We had venison-steak, pork, ham, jerked venison stew, fresh trout, broiled partridge, cold roast duck, a fricassee of wood rabbits, and broiled pigeon upon our table, coming in courses, or piled up helter-skelter on great platters of birch bark, some on tin plates, and now and then a choice bit on a chip!

In the eagerness of the Japanese appetite there was but little discrimination in the choice of dishes and in the order of courses, and the most startling heterodoxy was exhibited in the confused commingling of fish, flesh, and fowl, soups and syrups, fruits, fricassees, roast and boiled, pickles and preserves.

452 Italian, brown 453 white 454 Leamington 459 Lemon, for boiled fowls 457 for fowls and fricassees, white 458 for sweet puddings 1358 Liaison of eggs for thickening 461 Liver and lemon, for poultry 462 parsley 463 Lobster 464 Maigre maître d'hôtel (hot) 467 Maître d'hôtel (hot) 466 Mango chetney (Bengal recipe)

VOL-AU-VENT.A rich crust of very fine puff-paste, which may be filled with various delicate ragouts or fricassees, of fish, flesh, or fowl.

In place of plain joints, French cookery delights in the marvels of what are called made dishes, ragouts, stews, and fricassees, in which no trace of the original materials of which they are compounded is to be found. 217.

VEAL GRAVY FOR WHITE SAUCES, FRICASSEES, &c. 442.

LEMON WHITE SAUCE, FOR FOWLS, FRICASSEES, &c. 458.

TO BONE FOWLS FOR FRICASSEES, CURRIES, & PIES.

Or Rice Border, for Ragouts, Fricassees, &c. (an Entree).

It is an elegant and inexpensive entrée, as the remains of cold fish, flesh, or fowl may be served as ragoûts, fricassees, &c., inclosed in the casserole.

The pot-pourri, which was composed of veal, beef, mutton, bacon, and vegetables, and the galimafrée, a fricassee of poultry, sprinkled with verjuice, flavoured with spices, and surrounded by a sauce composed of vinegar, bread crumbs, cinnamon, ginger, &c. (Fig. 119).

At least do not let it be said we can pass a Christmas without it, merely to make way for turkeys, fricassees, and ragouts!

* * PADDY FOOSHANE'S FRICASSEE.

"A kingdom of charlatans, and tinsel and clap-trap, of fricassees and onions, and greasy mendicants.

"The most expressive words are fricassees,heads and tails dished up together.

Meat pies, scallops, sauces, fricassees, pâtés, and other fancy dishes composed of a mixture of animal foods, rich pastry, fats, strong condiments, etc., are by no means to be recommended as hygienic, and will receive no notice in these pages.

It specifies almond-milk, rice, gruel, fish-broth or soup, a sort of fricassee of fowl, collops, a pie, a pasty, a tart, a tartlet, a charlet (minced pork), apple-juice, a dish called jussell made of eggs and grated bread with seasoning of sage and saffron, and the three generic heads of sod or boiled, roast, and fried meats.

Blanquette, a kind of fricassee with a white sauce.

Casserole, a name given to a crust formed of rice baked, and then filled with mince, fricassee, or fruit.

These are side-dishes, for the first course, consisting of cutlets, vol au vents, fricassees, fillets, sweetbreads, salmis, scallops, &c., &c. Entremets.

This is a sort of case, made of very rich puff paste, filled with delicate fricassee of fish, meat, or poultry, or richly stewed fruits.

A FINE WHITE SAUCE FOR BOILED CHICKENS, TURKEYS, OR WHITE FRICASSEES.

The above receipts are adapted for sweetbreads fricasseed, except that they must be cut in pieces for fricassees, and pieces of meat or poultry are added to them; sweetbreads when dressed whole look better piqués.

Rice is arranged the same way to edge curries or fricassees; it must be first boiled till tender.

The repast was varied and abundant, consisting of all kinds of fricassees, collops and rashers, boiled salmon from the Thames, trout and pike from the same river, boiled pea-chickens, and turkey-poults, and florentines of puff paste, calves-foot pies, and set custards.