From the 1881 book, Miss Parloa’s New Cook Book and Marketing Guide.

EDITORS NOTE: This article is decorated with drawings from the “Kitchen Furnishing” chapter.

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Chicken Pie.

- one fowl weighing between four and five pounds,
- half the rule for chopped paste (next recipe),
- three pints of water,
- one-fourth of a teaspoonful of pepper,
- one tablespoonful of salt (pepper and salt may be increased if you like),
- three table-spoonfuls of flour,
- three of butter,
- two eggs,
- one table-spoonful of onion juice and
- a bouquet of sweet herbs.

Clean the fowl, and cut in pieces as for serving. Put it in a stew-pan with the hot water, salt, pepper and herbs. When it comes to a boil, skim, and set back where it will simmer one hour and a half.

Take up the chicken and place in a deep earthen pie dish. Draw the stew-pan forward where it will boil rapidly for fifteen minutes. Skim off the fat and take out the bouquet.

Put the butter in a frying-pan, and when hot, add the flour. Stir until smooth, but not brown, and stir in the water in which the chicken was boiled. Cook ten minutes.

Beat the eggs with one spoonful of cold water, and gradually add the gravy to them. Turn this into the pie dish.

Lift the chicken with a spoon, that the gravy may fall to the bottom. Set away to cool.

When cold, roll out a covering of paste a little larger than the top of the dish and about one-fourth of an inch thick. Cover the pie with this, having the edges turned into the dish.

Roll the remainder of the paste the same as before, and with a thimble, or something as small, cut out little pieces all over the cover. Put this perforated paste over the first cover, turning out the edges and rolling slightly.

Bake one hour in a moderate oven.

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CHOPPED PASTE. (For recipe above. From Pies and Puddings Chapter.)

- one quart of pastry flour,
- two cupfuls or unwashed butter,
- one teaspoonful of salt,
- one table-spoonful of sugar,
- and a scant cupful of ice water.

Put the flour, salt, sugar and butter in the chopping-tray. Chop all together until the butter is thoroughly mixed with the flour; then add the water, and continue chopping.

When well mixed, sprinkle the board with flour, turn the paste on it, and roll into a flat piece. Place in a pan on the ice.

When hard, use the same as puff paste. It can be used as soon as mixed, but will not, of course, be so nice.

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Pasties of Game and Poultry.

Make three pints of force-meat (next recipe).

Cut all the solid meat from four grouse. Lard each piece with very fine strips of pork. Put half a cupful of butter and a finely-cut onion in a frying-pan. Stir until the onion is yellow.

Put in the grouse, and cook slowly, with the cover on, for forty minutes. Stir occasionally.

Take up the grouse, and put three table-spoonfuls of flour with the butter remaining in the pan.

Stir until brown; add one quart of stock, two table-spoonfuls of glaze, a bouquet of sweet herbs, and four cloves. Simmer twenty minutes, and strain.

Butter a four-quart earthen dish, and cover the bottom and sides with the force-meat. Put in a layer of the grouse, and moisten well with the gravy, which must be highly seasoned with salt and pepper; then put in the yolks of six hard-boiled eggs, and the whites, cut into rings.

Moisten with gravy, and add another layer of grouse, and of eggs and gravy. Twelve eggs should be used.

Make a paste as for chicken pie. Cover with this, and bake one hour and a half. Serve either hot or cold.

Any kind of meat pasties can be made in the same manner. With a veal pastie put in a few slices of cooked ham.

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FORCE-MEAT FOR GAME. (For recipe above. From Force-Meat and Garnishes Chapter.)

- one pound of clear uncooked veal,
- a quarter pound of fat pork,
- one pound of boiled ham,
- one quart of milk,
- one pint of bread crumbs,
- half a cupful of butter,
- three table-spoonfuls of onion juice,
- one table-spoonful of salt,
- half a teaspoonful of pepper,
- six mushrooms,
- the yolks of four eggs,
- a speck each of clove,
- cinnamon,
- mace and
- nutmeg.

Chop the veal, pork, ham and mushrooms very fine, and with a pestle, pound to a powder. Cook the bread and milk together stirring often, until the former is soft and smooth. Set away to cool, first adding the butter and seasoning to it.

