No. 901 Sarcelles à la Batelière.
Bone four teal by cutting the skin through down the back, separating the skin on each side of it until you have cleared it, lay the bird open, take out the back-bone, and with a knife you will find no difficulty in taking out all the rest; half fill them with forcemeat (No. 120) and sew them up with packthread, then put them into a stewpan with three glasses of sherry, a pint of white stock, half a pound of lean uncooked ham, two onions, one head of celery, a bunch of parsley, a little carrot, turnip, two cloves, and a blade of mace; put the cover on the stewpan and place it in a moderate oven for an hour, try with a larding-needle, and if tender they are done; lay them on a cloth to drain, make three croutons of bread each in the shape of a cockscomb, but a great deal thicker and larger, put three of the teal at the bottom of the dish, and stand a crouton (nicely fried) between each to form six points, place the remaining teal upon the top, and have ready the following sauce: strain the stock the teal was cooked in through a cloth into another stewpan, skim off all the fat, add half a pint of white sauce (No. 7), reduce it till it adheres to the back of the spoon, add a little cream sauce over and serve.