CHAPTER IX

ENTRÉES

Chicken Forcemeat

1 cup cooked chicken salt, pepper lemon juice, onion juice ½ cup soft bread crumbs ½ cup hot milk 2 eggs 1 teaspoon chopped parsley

Chop meat and press through a sieve. Soak bread in milk; add it with remaining ingredients to chicken; season highly and use as a filling in fontage cups, or shape in balls and poach in hot water, or shape in balls, roll in flour, and sauté.

Tomato Forcemeat

1 tomato finely chopped 1 pimento finely chopped 1 cup raw fish finely chopped 2 tablespoons butter 1 tablespoon flour ¼ teaspoon salt 1 tablespoon chopped onion

Melt butter; add onion, cook three minutes; add remaining ingredients, cook ten minutes. Use as filling for fish sandwiches, or spread over fish chops, or poach and serve with White Sauce.

Aspic Jelly

2 quarts consommé 1 tablespoon lemon juice 2 tablespoons granulated gelatine ½ cup hot water

Boil consommé with lemon juice until reduced to one quart. Season well and clear. Soak gelatine in two tablespoons cold water and dissolve in hot water, add to clear consommé, strain, and use as a mold for fish, meats and salads. It is very necessary that the consommé be highly seasoned, as the success of the aspic depends on the flavor.

Quick Aspic Jelly

A quick and satisfactory aspic is made by dissolving three tablespoons Liebig’s beef extract in one quart boiling water, seasoning well with lemon juice, onion juice, sherry wine, salt and pepper. Clear; add two tablespoons dissolved gelatine, and use the same as Aspic Jelly.

Chicken Soufflé

1½ cups chicken ½ cup mushrooms 2 tablespoons butter 4 tablespoons flour ½ cup bread crumbs 3 egg yolks ½ cup chicken stock ½ cup cream salt and cayenne 1 teaspoon parsley 3 egg whites ¼ cup sherry

Melt butter; add flour, seasonings, stock, cream, chicken, mushrooms, bread crumbs; cook ten minutes; add egg yolks and cut and fold in whites beaten until stiff, and the sherry. Bake in buttered baking dish forty minutes. Serve immediately with or without Mushroom Sauce.

Chicken Timbales

2 cups raw chicken meat ¼ cup bread crumbs—soft 1 cup beaten cream ½ teaspoon salt few grains cayenne 4 egg whites beaten until stiff

Chop meat and press through sieve; add remaining ingredients and fill buttered timbale molds which have been previously sprinkled with finely chopped pickles or olives. Bake in pan of hot water twenty minutes. Remove and serve with Hollandaise Sauce or Parmesan Sauce.

Chicken Mousse

1 cup chicken stock ½ teaspoon salt paprika and celery salt 1 cup cold cooked chicken 2 teaspoons granulated gelatine 2 tablespoons cold water 1 cup beaten cream 1 tablespoon chopped olives 2 egg whites

Heat chicken stock; add seasoning, gelatine which has been soaked in cold water. When dissolved, add chicken finely chopped, beaten cream; beat well; cut and fold in the beaten whites; pour into buttered molds and chill for two or three hours. Serve as a salad with Mayonnaise.

Lobster Mousse

Lobster Mousse may be prepared in the same way as Chicken Mousse, substituting lobster meat for chicken.

Fish Timbales

1 cup raw fish ¼ cup almonds 1 teaspoon salt few drops onion juice few grains cayenne 1 cup whipped cream 4 egg whites 1 tablespoon lemon juice

Chop fish and press through a sieve; add onion juice, lemon juice, salt and pepper. When well mixed add whipped cream, almonds finely chopped, and egg whites beaten to a stiff froth.

Fill buttered timbale molds with this mixture, set in pan of hot water, and bake ten to fifteen minutes. Serve hot with Cucumber or Tomato Sauce, or cold, with Mayonnaise Dressing.

Imperial Fish Timbales

1 cup cooked fish 2 tablespoons butter 2 tablespoons flour ¾ cup milk 3 egg yolks 1 teaspoon salt few grains cayenne 1 tablespoon lemon juice 1 teaspoon parsley 3 egg whites

Melt butter; add flour, milk, seasonings and parsley; cook five minutes. Add fish, boil two minutes; add egg yolks. Cool. Fold in stiffly beaten whites. Fill molds with this mixture. Set in a pan of hot water and bake twenty minutes.

Remove from mold and serve at once with Lobster, Shrimp, or Hollandaise Sauce.

Lobster Timbales

Follow receipt for Fish Timbales, substituting one cup of lobster meat for fish and adding one half cup mushrooms finely chopped. Cook same as Fish Timbales. Serve with Béchamel Sauce, garnish each timbale with a sprig of parsley, and sprinkle coral pressed through a sieve over all.

Chicken Livers in Fontage Cups

1 cup chickens’ livers ¼ cup salt pork cubes ½ cup chicken stock 2 tablespoons flour ½ cup mushrooms

Chop livers; sauté pork cubes; add livers, flour, stock and mushrooms. Cook five minutes, season to taste, and serve in fontage cups.

Mock Terrapin in Fontage Cups

1 cup chickens’ livers ½ cup cooked rice 2 hard-cooked eggs 1 teaspoon parsley chopped ¼ teaspoon salt cayenne and nutmeg 1 tablespoon butter 2 tablespoons flour ¼ cup cream

Melt butter; add flour, seasonings, cream, livers, and eggs finely chopped; cook five minutes; add rice; reheat and serve in fontage cups.

