Of Black Cocks and Grey Hens.
These birds are a similar flavour to the grouse, only much larger, and may be dressed just in the same manner, only two cocks will be sufficient for a remove of ten or twelve persons if well garnished with quenelles, cockscombs, mushrooms, truffles, &c.
No. 552. Hare à la Macgregor.
Skin a fine young hare, and truss it as for roasting, stuff with a forcemeat made of the liver (see faisan à la corsaire, No. 544), put it on the spit, rub well with oil, and while roasting sprinkle a little flour over now and then; have ready the fillets of three other hares skinned and nicely larded, put some butter in a sauté-pan, and fry them gently of light brown colour, rather underdone; cut each fillet in halves, and have twelve pieces of toasted bread cut in the form of hearts, of the same size as the fillets; dress them alternately on your dish upon a border of mashed potatoes, dress the hare in the centre, glaze the fillets and bread, and pour a quart of sauce poivrade (No. 33), in which you have introduced a spoonful of mild orange marmalade instead of the currant jelly, over the hare, and serve very hot.
No. 553. Levraut à la Coursière.
Skin and draw two leverets just caught by the dogs, save the blood in a basin, truss them for roasting, lard the fillets, roast half an hour before a quick fire, put a quart of poivrade sauce (No. 32) in a stewpan; when boiling stir quickly with a wooden spoon, and pour in the blood; add a little salt, cayenne pepper, a tablespoonful of currant jelly, four pats of butter, and the juice of a lemon; sauce over the leverets and serve immediately.
FLANCS.
Flancs are required in every dinner where there are more than four entrées; they are served upon oval dishes of from eighteen inches in length to nine in width, and require a little depth; for flancs being made dishes, like removes, the dish must contain the sauce. My readers will perceive by the Index that many of them are like the removes; but these I shall merely give references to, my object in placing them with the flancs being to show that by being reduced in size they will do for flancs in large dinners, and also be an assistance in the making of bills of fare.
Flancs are to be made of one or two solid pieces of poultry, game, butcher’s meat, or pastry, and keep everything which is divided into many pieces, as cotelettes, fillets, escalopes, fricassées, salmis, &c., for entrées as much as possible, by doing which you will add more importance to your dinner, and cause more harmony in the arrangement.