POULTRY A LA MODE. 69 



through wire sieve. When quite cold, roll out half 

 of it with a little flour, form it into a thick band, 

 and arrange it in a circle at the bottom of a dish. 

 Take four partially roasted snipes, split them 

 open down the back, and spread the forcemeat a 

 quarter of an inch thick over the inside of each. 

 Place the birds in the middle of the dish, and 

 cover them with some of the forcemeat, smooth 

 with a hot knife and put the dish into a quick oven, 

 wipe away all fat, pour truffle sauce over the snipe, 

 and serve. 



Teal Pudding. 



Take three teal, season the birds with salt and 

 cayenne, and divide them into neat pieces. Cut up 

 a pound of rump steak into pieces about an inch in 

 size, season, and dredge them lightly with flour. 

 Line a pudding-basin with good suet paste rolled 

 out to half an inch thickness. Place in a layer of 

 steak and a layer of teal, and repeat till the dish is 

 full, then fill in with three-quarters of a pint of good 

 gravy, and put the cover on in the usual way. 

 Plunge it into boiling water and keep it boiling till 

 done. Serve it in the basin it is cooked in, with a 

 napkin pinned round it. 



Salmi of Teal. 



Put in a stewpan three ounces of butter and 

 one good spoonful of flour, let them melt together, 

 stirring till it becomes a nice brown ; add by de- 

 grees a gill of good stock and as much red wine, 

 two whole shalots (taken out after), a full bouquet, 

 pepper, and a little salt ; put in the body and bones 

 of the bird, from which you have previously detached 



