Intermediate Accounting 19th Edition

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Intermediate Accounting 19th Edition Stice Test Bank

Chapter 2—A Review of the Accounting Cycle

MULTIPLE CHOICE

1. In an accrual accounting system,

a. all accounts have normal debit balances.
b. a debit entry is recorded on the left-hand side of an account.
c. liabilities, owner's capital, and dividends all have normal credit balances.
d. revenues are recorded only when cash is received.
ANS: B PTS: 1 DIF: Easy OBJ: LO 2
TOP: AICPA FN-Measurement MSC: AACSB Analytic

2. A common business transaction that would not affect the amount of owners' equity is
a. signing a note payable to purchase equipment.
b. payment of property taxes.
c. billing of customers for services rendered.
d. payment of dividends.
ANS: A PTS: 1 DIF: Medium OBJ: LO 2
TOP: AICPA FN-Measurement MSC: AACSB Analytic

3. Failure to record the expired amount of prepaid rent expense would not
a. understate expense.
b. overstate net income.
c. overstate owners' equity.
d. understate liabilities.
ANS: D PTS: 1 DIF: Medium OBJ: LO 3
TOP: AICPA FN-Measurement MSC: AACSB Analytic

4. On June 30, a company paid $3,600 for insurance premiums for the current year and debited the
amount to Prepaid Insurance. At December 31, the bookkeeper forgot to record the amount expired.
The omission has the following effect on the financial statements prepared December 31:
a. overstates owners' equity.
b. overstates assets.
c. understates net income.
d. overstates both owners’ equity and assets.
ANS: D PTS: 1 DIF: Medium OBJ: LO 3
TOP: AICPA FN-Measurement MSC: AACSB Analytic

5. A chart of accounts is a
a. subsidiary ledger.
b. listing of all account titles.
c. general ledger.
d. general journal.
ANS: B PTS: 1 DIF: Easy OBJ: LO 2
TOP: AICPA FN-Measurement MSC: AACSB Analytic

6. Which of the following criteria must be met before an event should be recorded for accounting
purposes?
a. The event must be an arm's-length transaction.

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 b. The event must be repeatable in a future period.
c. The event must be measurable in financial terms.
d. The event must be disclosed in the reported footnotes.
ANS: C PTS: 1 DIF: Medium OBJ: LO 2
TOP: AICPA FN-Measurement MSC: AACSB Reflective Thinking

7. Adjusting entries normally involve

a. real accounts only.
b. nominal accounts only.
c. real and nominal accounts.
d. liability accounts only.
ANS: C PTS: 1 DIF: Easy OBJ: LO 3
TOP: AICPA FN-Measurement MSC: AACSB Analytic

8. Which of the following is an item that is reportable in the financial records of an enterprise?
a. The value of goodwill earned through business operations
b. The value of human resources
c. Changes in personnel
d. Changes in inventory costing methods
ANS: D PTS: 1 DIF: Medium OBJ: LO 1
TOP: AICPA FN-Reporting MSC: AACSB Reflective Thinking

9. The balance in a deferred revenue account represents an amount that is

Earned Collected
a. Yes Yes
b. Yes No
c. No Yes
d. No No
ANS: C PTS: 1 DIF: Easy OBJ: LO 3
TOP: AICPA FN-Measurement MSC: AACSB Analytic

10. The debit and credit analysis of a transaction normally takes place when the
a. entry is posted to a subsidiary ledger.
b. entry is recorded in a journal.
c. trial balance is prepared.
d. financial statements are prepared.
ANS: B PTS: 1 DIF: Easy OBJ: LO 2
TOP: AICPA FN-Measurement MSC: AACSB Reflective Thinking

11. A trial balance is useful because it indicates that

a. owners' equity is correct.
b. net income is correct.
c. all entries were made correctly.
d. total debits equal total credits.
ANS: D PTS: 1 DIF: Medium OBJ: LO 3
TOP: AICPA FN-Measurement MSC: AACSB Analytic

12. Which of the following would typically be considered a source document?

a. Chart of accounts
 b. General ledger
c. General journal
d. Invoice received from seller
ANS: D PTS: 1 DIF: Easy OBJ: LO 2
TOP: AICPA FN-Measurement MSC: AACSB Reflective Thinking

13. Which of the following is not among the first five steps in the accounting cycle?
a. Record transactions in journals.
b. Record closing entries.
c. Adjust the general ledger accounts.
d. Post entries to general ledger accounts.
ANS: B PTS: 1 DIF: Easy OBJ: LO 1
TOP: AICPA FN-Measurement MSC: AACSB Reflective Thinking

