Page:Domestic French Cookery.djvu/47

Cut off the flesh from the bodies of a pair of cold pheasants, partridges or wild-ducks, or an equal quantity of small birds. Beat it in a mortar, moistening it frequently with a little broth or gravy. Then pass the whole through a cullender or sieve. Put it into a stew-pan with a piece of butter about the size of a walnut, rolled in flour; half a pint of port wine or claret; two whole onions, and a bunch of sweet-herbs. Let it boil half an hour, and then stir in two table-spoonfuls of sweet oil, and the juice of a lemon.

In another pan stew the legs and wings of the birds, but do not let them boil. Stew them in butter rolled in flour, seasoned with pepper and salt. Cut some slices of bread into triangular pieces, and fry them in butter. Lay them in the bottom of a dish, put the legs and wings upon them, and then the other part of the stew. Garnish the edge with slices of lemon, handsomely notched with a knife.

If the Salmi is made of partridges, use oranges instead of lemons for the juice and garnishing.

This is prepared on the table. Take the liver of a roast goose, turkey, or ducks. Put some of the gravy on a plate, cut up the liver in it, and bruise it with the back of a spoon or a silver fork.