Sweetbreads and Mushrooms in Fontage Cups

2 cups cooked sweetbreads ½ cup mushrooms 1 tablespoon oil ½ tablespoon vinegar 2 tablespoons butter 3 tablespoons flour ¾ cup cream salt, pepper, cayenne

Melt butter; add flour, seasonings and cream; cook five minutes. Cover sweetbreads and mushrooms with oil and vinegar, and let stand twenty minutes, drain, add to sauce, reheat, and serve in fontage cups.

Sweetbreads and Chicken in Fontage Cups

Substitute one half cup cold cooked chicken cut in small pieces for the one half cup of mushrooms, and proceed as for Sweetbreads and Mushrooms in Fontage Cups.

Creamed Oysters and Celery in Fontage Cups

1 pint oysters 2 tablespoons butter 1 tablespoon lemon juice 2 tablespoons flour 2 eggs ½ cup cream salt and pepper 2 tablespoons wine 1 cup chopped celery

Melt butter, add oysters and cook one minute. Remove oysters, add remaining ingredients except wine, cook until thick, add oysters and wine, and serve in fontage cups.

Creamed Lobster in Fontage Cups

2 cups lobster meat 2 tablespoons butter 1 tablespoon grated onion ¼ cup cream 2 tablespoons flour ½ cup chicken stock 1 tablespoon lemon juice 1 egg yolk salt and cayenne

Melt butter; add onion, flour, stock and lemon juice; cook five minutes; season with salt and pepper; add cream, in which yolk of egg has been beaten, and lobster meat. When hot, serve in fontage cups.

Creamed Crabs in Fontage Cups

Substitute two cups crab meat cut in fine pieces for lobster meat and proceed as for Creamed Lobster.

Creamed Shrimps in Fontage Cups

Substitute two cups shrimps broken in small pieces for lobster meat, and follow rule for Creamed Lobster.

Shad Roe Croquettes

2 cups cooked shad roe 2 egg yolks 1 tablespoon parsley 1 cup Croquette Sauce salt, pepper, cayenne lemon juice

Cut shad roe in small pieces; add seasonings, sauce and yolks of eggs. Shape; dip in crumbs, egg and crumbs; fry.

Lobster Croquettes

2 cups chopped lobster meat salt, pepper and cayenne ¼ teaspoon nutmeg 1 tablespoon lemon juice 1 tablespoon parsley 2 hard-cooked egg yolks 1 cup Croquette Sauce

Mix ingredients in order given; shape in croquette or chop form; dip in crumbs, egg and crumbs. Fry in deep fat. If in chop form, make incision and insert small lobster claw.

Meat, Rice and Tomato Croquettes

1 cup chopped meat 4 cups hot rice 1 cup Croquette Sauce made with tomato instead of milk salt, pepper and cayenne lemon juice onion juice

Mix ingredients in order given; shape; dip in crumbs, egg and crumbs; fry in deep fat.

Fontage Cups or Timbale Cases

½ cup flour ½ teaspoon salt 1 tablespoon olive oil 1 egg yolk cayenne ⅓ cup milk

Mix ingredients in order given until smooth, strain, and let stand over night in a warm place. Heat fontage iron in hot fat, drain, dip in batter, place in hot fat, and fry until a delicate brown. Remove from iron, invert, and drain.

These cups are used for all kinds of creamed mixtures and forcemeats, and are used instead of patty shells and croustades.

Sauce for Croquette Mixtures

3 tablespoons butter 5 tablespoons flour 1 cup stock or milk salt and pepper celery salt lemon juice few drops onion juice

Melt butter; add flour, seasonings and milk. Cook until thick. This sauce is sufficient to thicken two cups of meat, for all kinds of croquettes. It may be varied by adding two egg yolks or one egg.

Chicken Croquettes

2 cups chicken meat salt, pepper, lemon juice 1 cup Croquette Sauce onion juice

Cut meat in small pieces; add seasonings and Croquette Sauce. Shape, dip in crumbs, egg and crumbs, and fry in deep fat. These croquettes may be varied by adding one fourth cup of chopped mushrooms, ham, sweetbreads, or truffles. More or less sauce is required according to the dryness of chicken.

Sweetbread and Mushroom Croquettes

1 cup mushrooms cut in small pieces salt and pepper 1 cup cold cooked sweetbreads cut in dice lemon juice and onion juice 1 cup Croquette Sauce

Sauté mushrooms in butter; add sweetbread, seasonings, sauce. Shape, dip in crumbs, egg and crumbs, and fry.

Fish Croquettes

2 cups cold cooked fish salt and pepper lemon juice and onion juice 1 cup Croquette Sauce 1 tablespoon chopped parsley

Mix all ingredients; add more lemon juice if needed. Shape, dip in crumbs, egg and crumbs, fry in deep fat.

One cup tomato may be substituted for the one cup milk or stock in Croquette Sauce.

Rolled Fillets of Flounder with Béchamel Sauce

2 flounders 2 tablespoons butter 1 tablespoon finely chopped parsley 1 tablespoon lemon juice salt, pepper and cayenne ½ cup cream 4 hard-cooked eggs 4 lemons

Make eight fillets from the flounder. Melt butter; add lemon juice and parsley. Dip fillets in this mixture; roll and skewer fillets; put in baking dish; sprinkle with salt, pepper and cayenne. Cover with cream and cook in oven until tender. Arrange on platter, pour around the fillets Béchamel sauce, and garnish with lemon basket in the center, filled with sauce, yolks of eggs pressed through ricer and whites cut in shape of petals.