14. A routine collection on a customer's account was recorded and posted as a debit to Cash and a credit to
Sales Revenue. The journal entry to correct this error would be
a. a debit to Sales Revenue and a credit to Accounts Receivable.
b. a debit to Sales Revenue and a credit to Unearned Revenue.
c. a debit to Cash and a credit to Accounts Receivable.
d. a debit to Accounts Receivable and a credit to Sales Revenue.
ANS: A PTS: 1 DIF: Medium OBJ: LO 2
TOP: AICPA FN-Measurement MSC: AACSB Analytic

15. An accrued expense can be described as an amount

a. paid and matched with earnings for the current period.
b. paid and not matched with earnings for the current period.
c. not paid and not matched with earnings for the current period.
d. not paid and matched with earnings for the current period.
ANS: D PTS: 1 DIF: Medium OBJ: LO 3
TOP: AICPA FN-Measurement MSC: AACSB Analytic

16. Which of the following errors will be detected when a trial balance is properly prepared?
a. An amount that was entered in the wrong account
b. A transaction that was entered twice
c. A transaction that had been omitted
d. None of these
ANS: D PTS: 1 DIF: Medium OBJ: LO 3
TOP: AICPA FN-Measurement MSC: AACSB Analytic

17. The premium on a two-year insurance policy expiring on June 30, 2015, was paid in total on July 1,
2013. The original payment was debited to the insurance expense account. The appropriate journal
entry has been recorded on December 31, 2013. The balance in the prepaid asset account on December
31, 2013, should be
a. the same as the original payment.
b. higher than if the original payment had been initially debited to an asset account.
c. lower than if the original payment had been initially debited to an asset account.
d. the same as it would have been if the original payment had been initially debited to an
asset account.
ANS: D PTS: 1 DIF: Medium OBJ: LO 3
TOP: AICPA FN-Measurement MSC: AACSB Analytic
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1874—WOODCOCK AND SNIPE (BÉCASSE ET
BÉCASSINES)
If grouse, which can only be thoroughly appreciated in its native country,
were extinct, woodcock would be the leading feathered game. But the latter
have this advantage over the former, namely: that their fumet is not so
fugitive, and that they may be kept much longer. Woodcock does not yield
its full quality unless it be moderately high.

1875—BÉCASSE DE CARÊME
Sprinkle the woodcock with a few drops of oil, and roast it, keeping it
underdone. As soon as it is cooked, divide it into two lengthwise, and cut
each half of the breast into two collops. Mix half a coffeespoonful of French
mustard in a small vegetable-pan, with a few drops of lemon juice. Roll the
pieces of woodcock in this mustard, and keep them hot.
Chop up the carcass and the intestines; sprinkle with a glassful of burnt
liqueur brandy; reduce; add a tablespoonful of game fumet, and cook for
five minutes.
Strain through a strainer, pressing on the pieces of woodcock in so doing,
and rock the saucepan, that the pieces may be coated with the cullis. Dish in
a hot timbale, and, upon the pieces, set the woodcock’s head.
N.B.—Bécasse à la fine Champagne is prepared in the same way, but
without mustard. Cut it into six pieces: wings, legs and two halves of the
breast, and put these pieces into a round cocotte. Swill the saucepan with
burnt liqueur brandy; add the chopped intestines, mixed with the juices of
the pressed carcass; add a tablespoonful of fumet, a little lemon juice, and a
little cayenne, and pour this cullis (heated but not boiled) over the pieces.
Bécasse à la Riche is prepared in the same way, but:—(1) the pieces are
dished on a croûton of fried bread, coated with gratin forcemeat of game;
(2) the sauce is thickened with a little foie-gras purée and one oz. of butter,
and then strained over the pieces through a coarse strainer, during which
process the operator should press with a spoon or a whisk.

1876—BÉCASSE A LA FAVART
Proceed as for “Caneton Rouennais Soufflé” (No. 1764), and remember to
add the woodcock’s intestines to the forcemeat.
When the carcass is garnished, set the sliced suprêmes on the forcemeat,
with a row of sliced truffles in the middle. The forcemeat should poach for
about twenty minutes.
Serve at the same time a half-glaze sauce, flavoured with woodcock fumet.

1877—SALMIS DE BÉCASSE
Under the article “Pheasant,” I gave the generic recipe for Salmis, which
may be applied to all feathered game. In regard to the Woodcock Salmis,
the operator should remember to add the bird’s intestines to the sauce, and
to keep the meat rather under- than overdone.

