6o DRESSED GAME AND 



strain It over the quails, then dish the bacon, mush- 

 rooms, and small onions, and send up hot. 



Quails and Green Peas. 



Cook the quails in a stewpan with a slice of 

 veal and a slice of ham, carrots, onions, and a bou- 

 quet garni ; cover with rashers of bacon and but- 

 tered paper ; place hot coals on the lid, and, when 

 done, dish up the quails with green peas in the 

 centre which have been cooked in butter. 



Boudins of Rabbit a la Reine. 



Cut the meat from a young very fine rabbit, 

 which put into some reduced Bechamel sauce. 

 When cold, roll it into large boudins the shape 

 of sausages, ^^^ and breadcrumb, and fry. Serve 

 under them veloute sauce. 



Boiled Rabbit a la Maintenon. 



Cut a young rabbit into neat joints, and put 

 them in a stewpan with enough white stock just to 

 cover them ; add a bouquet garni, a stick of celery, 

 a shalot, an onion, a few peppercorns, a carrot, and 

 six mushrooms. Let all simmer slowly for half 

 an hour, or it might be a little longer, then take 

 them up and drain them ; then cut as many pieces 

 of white foolscap paper as there are pieces of rabbit, 

 butter them, sprinkle the pieces of rabbit, and lay 

 on each a little piece of fat bacon, then roll them 

 in the paper and broil over a fire till the bacon has 

 had time to cook. Serve in the papers. Thicken 

 the gravy in the usual w^y, and serve it in a 

 tureen. 



