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Vol-au-Vent of Cold Game

Cut the meat from any cold cooked game into pieces and mix with it an equal quantity of cold ham or beef tongue, also cut into small pieces. Break up the bones of the bird and put them with the trimmings into a saucepan; add a blade of mace, two or three allspice, a small quantity of salt and nutmeg, and about two-thirds of a breakfast cupful of white stock, and boil gently for half an hour. Rub the skin off a few small button mushrooms with a piece of flannel dipped in salt, put them in a stewpan, strain the gravy from the bones over them, and stew gently. When they are nearly cooked put in the meat with two or three tablespoonfuls of minced truffles, one teacupful of thick cream and one ounce of butter worked into a tablespoonful of flour. Stir the whole over the fire until boiled and quite thick. Prepare a vol-au-vent case by rolling out some paste one inch thick laid on a greased baking sheet, and cutting a round as large as a dinner plate; mark out with the point of a knife an inner circle about one inch from the edge and not more than a quarter of an inch deep, bake it, and after removing the thin inner circle pile up the center with the game preparation. Cut up the thin slab from the center into shapes and lay over the game mixture, previously brushing with white of egg each place where the ornament is to be laid. Pass the salamander over the top, and serve on a hot dish.

Baked Wild Goose with Mushroom or Celery Sauce.

Pluck, draw and singe a wild goose and steep it in salted water for several hours. Cut an onion into slices, put it in the inside, sew it up and plunge it in a saucepan of boiling water for twenty minutes. Take it out, remove the onion and stuff the bird with a little celery and mashed potatoes, a few hard boiled eggs and a little fat pork or any other cold meat, all very finely chopped; also a grated turnip, a little chopped onion, a tablespoonful of pepper, vinegar, and salt and pepper to taste. Sew it up, truss it and put it in a bakingdish with a teacupful of stock or broth, brush over with warmed butter, dust with flour, put a piece of well-buttered paper over the breast, and bake in a moderate oven till done. Place it on a dish and pour over it either its own gravy or a little mushroom or celery sauce. Garnish the dish with sprays of watercress, and serve.