Jambon De Virginie Souffle A La Antoine Coste - Virginia Ham Souffled, Antoine Coste Style

Cook a small Virginia ham as directed in the previous receipt ; when cold, make an incision on top of the ham, leaving a margin of 1 1/2 inches all around. Scoop out the ham as deep as possible, and free the scooped out part from sinews and fat. Chop fine 1 1/2 pound of it, add 1 pound of raw chicken breast, then pound in the mortar, incorporating by degrees 3 gills of cold bechamel sauce and 4 egg whites; rub through a fine sieve, then put in a bowl on ice. After some time work the ham force-meat with a wooden spoon, to make it smooth, and incorporate by degrees I quart of whipped cream; season to taste with salt and paprika, and fill the cavity of the ham with the above preparation. Decorate the top with truffles and set the ham in a braisiere with a little broth, cover and cook in a moderate oven from 45 minutes to 1 hour. Dress the ham on a dish, put a frill on the handle, and garnish all around with small spinach timbals. Serve Madeira sauce separate.

Note. - This dish is respectfully dedicated to my chef of many years ago, Mr. A. Coste, now chef at the Hotel Cecil, London.

Joue De Porc Aux Epinards - Pork Jowl With Spinach

Proceed as directed for Ham, Maillot Style. Serve with spinach in cream, or plain spinach.

Note. - The jowl is a dish for connoisseurs. It is often served for dinners, where the cost is no objection.

Selle De Venaison, Sauce Polonaise - Saddle Of Venison, Polish Sauce

Trim a saddle of venison; remove all fat and sinews from the fleshy part; cut short the flaps and roll them up.

Lard the flesh part of the saddle with thin strips of fat pork, pour over melted drippings, sprinkle over some salt and roast in a hot oven from 40 to 60 minutes, according to the size.

Serve separate some Polish or port wine sauce, or any suitable sauce, or currant jelly.

Steak De Venaison A La St. James - Venison Steak, St. James Fashion

Cut a venison steak 1 1/2 inches thick, and broil it underdone over a clear fire. Serve it on a hot dish surrounded with Potatoes Anna (cooked in small moulds), and serve the following sauce separate:

Dilute I teaspoonful of English mustard with the juice of an orange, add I tablespoonful of red currant jelly, allow to melt over a slow fire, add I gill of brown sauce and 4 ounces of butter, stirring with a wooden spoon without ceasing, and season highly. Do not allow to boil.

Escalopes De Venaison A La Polonaise - Slices Of Venison, Polish Fashion

Cut small slices 1 inch in thickness from a leg of venison, saute them in hot clarified butter over a brisk fire, and serve with Polish sauce.

Cotelettes De Venaison A La Bavaroise - Venison Cutlets, Bavarian Style

Trim some nice venison cutlets; season them with salt and paprika and cook over a brisk fire. Serve with Polish sauce, to which add some shredded gherkins.