1878—BÉCASSE SOUVAROFF
Proceed exactly as for “Faisan à la Souvaroff” (No. 1845), after making due
allowance for the size of the bird in regard to the quantity of truffles and
foie gras.

1879—MOUSSES ET MOUSSELINES DE BÉCASSE

Proceed as indicated in No. 1850.

1880—TIMBALE DE BÉCASSE METTERNICH

Prepare a somewhat shallow, decorated timbale crust.
Roast the woodcocks and keep them underdone.
Raise the suprêmes and put them in the timbale, separating them by collops
of fresh foie gras, sautéd at the last moment.
Pound the remains of the woodcocks, including their carcasses; thin the
purée with truffle essence; rub it through a sieve, pressing heavily the while,
and then rub it through tammy.
Heat the cullis thus obtained, without letting it boil; finish it with a little
lemon juice, liqueur-brandy and butter, and pour it into the timbale over the
pieces of woodcock and the foie gras collops.
Dish the timbale on a folded napkin, lying on a round dish.

1881—TIMBALE DE BÉCASSE NESSELRODE

Poële the woodcocks and keep them underdone.
As soon as they are cooked, raise their fillets and put these aside.
Bone the remains, and pound the meat thus obtained, together with a
quarter of its weight of raw foie gras.
Rub through a sieve, and add an equal weight of game forcemeat, prepared
with panada and butter. Add the chopped carcasses and a glassful of liqueur
brandy to the poëling-liquor; cook for a few minutes; strain, and in this
stock poach five oz. of olive-shaped truffles (for an ordinary timbale).
Line a buttered Charlotte-mould with short paste; cover its bottom and sides
with the prepared forcemeat, and against this forcemeat set the woodcock’s
suprêmes, cut into collops. Garnish the centre with the truffles, and cover
these with a few tablespoonfuls of Espagnole, reduced with some of the
fumet. Close the timbale with a layer of paste, as explained in the various
preceding timbale recipes, and bake in a good, moderate oven for about
forty-five minutes.
When about to serve, turn out the timbale on a dish; pour into the former
some half-glaze sauce combined with what remains of the fumet, and send a
sauceboat of the same sauce separately.
N.B.—This “Timbale Nesselrode” may be prepared after the same recipe,
from Pheasant, Partridge, Woodcock or Hazel-Hen, but the name of the
selected bird should, of course, appear on the menu.

1882—BÉCASSES ET BÉCASSINES FROIDES

All the recipes given for cold pheasant and partridge may be applied to
woodcocks and snipes.

1883—QUAILS
Quails should always be chosen plump, and their fat should be white and
very firm. Besides the spit, which should always be used in preference to
the oven for roasting, they allow of two other methods of cooking: they
may be cooked in butter, in a saucepan; or they may be poached in excellent
strong and gelatinous veal stock.
This last mode of procedure greatly enhances the quail’s quality and is
frequently used.

1884—CAILLES EN CASSEROLE
Cook them in butter, in the saucepan in which they will be served.
Swill with a few drops of brandy; add a little game fumet; cover, and serve
very hot.

1885—CAILLES AUX CERISES

For four quails:—Truss them as for an entrée and cook them with butter in a
saucepan. Swill with a little brandy and a glass of port, in which a piece of
orange rind should have soaked.
Add three tablespoonfuls of excellent veal stock, three tablespoonfuls of
red-currant jelly and about forty cherries, previously poached in a boiling
syrup of about 18° (Saccharometer) and cooled in the syrup.
Drain them before adding them to the quail, and, if the sauce be too insipid,
sharpen it with a few drops of lemon juice.

1886—CAILLES A LA DAUPHINE
Wrap each quail in a buttered vine-leaf and a thin, square slice of bacon,
and roast them for ten minutes.
Meanwhile, prepare a well-seasoned purée of fresh peas with lettuce, and
reduce it to a somewhat stiff consistence.
Line the bottom and sides of a deep dish with very thin slices of ham; pour
the purée into it; smooth the surface, and half-plunge the quails into this
purée.
Place in the oven for ten minutes, and this done, send the dish to the table
immediately.

1887—CAILLES FIGARO
Insert a piece of truffle into each quail, and wrap them each in a piece of gut
together with a bit of pale veal glaze, the size of a pigeon’s egg. String the
pieces of gut at two points one in. from either extremity of the quails, that
the envelope may not burst while cooking. Poach the quails in good veal
stock, that they may not be washed as they would be if the gut happened to
burst in a poaching-liquor consisting of salted water.
Serve the quails as they leave their cooking-liquor.

