58 DRESSED CAME AND 



and mushrooms. First warm the veal, onion, and 

 ham in melted butter, then add the mushrooms and 

 foie gras, moisten with stock and boil. Stir in 

 two yolks of eggs and a teaspoonful of lemon 

 juice before taking off the fire, season with a 

 little salt, pepper, and a pinch of nutmeg. After 

 stuffing the fowl with this mixture, sew it up, turn 

 the skin of the neck half over the head and cut off 

 part of the comb, which will give it the appearance 

 of a turtle's head. Blanch and singe four chickens' 

 feet, cut off the claws and stick two where the 

 wings ought to be and two in the thighs, so as to 

 look like turtle's feet. Stew the pullet with a little 

 ham, onions, and carrots, tossed previously in 

 butter, moisten with stock, skim occasionally. 

 When done, cut the string where it is sewn, lay 

 it on its back in a dish, garnish the breast with 

 sliced truffles cut in fancy shapes, and place a cray- 

 fish tail to represent the turtle's tail. 



Veloute sauce may be handed with this dish, 

 or it may be eaten cold and garnished with aspic. 



Quails a la Beaconsfield. 



Put, having trussed, six quails in a stewpan 

 wrapped in slices of bacon. Moisten with two 

 spoonfuls of stock, a bouquet garni, two ba}'- 

 leaves and a clove, pepper and salt to taste. Stew 

 them for twenty minutes over a very slow fire. 

 Drain them well, make a puree of peas in which 

 a tablespoonful of aspic jelly has been mixed. 

 Mask each quail with the puree, dish them in a 

 crown shape with little rolls of bacon in front of 

 each, have a few truffles or mushrooms cooked 

 and placed in the centre, and pour over the quails 

 a rich brown sauce. 