When cold, add to the powdered meat. Mix thoroughly, and rub through a sieve.

Add the yolks of the eggs.

This force meat is used for borders in which to serve hot entrees of game. It is also used in game pies, and sometimes for quenelles. When used for a border it is put in a well-buttered mould and steamed three hours. It is then turned out on a flat dish, and the hot salmis, blanquette or ragout is poured into the centre.

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Cold Game Pie.

Make three pints of force-meat.

Cut all the meat from two partridges or grouse, and put the bones on to boil with three quarts of water and three pounds of a shank of veal.

Fry four large slices of fat salt pork, and as soon as brown, take up, and into the fat put one onion, cut in slices. When this begins to turn yellow, take up, and put the meat of the birds in the pan.

Dredge well with salt, pepper and flour, and stir constantly for four minutes; then take up, and put away to cool.

Make a crust as you would for raised pies. Butter the French pie mould very thoroughly, and line with paste. Spread upon the paste—both upon the sides and bottom of the mould—a thin layer of fat salt pork, then a layer of force-meat, one of grouse, again one of force-meat, and so on until the pie is filled.

Leave a space of about half an inch at the edge of the mould, and heap the filling in the centre. Moisten with half a cupful of well-seasoned stock.

Roll the remainder of the paste into the shape of the top of the mould. Wet the paste at the edge of the mould with beaten egg; then put on the top, and press the top and side parts together.

Cut a small piece of paste from the centre of the top crust, add a little more paste to it, and roll a little larger than the opening, which it is to cover.

Cut the edges with the jagging iron, and, with the other end of the iron, stamp leaves or flowers. Place on the top of the pie. Bake in a slow oven three hours and a half.

While the pie is baking the sauce can be prepared. When the bones and veal have been cooking two hours, add two cloves, a bouquet of sweet herbs and the fried onions.

Cook one hour longer; then salt and pepper well, and strain. The water should be reduced in boiling to one quart.

When the pie is baked, take the centre piece from the cover, and slightly press the tunnel into the opening. Pour slowly one pint of the hot gravy through this. Put back the cover, and set away to cool. The remainder of the gravy must be turned into a flat dish and put in a cold place to harden.

When the pie is served, place the mould in the oven, or steamer, for about five minutes; then draw out the wires and open it. Slip the pie on to a cold dish, and garnish with the jellied gravy and parsley. This is nice for suppers or lunches. All kinds of game and meat can be prepared in the same manner.

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Pate de Foies Gras.

Make a paste with one quart of flour, as for raised pies, and put away in a cool place.

Put four fat goose livers in a pint of sweet milk for two or three hours, to whiten them.

Chop very fine two pounds of fresh pork, cut from the loin (it must not be too fat), and one pound of clear veal.

Put one and a half cupfuls of milk on to boil with a blade of mace, an onion, two cloves, a small piece of nutmeg and a bouquet of sweet herbs. Cook all these for ten minutes;

Strain the milk upon four table-spoonfuls of butter and two of flour, which have been well mixed.

Add to this the chopped pork and veal and one of the livers, chopped fine. Stir over the fire for ten minutes, being careful not to brown.

Season well with pepper and salt, add four well-beaten eggs, and stir half a minute longer; then put away to cool.

Cut half a pound of salt pork in slices as thin as shavings.

Butter a French pie mould, holding about three quarts. Form three-fourths of the paste into a ball. Sprinkle the board with flour, and roll the paste out until about one-fourth of an inch thick. Take it up by the four corners and place it in the mould. Be very careful not to break it.

With the hand, press the paste on the sides and bottom. The crust must come to the top of the mould.

Put a layer of the pork shavings on the sides and bottom, then a thick layer of the force-meat.

Split the livers, and put half of them in; over them sprinkle one table-spoonful of onion juice, salt, pepper, and, if you like, a table-spoonful of capers. Another layer of force-meat, again the liver and seasoning, and then the force-meat.

On this last layer put salt pork shavings. Into the remaining paste roll three table-spoonfuls of washed butter, and roll the paste, as nearly as possible, into the shape of the top of the pie mould. Cut a small piece from the centre.

