—Proceed exactly as for [No. 806], but after cooking for twenty minutes, take it off and place it in another saucepan. Baste it with its own gravy, adding half a pint of Espagnole sauce ([No. 151]). Blanch half a pint of chicken or turkey livers, cut them into two or three pieces according to their size, and put them with the turkey, adding half a glassful of Madeira wine. Let cook for twenty minute more, and serve with the livers around the breasts, and the gravy thrown over.
808. Roast Goose, Stuffed with Chestnuts, Apple Sauce.
—Have a fine, tender goose of four pounds, singe, draw, wash well, and thoroughly wipe the interior with a cloth; then fill it with some stuffing as for the turkey ([No. 800]). Close both ends, truss well, sprinkle a pinch of salt over, envelop in buttered paper and put it into a roasting-pan. Cook it for one hour and a half in a moderate oven, basting it occasionally with the dripping. Remove from the oven, dress on a hot serving-dish, untruss, skim off the fat from the gravy, add to it a gill of white broth ([No. 99]), let come to a boil, then strain the gravy into a sauce-bowl and serve separately.
809. Timbale of Foie-Gras Lagardère.
—Butter lightly six timbale molds; decorate the inside according to taste with pieces of truffle and smoked beef-tongue; fill them half full with cream forcemeat ([No. 225]), leaving an empty space in the centre, filling this in with a reduced salpicon ([No. 256]). Cover the salpicon with a very little pâté-de-foie-gras, and finish filling with the cream forcemeat. Put the molds in a sautoire holding hot water to half their height; boil gently, and then place them in a slow oven for ten minutes. Unmold on a hot dish, and serve with half a pint of hot sauce Périgueux ([No. 191]) separately. Place on top of each timbale a small, round croquette of foie-gras, then serve.
810. Vol-au-Vent à la Financière.
—Fill six vol-au-vents made with feuilletage paste ([No. 1076]) with a quart of financière garnishing ([No. 246]), and serve them on a dish with a folded napkin.
811. Vol-au-Vent à la Toulouse.
—Fill six vol-au-vents ([No. 1076]) with a quart of hot Toulouse garnishing ([No. 176]), and serve the same as for the above.