Curried Lobster in Rice Timbales

2 cups lobster meat 2 tablespoons butter 2 tablespoons flour 1 tablespoon chopped onion 1 tablespoon curry 1 cup cream or stock 3 egg yolks salt, paprika and cayenne

Melt butter; add onion; when yellow add flour, curry and cream. Cook five minutes. Season; add egg yolks and lobster meat. Sprinkle with finely powdered coral if there is any. Fill Rice Timbale Cases, reheat, and serve.

Rice Timbale Cases

1 cup rice salt, pepper and cayenne lemon juice, onion juice 4 cups milk

Wash rice; add seasonings and milk. Cook in double boiler until milk is absorbed and rice is tender.

Fill timbale molds, press rice in firmly, cool, scoop out center, and fill with any creamed mixture.

Creamed Salmon in Rice Timbales

Use rule for Curried Lobster, substituting two cups flaked salmon for lobster meat, and one half cup olives finely chopped for curry. Line one large mold with cooked rice, fill with creamed salmon, cover top with rice, and steam one half hour. Serve, garnish with individual Rice Timbales, parsley, and Tomato Cream Sauce.

Chicken in Aspic

1 cooked, boned chicken 2 quarts Aspic Jelly 2 hard-cooked eggs parsley

Select a mold large enough to hold chicken, cover bottom of mold with Aspic Jelly, and set on ice to harden. Cut hard-cooked white of eggs in slices, cut yolk in slices, and stamp out small rounds with a vegetable cutter. Cut white of egg slices to resemble petals. Arrange on top of the hardened jelly in the form of daisies, taking up each piece on a needle and dipping in liquid jelly before placing. Cover with jelly mixture, adding by spoonfuls to avoid disturbing the design.

When hard place chicken on jelly, breast downward, cover with liquid jelly, and set away to harden.

The sides may be decorated in the same way as the bottom if more elaboration is desired.

Unmold, place on bed of parsley or lettuce, and garnish with pimentoes or olives.

Quail in Aspic—Pheasant in Aspic—Partridge in Aspic—Tongue in Aspic—Oysters in Aspic—Lobster in Aspic—Shrimp in Aspic—Chicken Breasts in Aspic—Tomatoes in Aspic—Cucumbers in Aspic—Eggs in Aspic—Aspic of Pâté de Foie Gras

Cover bottom of mold with Aspic Jelly; decorate with truffles cut in fancy shapes. Cover this with liquid aspic; when hard place roasted quail or any of above on jelly, cover with liquid jelly and chill. Decorate sides of top layer with hard-cooked white of egg cut in crescents. Unmold, garnish with cress, and serve with Mayonnaise Dressing.

Scalloped Veal

Chop two cups of cold cooked veal; add one fourth teaspoon salt, one fourth teaspoon onion juice, and one teaspoon lemon juice. Mix one half cup finely chopped cooked ham, one fourth teaspoon mustard, few grains cayenne, two tablespoons cracker crumbs, and moisten with white stock. Sauté one fourth cup cracker crumbs in one fourth cup butter; add to chopped veal and moisten with white stock.

Line a mold with slices of hard-cooked eggs, fill with alternate layers of ham mixture and veal. Pack tightly, cover with buttered paper, and steam one hour. Cool and serve in thin slices.

The success of this dish depends on careful seasoning, and more may be needed than is given in the receipt.

Veal Loaf

Chop two pounds of lean veal and one fourth pound salt pork; add one cup cracker crumbs, three beaten eggs, one teaspoon salt, few grains cayenne, one teaspoon onion juice, and one tablespoon lemon juice.

Moisten with well-flavored beef or veal stock. Press in buttered bread pan, cover. Baste occasionally during baking. Bake one hour.

Veal Croquettes

Cut one pint cooked veal in small pieces; add one tablespoon salt, one quarter teaspoon pepper, one tablespoon lemon juice. Melt three tablespoons butter; add two tablespoons finely minced onion, three tablespoons flour, and three fourths cup milk or veal stock. Boil five minutes. Add two eggs well beaten. Stir constantly until thick. Mix with veal mixture and cool. Shape, allowing a rounding tablespoonful for each croquette. Dip in crumbs, egg and crumbs, and fry in deep fat. Serve with or without White Sauce.

Fried Calf’s Liver

Cut three onions in pieces; sauté in four tablespoons butter; cover with one cup white stock; add one half teaspoon salt, one teaspoon chopped parsley, one teaspoon lemon juice. Cook one half hour.

Cut liver in one half inch slices; sauté in four tablespoons butter; add sauce; cook five minutes.

Serve; garnish with parsley and slices of lemon.

Boiled Tongue

Wash and clean the tongue, cover with boiling water; add one fourth cup each of carrot, turnip and onion, a bouquet of sweet herbs, four cloves and two peppercorns. Simmer until tongue is tender. Cool in kettle, remove the skin, brush with melted butter, cover with buttered bread crumbs after placing in dripping pan.

Bake twenty minutes, basting often with chicken stock or Port wine. Cool, cut in thin slices, and garnish with slices of buttered toast sprinkled with finely chopped pimolas.

Broiled Pig’s Feet

Boil the feet until tender, cut in halves, brush with melted butter, sprinkle with salt and pepper, and cover with buttered bread crumbs. Broil over a clear fire and serve with Piquante Sauce.