The filling of the pie should have been heaped a little toward the centre, leaving a space of about one inch and a half at the edges. Brush with beaten egg the paste that is in this space.

Put on the top crust, and, with the fore-finger and thumb, press the two crusts together. Roll the piece of paste cut from the centre of the cover a little larger, and cover the opening with it. From some puff-paste trimmings, cut out leaves, and decorate the cover with them.

Place in a moderate oven, and bake slowly two hours. Have a pint and a half of hot veal stock (which will become jellied when cold) well seasoned with pepper, salt, whole spice and onion.

When the pate is taken from the oven, take off the small piece that was put on the centre of the cover. Insert a tunnel in the opening and pour the hot stock through it. Replace the cover, and set away to cool.

When the pate to be served, place it in the oven for about five minutes, that it may slip from the mould easily. Draw out the wires which fasten the sides of the mould, and slide the pate upon the platter. Garnish the dish with parsley and small strips of cucumber pickles.

Truffles and mushrooms can be cut up and put in the pate in layers, the same as the liver and at the same time. The Strasburg fat livers (foies gras) come in little stone pots, and cost from a dollar to two dollars per pot.

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Chartreuse of Chicken.

Make the force-meat as for quenches of chicken.

Simmer two large chickens in white stock for half an hour. Take up, and let cool.

Have a pickled tongue boiled tender.

Cut thin slices from the breast of the chickens, and cut these in squares. Cut the tongue in slices and these in turn in squares the same size as the chicken.

Butter a four-quart mould, and arrange the chicken and tongue handsomely on the bottom and sides, being careful to have the pieces fit closely together.

Have note paper cut to fit the bottom and sides. Butter it well, and cover about an inch deep with the force-meat. Take up the bottom piece by the four corners and fit it into the mould, the meat side down.

Pour a little hot water into any kind of a flat-bottomed tin basin, and put this in the mould and move it over the papers, to melt the butter; then lift out the paper.

Place the papers on the side in the same way as on the bottom and melt the butter by rolling a bottle of hot water over them. Remove these papers, and set the mould in a cold place until the filling is ready.

Cut from the tenderest part of the chicken enough meat to make two quarts. Cut four large, or six small, mushrooms and four truffles in strips.

Put in a sauce-pan:
- half a cupful of butter,
- half a large onion,
- four cloves,
- a blade of mace,
- a slice of carrot,
- one slice of turnip and
- a stalk of celery

Cook five minutes, stirring all the while; then add five table-spoonfuls of flour.

Stir until it begins to brown, then add one quart of the stock in which the chickens were cooked, a bouquet of sweet herbs, and salt and pepper.

Simmer twenty minutes; strain, and add to the chicken.

Return to the fire, and simmer twenty minutes longer, and set away to cool.

When cold, put a layer of the chicken in the mould, and a light layer of the truffles and mushrooms. Continue this until the form is nearly full, and then cover with the remainder of the force-meat.

Spread buttered paper upon it, and put in a cool place until cooking time, then steam two hours.

Turn carefully upon the dish. Brush over with three tablespoonfuls of melted glaze. Pour one pint of supreme sauce around it, and serve.

The force-meat must be spread evenly on the paper and smoothed with a knife that has been dipped in hot water. All kinds of meat chartreuses can be made in this manner.

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Chartreuse of Vegetables and Game.

- six large carrots,
- six white turnips,
- two large heads of cabbage,
- two onions,
- two quarts of stock,
- three grouse,
- one pint of brown sauce,
- four table-spoonfuls of glaze,
- two cloves,
- a bouquet of sweet herbs,
- one pound of mixed salt pork and
- one cupful of butter.

Scrape and wash the carrots, and peel and wash the turnips. Boil for twenty minutes in salted water. Pour off the water, and add three pints of stock and a teaspoonful of sugar. Simmer gently one hour. Take up, drain, and set away to cool.

Cut the cabbage in four parts. Wash, and boil twenty minutes in salted water. Drain in the colander, and return to the fire with a pint of stock, the cloves, herbs and onions, tied in a piece of muslin; a quarter of a cupful of butter and the pork and grouse.