1888—CAILLES A LA GRECQUE
Cook the quails in a saucepan, and set them in a timbale, half-garnished
with “Riz à la Grecque.” Swill the saucepan with a few tablespoonfuls of
game fumet, and pour this swilling-liquor over the quails, without clearing it
of grease.

1889—CAILLES JULIETTE
Divide the quails into two along the back and do not separate the two
halves; season them; sprinkle them with melted butter and finely-chopped
truffle. Wrap each quail in a piece of pig’s caul; sprinkle again with melted
butter and fine raspings, and grill gently.
Dish the quails and sprinkle them with a few drops of verjuice.

1890—CAILLES JUDIC
Poële the quails.
Dish them in the form of a crown, each on a small, braised lettuce, with a
cock’s kidney on either side and a truffle on top. Coat with a half-glaze
sauce prepared with quail fumet.

1891—CAILLES LUCULLUS
Cook the quails in butter. Dish them in a circle on a round dish, each on an
oval or rectangular fried croûton, and between each set a fine truffle cooked
in Champagne and chicken glaze.

1892—CAILLES A LA NORMANDE
Peel, mince and toss some apples in butter, as explained under “Faisan à la
Normande.” Allow half an apple per quail. Garnish the bottom of a cocotte
with some of these apples; upon them set the quails, browned in butter; add
what remains of the apples; sprinkle with a few tablespoonfuls of cream,
and complete the cooking in the oven.

1893—CAILLES AUX PETITS POIS A LA ROMAINE

Cook the quails in butter. At the same time, fry in butter one small new
onion and two-thirds oz. of raw, chopped ham, for each quail. Add some
peas, shelled at the last moment, and cook without any moistening
whatsoever.
The moisture contained in the ham and peas is sufficient for the cooking.
The peas should be ready simultaneously with the quails.
Serve the quails and the peas separately, in little, closed timbales. The diner
mixes them.

1894—CAILLES AUX RAISINS

Cook the quails in butter. Swill the utensil with a few drops of dry, white
wine and a little verjuice; add half a tablespoonful of strong game fumet for
each quail; and dish in a very hot cocotte with about one oz. of fresh peeled
grapes for each quail.

1895—CAILLES RICHELIEU
Select some fresh and plump quails; remove their gizzards; season them
inside with a grain of salt and a few drops of brandy; insert a piece of raw
truffle into each bird, and truss them as for an entrée. Set them in a
sautépan, snugly pressed one against the other, and season them with salt.
Cover them with a coarse julienne of carrots, onions and celery, cooked in
butter, and prepared as far as possible from new vegetables.
Moisten, just enough to cover, with some succulent amber-coloured veal
stock, gelatinous and fine; cover, boil, and then poach gently for twelve
minutes.
This done, add a julienne of truffles (raw if possible) which should equal
only half of the vegetable julienne, and poach for a further two minutes, that
the truffles may cook and the quails be done.
Dish in a timbale, clear of grease, and pour the cooking-liquor and the
julienne over the quails.
Pilaff rice is often served with quails prepared in this way.

1896—RIZOTTO DE CAILLES
Into each quail insert a piece of fresh, pounded pork fat, the size of a hazel
nut, combined with an equal quantity of white truffle; and cook them in a
saucepan with butter.
Add their fat to a previously-prepared Rizotto. Dish this rizotto in a timbale,
and hollow it out so as to make a nest for the quails.
Sprinkle the latter with the saucepan-swillings, consisting of game fumet;
and send the dish to the table at once.

1897—CAILLES SOUS LA CENDRE

Stuff the quails with a little smooth truffled game forcemeat, and wrap them
each in a buttered vine-leaf, followed by a slice of bacon, and finally by two
sheets of buttered paper.
Place them on the hearth-stone; cover them with very hot cinders, and cook
thus for thirty-five minutes, taking care to renew the hot cinders from time
to time.
When about to serve them, remove the outside covering of paper which is
charred, but leave the other coverings.
N.B.—A log fire is essential for this recipe.

1898—CAILLES SOUVAROFF
Prepare these as described under “Faisan à la Souvaroff” (No. 1845).

1899—CAILLES A LA TURQUE
Truss the quails as for an entrée; brown them in butter, and complete their
cooking in pilaff rice, combined with a quarter of its weight of cooked and
chopped egg-plant pulp.
Set the rice in a pyramid on a dish; place the quails all round (upright
against the rice), and surround with a thread of quail fumet.

