Calf's Head en Tortue.
Peel a dozen mushrooms; break the caps in pieces and chop the stems very fine. Sauté in three tablespoonfuls of butter, adding, if desired, half an onion cut fine. Sprinkle in one-fourth a cup of flour, half a teaspoonful, each, of salt and paprica, and, when the ingredients are well blended, add gradually one cup and a half of stock and one-fourth a cup of tomato juice. Let simmer a few moments, after the sauce boils; then add one pint of meat from a calf's head, cooked and cut in cubes.
Woodcock Toast.
Pound to a paste the freshly boiled livers of two fowls (ducks preferred), one teaspoonful of anchovy paste (or one anchovy may be pounded with the livers), half a teaspoonful of sugar, one tablespoonful of butter, one-fourth a teaspoonful of spiced pepper and the yolks of two raw eggs. Pass through a sieve, dilute with a little hot cream from a cup of cream heated over hot water, stir, and return to the rest of the cream. Stir until thickened, then pour over sippets or rounds of toast sautéd a golden brown in a little butter.
Scotch Woodcock.
Beat thoroughly three eggs and three teaspoonfuls of anchovy paste. Put this into the chafing-dish over hot water with three-fourths a cup of milk and stir until thick. Spread sippets of toast with butter and then with anchovy paste, and turn the woodcock upon them.
Calves' Brains and Mushrooms à la Poulette.
Sauté a clove of garlic, cut fine, in two tablespoonfuls of butter; add half a pound of mushrooms, peeled and broken in pieces, one-fourth a cup of flour, and sauté until well browned. Then add one-fourth a teaspoonful, each, of mace and paprica, half a teaspoonful of salt and one cup and a half of stock, and cook five or six minutes. Then add the yolks of two eggs, one tablespoonful of lemon juice, one tablespoonful of chopped parsley and three calves' brains, cooked, and cut in dice. Serve in timbale cases, or upon croustades of bread.
Beef Tea in Chafing=dish.
Cut juicy round steak into pieces about two inches square. Heat the blazer very hot; heat also a wooden lemon-squeezer in hot water or in any way that is most convenient. Put the meat into the hot blazer, turn again and again with a fork, keeping the blazer very hot. When the bits of meat are heated throughout, squeeze them, one by one, with the lemon-squeezer, into a hot bowl. Season with salt and serve at once.