Veal Roll

Remove the bone from a shoulder of veal, brush with melted butter, and stuff with sautéd mushrooms or sweetbreads. Cover bone broken in pieces with cold water; add one fourth cup each of carrot and onion, a bit of bay leaf, sprig of parsley, four cloves, and six peppercorns. Add stuffed and rolled veal, and simmer until tender. Cover with slices of bacon; bake in a hot oven, basting often. Serve with Olive Sauce.

Marrow Bones with Tenderloin Steak

Cut the bones four inches long; cover each end with a round of dough to keep in the marrow.

Tie the bones in a cloth, cover with boiling water, and boil one hour. Remove cloth and paste, and serve on or around tenderloin steak; or the marrow may be removed from bone when cooked, and spread on slices of hot buttered toast. Cayenne and salt are always served with marrow bones.

Deviled Mignons of Beef

Cut tenderloin steak three fourths inch thick. Cut and roll in rounds, broil over clear fire five minutes.

Mix one tablespoon mustard, one tablespoon Worcestershire Sauce, and two tablespoons chopped pimento. Spread on beef, dip in fine bread crumbs, and broil until crumbs are brown. Serve with Béarnaise Sauce.

Kidneys en Brochette

Cut some lambs’ kidneys in quarter-inch slices. Season with salt and pepper, dip in olive oil. Arrange on a skewer with alternating slices of bacon.

Dip in oil, in bread crumbs, and broil over a clear fire, or sauté in butter. Serve with Piquante Sauce.

Kidneys with Oysters

Remove skin from four lambs’ kidneys. Cut in two lengthwise. Cook two tablespoons chopped onion, one shallot finely chopped, four tablespoons butter, one fourth teaspoon salt, and a few grains cayenne together five minutes. Add one cup tomato. When hot, add one cup oysters. Keep hot while broiling kidneys. Arrange kidneys on platter and pour sauce over them.

Crême Frite

1 pint milk ½ cup sugar 3 tablespoons cornstarch 5 egg yolks ¼ teaspoon salt 1-inch piece stick cinnamon 4 teaspoons butter 1 teaspoon vanilla few gratings lemon rind

Mix yolks of eggs and sugar; moisten the cornstarch with small amount of cold milk, scald the remainder; add cornstarch mixture to scalded milk; cook twenty minutes, add egg mixture, butter, salt and seasonings, cook one minute. Pour into shallow buttered dish. Cool; cut in squares or diamonds; dip in crumbs, egg and crumbs; fry in deep fat.

Calf’s Heart Stuffed

Wash heart; fill with chicken stuffing; sprinkle with salt and pepper; dredge with flour. Place on rack in dripping pan and cook in hot oven from two to three hours, basting while cooking, with beef stock, pork fat, hot water, or butter.

Serve with Tomato Sauce or on a bed of boiled onions.

Haricot of Ox Tails

Cut three ox tails in four-inch pieces; add one half cup carrot, one half cup onion, and four tablespoons butter. Cook ten minutes; add four tablespoons flour and four cups water or stock. Cook one hour; season with salt and pepper. Serve vegetables in the center and ox tails around the edge; garnish with potato balls and parsley.

Salmi of Game

Cut the meat from cold cooked game. Break the bones and cover with cold water. Sauté two tablespoons onions in four tablespoons butter and brown; add one tablespoon Worcestershire Sauce and four cups of the liquor in which the bones have been cooked. Season with salt and pepper, color a delicate brown with Kitchen Bouquet, add two cups cold game, simmer ten minutes.

Serve on slices of fried bread and garnish with a potato border and parsley.

Curry of Game

Prepare the same as Salmi of Game, adding one tablespoon curry powder. Serve in rice border.

Roll Croustades

Bake bread dough in muffin pans; when cold cut off tops, remove soft portion leaving shell. Butter inside and out, and brown in the oven. Fill with any creamed mixture.

Broiled Honeycomb Tripe

Wash tripe and cut in pieces for serving. Cover with boiling water and cook until tender. Drain, wipe, sprinkle with salt and pepper, and broil over a clear fire. Serve with Maître d’Hôtel Butter.

Tripe Ragoût

Wash one pound of tripe and cut in two-inch strips for serving. Sauté in two tablespoons butter, two tablespoons onion, add tripe, cook ten minutes, add one cup each of tomato and celery cut into inch pieces, and simmer until all are tender. Serve, garnish with toast points.

Lyonnaise Tripe

Cook two tablespoons onion in two tablespoons butter. Add two cups cooked tripe cut in small strips; cook ten minutes. Serve on buttered toast; sprinkle with salt and pepper, dot with butter and garnish with finely chopped parsley.

Tripe in Batter

Cut cooked tripe in three-inch strips. Soak ten minutes in olive oil. Drain, sprinkle with salt and pepper, dip in Fritter Batter, and fry in deep fat.

Baked Sweetbreads

Soak sweetbreads in cold water; lard; place on slices of salt pork in dripping pan; cover with milk or stock; cook until tender and serve with Tomato Sauce.

Baked Fillets of Sweetbreads

Prepare six fillets; sprinkle with salt and pepper and dredge with flour. Arrange on slices of bacon; dot with butter; baste with cream while baking in a hot oven. Serve with Béchamel Sauce.

Braised Sweetbreads

Arrange in the bottom of a buttered baking dish one fourth cup each of chopped carrot, celery, onions and salt pork. Place parboiled sweetbreads on top of vegetables; cover with stock and bake slowly three quarters of an hour in tightly covered dish. Remove vegetables to serving dish and serve sweetbreads on top of them.