1900—TIMBALE DE CAILLES ALEXANDRA

Coat a well-buttered timbale mould with patty paste, and line it with slices
of bacon so as to completely cover the paste. The slices of bacon in this
case are there to prevent the moistening of the timbale from reaching the
paste. Insert a piece of foie gras into each quail; stiffen them in butter, and
set them against the sides of the timbale in successive tiers.
Completely garnish the middle with small, peeled truffles; add one-quarter
pint of excellent stock with Madeira (per six quails), and a few bits of bay-
leaf. Close the timbale with a layer of paste and cook in a moderately hot
oven for one and one-quarter hours.
Turn out upon withdrawing from the oven, and serve the dish as it stands.
N.B.—(1) The shell of paste merely serves to hold in the quails and their
garnish, and ought not to be eaten.
(2) The same timbale may be prepared with ortolans, except that these need
only forty-five minutes’ cooking.
 C Q

1901—CHAUD-FROID DE CAILLES EN BELLE-VUE

The quails should be boned for a chaud-froid, and stuffed with gratin
forcemeat of game with a rod of foie gras and another of truffle set in the
middle. This done, reshape them; wrap them each in a square of muslin;
poach them for twenty minutes in an excellent veal stock, and let them cool
therein.
When they are quite cold, dry them; and dip them, so as to veneer them all
over, in a good brown chaud-froid sauce (No. 34), prepared with quail
fumet. Decorate the breast of each quail elegantly with bits of truffle and
poached white of egg; sprinkle with cold melted savoury jelly, so as to fix
the decoration; and leave to set.
Remove the excess of sauce from around the quails; set them in a square,
deep dish; cover them with very good limpid savoury jelly, and place them
in a refrigerator until they are required.

1902—CAILLES EN CAISSES
Prepare the quails as for a chaud-froid, as above; but set each in an oval,
pleated case of delicate porcelain or paper. Border with a thin thread of
chopped jelly, and on each quail set a head, the eyes of which may be
imitated by means of a ring of white of egg and a central spot of truffle.

1903—CAILLES GLACÉES AU GRANITÉ

I shall only give a few recipes of this class; for the series is a long one, and I
recommend them more particularly on account of their quaintness. These
dishes, wherein a sugary and glazed preparation is introduced, are highly
esteemed in summer; but they really belong to the culinary repertory of hot
countries.
1904—CAILLES GLACÉES CERISETTE. Prepare the quails as for
an entrée and poach them for 12 minutes in a strong veal stock, with
Champagne. This done, put them each into a small, oval mould; fill up
these moulds with cooking-liquor, cleared of all grease and strained, and
leave them to set on ice.
This preliminary procedure applies to all quail dishes in this series.
Now prepare a Granité with cherry juice (see No. 2930).
Set this Granité in a pyramid on a dish incrusted in ice. Turn out the quails
and place them round the Granité; fill up the gaps between them with small
heaps of stoned cherries, poached in syrup for a few minutes and quite cold.
1905—CAILLES GLACÉES CARMEN. Prepare the quails as above,
and place them round a rock of Granité made from pomegranates.
1906—CAILLES GLACÉES MARYLAND. Set them round a rock
of Granité made with pineapple.
1907—CAILLES GLACÉES REINE AMELIE. Prepare the quails in
the usual way, and lay them round a rock of Granité prepared with
tomatoes.
1908—CAILLES GLACÉES AU ROMANÉE. Poach the quails in
stock combined with Romanée wine, and set them round a rock of Granité
made with verjuice.
1909—FILETS DE CAILLES AUX POMMES D’OR. Raise the
quails’ suprêmes, after having poached and cooled them. Set these
suprêmes in the rinds of small oranges or tangerines, and fill up the rinds
with jelly prepared with Port. When about to serve, deck each orange or
tangerine, by means of the piping-bag, with a small ornament of Granité,
prepared with the juice of the fruit used.

1910—CAILLES CECILIA
Roast the quails, keeping them juicy, and leave them to cool.
This done, raise their fillets and skin these; then, with the remains of the
meat and an equal quantity of foie gras, prepare a purée.
Set each fillet of quail on a similarly-shaped slice of liver, causing it to
adhere by means of the prepared purée, and coat with brown chaud-froid
sauce.
When the sauce has quite set, place these fillets in an even border-mould,
clothed with very limpid aspic, and decorated with truffles. Fill up the
mould with the same aspic jelly, and let the latter set.
When about to serve, turn out on a napkin, after the manner of an aspic.

1911—CAILLES AU CHÂTEAU-YQUEM
Prepare the quails like those “à la Richelieu” (No. 1895). After having
added the julienne, sprinkle them with Château-Yquem; cover; reduce, and
complete their cooking as directed.
When they are poached, transfer them to another saucepan; add ten slices of
truffle per quail; strain their cooking-liquor, through muslin, over them, and
poach them for a further two minutes.
This done, place the quails in a timbale; cover them with the cooking-liquor
cleared of all grease; leave it to set, and serve on a block of ice.