Cover the sauce-pan, and place where the contents will just simmer for two hours and a half. When cooked, put the grouse and pork on a dish to cool. Turn the cabbage into the colander, first taking out the spice and onion. Press all the juice from the cabbage and chop very fine. Season with salt and pepper, and put away to cool.

Butter a plain mould holding about four quarts. Butter note paper, cut to fit the sides and bottom, and line the mould with it. Cut the cold turnips and carrots in thick slices, and then in pieces all the same size and shape, but of any design you wish. Line the sides and bottom of the mould with these, being particular to have the pieces come together. Have the yellow and white arranged in either squares or rows.

With the chopped cabbage put half a pint of the brown sauce and two spoonfuls of the glaze. Stir over the fire for six minutes. Spread a thick layer of this on the vegetables, being careful not to displace them.

Cut each grouse into six pieces. Season with salt and pepper, and pack closely in the mould. Moisten with the remaining half pint of brown sauce. Cover with the remainder of the cabbage.

Two hours before serving time, place in a steamer and cook. While the chartreuse is steaming, make the sauce. Put two table-spoonfuls of butter in a stew-pan, and when hot, add two table-spoonfuls of flour.

Stir until a dark brown; then add the stock in which the cabbage was cooked and enough of that in which the turnips arid carrots were cooked to make a quart. Stir until it boils; add two spoonfuls of glaze, and set back where it will just simmer for one hour. Skim off the fat, and strain.

When the chartreuse is done, take up and turn gently upon the dish. Lift the mould very carefully. Take off the paper. Pour two table-spoonfuls of the sauce on the chartreuse and the remainder around it.

The vegetable chartreuse can be made with any kind of game or meat.

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Chartreuse of Chicken and Macaroni.
- one large fowl, about four and a half or five pounds, boiled tender;
- half a box of gelatine,
- one cupful of broth in which the chicken was boiled,
- one cupful of cream,
- salt,
- pepper,
- fourteen ounces of macaroni.

Just cover the fowl with boiling water, and simmer until very tender, the time depending upon the age, but being from one to two hours if the bird is not more than a year old. Take off all the skin and fat, and cut the meat in thin, delicate pieces.

Soak the gelatine two hours in half a cupful of cold water, and dissolve it in the cupful of boiling broth; add to the cream, and season highly. Have the chicken well seasoned, also.

Put the macaroni in a large flat pan with boiling water to cover, and boil rapidly for three minutes. Drain off the water, and place the macaroni on a board, having about twelve pieces in a bunch. Cut in pieces about three-fourths of an inch long.

Butter a two-quart mould (an oval charlotte russe mould is the best) very thickly, and stick the macaroni closely over the bottom and sides.

When done, put the chicken in lightly and evenly, and add the sauce very gradually. Steam one hour.

Serve either cold or hot.

Great care must be taken in dishing. Place the platter over the mould and turn platter and mould simultaneously. Let the dish rest a minute, and then gently remove the mould. Serve immediately.

A long time is needed to line the mould with the macaroni, but this is such a handsome, savory dish as to pay to have it occasionally. If you prefer, you can use all broth, and omit the cream.

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Galatine of Turkey.

Bone the turkey, and push the wings and legs inside of the body.

Make three pints of ham force-meat (recipe given below).

Cut a cold boiled tongue in thin slices.

Season the turkey with salt and pepper, and spread on a board, inside up. Spread a layer of the force-meat on this, and then a layer of tongue. Continue this until all the tongue and force-meat are used.

Roll the bird into a round form, and sew up with mending cotton. Wrap tightly in a strong piece of cotton cloth, which must be either pinned or sewed to keep it in position.

Put in a porcelain kettle:
- the bones of the turkey,
- two calf’s feet,
- four pounds of the knuckle of veal,
- an onion,
- two slices of turnip,
- two of carrot,
- twenty pepper-corns,
- four cloves,
- wo stalks of celery,
- one table-spoonful of salt and
- three quarts of water.

