DRESSED GAME AND POULTRY 



A LA MODE. 



Blackbird Pie. 



Stuff the birds with the crumb of a French roll 

 soaked in a little milk^ aiirfi ,^t in a stewpan 

 with i-^ ounces of butter, a chopped shalot, some 

 parsley, pepper, salt, a grate of nutmeg, and the 

 yolks ,of two small eggs. Stir over the fire till it 

 becomes a thick paste, and fill the insides of the 

 birds with it. Line the bottom of the pie-dish with 

 fried collops of rump steak, and place the birds on 

 them neatly. Add four hard-boiled yolks of eggs, 

 and pour gravy all over, cover with puff paste, and 

 bake for one hour and a quarter. 



Blanquette of Chicken. 



Cut the meat from a cold boiled fowl, in small 

 pieces. Stew down the bones in one pint of water, 

 a bouquet garni, add a little salt and white pepper 

 to taste Then strain the stock, add to it three 

 or four peeled mushrooms finely minced, and let 



B 