1912—MANDARINES DE CAILLES
Slice the tangerine rinds at their stem-ends with an even round cutter;
remove the sections; put them to dry, and skin them raw.
Three-parts garnish the tangerine rinds with a quail Mousse, combined with
foie gras, cut into dice; set a roasted quail’s fillet on the Mousse; coat with
brown chaud-froid sauce, and cover with the sections of tangerine, glazed
with aspic jelly. Keep in the cool for some time and dish on a napkin.

1913—CAILLES NILLSON
Proceed as for “Cailles au Château-Yquem,” and set each quail in a small,
silver cassolette. Cover with the cooking-liquor, cleared of grease and
strained, and surround each quail with four small very white cocks’
kidneys.

1914—CAILLES RICHELIEU FROIDES

Prepare these like the “Hot Cailles Richelieu”; place them in a square, deep
dish; cover with the cooking-liquor and the garnish and let them cool until
the cooking-liquor sets. Then clear the dish of all grease and serve on a
block of ice.

1915—TIMBALE DE CAILLES TZARINE

Line a round pie-dish with ordinary paste, and coat it inside with slices of
bacon. In the middle, place a fresh foie gras seasoned with salt, pepper and
allspice, and surround it with quails, stuffed with quarters of truffles, set
upright with their breasts against the bacon.
Fill up the timbale with whole raw and peeled truffles; cover with a round
slice of bacon; close the timbale with a layer of paste sealed down round the
edges; make a slit in the top, and bake in a hot oven for one and one-quarter
hours.
When withdrawing the timbale from the oven, pour into it some veal stock
flavoured with Madeira, and let it be sufficiently gelatinous to set like a
jelly.
Keep the timbale in the cool for one or two days before serving it.

1916—CAILLES A LA VENDANGEUSE
Roast the quails; let them cool, and set them, each in a little dosser of dry
paste, resting against a cushion lying on a round dish. On top of the cushion
plant a leafy vine-shoot bearing grapes. Surround the quails with white and
black grapes (peeled and pipped) and cover with a slightly gelatinous aspic
jelly, prepared with liqueur brandy.

1917—MOUSSES DE CAILLES
See the various remarks made concerning this subject, under Pheasant,
Partridge and Woodcock.
1918—LAND RAIL, ROI DE CAILLES OU RÂLE DE GENÊTS
The Land Rail, which must not be confused with the Water Rail, is most
often served roasted, but all the quail recipes, hot or cold (except those in
which Granité forms an accompaniment) may be applied to it.
1919—HAZEL-HENS 1920—BLACK GAME
1921—PRAIRIE-HENS 1922—PTARMIGAN
1923—GROUSE 1924—GANGAS
These birds, one or two of which, such as grouse and the hazel-hen, are of
incomparable delicacy and high culinary value, are mostly served roasted.
Mousses, Mousselines and Salmis are also prepared from them, after the
directions already given. But I must remind the reader that when they serve
in the preparation of a salmis, their skins and legs, which are bitter, must be
discarded.
All these birds must be treated while still very fresh.

1925—GRIVES ET MERLES DE CORSE

(Thrushes and Corsican Blackbirds)
The greater part of the quail recipes, more particularly the “en casserole”
and “sous la cendre” ones, may be applied to these excellent birds.
The two following recipes are proper to them.

1926—GRIVES OU MERLES A LA BONNE-FEMME

Cook the birds in butter, with one oz. of very small dice of salted breast of
bacon to each bird. Put them into a hot cocotte with two-thirds oz. of butter
per bird; heat; add some square croûtons fried in butter; sprinkle with the
saucepan-swillings, which should be a few drops of brandy; cover, and
serve very hot immediately.

1927—GRIVES OU MERLES A LA LIÉGEOISE

Cook the birds in butter on the stove, in an uncovered earthenware
saucepan. When they are nearly done, sprinkle them with two finely-
chopped juniper berries per bird; add some round croûtons of bread-crumb
fried in butter; cover, and serve very hot.
This procedure particularly suits thrushes, more especially when these come
from the Ardennes.

1928—GRIVES ET MERLES FROIDS

The various, cold preparations of quails, except those comprising a Granité,
may be applied to thrushes.

A M (L )

These birds are generally served to the number of two or three for each
person.

1929—MAUVIETTES A LA BONNE-FEMME
Proceed exactly as directed for the thrushes.