When this comes to a boil, skim, and put the turkey in. Set back where it will just simmer for three hours. Take up and remove the wrapping, put on a clean piece of cloth that has been wet in cold water, and place in a dish.

Put three bricks in a flat baking pan, and place on top of the bird. Set away in a cool place over night. In the morning take off the weights and cloth. Place on a dish, the smooth side up.

Melt four table-spoonfuls of glaze, and brush the turkey with it.

Garnish with the jelly, and serve.

Or, the galatine can be cut in slices and arranged on a number of dishes, if for a large party. In that case, place a little jelly in the centre of each slice, and garnish the border of the dish with jelly and parsley. The time and materials given are for a turkey weighing about nine pounds. Any kind of fowl or bird can be prepared in the same manner.

To make the jelly: Draw forward the kettle in which the turkey was cooked, and boil the contents rapidly for one hour. Strain, and put away to harden.

In the morning scrape off all the fat and sediment. Put the jelly in a clean sauce-pan with the whites and shells of two eggs that have been beaten with four table-spoonfuls of cold water.

Let this come to a boil, and set back where it will just simmer for twenty minutes. Strain through a napkin, and set away to harden.

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HAM FORCE-MEAT (For recipe above. From Force-Meat and Garnishes Chapter.)

- two pounds of cooked ham, chopped, and then pounded very fine;
- one pound of bread crumbs,
- one pint of milk,
- the yolks of four eggs,
- one table-spoonful of mixed mustard,
- one teaspoonful of salt,
- a speck of cayenne,
- one cupful of brown sauce.

Make as directed for force-meat for game. (Directions given earlier on this page.)

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Galatine of Veal.

Bone a breast of veal. Season well with salt and pepper. Treat the same as turkey, using, however, two pounds of boiled ham instead of the tongue. Cook four hours.

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Chicken in Jelly.

For each pound of chicken, a pint of water. Clean the chicken, and put to boil. When it comes to a boil, skim carefully; and simmer gently until the meat is very tender — about an hour and a half. Take out the chicken, skin, and take all the flesh from the bones.

Put the bones again in the liquor, and boil until the water is reduced one half. Strain, and set away to cool.

Next morning skim off all the fat.

Turn the jelly into a clean sauce-pan, carefully removing all the sediment; and to each quart of jelly add:
- one-fourth of a package of gelatine (which has been soaked an hour in half a cupful of cold water),
- an onion,
- a stalk of celery,
- twelve pepper-corns,
- a small piece of mace,
- four cloves,
- the white and shell of one egg and
- salt and pepper to taste.

Let it boil up; then set back where it will simmer twenty minutes. Strain the jelly through a napkin. In a three-pint mould put a layer of jelly about three-fourths of an inch deep. Set in ice water to harden.

Have the chicken cut in long, thin strips, and well seasoned with salt and pepper; and when the jelly in the mould is hard, lay in the chicken, lightly, and cover with the liquid jelly, which should be cool, but not hard. Put away to harden.

When ready to serve, dip the mould in warm water and then turn into the centre of a flat dish. Garnish with parsley, and, if you choose, with Tartare or mayonnaise sauce.

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Chicken Chaud Froid.

Skin two chickens, and cut in small pieces as for serving. Wash, and put them in a stew-pan with:
- enough white stock to cover,
- one large onion,
- a clove,
- half a blade of mace,
- a bouquet of sweet herbs and
- half a table-spoonful of salt.

Let this come to a boil; then skim carefully, and set back where it will simmer for one hour. Take up the chicken, and set the stew-pan where the stock will boil rapidly.

Put three table-spoonfuls of butter in the frying-pan, and when it melts, stir in two table-spoonfuls of flour, and cook until smooth, but not brown.

Stir this into the stock, of which there must be not more than a pint; add four table-spoonfuls of glaze, and boil up once. Taste to see if seasoned enough; if it is not, add more salt and pepper.

Now add half a cupful of cream, and let boil up once more. Have the chicken in a deep dish. Pour this sauce on it, and set away to cool.

At serving time, have large slices of cold boiled sweet potatoes, fried in butter till a golden brown, handsomely arranged on a warm dish.