Calf’s Brains in Batter

Parboil brains; cut in two-inch pieces. Cover with French Dressing. Let them stand one hour. Drain, dip in Fritter Batter, fry in hot fat. Serve with Tomato Sauce.

Scalloped Brains

Parboil brains; sprinkle with salt, pepper and lemon juice. Cut in inch pieces. Arrange in layers in buttered baking dish, alternating with Tomato Sauce. Cover with buttered and seasoned cracker crumbs and serve with chopped pickles.

Brains Breaded

Parboil brains and cook in muslin bag in boiling acidulated water one half hour. Drain. Cool and cut into four-inch pieces. Sprinkle with salt, pepper and lemon juice, dip in crumbs, egg and crumbs, and fry in hot fat. Serve with Piquante or Hollandaise Sauce.

Frogs’ Legs

Skin the frogs’ legs, sprinkle with salt and pepper, dip in butter, then in flour, and fry in hot fat. Serve with Sauce Tartare.

Frogs’ Legs à la Béchamel

Remove skin from legs, season with salt and pepper, melt four tablespoons butter, add frogs’ legs and one half cup mushrooms, and sauté. Serve on slices of buttered toast with Béchamel Sauce.

Frogs’ Legs à l’Allemande

Remove skins from frogs’ legs, season with salt, pepper and lemon juice, and cook in butter five minutes. Add one cup white stock, and simmer until tender. Serve on hot buttered toast with Allemande Sauce.

Oyster Crabs

Melt two tablespoons butter; add one tablespoon lemon juice, one fourth teaspoon salt, few grains cayenne, two tablespoons chopped pimolas. Add one cup crabs and let simmer ten minutes. Serve in croustades.

Oyster Crabs with Poached Eggs

Cook oyster crabs in butter. Cut bread in slices, shape with doughnut cutter, toast, butter, and place in buttered ramekin dishes, fill the rings with cooked crabs, break an egg on top of each, sprinkle with grated cheese, and bake ten to twelve minutes.

Liver Loaf

Parboil four slices of calf’s liver, remove skin, chop, and press through a sieve. To each cup of liver add one fourth cup soft bread crumbs, one tablespoon butter, one teaspoon salt, one half teaspoon paprika, few grains cayenne, and two eggs. Mix well, pour into a buttered mold, place in a pan of hot water, and bake one hour. Serve hot with Vinaigrette Sauce, or it may be served cold as a salad.

Mock Pâté de Foie Gras

Use the cooked liver loaf mixture. Mash, add butter to make of consistency to spread, arrange on rounds of buttered toast, and garnish with yolks of hard-cooked eggs pressed through a ricer, and slices of pimolas.

Croustades

Cut crusts from a brick loaf of bread. Scoop out center of loaf, leaving walls an inch thick on all sides. Brush with melted butter, and brown in oven; or, omit butter and fry in deep fat. Brush with white of egg slightly beaten, and fill with any creamed mixture. Set on a bed of parsley and garnish with toast points.

Small croustades may be made in the same way, by using thick slices of bread.

Chicken Rissoles

1 cup chicken forcemeat 12 pimolas, finely chopped salt, pepper and onion juice 12 rounds of puff paste

Mix forcemeat, chopped pimolas, salt, pepper and onion juice. Put a teaspoon of this mixture in the center of each puff paste round; brush the edges with water; fold edges together, making a half round; press edges together firmly; dip in crumbs, egg and crumbs, and fry in deep fat.

Oyster Rissoles

Prepare the same as Chicken Rissoles, and add one cup chopped cooked oysters.

Sweetbread Rissoles

Use one half rule for Chicken Rissoles. Add one cup sweetbreads cooked and cut in pieces, and one fourth cup chopped pimentoes.

Sardine Rissoles

Use one half rule of Chicken Rissoles. Add twelve boned sardines cut in pieces and two tablespoons lemon juice.

Veal Rissoles

Use rule for Chicken Forcemeat, substituting veal for chicken, and proceed as for Chicken Rissoles.

Lamb Rissoles

Use rule for Chicken Forcemeat. Add one fourth cup lamb and one fourth cup ham, each finely chopped, and proceed as with Chicken Rissoles.

Cheese Rissoles

¾ cup grated cheese 1 tablespoon flour 2 egg whites ¼ teaspoon salt cayenne cracker crumbs

Beat whites until stiff, add other ingredients, put a teaspoon of this mixture on rounds of pastry; and proceed as for Chicken Rissoles.

Mushroom Rissoles

Place a teaspoon of creamed mushrooms in the center of a round of pastry; proceed as for Chicken Rissoles or instead of frying bake in a quick oven.

Lobster Rissoles

Place a teaspoon of creamed lobster in the center of each round of pastry, and proceed as for Chicken Rissoles, baking in a quick oven instead of frying, if desired.

Bouchées à la Macedoine

Mix one fourth cup cold cooked chicken, one fourth cup mushrooms and one fourth cup cheese. Add one fourth cup White Sauce, season with salt, paprika and lemon juice. Fill Bouchées and serve garnished with parsley.

Chicken Pâtés

1 cup cooked chicken 2 tablespoons butter 2 tablespoons flour ½ cup cream ¼ cup chicken stock 1 tablespoon lemon juice few drops onion juice 1 tablespoon Madeira wine salt and cayenne

Melt butter, add flour, onion juice, lemon juice, salt and cayenne; when well blended add cream and chicken stock. Boil one minute, add chicken, when heated through add Madeira and serve in hot pâté shells.