1930—MAUVIETTES A LA MÈRE MARIANNE

Slice some peeled and cored russet apples, and three-parts cook them in
butter. Spread this stew in thick layers on a buttered dish.
Simply stiffen the seasoned larks in nut-brown butter, and place them upon
the stewed apples, pressing them slightly into the latter. Sprinkle with very
fine bread-crumbs and melted butter, and set to glaze in the oven or at the
Salamander, just long enough to complete the cooking of the larks.

1931—ALOUETTES DU PÈRE PHILIPPE

Clean some fine, medium-sized potatoes, allowing one to each lark; and cut
a cover from each, which thin down until it is only one-sixth inch thick.
With a root-spoon, hollow out the potatoes in such wise as to allow of their
each enclosing a lark.
Stiffen the larks in butter, and add thereto some salted breast of bacon, cut
into small dice and blanched, and in the proportion of one-third oz. per lark.
Place a lark in each potato, together with a few bacon dice and some of the
cooking-fat; return cover of each potato to its place; fix it there by means of
cotton, and wrap each potato in oiled paper.
Lay them on the hearth, cover them with hot cinders, and cook for about
forty minutes, taking care to renew the cinders from time to time.

1932—MAUVIETTES FROIDES
When cold, larks may be prepared in plain chaud-froid fashion, in cases, in
Belle-vue, in Aspic, as Mousses, &c., in pursuance of the directions given
under these various recipes.

1933—ORTOLANS
Serve ortolans as plainly as possible; but the best method of preparing them
is roasting. However, for the sake of variety, they may be prepared as
follows:—

1934—SYLPHIDES D’ORTOLANS
Butter some very small porcelain or silver cassolettes, and garnish them
half-full with mousseline forcemeat of ortolans prepared with truffle
essence.
Set these cassolettes in the front of the oven, that the forcemeat may poach.
Cook in butter, for three minutes only, as many ortolans as there are
garnished cassolettes, and proceed so as to have them just ready when the
forcemeat is poached.
Place an ortolan in each cassolette, and sprinkle them with nut-brown
butter, combined with a little pale melted glaze and pineapple juice.

1935—BECS-FIGUES ET BEGUINETTES (Fig Peckers)

These birds are not met with in English markets; it is therefore useless to
give the recipes concerning them. I will only say that they may be prepared
like the larks.
1936—CANARDS SAUVAGES (Wild Duck)
1937—SARCELLES (Teal)
1938—PILETS (Pintails and Widgeons)
Birds of this class are mostly served roasted.
They may, however, be used in preparing excellent Salmis, which may be
made after “Salmis de Faisan” (No. 1847) or after “Salmis à la Rouennaise”
(No. 1763).
They may also be prepared after all the recipes of “Caneton à la
Rouennaise.”

1939—PLUVIERS DORÉS (Golden Plover)

1940—VANNEAUX (Lapwings)
1941—CHEVALIERS DIVERS (Various Sandpipers)
These various birds are generally served roasted.
They may also be served “en Salmis,” but in that case the skin must be
discarded in the preparation of the cullis.
They only appear on very ordinary menus, and could not be served at an
important dinner.
 CHAPTER XVII
ROASTS AND SALADS

I the first part of this work I explained the fundamental principles

governing the treatment of Roasts, and I now have to add only a few words
to what has already been said. Recipes may be consummate in detail and in
accuracy, and still they will be found wanting in the matter of Roasts; for
experience alone can tell the operator whether the joint he is treating be old
or young, fresh or stale; whether it must be cooked quickly or slowly, and
all the theories that I might advance on this subject, though perhaps they
might not be useless, would at least prove impracticable nine times out of
ten.
I shall not prescribe any limit of time for Roasts, except in very special
cases, and even so that limit will only be approximate.
Nothing can be made precise in the matter; long practice alone, away from
books, will teach it; for book-rules can only be understood when the light of
practical knowledge is focussed upon them.

1942—ACCOMPANIMENT OF ROASTS
It struck me as desirable that I should give in this chapter the recipes of the
various preparations which, in England, are served with Roasts:—Yorkshire
Pudding, Veal Stuffing, &c. Having treated of the accompanying sauces to
Roasts in Part I, I need only recall them here.

1943—YORKSHIRE PUDDING (For Beef Roasts)

Mix one-half lb. of sifted flour with six eggs and one quart of boiled milk,
adding the eggs one by one and the milk little by little. Season with salt,
pepper and nutmeg.
Pour this preparation into a deep baking-pan, containing some very hot
dripping, and bake in the oven. If the joint be roasted on the spit, put the
Yorkshire pudding under it, on taking the former out of the oven, and let it
thus become saturated with the gravy and fat that fall from the roast.
Cut into squares or lozenges, and set these round the Roast or serve them
separately.

