The St. Louis Republic. [volume] (St. Louis, Mo.) 1888-1919, 1902-12-14
rAfLLES Al MD


Procure six plump and young quails. Cut
the feet. leave the heads, cut the wings Up
10 the first joint.
Cut the skin open from the back, begin
ming at the neck
With Z shagp-poiuted knife. Getach the
flesh from the carcass all around and re-
move tie bones from the second Joints,
leaving the bone OF the drum, also tn.
bones OF the wings. BE careful not to
split the skin when detachins the breast
bone. The whole carcass VIII come out
easily and also the intestines.
Lay the bird fiat on the breast on the
meat board.
Have the stUfFing ready.
Grind through the niaat-grinder the breast
of a large raw chicken.
Rub it through q iiue sieve and reserve
in a bowl: remove all the fat Of q natural
goose liver. II is imported and found il
all reliable groceries.
Rub it also through the sieve; add it to
the chicken PURGE. Have one cup of white
bread crumbs soaked III enough good stock
10 make il soft.
Cook it for a few minutes until very dry.
COO! 1t off. rub through the sieve; add it TO
the contents of the bowl. and with u wooden
spoon work the mixture until it becomes
smooth.
Adj Two raw egg yolks and the white
of one, half Il Icasgugi2iul Of salt, one salt
spoonful Of pepper ana half a teaspoonfui Of
butter.
Mix well again.
Divide the mixture into six parts.
FTI up all the birds with this ~stuffiins
and Close them ap with long stitches with
fine Irvine.
Stitch the skin, truss the birds by pass
ing a twin. through the middle Of the legs;
lie them on the back.
Pass the head of the bird under its wings
81 as To shorten the neck and bring it in
front: pass another twiue through the
wings. secure them also on the back.
The birds urussed in this manner viii re-
t-iu their shape.
Wipe them off gently with a towel.
Butter well a tlt saucepan (saEtoi'1: lay
in il two carrots and two onions cut in thin
Slices. a small branch az white celery. three
SFri-s Of parsley and one pound of veal.
lean. cut in small pieces.
Clean and wash the CarCaSSrs: cut them
aud add them also. Next lay the qua:ls in
tn" pan.
Pour over half n pint Of madeira wine
and also one teaspoonful Of lrscf extract
diluted in onr-haIf pint Of warm broth
Put the saucepan on the fire and give II Il
good start and then mnderat" the cooking.
Time. thirty minutes. Basic twice. Re
move the Guai'E.
Let the rest cook slowly ten minutes
more: during that time cut carefully the
stitches and trussiu- twine from the birds
and remove them.
Strain the gravy through a fine sieve:
rinse the saucepan: pour the gravy back
into II. set II over the fire. and while it is
getting hot have six small patty cases, or
mullins warmed NJ in the oven vii answer
bv removing rart Of the inside.
Dress the birds in each case as illustrated.
showing the heads.
Arrange around 4 few button mushro pms
previously washed. drained and cooked n a
little butter for five minutes. Season with a
few grains Of salt and pepper Finish the
7 sauce by adding half n tablespoonful Of
butter well mixed with half an ounce Of
-four. Stir it in the sauce: do not boil ct
must he very hotl. pour over each bird and
replace the cover, allowing the head 10
stick out.
1cONDS D'ARTICHArTS 4 LA NOZZLE.
Put in moiling water six fresh French ar
tichokes.
Boil them for forty minutes. drain them
and. when cold. pull carefully all the leaves
Saving the largest ones for the next lay,
as they are good cold with a French dress
ing).
Remove the Chokes. pare the bottoms
nearly all around. place them in Il sautoir
Glat saucepan with one pint OF hot con-
sanlme IF none is at hand one-haIf tea