POULTRY A LA MODE. 



Game Pie. 



Take ten ounces of veal and the same of veal fat, 

 and chop it very fine, season with pepper, salt, and 

 cayenne. Arrange this as a lining round a china 

 raised pie mould. Fill in with fillets of grouse, 

 pheasant, partridge, and hare, strips of tongue, ham, 

 hard-boiled yolks of eggs, button mushrooms, pis- 

 tachio nuts, truffles, and pate de foie gras ; cover 

 in w4th more of the mince, then put a paste on the 

 top for cooking it in. Bake from two and a half 

 to three hours. Remove the paste and fill the 

 mould up v/ith clarified meat jelly, partly cold ; let 

 this set. Ornament the top with chopped aspic 

 and alternate slices of lemon and cucumber round. 

 Croutons of red and yellow aspic should be ar- 

 ranged at the base of the mould. 



Game Rissoles au Poulet a la Careme. 



Roll out very thin three-quarters of a pound 

 of Brioche paste. Place upon it, two inches from 

 the edge, minced fowl or game, prepared as for 

 croquets, and rolled up between two teaspoons in 

 balls the size of a nutmeg. Place these an inch 

 from each other ; ^^g the paste all round and fold 

 the edge of it over the balls of mince. Press it 

 firmly down, and with a paste stamp two inches 

 wide cut the rissoles, keeping the mince balls 

 exactly in the centre of each. Lay them on a hot 

 tin that the paste may rise and fry them in lard 

 not too hot, turning them with a skewer. They 

 will become quite round. When of a good golden 

 colour drain them and serve directly, and dish 

 up in a pyramid. 