The wine may be omitted, in which case add one teaspoon Worcestershire Sauce.

Oyster Pâtés

Substitute two cups small oysters for one cup chicken meat and follow the receipt for Chicken Pâtés.

Baked Chicken

6 chicken legs 2 tablespoons lemon juice 2 tablespoons butter 1 tablespoon chopped onion 1 tablespoon carrot ½ cup forcemeat 1 pint stock ½ tablespoon salt 2 egg yolks 2 tablespoons flour

Melt butter; add vegetables; cook ten minutes. Remove vegetables; add forcemeat, stock, salt and flour; cook until stiff; add yolks of eggs and lemon juice.

Spread this mixture on the chicken legs. Dip in crumbs, egg and crumbs, place in baking dish, and cook in hot oven until chicken is tender, basting with cream. Serve around slices of tomato garnished with Mayonnaise.

Chicken Suprême

3 chicken breasts 1 can mushrooms 1 pint consommé 2 cups forcemeat 6 slices cooked tongue ½ cup butter 1 tablespoon salt 1 cup Croquette Sauce 6 truffles

Divide each chicken breast into four fillets, separating the large fillet from the small fillet; brush large fillet with butter; spread with forcemeat; cover with small fillet; score small fillet diagonally; insert thin slices of truffles in each gash. Cut slices of tongue half an inch larger than large fillet and place in baking dish with fillet on each piece.

Mix Croquette Sauce, consommé, chopped mushrooms, and cook ten minutes, add more seasoning if required, and pour around cooked fillets.

The fillets may be steamed until tender or cooked in the oven and basted with cream.

Chop Suey

(We include Chop Suey as a novelty and not because we especially like it.)

1 lb. water chestnuts cut thin 2 lb. bean sprouts 1 cup celery cut in small pieces ½ cup chopped onion 6 mushrooms chopped 1 chicken cut in pieces for serving 1 teaspoon gee yow

Put two tablespoons peanut oil in a frying pan, add the chestnuts, celery, onion, mushrooms and chicken; cook until tender,—when about half done add bean sprouts and cook all until tender.

Mix two tablespoons oil and two tablespoons flour, add one cup liquid, stock or water, season with salt and pepper and the gee yow, a Chinese Sauce which can be purchased from any Chinese dealer together with the water chestnuts and bean sprouts.

Arrange chicken and vegetables in the center of platter; pour the sauce over these and serve.

VEGETABLE ENTRÉES

Artichokes with Hollandaise Sauce

Artichokes may be procured both canned and fresh.

If canned, drain, wash in cold water, drain again, then let them stand in French Dressing for one half hour. Drain, dip in crumbs, egg and crumbs, and fry in deep fat, or dip in Fritter Batter and sauté in pork fat or butter. Serve with Hollandaise Sauce.

Asparagus served in Croustades

Cut asparagus in inch pieces and boil according to rule for Boiled Asparagus, drain, add one cup Thick Cream Sauce, and serve in bread croustades.

Cauliflower au Gratin

Boil one cauliflower until tender. Separate flowerets and chop tough parts. Arrange in buttered shells, or ramekins with White Sauce, sprinkle with grated cheese, cover with buttered and seasoned crumbs, and brown in a quick oven.

Celery au Jus

Remove the tops from two bunches of celery, leaving the bunch about six inches long. Wash, trim, and scrape root to a point. Cook in salted boiling acidulated water five minutes. Drain. Melt three tablespoons butter; add three tablespoons flour and a cup and a half of water in which celery was cooked. Season with salt, pepper and a few drops of Worcestershire Sauce; add cooked celery and simmer thirty minutes.

Arrange celery in center of hot dish, strain sauce over it, and garnish with finely chopped pimento.

Chestnut Croquettes

1 cup chestnut purée 2 tablespoons sugar sirup yolks of 2 eggs 1 tablespoon lemon juice ¼ teaspoon salt

Mix ingredients in order given. Shape, dip in crumbs, egg and crumbs; fry in deep fat, drain and serve.

Scalloped Cucumbers

Wash, pare, and cut into cubes three large cucumbers.

Arrange a layer in the bottom of a buttered baking dish. Sprinkle with salt and pepper and with one teaspoon finely chopped onion, and continue thus until dish is filled, then add one cup milk or chicken stock, cover with buttered and seasoned crumbs, and bake in hot oven until brown.

Béchamel Cucumbers

Pare four cucumbers, parboil four minutes, drain and let them stand in ice water one half hour. Cut in thin slices, cover with Béchamel Sauce, cook until tender, and serve on buttered triangles of toasted bread. Garnish with olive in center of each triangle and toast points.

Banana fried in Crumbs

Remove skin from six bananas, cut in halves lengthwise and crosswise. Sprinkle with salt and pepper and lemon juice, dip in flour, egg and crumbs, and fry in deep fat. Drain on brown paper, serve on folded napkin. Garnish with lemon and parsley. Serve with or without Lemon or Sherry Sauce.

Carrot Fritters

Wash four carrots, scrape, cut in three inch pieces, cook in saucepan with two slices onion and a very small amount of water. When tender, drain, dip in crumbs, egg and crumbs, and fry in deep fat.

Farina Balls or Hominy Crescents

½ cup farina or hominy ½ cup milk 1½ cups chicken stock 1 teaspoon salt ¼ teaspoon paprika few drops onion juice one egg

Mix milk and chicken stock, add farina or hominy, and cook in double boiler forty minutes. Add remaining ingredients, cool, shape in balls or crescents, dip in crumbs, egg and crumbs. Fry in deep fat.

