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SALMI OF GAME (This can be made from remains)

This can be made from remains of roasted game, but to have it in perfection the birds should be only half roasted. Carve them very neatly and remove every bit of skin and fat from the legs, wings and breasts; bruise the bodies well and put them with the skin and trimmings into a stewpan, add two sliced onions, one bay leaf, one small blade of mace and a few peppercorns. Pour over these ingredients a full pint of veal gravy, broth or stock and boil sharply until reduced almost half; now strain the gravy, skim off the fat, add a little cayenne and lemon juice and in it heat very gradually, but do not boil, the game. Border a dish with fried bread, put the birds in the center, boil the gravy up once and pour over the birds.

RISSOLES-These are practically little turnovers, filled with a highly seasoned mixture of chopped chicken and ham, moistened with white sauce. Roll puff paste very thin and cut in circles. Place a teaspoon of the mixture in the center of each circle, moisten half the circumference with cold water, and fold the other half over, pressing the edges closely together. Dip in slightly beaten egg mixed with a tablespoon of water, which produces the desired glazed effect. Fry in deep fat and drain thoroughly.