1885 New Guide Hotel Bar Restaurant

THE NEW GUIDE FOR HOTELS, ETC.

^86

Cailles au Chasseur (Salmis de). Salmis of Quails au Chasseur.)

Ingredients: Leash of quails, butter, baked brown flour, white wine, white stock, sweet herbs, bay leaf, pepper, cay- enne, vinegar, crutons, (fried bread) lemon. Draw the birds and prepare in the usual way. Cut each bird in two, lengthwise. Fry till half cooked in butter; drain ; make a brown roux of butter and brown baked flour ; add white wine in proportion of l-8th of a pint to every \ pint of good rich gravy stock. Sweet herbs and a bay leaf are added, spices, cayenne, and vinegar. Let it boil a few minutes with the birds in. Have crutons^ dish the birds on them. Strain the gravy and pour over. Squeeze a drop or two of lemon on each bird, and send to table sharp, before the crutons have time to become sodden and lose their crispness. Ingredients: Marrot, salt, sauce piquante, lemon, oysters, oil batter, fennel, thick brown wine, and stock sauce, olives. Mayonnaise sauce, lemon. Dress, skin, and soak the marrot in strong salt and water, for 6 hours ; change the water and salt, and let it lie another 6 hours; this takes off the fishy taste that clings to seafowl. The sole or reddish brown substance lining the back, must also be removed. Pour boiling water from the neck to the vent, down the inside, so as to pass over the back of the bird. This can soon be removed by scraping it off the bone and rubbing with salt. Truss as for wild duck. Stew with truffles, and serve with rich brown sauce piquante. Garnish with lemons and a sort of salad made of olives and truffles, trufiies, Marrot a la Daniose (Marrot in the Danish Style.)