On them place the chicken, which must be very cold. On each piece of the meat put a small teaspoonful of Tartare sauce. Heap the potatoes around the edge of the dish, garnish with parsley, and serve.

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Chicken Fillets, Larded and Breaded.

Lard the fillets, having four fine strips of pork for each one, and season with salt and pepper.

Dip in beaten egg and in fine bread crumbs. Fry ten minutes in boiling fat.

Serve on a hot dish with a spoonful of Tartare sauce on each.

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TO REMOVE A FILLET FROM A FOWL OR BIRD.

Draw the skin off of the breast, and then run a sharp knife between the flesh and the ribs and breast-bone. You will in this way separate the two fillets from the body of the bird.

The legs and wings of the largest birds and fowl can be boned, and stuffed with force-meat, and then prepared the same as, and served with, the fillet.

The body of the bird can be used for soups.

Fillets from all kinds of birds can be prepared the same as those from chickens.

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Chicken Fillets, Braised.

Lard the fillets as for breading. For each one lay a slice of fat pork in the bottom of the braising pan, and on this a very small piece of onion.

Dredge the fillets well with salt, pepper and flour, and place them on the pork and onion. Cover the pan, and set on the stove. Cook slowly half an hour; then add one pint of light stock or water and the bones of one of the chickens.

Cover the pan, and place in a moderate oven for one hour, basting frequently with the gravy. If the gravy should cook away, add a little more stock or water, (there should be nearly a pint of it at the end of the hour).

Take up the fillets, and drain; then cover them with soft butter, and dredge lightly with flour. Broil till a light brown.

Serve on a hot dish with the sauce poured around. Or, they can be dressed on a mound of mashed potato, with a garnish of any green vegetable at the base, the sauce to be poured around it.

To make the sauce: Skim all the fat from the gravy in which the fillets were cooked. Cook one table-spoonful of butter and one heaping teaspoonful of flour together until a light brown; then add the gravy, and boil up once. Taste to see if seasoned enough, and strain.

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Chicken Fillets, Sauté.

Flatten the fillets by pounding them lightly with the vegetable masher. Season with pepper and salt, and dredge well with flour.

Put in the frying-pan one table-spoonful of butter for each fillet, and when hot, put the fillets in, and cook rather slowly twenty minutes. Brown on both sides.

Take up, and keep hot while making the sauce. If there are six fillets, add two table-spoonfuls of butter to that remaining in the frying-pan, and when melted, stir in one table-spoonful of flour.

Stir until it begins to brown slightly; then slowly add one and a half cupfuls of cold milk, stirring all the while. Let this boil one minute. Season with salt, pepper and, if you like, a little mustard.

Fill the centre of a hot dish with green peas or mashed potatoes, against which rest the fillets; and pour the sauce around. Serve very hot.

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Chicken Curry.

- one chicken, weighing three pounds;
- three-fourths of a cupful of butter,
- two large onions,
- one heaping table-spoonful of curry powder,
- three tomatoes, or one cupful of the canned article,
- enough cayenne to cover a silver three-cent piece,
- salt,
- one cupful of milk.

Put the butter and the onions, cut fine, on to cook. Stir all the while until brown; then put in the chicken, which has been cut in small pieces, the curry, tomatoes, salt and pepper.

Stir well. Cover tightly, and let simmer one hour, stirring occasionally; then add the milk.

Boil up once, and serve with boiled rice.

This makes a very rich and hot curry, but for the real lover of the dish, none too much so.

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Veal Curry.
Two pounds of veal, treated in the same manner, but cooked two hours. Mutton and lamb can be used in a like way.

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Chicken Quenelles.

- one large chicken or tender fowl, weighing about three pounds;
- six table-spoonfuls of butter,
- one table-spoonful of chopped salt pork,
- three eggs,
- one teaspoonful of onion juice,
- one teaspoonful of lemon juice,
- half a cupful of white stock or cream,
- one cupful of stale bread,
- one cupful of new milk, and
- salt and pepper to taste.

Skin the chicken, take all the flesh from the bones, and chop and pound very fine. Mix the pork with it, and rub through a flour sieve.

