No. 190. Duckling with Turnips is a very favorite dish amongst the middle classes in France. Proceed as in the last, but instead of peas use about forty pieces of good turnips cut into moderate-sized square pieces, having previously fried them of a light yellow colour in a little butter or lard, and drained them upon a sieve; dress the duck upon a dish as before, season the sauce with a little pepper, salt, and sugar, reduce until rather thick, a thin sauce not suiting a dish of this description; the turnips must not, however, be in purée; sauce over and serve.
The remains of ducks left from a previous dinner may be hashed as directed for goose, and for variety, should peas be in season, a pint previously boiled may be added to the hash just before serving. The sage and apple must in all cases be omitted.
No. 191. Fricassee of Fowl or Chicken. Cut a fowl or chicken into eight pieces, that is, the two wings and legs dividing the back and breast into two pieces each, wash well, put them into a stewpan and cover with water, season with a teaspoonful of salt, a little pepper, a good bunch of parsley, four cloves, and a blade of mace, let boil twenty minutes, pass the stock through a sieve into a basin, take out the pieces of fowl, trim well, then in another stewpan put two ounces of butter, with which mix a good spoonful of flour, moisten with the stock, and put in the pieces of fowl, stir occasionally, until boiling, skim well, add twenty button onions, let simmer until the onions are tender, when add a gill of cream, with which you have mixed the yolks of two eggs, stir in quickly over the fire, but do not let boil, take out the pieces, dress in pyramid upon your dish, sauce over and serve.
No. 192. Fricassee of Fowl with Mushrooms. Proceed as in the last, but add twenty mushrooms (peeled, if very black), not too large, about ten minutes before adding the cream and yolks of eggs.
No. 193. Currie of Fowl, Oriental Fashion. Peel and cut two large onions into thin slices, which put into a stewpan, with two ounces of butter, fry them over a slow fire until lightly browned and quite pulpy, then add a good tablespoonful of currie-powder, and one of currie-paste, mix well, add half a pint of broth or water, let boil, keeping it stirred, then have a fowl cut into eight pieces, which put in the stewpan, cover well with the currie, add half a pint of cream, let simmer gently three quarters of an hour over a slow fire, stirring occasionally, take out the pieces, dress pyramidically upon a dish, pour the sauce over, and serve with rice plain boiled as directed (page 51) on a separate dish.
No. 194. Broiled Fowl. Procure a fowl trussed as for boiling, cut out the back-bone and press quite flat, season well with pepper, salt, and chopped eschalots, place in a sauté-pan, fry upon both sides, take out, egg over with a paste-brush, dip into bread-crumbs, place upon the gridiron, over a moderate fire, and broil a very light brown colour, glaze over, if any, and serve with a little plain gravy, or mushroom sauce, made by putting half a pint of melted butter into a stewpan, with about twenty button mushrooms, well washed, let simmer ten minutes, add two tablespoonfuls of catsup, and two of Harvey sauce, finish with a pat of butter, pour the sauce in the dish, dress the fowl over and serve. I very frequently also serve it at home with a sauce à la tartare made as directed page 19.
No. 195. Fowl Sautéd in Oil. Cut a fowl in pieces as described for the fricassee, and put them into a stewpan, with four spoonfuls of oil, place over the fire and when of a light brown colour add a good tablespoonful of flour (mix well), and moisten with a pint of broth or water, let simmer a quarter of an hour, keeping well skimmed, add a raw truffle cut in slices, or a few mushrooms, season with a little pepper, salt, sugar, and a little scraped garlic the size of a pea, take out the pieces of fowl, which dress pyramidically upon your dish, reduce the sauce over the fire, keeping it stirred until adhering to the back of the spoon, when pour over and serve.
No. 196. Fricassee of Rabbits. Cut two nice young rabbits into very neat joints, or the legs only may be used, and put them into lukewarm water to disgorge for half an hour, take out and put them into a stewpan with a large onion cut into slices, two cloves, a blade of mace, a little parsley, one bay-leaf, and a quarter of a pound of streaked bacon cut in dice; just cover with water, let simmer a quarter of an hour, keeping it well skimmed, pass the stock through a sieve, and proceed precisely as for the fricassee of fowl, page 689.
No. 197. Gibelotte of Rabbits. Cut two young rabbits into joints as in the last, cut also half a pound of streaked bacon into dice, fry the bacon in butter in a stewpan, then put in the pieces of rabbits; when slightly browned add a good spoonful of flour, mix well, and moisten with rather more than a pint of water, season with a little salt and pepper, when beginning to boil skim well, add fifty button onions, and a few button mushrooms, if any, let simmer a quarter of an hour, take out the pieces of rabbit, which dress in pyramid upon a dish; let the sauce boil, keeping it stirred, until the onions are quite tender, and the sauce thick enough to adhere to the back of the spoon, when add a little colouring, pour over the rabbit and serve.
No. 198. Currie of Rabbit. Cut four middling-sized onions and two apples in slices, and put them into a stewpan with two ounces of butter, place over a moderate fire, stirring occasionally, until the onions are slightly browned and quite pulpy, when add two tablespoonfuls of currie-powder and one of currie-paste; mix well, and moisten with half a pint of stock or water, let boil; have ready a couple of young rabbits cut into joints, and fried in butter in a sauté or frying-pan of a nice brown colour, put into the currie sauce, season with a little salt and juice of lemon, let stew very gently over a very slow fire, stirring occasionally, until the rabbit is quite tender, when dress upon your dish, and serve with rice, plain boiled, separate.