The morning call., 1894-12-08
FOR THE TABLE.

Now while game is plentiful is the time to
make experime hts in tie different methods of
preparing and serving IL, for while roast and
DioHeo duck or quail are always good there
are olnerent degrees of that virtue, and dainty
Olsh ot boned quail OF a salmis of duck will
oiien repay one for the trouble which inevlta-
DIV attends their preparation There is no
more attractive entree than boned quail In
paper cases, but one must have plenty OF Lime
ana be well armed for the fray when undertaking
10 make them. Firstly the quail must be
Ooned IN the same manner as turkey or
chlcken, by splitting it open up the back and
keeping the sharp knife close to the bones TO
AVOID breaking the skin and disj0inting the
legs and wings. Put the bones on TO simmer in
teaeupfuI of brown sauce or gravy for
hour or more, then strain and add 10 this two
tabespoonfuls OF truffies, which have been
carefully peeled and thinY sliced. add also
wine to taste. Let this sauce get cold ana re-
move every speck of grease, and when the
quail are stuffed and baked and laid in the
paper boxes ready TO serve, put spoonful of
sauce over each.
The stuffing for the quail is an elaborate
affair. made by frying few slices of salt pork,
cut in small pieces, for a few minutes, then
adding the iivers OF two or three chickens
(from which the gall. bag has been carefully re-
moved slice OF onion, little salt and some
pepper. Let this cook for ten or fifteen min
utes, stirring all the time, that it may not have
even the suspicion of a burnt taste, and yet
have taken a brown color. Then pound the
contents of the frying-pan with potato
masheT and put them through a sieve, add some
finely chopped uutfi-s and stuff the quail into
shape with this. sewing It up the back and Sc
curing wings and legs in place. Rub each quail
Win few drops Of olive oil, lay it in a rough
paper case and bake for Ten or fifteen minu, eS
in hot oven, at the end of which time drain of
all the grease. Jay the bird IN fresh white
paper case, put The spoonful Of gravy over each
and serve.
To make the rough boxes for baking the quail
cut a strip of heavy brown paper into siX-inch
lengths and allow four aud a half inches In
width. Fold down an inch on each side and
double the ends up for the same distance; the
paper Will now be 4x212 inches-the size of the
bottom Of the box. Now bring sides and ends
up into position and double the overlapping
corner pieces diagonally, fastening them with
stitch or drop OF paste.
Bake The quail in these boxes before Temov-
ing carefully TO small oval cases Of erimped
white paper. These can be bought at almost
any bakery or restaurant, and must be heated
before using.
Another entree to be served in paper cases Is
flllet of teal duck, which, as there is little tC
these birds except the breast, is not a wastefu
manner OF preparing them. Wipe the birds
clean outside and In and roast them for a little
less than ten minutes in a hot oven, and when
they are colo remove the skin and cut the
meat of the breast clean from the bones in two
shapely pieces or illets. This is all of the duck
which is to be eaten, so chop bones and all thai
Is left In small pieces and put into a saucepan
with few slices of onion, carrot, turnip and
celery, bay leaf, Glove and water enough &c
cover, and let 1t simmer for two or three hours.
Then strain and thicken with a roux made by
adj nalf aff fftl ~ hla
spoonful Of Drowned -four. Add little of the
hot stock &c this roux before putting 1t into the
saucepan TO prevent Jumping, then when all Is
smooth and we'll blended add a tablespoonful
of wine and grain OF cayenne.
This sauce must be thick enough TO coat the
spoon, that is, it must be so thick that the
spoon will not come out of 1t clean aud yet
thin enough to prevent its adhering in Jumps
If TOO thin reduce by longer boiling, and If toe
thick add sufficient quantity Of stock to give
ii the right consistency. Let the same cool
then lay the tllets in the rough paper boxe:
and spread over each a tablespoonful OF the
sauce. Place in the center of each tilet al
anchOvy which has been well washed and dried
and cut in two lengthwise. Over all CRATE some
Parmesan cheese and streW some fine dry
bread crumbs over them; lay BIT of butter on
each aud bake for ten minutes; then serve in
fresh cases and with slice of lemon on each
fllet
Large ducks which have been cookedican be
served as a salmis the literal rendering of our
word hash, but In this case conveying a differ
ent meaning. Two cold roast ducks prepared
in this way will serve twelve people. Cut the
best part of the ducks into neat joints and pu,
them into a saucepan; the trimmings should be
put on 10 boil and a sauce made from these sim
liar TO that given in the last receipt for llets OF
teal, only adding cupiul Of strained tomato.
There should be at least pint and a half OF the
sauce, dark in color. and OF high flavor, Guile
hot with cayenne; to this add four tablespoon
fuls OF sherry or elaret and the juice of one
lemon, stir Till smooth and add can of mush-
rooms, being careful not TO add so much Of the
liquor as 10 thin the sauce, and add eighteen
stoned olives aud pour all over the pieces Of
duck, letting IL become hot without boiling
Pile the pieces neatly upon warm dish, pour
the sauce over and garnish with triangular SIP
pets of bread fried IN butter and spread with
pate de fois gras. The remains of pheasants
grouse or snipe can be served In the same man
ner as ducks and are equally good.