lo DRESSED GAME AND 



Cotelettes a TEcarlate. 



Make a stiff forcemeat from the breast of a 

 fowl or pheasant, or the two breasts of partridge 

 or grouse. Cut some slices of tongue into cutlet 

 shapes. Take some more tongue, pound and pass 

 it through a sieve and mix it with the forcemeat. 

 Season with a little cayenne and mushroom flavour. 

 Butter and fill up some cutlet moulds with the 

 forcemeat, and steam them in the oven. Then 

 turn out the cutlets and place them on a baking 

 sheet. Glaze them and replace them in the oven 

 for a (q\n seconds. Dish up alternately a cutlet of 

 tongue with a cutlet of forcemeat; sauce the whole 

 with chaud-froid sauce, and garnish with chopped 

 aspic and very small red tomatoes. 



Forced Capon. 



Cut the skin of a capon down the breast, care- 

 fully slip the knife down so as to take out all the 

 meat, and mix it with a pound of beef suet cut 

 small. Beat this together in a marble mortar, and 

 take a pint of large oysters cut small, two ancho- 

 vies, a shalot, a bouquet garni, a little mignonette 

 pepper, and the yolks of four eggs. Mix all these 

 well together, and lay it on the bones ; then draw 

 the skin over it, and sew up. Put the capon into a 

 cloth, and boil it an hour and a quarter. Stew a 

 dozen oysters in good gravy thickened with a piece 

 of butter rolled in flour ; take the capon out of 

 the cloth, lay it in its dish, and pour the sauce 

 over it. 



