POULTRY A LA MODE. 29 



with puff paste rolled out to the thickness of a 

 quarter of an inch, and shape it neatly ; put the 

 puffs in a buttered tin, and bake in a brisk oven 

 for ten minutes. 



Leveret a la Minute. 



Skin, draw, and cut a leveret into joints ; toss in 

 a saucepan with butter, salt, pepper, and a bouquer 

 garni. When nearly cooked, add some chopped 

 mushrooms, eschalots, parsley, a tablespoonful of 

 flour, a gill of stock, and a gill of claret ; as soon 

 as it boils, pour into a dish and serve. 



Leveret a la Noel. 



Take a leveret, cut off the fillets and toss them 

 in the oven in a saute-pan in butter ; when cold, 

 slice these fillets in shreds as for Julienne vege- 

 tables. Shred likewise some truffles, mushrooms, 

 and tongue, and bind these together with two 

 tablespoonfuls of good stock, in which a glass of 

 port has been put, two cloves, the peel of a Seville 

 orange, and a few mushrooms ; thicken with 

 butter and flour and tammy. Make some game 

 forcemeat with the legs, and with it line some 

 little moulds ; fill up the empty space with the 

 shredded game and vegetables and then cover with 

 a layer of forcemeat. Poach these moulds in a 

 deep saute-pan, and when done dish them up 

 round a ragout composed of truffles, mushrooms, 

 quenelles, and cockscombs. Sauce the entree with 

 gravy made from the bones and thickened. This 

 entree may be served cold, when it should be 

 mixed with aspic, and garnished with it also. 



