POULTRY A LA MODE. 71 



together and spread the mixture into the cuts, then 

 rub the drumsticks with butter, and grill over a 

 fierce fire. 



Turkey en Daube. 



Put slices of bacon in a braising-pan, lard the 

 breast and thighs of a turkey trussed for boiling, 

 and place the turkey on the slices of bacon ; put 

 into the pan a slice of ham and a calf's foot 

 broken into small pieces, with the trimmings of the 

 turkey, two onions stuck with four cloves, three 

 carrots, and a bouquet garni. Put slices of bacon 

 over the turkey, put some melted butter over, 

 and cover with three rounds of buttered paper 

 and let it simmer for five hours ; take it from 

 the fire and leave it for half an hour, strain 

 the gravy and boil it down. Beat an ^^^ into a 

 saucepan, and pour the jellied gravy into this, 

 whip it well, then put it on the fire, bring it to the 

 boil, and then draw it to the side of the fireplace, 

 cover it with the lid with hot coals on it, and let it 

 remain for half an hour ; strain again, and with this 

 jelly cover the turkey. 



Venison Cutlets. 



Trim the cutlets the same as you would mutton 

 cutlets, melt a little butter on a plate, dip each 

 cutlet in the butter, and dust them slightly with 

 flour, then in beaten ^^^, and roll them in bread- 

 crumbs. Fry them in hot lard for ten minutes, 

 take them out of the lard and lay them on a flat 

 dish covered with paper ; put them before the fire 

 for a few minutes to free them from grease. Dish 

 them up, and pour Financiere sauce round the 

 cutlets. 



