—Cut two breasts of partridges into large pieces, pound them well in a mortar, gradually adding the same quantity of bread soaked in milk, four egg yolks, one after another, and a teaspoonful of butter. Season with half a pinch of salt, the third of a pinch of pepper, and the same quantity of grated nutmeg; thoroughly pound all together, then rub through a sieve. If not sufficiently consistent, add one more egg yolk.
When game other than partridge is used add two pounded truffles, and use when required.
229. American Forcemeat.
—Place on the fire in a saucepan for five minutes two very finely chopped onions with an ounce of butter. Soak in water for fifteen minutes the crumbs of a loaf of bread; press out all the water either with the hands or through a cloth, put the crumbs in a bowl with three whole raw eggs, a tablespoonful of salt, two teaspoonfuls of pepper, a tablespoonful of sage, a large half teaspoonful of nutmeg, three skinned sausages, and a pinch of chopped parsley. Add the cooked onions, and mix well together; use the forcemeat when needed in other recipes.
230. Mushroom Garnishing.
—Mince finely twelve mushrooms and place them in a saucepan with half a pint of Madeira sauce ([No. 185]). Cook for five minutes, and serve.
231. Garnishing Bayard.
—Cut into very thin round slices with a tube one good-sized truffle, one ounce of cooked smoked beef-tongue, three mushrooms, and two artichoke bottoms. Place all in a saucepan on the fire with half a wine-glassful of Madeira wine. Reduce to one-half, which will take about five minutes. Then add half a pint of Espagnole sauce ([No. 151]), and cook for fifteen minutes. Surround the dish with croûtons of bread ([No. 133]) covered with thin slices of pâté-de-foie-gras.
232. Garnishing à la Chipolata—for one gallon.
—Fry a quarter of a pound of salt pork, cut dice-shaped, for two minutes in a saucepan; then add half a pint of carrots cut tubular shaped, half a pint of onions browned and glazed in the oven ([No. 972]), one pint of blanched and peeled chestnuts, half a pint of mushrooms, and six small sausages cut in pieces. Add two quarts of Espagnole sauce ([No. 151]), half a pint of tomato sauce ([No. 205]), a tablespoonful of salt, and a large teaspoonful of pepper. Cook for thirty minutes, and use when needed.