Cook the bread and milk together for ten minutes, stirring often, to get smooth. Add this to the chicken, and then add the seasoning, stock or cream, yolks of eggs, one by one, and lastly the whites, which have been beaten to a stiff froth.

Cover the sides and bottom of a frying-pan with soft butter.

Take two table-spoons and a bowl of boiling water. Dip one spoon in the water, and then fill it with force-meat, heaping it; then dip the other spoon in the hot water, and turn the contents of the first into it. This gives the quenelle the proper shape; and it should at once be slipped into the frying-pan.

Continue the operation until all the meat is shaped. Cover the quenelles with white stock, boiling, and slightly salted, and cook gently twenty minutes.

Take them up, and drain for a minute; then arrange on a border of mashed potatoes or fried bread.

Pour a spoonful of either Bechamel, mushroom or olive sauce on each, and the remainder in the centre of the dish. Serve hot.

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Chicken Quenelles, Stuffed.

Prepare the force-meat as for quenches.

Soak four tablespoonfuls of gelatine for one hour in cold water to cover.

Put two table-spoonfuls of butter in a frying-pan, and when hot, add one table-spoonful of flour. Stir until smooth, but not brown; then gradually stir in one pint of cream. Add one table-spoonful of lemon juice, a speck of mace and plenty of salt and pepper. Cook for two minutes.

Stir in the soaked gelatine, and remove from the fire. Into this sauce stir one pint and a half of cold chicken, cut very fine. Set away to cool.

Butter eighteen small egg cups, and cover the sides and bottoms with a thick layer of the force-meat. Fill the centre with the prepared force-meat, which should be quite firm. Cover with chicken.

Place the cups in a steamer and cover them with sheets of thick paper. Put on the cover of the steamer, and place upon a kettle of boiling water for half an hour. Do not let the water boil too rapidly.

Take up, and put away to cool. When cold, dip the quenelles twice in beaten egg and in bread crumbs. Fry in boiling fat for three minutes.

Serve hot with a garnish of stoned olives.

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Chicken Quenelles, Breaded.

Prepare the quenches as before, and when they have been boiled, drain, and let them grow cold.

Dip in beaten egg and roll in bread crumbs; place in the frying basket and plunge into boiling fat. Cook three minutes.

Serve with fried parsley or any kind of brown sauce.

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Veal Quenelles.

- one pound of clear veal,
- one cupful of white sauce,
- six table-spoonfuls of butter,
- one cupful of bread crumbs,
- one cupful of milk,
- four eggs,
- salt,
- pepper,
- a slight grating of nutmeg and
- the juice of half a lemon.

Make and use the same as chicken quenches.

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Chicken Pillau.

Cut a chicken into pieces the size you wish to serve at the table. Wash clean, and put in a stew-pan with about one-eighth of a pound of salt pork, which has been cut in small pieces.

Cover with cold water, and boil gently until the chicken begins to grow tender, which will he in about an hour, unless the chicken is old.

Season rather highly with salt and pepper, add three tea-cupfuls of rice, which has been picked and washed, and let boil thirty or forty minutes longer. There should be a good quart of liquor in the stew- pan when the rice is added. Care must be taken that it does not burn.

Instead of chicken any kind of meat may be used.

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Chicken Souffle

- one pint of cooked chicken, finely chopped;
- one pint of cream sauce,
- four eggs,
- one teaspoonful of chopped parsley,
- one teaspoonful of onion juice,
- salt,
- pepper.

Stir the chicken and seasoning into the boiling sauce. Cook two minutes.

Add the yolks of the eggs, well beaten, and set away to cool. When cold, add the whites, beaten to a stiff froth. Turn into a buttered dish, and bake half an hour.

Serve with mushroom or cream sauce.

This dish must be served the moment it is baked.

Any kind of delicate meat can be used, the souffle taking the name of the meat of which it is made.

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Fried Chicken.

Cut the chicken into six or eight pieces. Season well with salt and pepper.

Dip in beaten egg and then in fine bread crumbs in which there is one teaspoonful of chopped parsley for every cupful of crumbs. Dip again in the egg and crumbs. Fry ten minutes in boiling fat.