1944—SAGE AND ONIONS STUFFING

(For Turkeys, Ducks and Geese)
Bake four large onions in the oven with their skins on. This done, peel them
and finely chop them; fry them in butter with a pinch of dry green chopped
sage. Add bread-crumbs, soaked in milk and pressed, equal in weight to the
onions, and half the weight of chopped veal fat.

1945—VEAL STUFFING (For Veal and Pork)

This stuffing is made from equal quantities of chopped suet, sifted bread-
crumbs, and chopped parsley. Season with salt and pepper as for an
ordinary forcemeat, and be liberal with the nutmeg.
Cohere this forcemeat with three small eggs per two lbs. of the above
preparation.

1946—ROASTS OF BUTCHER’S MEAT

I must remind the reader of this principle, viz.: that however natural it may
seem in a dinner to serve a roasted joint as a Remove, a piece of butcher’s
meat must never stand as a Roast.
Roasts really only comprise Fowl and Feathered Game, provided the menu
only announces one roast. If two are announced, the second generally
consists of some kind of crustacean, such as a Lobster, a Spiny Lobster or
Crayfish, generally served in the form of a Mousse; or of a preparation of
foie gras, i.e.: either a Pâté, a Terrine, a Mousse or a Parfait; sometimes,
too, by a very good ham or a derivative preparation thereof.

B R
1947—ROAST RIBS OF BEEF
Clear the joint of the vertebræ and the yellow ligaments. Roast before a
moderately fierce fire, and place the joint if possible in an uncovered
braising-pan, the sides of which may protect the meat during the cooking
process.

1948—ROAST UPPER-FILLET
Break the projecting bones of the vertebræ, and sever the yellow ligament at
various points. For this joint the heat should be fiercer than in the previous
case, the limit of time being less.

1949—ROAST SIRLOIN
These enormous pieces are scarcely trimmed; the excess of flank alone is
suppressed; but the fillet must remain covered by a considerable thickness
of fat, which protects it while roasting.
Without this precautionary measure, the under-cut would be cooked long
before the upper-fillet, and would dry up.
The fire should be concentrated, regular and not too fierce for this joint. The
flat bones of the vertebræ must be broken at their base, but not detached.

1950—FILLET OF BEEF
Fillet of beef intended for roasting should be carefully cleared of its two
sinewy envelopes. But, since this trimming tends to let it dry while cooking,
were the meat left as it stands, it is customary to lard it with strips of fresh
fat bacon, which protect it; or it may be wrapped in slices of bacon. In
certain circumstances, it is covered on top and beneath with slices of beef
fat, flattened to the thickness of a rasher of bacon by means of a beater, and
tied on with string.
Fillet of beef should be cooked with a somewhat fierce fire, and, in
England, it is usually kept underdone towards the centre.
N.B.—Large roast joints of beef are always accompanied by Yorkshire
pudding, grated Horse-radish or Horse-radish sauce (No. 119 or 138).
1951—RÔTIS DE VEAU (Veal Roasts)
In my opinion, the spit does not suit veal, whatever be the quality of the
latter. Poëling (No. 250) is preferable and suits it better.
The quality of meat can but be enhanced under the treatment I suggest,
more particularly as the poëling-liquor constitutes a much richer gravy than
that which generally accompanies veal roasted on the spit. In English
cookery roast veal is always accompanied by boiled ham or breast of bacon.
Veal Stuffing (No. 1945) poached in steam in a special mould, and cut into
slices, is sent at the same time.
Roast joints of veal are generally the Loin, the best end, the Neck or the
Fillet.
Sometimes, too, but more rarely, the Cushion is roasted.

1952—MUTTON AND LAMB ROASTS

Mutton and Lamb are the best possible meats to roast, and, as far as they are
concerned, the culinary treatment might be limited to roasting.
True, good results are obtained from poaching mutton and poëling home-
lamb; but it is advisable only to have recourse to these methods when a
menu requires varying.
The Mutton joints roasted are the Leg, the Double or Pair of Hind-legs, the
Baron or (Hindquarters), the Saddle and the Neck.
The Shoulder also makes an excellent roast, but it may only appear on more
or less unimportant menus.
Roast joints of mutton and lamb are always accompanied by Mint Sauce
(No. 136).

1953—PORK ROASTS
Pork roasts may only appear on very ordinary menus, and really belong to
domestic cookery. The pork joints for roasting are the Legs, the Fillets, and
the Neck.