e
mould with alternate layers of partridge and cauliflower, and steam
for half an hour. Five minutes before serving turn the mould over on a
plate, but do not take it off, so as to let all the grease drain off.
Cut up the fowls' and partridges' livers, make them into scallops
and glaze them. Wipe off all the grease round the mould; take it off,
garnish the dish with the scallops of liver and serve hot with an
Espagnole sauce (No. 1) reduced, and add a glass of Madeira or Marsala,
and a glass of essence of game to it. This is an excellent way of
cooking an old partridge or pheasant.

No. 146. Beccaccini alla Diplomatica (Snipe)

Ingredients: Snipe, ham, larding bacon, herbs, Marsala, croutons,
truffles, cocks' combs, mushrooms, sweetbread, tongue.

Truss fourteen snipe and cook them in a mirepoix made with plenty of
ham, fat bacon, herbs, and a wine glass of Marsala. When they are cooked
pour off the sauce, skim off the grease and reduce it. Take the two
smallest snipe and make a forcemeat of them by pounding them in a
mortar with the livers of all the snipe, then dilute this with reduced
Espagnole sauce (No. 1) and add it to the first sauce. Cut twelve
croutons of bread just large enough to hold a snipe each, and fry them
in butter. Add some chopped herbs and truffles to the forcemeat, spread
it on the croutons, and on each place a snipe and cover it with a bit
of fat bacon and buttered paper. Put them in a moderate oven for a few
minutes, arrange them on a dish, and pour some of their own sauce over
them. Garnish the spaces between the croutons with white cocks' combs,
mushrooms, and truffles. The truffles should be scooped out and filled
with a little stuffing of sweetbread, tongue, and truffles mixed with
a little of the sauce of the snipe. Serve the rest of the sauce in a
sauce-boat.

No. 147. Piccioni alla minute (Pigeons)

Ingredients: Pigeons, butter, truffles, herbs, fowls' livers,
sweetbread, salt, flour, stock, Burgundy.

Prepare two pigeons and put them into a stewpan with two ounces of
butter, two truffles cut up, two fowls' livers, half-pound of sweetbread
cuttings (boiled), a bunch of herbs and salt. Let them brown a little,
then add a dessert-spoonful of flour mixed with stock, and half a glass
of Burgundy, and stew gently for half an hour.

No. 148. Piccioni in Ripieno (Stuffed Pigeons)

Ingredients: Pigeons, sweetbread, parsley, onions, carrots, salt,
pepper, bacon, stock, Ch