Chicken with Spaghetti
Prepare the spaghetti by boiling about three pounds in salted water for twenty minutes.
Stew a chicken in water until tender and pick it to pieces, adding enough of the gravy to make a quart. Into this put four sliced onions that have been fried in two ounces of butter, and one quart of tomatoes. Stew for fifteen minutes. Place a layer of spaghetti on a platter and sprinkle with grated Parmesan cheese, pour over some of the chicken sauce and repeat the layers, putting the best of the chicken on top.
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Quail with Celery
Cut six quail in halves and cover them with water in a stewpan, adding strips of salt pork, some finely chopped celery, salt and pepper. Cook until done. Remove the birds and strain the liquor; add to it, two ounces of flour rubbed into two ounces of butter, the remainder of the head of celery grated, and two cups of milk. When it thickens pour over the birds and serve very hot.
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Pheasant a la Savarin
Place on the bottom of a roasting pan two slices of bread cut two inches thick. Spread over this the pounded liver and heart of the bird with an anchovy, a bit of ham and two truffles minced. On this lay the pheasant and roast until done. Serve on the cooked bread.
Nothing but the finest Burgundy should be served with this.