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page 231
be nicely cleaned and dried. Then take anchovies, parsley, the spices already
mentioned, butter, wheat bread, flour, knead all together, fill some of it into
a shell, lay a snail on this and cover with some of the mixture. After the
shells have all been filled in this manner, put them into a saucepan with the
openings to the top, add a bastingspoonfnl of bouillon and serve after cooking
for 1/4 hour.
5. Snail Salad. The snails are cleaned as directed in No. 4 and cut lengthwise
into pieces, or else leave them whole and mix with salt, pepper, finely chopped
and two parts of olive oil to one part of vinegar.
6. Ragout of Frog Legs. Put the frog legs into a deep dish with water, vinegar
and salt and wash thoroughly with a whisk. Then melt some butter, lay the frog
legs with a few eschalots and a little salt into this, cover and simmer until
nearly done. Then sprinkle over it some flour, add some strong bouillon, made of
extract of beef, mace and a few lemon slices, cook the frog legs until done and
stir the sauce with a few yolks of eggs. Wheat bread or meat dumplings cooked in
either salted water or bouillon can also be laid around the ragout.
7. Frog Leg Pie. Make a ragout as directed in No. 6, with good meat dumplings
and fill into the pie.
8. Ptarmigan or White Grouse is cooked the same as prairie chicken, but the
entire skin must be pulled off with the feathers.
9. Coot. The skin of the coot has an oily taste and must be taken off; then tie
pork fat slices around the bird and roast it like wild duck.
10. Guinea Fowl are only fit for use when quite young; roast like prairie
chicken.
11. Roast Peacock. A Suabian Receipt. The half-grown peacock is the best for a
roast. It is killed about three days before wanted for use, plucked up to half
of the neck, the head taken off, emptied and washed clean. Rub inside and out
with salt and pepper, fill into it a bay leaf, some parsley and some sweet
basil,
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