It
is a beautiful dish for a dessert or supper.
* * * * *
Little Dishes for a Second Course, or Supper.
PHEASANTS A-LA-DAUB.
Roast two pheasants in the nicest manner--get a deep dish, the size and
form of the one you intend to serve the pheasants in--it must be as deep
as a tureen; put in savoury jelly about an inch and a half at the
bottom; when that is set, and the pheasants cold, lay them on the jelly
with their breasts down; fill the dish with jelly up to their backs;
take care it is not warm enough to melt the other, and that the birds
are not displaced--just before it is to be served, set it a moment in
hot water to loosen it; put the dish on the top, and turn it out
carefully.
* * * * *
PARTRIDGES A-LA-DAUB.
Truss six partridges neatly, cover them with thin slices of fat bacon
taken from the top of a middling; this keeps them white, and gives a
good flavour; they must be wrapped entirely in it--roast them, and when
done, take off the bacon; let them get cold, and use jelly as for the
pheasants.
* * * * *
CHICKENS A-LA-DAUB.
Roast two half grown chickens, cut off the legs and wings, pull the
breast from each side entire, take the skin from all the pieces, lay it
in the dish, and cover it with jelly.
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