Cover the centre of a cold dish with Tartare sauce. Arrange the chicken on this, and garnish with a border of pickled beets. Or, it can be served with cream sauce.

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Blanquette of Chicken.

- one quart of cooked chicken, cut in delicate pieces;
- one large cupful of white stock,
- three table-spoonfuls of butter,
- a heaping table-spoonful of flour,
- one teaspoonful of lemon juice,
- one cupful of cream or milk,
- the yolks of four eggs,
- salt,
- pepper.

Put the butter in the sauce-pan, and when hot, add the flour. Stir until smooth, but not brown.

Add the stock, and cook two minutes; then add the seasoning and cream.

As soon as this boils up, add the chicken. Cook ten minutes.

Beat the yolks of the eggs with four table-spoonfuls of milk. Stir into the blanquette. Cook about half a minute longer.

This can be served in a rice or potato border, in a croustade, on a hot dish, or with a garnish of toasted or fried bread.

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Blanquette of Veal and Ham.

- half a pint of boiled ham,
- one pint and a half of cooked veal,
- one pint of cream sauce,
- one teaspoonful of lemon juice,
- the yolks of two uncooked eggs,
- salt,
- pepper,
- two hard-boiled eggs.

Have the veal and ham cut in delicate pieces, which add with the seasoning to the sauce.

When it boils up, add the yolks, which have been beaten with four table-spoonfuls of milk. Cook half a minute longer.

Garnish with the hardboiled eggs.

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Salmis of Game.

Take the remains of a game dinner, say two or three grouse. Cut all the meat from the bones, in as handsome pieces as possible, and set aside.

Break up the bones, and put on to boil with three pints of water and two cloves. Boil down to a pint and a half.

Put three table-spoonfuls of butter and two onions, cut in slices, on to fry. Stir all the time until the onions begin to brown; then add two spoonfuls of flour, and stir until a rich dark brown.

Strain the broth on this. Stir a minute, and add one teaspoonful of lemon juice and salt and pepper to taste; if you like, one tablespoonful of Leicestershire sauce, also.

Add the cold game, and simmer fifteen minutes.

Serve on slices of fried bread. Garnish with fried bread and parsley.

This dish can be varied by using different kinds of seasoning, and by serving sometimes with rice, and sometimes with mashed potatoes, for a border.

Half a dozen mushrooms is a great addition to the dish, if added about five minutes before serving.

A table-spoonful of curry powder, mixed with a little cold water, and stirred in with the other seasoning, will give a delicious curry of game. When curry is used, the rice border is the best of those mentioned above.

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Game Cutlets a Ia Royale.

- one quart of the tender parts of cold game, cut into dice;
- one generous pint of rich stock,
- one-third of a box of gelatine,
- one quart of any kind of force-meat,
- four cloves,
- one table-spoonful of onion juice,
- two table-spoonful of butter,
- one table-spoonful of flour,
- three eggs,
- one pint of bread or cracker crumbs,
- salt,
- pepper.

Soak the gelatine for one hour in half a cupful of cold water.

Put the butter in a frying-pan, and when hot, add the flour. Stir until smooth and brown, and add the stock and seasoning.

Simmer ten minutes; strain upon the game, and simmer fifteen minutes longer.

Beat an egg and add to the gelatine. Stir this into the game and sauce and take from the fire instantly.

Place the stew-pan in a basin of cold water, and stir until it begins to cool; then turn the mixture into a shallow baking pan, having it about an inch thick. Set on the ice to harden.

When hard, cut into cutlet-shaped pieces with a knife that has been dipped in hot water. When all the mixture is cut, put the pan in another of warm water for half a minute. This will loosen the cutlets from the bottom of the pan.

Take them out carefully, cover every part of each cutlet with force-meat, and set on ice until near serving time.

When ready to cook them, beat the two eggs with a spoon. Cover the cutlets with this and the crumbs.

Place a few at a time in the frying basket, and plunge them in the boiling fat. Fry two minutes.

Drain, and place on brown paper until all are cooked.

Arrange them in a circle on a hot dish. Pour mushroom sauce in the centre, garnish with parsley, and serve.

Poultry cutlets can be prepared and served in the same way.