chopped aspic and
very small red tomatoes.

Forced Capon.

Cut the skin of a capon down the breast, carefully slip the knife down
so as to take out all the meat, and mix it with a pound of beef suet cut
small. Beat this together in a marble mortar, and take a pint of large
oysters cut small, two anchovies, a shalot, a bouquet garni, a little
mignonette pepper, and the yolks of four eggs. Mix all these well
together, and lay it on the bones; then draw the skin over it, and sew
up. Put the capon into a cloth, and boil it an hour and a quarter. Stew
a dozen oysters in good gravy thickened with a piece of butter rolled in
flour; take the capon out of the cloth, lay it in its dish, and pour the
sauce over it.

Capon a la Nanterre.

Make a stuffing with the liver of the capon, a dozen roasted chestnuts,
a piece of butter, parsley, green onions, very little garlic, two yolks
of eggs, salt and pepper. Stuff the capon, and then roast it, covering
it with buttered paper. When it is cooked, brush it over with the yolk
of an egg diluted in a little lukewarm batter; sprinkle breadcrumbs over
all, and let it brown, and serve with a sharp sauce.

Braised Ducks a la St. Michel.

Rub some flour and oil over a couple of ducks, and brown them in the
oven for a short time. Mix together a cup of Chablis wine and a cup of
broth, season with pepper and salt; braise the ducks till they are
tender. Chop some mushrooms, chives, and parsley; mix these in the broth
in which the ducks were braised. Put the ducks to keep warm before the
fire whilst the sauce 'reduces.' Dredge in a very little flour, and send
up the ducks with the sauce round them.

Duck a la Mode.

Divide two ducks into quarters, and put them in a stewpan, and sprinkle
over them flour, pepper, and salt. Put into the stewpan several pieces
of butter, and fry the ducks till a nice brown colour. Remove the frying
fat, and pour in half a pint of gravy and half a pint of port wine,
sprinkle in more flour, add a bouquet garni, three minced shalots, an
anchovy, and a dust of cayenne. Let them stew for twenty minutes, then
place them on a dish, remove the herbs, clear off the fat, and serve
with the sauce over them.

Braised Duck a la Nivernaise.

Line a braisingpan with slices of bacon, add the duck, cover it with
bacon, and season with a bouquet of parsley, carrots, thyme, and bay
leaves; moisten with stock and the same quantity of claret; fix the lid
very tightly