
the bones, two small onions,a bunch OF
herbs and a pinch of cayenne, skim the
fat from this broth. thicken and strain
Simmer in two dozen mushrooms for
ten minutes. lay in the meat and let II
get hot through; lay each piece OF
meat on small. diamond shaped
crouton and pour the sauce over all.
For very swell dinner there is moth.
ing nicer than a garnishing la Mont
glas. Proceed as above in every partic.
ular except that you do not add mush'
rooms to tho sauce. After you have
partridge, pour over them a garnish
made as follows: Cat fine pint OF
mushrooms; add two ounces of beef's
tongue. two Of truffles and two Of
white chicken meat, all cooked and Gu,
in dice; season with salt, pepper and
nutmeg. Now add two ounces of but
ter and gill of veal gravy and heat
by tossing over the fire in saucepan
without allowing it to boil Pour over
the dish and salmi, turn the sauce over
all.
Filiets Of cooked game heated for a
moment on a broiler after being
dipped in melted butter are delicious
served on small squares of fried mush.
And now before ending this gossip on
gamc-ending it, not because the sub.
ject is exhausted. but because the pa
thence of my readers may be, let me
just hint of game salad. 4 portion
of cold game, too small to use in any
other manner. may be so served. Cut
the meat small and let it stand in a
miranda of plain salad dressing for an
| hour before serving. Then tear up some
crisp lettuce, put in the salad bowl;
add the meat and cover with a mayon-
naise garnishing with crumbled yolks
of hard boiled eggs, the whites cut in
dice and stoned olives
| ALICE CuITTENDEN.
| Lamp Cane.