Ingredients.—A large fowl, forcemeat, a little flour. Mode.—Select a large plump fowl, fill the breast with forcemeat, truss it firmly, the same as for a plain roast fowl, dredge it with flour, and put it down to a bright fire. Roast it for nearly or quite an hour, should it be very large; remove the skewers, and serve with a good brown gravy and a tureen of bread sauce. Time.—Large fowl, nearly or quite 1 hour. Average cost, in full season, 2s. 6d. each. Sufficient for 4 or 5 persons. Seasonable all the year, but scarce in early spring.
Note.—Sausage-meat stuffing may be substituted: this is now a very general mode of serving fowl.
FOWL SAUTE with Peas (an Entrée).
[Cold Meat Cookery.] Ingredients.—The remains of cold roast fowl, 2 oz. of butter, pepper, salt, and pounded mace to taste, 1 dessertspoonful of flour, ½ pint of weak stock, 1 pint of green peas, 1 teaspoonful of pounded sugar. Mode.—Cut the fowl into nice pieces; put the butter into a stewpan; sautez or fry the fowl a nice brown colour, previously sprinkling it with pepper, salt, and pounded mace. Dredge in the flour, shake the ingredients well round, then add the stock and peas, and stew till the latter are tender, which will be in about 20 minutes; put in the pounded sugar, and serve, placing the chicken round, and the peas in the middle of the dish. When liked, mushrooms may be substituted for the peas. Time.—Altogether 40 minutes. Average cost, exclusive of the fowl, 7d. Seasonable from June to August.
FOWL SCOLLOPS.
[Cold Meat Cookery.] Ingredients.—The remains of cold roast or boiled fowl, ½ pint of Béchamel, or white sauce. Mode.—Strip off the skin from the fowl; cut the meat into thin slices, and warm them in about ½ pint, or rather more, of Béchamel, or white sauce. When quite hot, serve, and garnish the dish with rolled ham or bacon toasted. Time.—1 minute to simmer the slices of fowl. Seasonable at any time.
FRENCH TERMS used in modern Household Cookery, explained.
Aspic.—A savoury jelly, used as an exterior moulding for cold game, poultry, fish, &c. This, being of a transparent nature, allows the article which it covers to be seen through it. This may also be used for decorating or garnishing.
Assiette (plate).—Assiettes are the small entrées and hors-d’œuvres, the quantity of which does not exceed what a plate will hold. At dessert, fruits, cheese, chestnuts, biscuits, &c., if served upon a plate, are termed assiettes.—Assiette volante is a dish which a servant hands round to the guests, but is not placed upon the table. Small cheese soufflés and different dishes, which ought to be served very hot, are frequently made assiettes volantes.
Au-bleu.—Fish dressed in such a manner as to have a bluish appearance.