Serve as an entrée with a sweet sauce or as a garnish with game.

Macaroni Timbales

Boil twelve sticks of macaroni in salted water until tender, cut in rings. Line thickly buttered timbale molds with macaroni rings. Fill center with creamed macaroni, creamed fish, or Welsh rarebit mixture. Cover with macaroni rings. Set molds in a pan of hot water and bake twenty minutes. Remove from molds and serve with Béchamel, Allemande, or Hollandaise Sauce as an entrée; or line a large mold and fill with creamed mushrooms, creamed sweetbreads, creamed chicken, veal or turkey, adding several beaten eggs to give the mixture right consistency.

Prepared in this way it may be served for luncheon.

Cheese Cakes

1 cup cottage cheese ½ cup sugar 3 tablespoons butter 1 teaspoon salt 3 eggs rind and juice of one lemon ½ cup raisins ½ cup citron

Mix the above ingredients and beat until smooth. Line patty tins with pastry, fill with cheese mixture. Bake in a moderate oven twenty minutes.

Fritter Batter

1 cup flour 2 teaspoons baking powder ¼ teaspoon salt ¼ cup milk 2 eggs 1 tablespoon lemon juice

Sift flour, baking powder and salt; add well-beaten eggs, lemon juice and milk. Beat well, strain if lumpy, and leave standing several hours, over night if possible.

This receipt may be used for cooked parsnips, carrots, cauliflower, raw corn and nearly all fruits.

Dip prepared vegetables or fruits in the batter, drain whole vegetables and fruits on a fork, fry in deep fat, and drain on brown paper. Mix small or chopped vegetables or fruit with the batter and drop in spoonfuls into hot fat.

Corn Oysters

2 cups green corn pulp 2 eggs pepper and cayenne 1 tablespoon butter, melted ¼ teaspoon salt flour

Cut the corn through the kernel with a sharp knife and remove pulp; add remaining ingredients with enough flour to shape into small cakes. Sauté in butter or pork fat or fry in deep fat.

Green Pea Timbales

Press one pint cooked peas through a sieve; add four tablespoons milk or soup stock, few drops of onion juice, salt, pepper, cayenne, and the whites of three eggs, beaten until stiff. Press into buttered timbale molds, set in a pan of hot water, and bake in a slow oven until firm. Unmold, serve on hot platter. Garnish with a piece of parsley on the top of each timbale and Béchamel Sauce.

Egg Plant baked in Shell

Boil four egg plants twenty minutes. Cut in halves lengthwise. Scoop out center. Drain in cheese cloth. Mix one half cup bread crumbs, one quarter cup minced chicken, one quarter cup egg plant, two tablespoons butter, salt, paprika, and cayenne, and one egg.

Fill egg plant shells with this mixture, cover with buttered and seasoned crumbs, and bake in a slow oven about one hour.

Broiled Mushrooms

Wash, scrub, sprinkle with salt and pepper, twelve large fresh mushrooms. Broil over a clear fire. Place on twelve rounds of bread toasted on one side. Sauté in two tablespoons butter, one cup chopped mushrooms; season with salt and pepper and add one fourth cup heavy cream. Reheat and pour over mushrooms on toast.

Baked Mushrooms

Wash, scrub, sprinkle with salt and pepper, twelve large fresh mushrooms. Remove stems, sauté in butter, add one cup chicken stock or cream, simmer fifteen minutes. Place on rounds of bread, on a buttered platter; cover and cook in oven fifteen minutes, basting once during cooking with melted butter. A few gratings of nutmeg is considered by many an improvement.

Mushrooms with Oysters

Wash, scrub, and remove stems of twelve large fresh mushrooms. Sauté in butter five minutes. Place on rounds of buttered toast, gills upward; sprinkle with salt and pepper, dot with butter. Decorate each with an oyster and sprinkle with buttered crumbs. Bake fifteen minutes in a hot oven, basting every five minutes with hot butter.

Deviled Mushrooms

Mix one teaspoon mustard, few grains cayenne, one teaspoon Worcestershire Sauce, and half teaspoon paprika.

Cover broiled mushrooms with this mixture and serve on slices of toast.

Scalloped Mushrooms

Wash, scrub, and peel one pound of fresh mushrooms. Sauté in butter. Arrange in layers with White Sauce in buttered baking dish; when filled cover with cubes of bread which have been dipped in butter. Brown in the oven and serve.

Mushrooms with Tomatoes

Wash, scrub, and peel one half pound of fresh mushrooms. Break in small pieces and sauté in butter. Wash and remove skins from six tomatoes.

Slice tomatoes and arrange in layers with sautéd mushrooms in buttered baking dish or in ramekins. Cover with Tomato Sauce, well seasoned with onion. When dish is filled sprinkle with buttered cracker crumbs and bake until crumbs are brown.

Mushroom Potpourri

Cut in slices one lamb’s kidney. Sauté in melted butter. Remove from butter, and sauté twelve mushrooms, cleaned and cut in slices. Melt two tablespoons butter; add two tablespoons floor, one and one half cups tomato, few drops onion juice, one and one half teaspoons Worcestershire Sauce, one half teaspoon salt, and few grains pepper. Cook ten minutes; add mushrooms and kidney, and cook until kidney is tender.

Serve in center of hot platter, and garnish with hot cooked rice or with macaroni with Cream Sauce.

