o leave a
quarter-inch margin all round. Moisten this margin with a camel's-hair
brush dipped in white of egg; lay the second half of the pastry over
these mounds; press the cutter on each to trim them, and you have a
number of little round patties; press the edges together very well by
curving the little finger round them. Have some rich stock boiling in a
stewpan; poach the ravioli five minutes. Take them up, drain them well,
arrange them in a fire-proof gratin dish, sprinkle them over with grated
Parmesan cheese, pour in a very little stock, and bake brown in the
oven.

_Veal Cutlets a la Primrose._--Take a pound of veal cutlet; cut it up
into small cutlets the size of a dollar, and perfectly round. Put two
ounces of butter (which has been first melted to let the curd separate)
into a saucepan, with three onions, two ounces of bacon cut into small
dice, a bouquet of herbs (including bay-leaf). Fry, stirring frequently,
for a quarter of an hour, then add a tablespoonful of corn-starch, a
dessertspoonful of Tarragon vinegar, and a pint of strong stock. Let all
simmer very gently for about one hour. Take up the cutlets, strain the
gravy and pour it over them, then sprinkle with a tablespoonful of
grated tongue, and the same quantity of parsley dried and crumbled
small. Chicken may also be cooked in this way.

_Quails a la Lucullus._--This, as its name implies, is a most expensive
and luxurious way of serving these dainty birds, yet by management the
livers of chickens may be saved a day or two by scalding them, and the
opportunity taken when several are required for general use during a
week. Bone very carefully six or eight quails. Cut up three ounces of
unsmoked bacon, put it in a saute pan, let it cook five minutes, then
add the livers, a shallot sliced, a small bouquet, twelve white
peppercorns, six cloves, a saltspoonful of salt. Let all cook carefully
ten minutes: nothing must burn or get very brown. When cooked, pound
well in a mortar, pass through a sieve, then add three truffles chopped;
stuff each quail into shape, butter some paper cases known as "quail
cases," put a quail into each case, a few drops of olive oil on each
breast. Then put them in a quick oven for ten minutes or a quarter of an
hour. For the gravy, put the bones of the quails in a stewpan, add a
tablespoonful of glaze and a gill of brown sauce, with one
tablespoonful of water. Simmer till the gravy is well flavored from the
bones, then strain