(2046). Bear Steaks Broiled (Tranches D'Ours Grilles)

Bear's meat when young can be broiled and after it is cooked, has much the same flavor as beef. Cut some slices from off the thigh, season with salt and coat over with oil, then broil; when done dress on a sharp sauce (No. 538; with grated horseradish added.

(2047). Blackbirds A La Degrange (Merles A La Degrange)

Procure eight blackbirds, draw and singe, suppress the feet and necks. Fry in butter some carrots, onions, ham and fat pork cut in three-sixteenth inch squares, also parsley, thyme, bay leaf and six chicken livers; when well cooked, lay aside to cool, then pound into a pulp with a little bread-crumb and seasoning; press this through a sieve and use this forcemeat for filling the blackbirds; fry them in butter, drain it off and replace it by a little glaze (No. 402), lemon juice, chopped truffles, parsley and a little half-glaze sauce (No. 413). Dress the birds inside a rice border finished with butter and parmesan cheese, and pour the sauce over the birds.

(2051). Doe Birds Roasted And Broiled (Courlis Rotis Et Grilles)

Small doe birds are the size of a large plover, having a long bent beak. It is a delicate game being slightly analagous to the plover; let set till tender then pick, singe and suppress the gizzard and crop without emptying out the insides. Truss them bent under like the plovers (No. 2119) bard over with very thin slices of fat pork and cook either on the spit or in the oven, or else broil; serve on canapes with clear gravy (No. 404) separate. Doe birds can be prepared in several ways, proceeding exactly the same as for the plovers.

(2052). Blackhead Ducks Roasted Or Broiled (Canards Sauvages A Tete Noire Rotis On)

Pick the feathers from two blackhead ducks, and truss as described (No. 179); fasten them on the spit then cook the ducks, if fine and large for fourteen or eighteen minutes before a bright fire. Untruss and serve them to the guests after cutting them up on very hot plates; serve currant jelly at the same time. For broiled blackheads see broiled canvasback ducks (No. 2054).

(2053). Brant Ducks With Cauliflower Villeroi - Eoasted (Canards Sauvages Brant Rotis Aux Chouxfleurs Villeroi)

Brant ducks are prepared the same as blackhead ducks and when roasted, dress them on a long dish: garnish around with cauliflowers a la Villeroi (No. 2716), serving a separate poivrade sauce (No. 522) into which incorporate half as much fresh butter.