Sweetbreads, chicken, or veal may be substituted for kidney, but make a much more expensive dish.

Baked Onions in Ramekins

Peel and parboil twelve medium-sized onions; drain; chop. Melt two tablespoons butter; add two tablespoons flour, one fourth teaspoon salt, one and one quarter cups cream, or chicken stock, four tablespoons soft bread crumbs, one tablespoon finely chopped parsley. Boil five minutes; add one egg well beaten and the chopped onion. Cool slightly; add the beaten whites of two eggs; add more seasoning if needed and bake in buttered ramekin dishes twenty minutes in a moderate oven. Serve immediately.

Potato Croquettes

Mix two cups hot mashed potato, two tablespoons butter, one teaspoon salt, one fourth teaspoon paprika, few grains of cayenne and celery salt, two teaspoons chopped parsley, few drops onion juice. Beat well; add two egg yolks; form into croquettes; dip in flour, egg and crumbs; fry in deep fat; drain on brown paper and serve.

These croquettes may be formed in the shape of a ball, then shaped like a cup, and filled with any creamed mixture; cover the top of cup with mashed potato. Dip in crumbs, egg and crumbs, fry in deep fat. These are known as Surprise Croquettes.

Stuffed Peppers

Cut the tops from eight red or green peppers; remove seeds; cover with boiling water; leave standing five minutes. Fill with any of the following stuffings. Cover with buttered bread crumbs, arrange in baking dish, and bake one half hour.

Tomato Stuffing for Peppers

Mix one cup tomato pulp drained from juice, one half cup bread crumbs, and one cup stock; add two tablespoons flour and two tablespoons butter which have been cooked together. Season with salt, cayenne, paprika and onion juice.

Chicken Stuffing for Peppers

Chicken Stuffing prepared in the same way as Tomato Stuffing, substituting chicken for tomato.

Rice or Macaroni Stuffing for Peppers

Cook one cup rice or macaroni in chicken stock until tender; add one fourth cup onion finely chopped, two tablespoons red pepper finely chopped, two tablespoons melted butter, four tablespoons finely chopped mushrooms. Season with salt and pepper. In filling add more chicken stock or hot water if necessary.

Rice Croquettes

Cook one cup of rice in two cups of water or chicken stock in a double boiler until tender, and the liquid is absorbed. Season with salt, pepper and onion juice; add four tablespoons butter and two egg yolks.

Cool, form in croquettes, dip in crumbs, egg and crumbs, and fry in deep fat.

Rice and Tomato Croquettes

Cook two tablespoons chopped onion in two tablespoons butter five minutes; add one tablespoon red pepper, sprig parsley, four cloves, and one and one half cups tomato; cook five minutes. Add one cup water or chicken stock, pour into double boiler, add one half cup washed rice, and cook until rice is tender and liquid absorbed. Season with salt, pepper and paprika; add two egg yolks and four tablespoons grated cheese.

Shape, dip in crumbs, egg and crumbs, and fry in deep fat.

Rice and Cheese Croquettes

1 cup rice 4 cups milk 1 cup cheese salt and pepper 1 egg 1 cup thick White Sauce

Cook rice in milk; when milk is absorbed add cheese, seasonings, and egg, and enough sauce to make of the consistency to shape. Shape, dip in crumbs, egg and crumbs, and fry in deep fat.

Sweet Rice Croquettes

Cook one cup rice in two cups milk in double boiler, until liquid is absorbed and rice is tender; add one fourth cup sugar and one half teaspoon salt. Cool, add two egg yolks, shape in form of nests, dip in crumbs, egg and crumbs, and fry in deep fat, hollow downward. Drain on brown paper; fill nests with cubes of jelly.

Turkish Pilaf

Cook one cup rice with one cup each of stock and tomato; when tender sauté in four tablespoons butter, season with salt and paprika. Serve hot on buttered toast.

Tomato Croquettes

Mix two cups tomato, four cloves, two slices onion, two peppercorns, one half teaspoon salt and one fourth teaspoon paprika. Cook ten minutes and press through a sieve. Melt three tablespoons butter; add one fourth cup cornstarch and strained tomato mixture; boil ten minutes. Cool slightly, add one egg, pour into buttered pan, chill, cut in squares, dip in crumbs, egg and crumbs, fry in deep fat. Drain on brown paper. Serve.

Macaroni Croquettes

1 cup cooked macaroni 4 tablespoons butter 4 tablespoons flour ¾ cup milk or stock few drops onion juice salt and pepper ½ cup cheese

Melt butter; add flour and cheese; when well blended add milk, onion juice, and seasonings. Cool, add macaroni; shape, dip in crumbs, egg and crumbs, and fry in deep fat.

Corn Pudding

4 cups corn (fresh) 2 cups milk salt 3 eggs ½ cup butter pepper

Beat yolks; add corn, milk, butter, salt and pepper. Pour into a buttered baking dish; add beaten whites and bake in moderate oven one hour.

Nut Loaf

2 cups soft bread crumbs 1 cup chopped nut meats ⅓ cup melted butter ½ cup hot water or stock 1½ teaspoons salt ¼ teaspoon pepper ½ teaspoon Worcestershire Sauce few drops onion juice 1 egg

Mix all ingredients; taste, add more seasoning if needed, shape in a bread pan and bake one hour in a moderate oven, covering with a tin cover for the first half of the time. Baste three times during the cooking with melted butter. Remove from pan and serve with Brown Sauce to which one fourth cup chopped nuts have been added.