Recipes for high-class cookery

Chop the chicken and ham ; add the mushrooms, parsley, and seasonings, and mix with the sauce in a pan. Set this mixture aside to firm, roll it into cork shapes, and enclose each in a slice of bacon. Batter. — Mix the flour and salt together, and stir in the yolks and milk ; beat this smooth, add the oil, and set aside for one hour. Fold in the beaten white just before using the batter. Dip the kromeskis into the batter and fry in deep fat. Drain well and dish on a hot entree dish. Garnish with parsley and serve the sauce separately. [ 69 ] CHICKEN PATTIES. 6 patty cases. 2 oz. cooked chicken. i „ „ ham. 6 mushrooms. 1 gill thick white sauce. Filling. Pepper, salt, cayenne, a few drops of lemon juice. 1 tablespoonful cream. Have the puff pastry made ; roll it out ^ inch in thickness, cut it in rounds, and lay on a wet tin. Brush over the tops with beaten egg, and mark the centres with a smaller cutter. Bake in a hot oven till well risen and firm, twenty to twenty-five minutes. Remove the lids, scoop out any soft pastry inside, and dry off in the oven. Filling. — Cut the chicken and ham into neat pieces ; put them in a pan with the sauce, mushrooms, and seasonings, and heat thoroughly. Add the cream, and fill the patty cases with the mixture. N.B. — The mixture used must be very thick. Sweetbread or veal may be substituted for the chicken. [ 70 ] PIGEON VOL-AU-VENT 1 large vol-au-vent case. 1 Ib. cooked pigeon. 2 fresh tomatoes. 4 „ mushrooms. Pepper, salt, and cayenne. gill thick Espagnole sauce. Sherry. Have the puff pastry made ; roll it out ^ inch in thickness, and cut it out with a large oval cutter. Proceed as for patties, and bake about half an hour till firm at the sides. Remove the soft pastry inside and dry off in the oven. Filling. — Cut the mushrooms in small pieces and fry in butter till tender. Add them to the sauce with the tomatoes sliced, the pigeon cut in small pieces, the wine, and the seasonings. Heat thoroughly, place in the prepared vol-au-vent case, and serve it hot. [ 71 J KIDNEYS A LA THURINGIAN. 3 sheep’s kidneys. 1 teaspoonful chopped ham. 1 teaspoonful chopped mushroom. 1 teaspoonful chopped onion. ^ oz. butter. 2 tablespoonfuls sherry. ^ gill tomato sauce. 1 ,, Espagnole sauce. Pepper, salt, and cayenne. Dishing. — Potato puree and green pea puree. Garnish. — Carrot and button mushrooms. Skin and wash the kidneys and cut them in two. Dip them in the ham, mushroom, and onion mixed together, and saut^ them in the butter. Add the wine, reduce a little, then add the sauces and seasonings, and stew till tender, about one hour. Put the two purges into a forcing bag and pipe a neat border on a hot entree dish. Lay the kidneys on the border and put a mushroom head on each. Garnish with the carrot cut in fancy shapes, and pour the sauce round. [ 72 ] CHAUD-FROID OF CHICKEN. 1 cooked chicken. | 3 g^lls white chaud-froid sauce. Decoration. — Truffle, chilli or encumber skin, chervil or cress. Dishing. — Salad, mayonnaise, chopped aspic jelly, crimped cucumber.