1885 New Guide Hotel Bar Restaurant

THE NEW GUIDE FOR HOTELS, ETC.

3l6

put on the lid ;

in the rolls ;

half fill it with stock ;

glaze,

and ornament.

For paste use No. IV. (see page 308).

Pate de Canard. (Duck Pie. No. 2.)

Ingredients

Remains of Ducks, Grated Lemon Rind, Powdered Sweet herbs, Spices, Mushrooms, Ham,

1, 2, or 3.

I. 1 Teaspoonful. To taste.

\ oz. ilb.

Pick off every atom of meat from the bones, pass this with the ham and livers through the mincer, and again a second time with the herbs, spices, (cayenne a dust, pepper, salt, mace,) and grated lemon rind. Prepare paste, No. IV. (see page 308). Fill the case, adding enough stock to 3 parts fill it, cover it over, ornament with leaves, stars, &c., brush over with egg or glaze after it comes out of the oven. This is an excellent Pate for picnics, balls, suppers, luncheons. Turkey, game, fowl, and ham, chicken, and tongue, made as Nos. 1 and 2, Pate de Canard will all be found useful in utilizing cold goods.

Pate de Legume. (Julienne Vegetable Pie..)

VEGETARIAN.

Ingredients

2 ozs. 1 Quart. 1 Teaspoonful.

Julienne, sec. Milk, Sweet herbs.

Eggs, Pepper and Salt, Bread Crumbs, Cream,

2. To taste. 1 Teacupful.