The art of cooking

Notes — Small pieces of cold turkey may be made up in this way, into a most delicious entree. A leek or onion may be used to flavor the sauce, being put in, if used, with the parsley. Chicken Oroquetten. — One-half of a cold chicken, six mushrooms, one gill of stock, two tablespoonsfuls of cream, one-half teaspoonful of salt, one-half teaspoonful of pepper, one saltspoonful of grated nutmeg, two eggs, six tablespoonfuls of bread crumbs, one ounce of butter, one ounce of flour. The skin must first be taken from the cold chicken and the bones removed, when the meat should be chopped very finely, and the mushrooms, having been also well washed and chopped, must be mixed therewith. Melt the butter in a saucepan, stir into it the flour, add by degrees the stock, stirring until it boils and then put into it the cream. Season with the pepper and salt, flavor with the nutmeg, and let all cook briskly for two minutes. When this has cooked, remove the saucepan from the fire, stir into it the chopped chicken and mushrooms, and pour all out upon a plate to cool. When quite cold separate into equal parts, and form the compound with the hands to something near the shape of a pear, beat the eggs well upon a plate, roll each croquette therein, and placing the bread crumbs upon paper, roll each also in this, and throwing them into hot clarified fat, fry for two minutes. When done take them from the fat, drain upon a piece of paper, and if the pear-shapes are a success, thrust into the small end of each a clipping of parsley stalk, for the purpose of increasing the similitude by furnishing stems. Quenelles of Veal — One pound of filet of veal, two ounces of butter, two ounces of flour, one-half pint of second stock, two eggs, one gill of cream, one teaspoonful of lemon juice, one-half teaspoonful of salt, onehalf teaspoonful of white pepper. Mix together in a saucepan one ounce of butter and one ounce. of flour, add to these one gill of stock, and stirring all until boiling, let it boil for two minutes thereafter. Turn out this mixture after the two minutes upon a plate, and let it get cold. While this is cooling, put the veal upon a board, and removing the outer skin, chop it very finely, after which put into a mortar and pound thoroughly, when it must be rubbed through a wire sieve, which will bring the meat to the smoothness of a paste. Then put into the mortar the cooled mixture from the plate, drop into it one egg, pound these well together, add then the veal and the remaining egg, and seasoning all with half of the salt and pepper, use again the pestle until all of these ingredients become smoothly blended. Grease now a sauté or perfectly fresh frying pan, prepare two dessert spoons by dipping them into boiling water, and taking one in the right hand and the other in the left, dip into the mortar the right hand spoon, filling it with the paste, and with the left hand spoon scoop the mixture from the one to the other, forming thus the [illustration: GRENADINES OF VEAL] GRENADINES OF VEAL. 89 quenelles, when they must be put into the sauté-pan carefully, that they may not lose their shape, and when the pan is so filled, pour in at the side as much boiling water as will cover the quinelles, when they should be placed over a slow fire and allowed to poach for ten minutes. Now melt in a small saucepan the remaining ounce of butter, stir into it the remaining ounce of flour, add by degrees a gill of stock and let all boil up. When boiling, pour in the cream, season with pepper and salt, and taking it from the fire, add then the lemon-juice. Arrange the quinelles when done, and taken from the water, in a circle upon a flat dish, and pour the sauce around them. Note — ^When a mortar and pestle are not available, the veal may be first cooked a little in boiling stock, and then chopped as finely as possible, before being passed through the sieve.