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| London: LONGMANS, GREEN, & CO |
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DRESSED GAME AND POULTRY

_A LA MODE_

BY

MRS DE SALIS

AUTHORESS OF 'SAVOURIES A LA MODE' 'ENTREES A LA MODE'
'SOUPS AND DRESSED FISH A LA MODE' 'OYSTERS A LA MODE'
'SWEETS A LA MODE' AND 'VEGETABLES A LA MODE'

'One loves the pheasant wing
And one the leg'
POPE

LONDON
LONGMANS, GREEN, AND CO.
AND NEW YORK: 15 EAST 16^{th} STREET
1888
_All rights reserved_

PRINTED BY
SPOTTISWOODE AND CO., NEW-STREET SQUARE
LONDON

PREFACE.

At this the sporting season of the year, I venture to offer to the
public another of my little series in the form of Dressed Game and
Poultry. No doubt many of the recipes are well known, but it has been my
aim to collect from _all_ the culinary preserves such recipes that from
personal experience I know to be good. All the known and unknown tomes
on the gourmet's art have been consulted, and I have to thank the
authors for this assistance to my work, as well as those _cordons bleus_
from whom I have practically learnt some few of them.

I shall be very pleased to correspond with any of my readers who may
wish to discourse on matters relative to the dinner table and its
adjuncts, floral decorations among the number.

H. A. DE SALIS.

HAMPTON LEA, SUTTON,
SURREY, 1888.

DRESSED GAME AND POULTRY

A LA MODE.

Blackbird Pie.

Stuff the birds with the crumb of a French roll soaked in a little milk,
which put in a stewpan with 1-1/2 ounces of butter, a chopped shalot,
some parsley, pepper, salt, a grate of nutmeg, and the yolks of two
small eggs. Stir over the fire till it becomes a thick paste, and fill
the insides of the birds with it. Line the bottom of the pie-dish with
fried collops of rump steak, and