Fashion._--This requires a pullet or young hen about
six months old. Bone the bird; stuff with a force-meat made of four
parts minced veal, two parts chopped hard eggs, a half part lean boiled
ham, two parts mushrooms, and two parts _pate de foie gras_. First make
the veal and ham hot in a little butter, then add the mushrooms and
_foie gras_; moisten with stock or mushroom liquor, and _gently simmer_
five minutes. Stir in two beaten yolks of eggs and a teaspoonful of
lemon juice. Season with a saltspoonful of salt, a quarter one of white
pepper, and a tiny pinch of nutmeg, grated. Stuff the fowl with this
mixture; sew it up with trussing-needle and string; turn the skin of the
neck half over the head, and cut off part of the comb, which gives the
appearance of the turtle's head. Scald and skin four chickens' feet;
cut off the claws, and insert two where the wings ought to be and two in
the thighs, so as to look like turtles' feet. Put in a stewpan a
tablespoonful of chopped boiled ham, an onion, and a small carrot cut
up, with a tablespoonful of butter; let them brown very slightly, add
half a pint of stock, skim it, lay the fowl in this stock, and stew
gently for an hour and a half to two hours, or even longer, according to
size. When quite tender take up the fowl, cut and remove the string with
which it is sewn, lay it on its back on a dish, garnish the breast with
sliced truffles cut in fancy shapes, place a crawfish tail to represent
the turtle's tail. When eaten hot serve veloute sauce. This is an
excellent dish cold garnished with aspic.

_Baked Ravioli._--Four ounces of veal, six ounces of butter, three
ounces of lean sausage-meat, a teaspoonful of mixed sweet herbs, a
little salt and pepper. Pound all in a mortar; when smooth, pound
separately a gill of spinach that has been boiled till just tender
without losing color, and a quarter of a pound of cream cheese or rich
cottage cheese, which must be squeezed in a cloth to remove all the
milk. When smooth, pound all together, and stir in the yolks of two
eggs. Make some pastry with half a pound of butter, three quarters of a
pound of flour, and the yolks of two eggs; mix stiff, and roll till
about as thick as a fifty-cent piece. Cut the paste in two parts. Take a
medium-sized biscuit-cutter, mark half as many circles on one half the
paste as you wish ravioli. Lay in the centre of each circle a mound of
the force-meat--perhaps a large teaspoonful, only be careful t