The Dudley book of cookery and household recipes

ONE pound of white French mushrooms. Wash them and peel and cut into fine shreds, cutting the mushrooms lengthways. Place them in a stewpan with an ounce of fresh butter and a little chopped onion. Let it all simmer until it is dry, then add two large tablespoonsful of Bechamel sauce. Let it all cook together, then add one gill of thick cream. Season well, and let it simmer until the mushrooms are tender. Serve in sauce-boat with chicken cutlets or hot mousse of chicken. $ FRICASSEE OF CHICKEN. VIN BLANC CUT into neat joints a small Surrey fowl. Fry in a little butter, without allowing it to colour at all. Sprinkle on the pieces about two ounces of flour ; let it cook a little, then wet with a light good chicken stock. Let it boil, stirring until it thickens, then add a faggot of herbs, one small onion, a few button mushrooms and some white wine — chablis is the best. Let it simmer gently. When cooked, dish up the chicken and mush- 6S rooms, and strain the sauce, which has been seasoned, over the pieces, adding about a gill of cream. Serve very hot. CHICKEN A L’AMERICAINE Take a good Surrey fowl and stuff it with a stuffing of bread crumbs lightly cooked in butter — with pounded sage, some beef suet and seasoning, and the yolk of one egg to bind. Wrap the fowl in slices of bacon and roast it. Serve the fowl with slices of grilled bacon and a good bread sauce made with cream. CHICKENS SAINTE MENCHOULD PLACE the fowls with the legs trussed inside in a stewpan with some butter, a glass of French white wine (chablis) salt, pepper, parsley, thyme, eschalots, two cloves and some sweet basil. Cook them at a small lire and add a leason. Then dip the fowls first in egg and crumbs and then dip them again in melted butter, bread-crumb them again and grill them a rich brown. TIMBALLE MILANAISE Prepare rice as for ‘‘ Riz a la Milanaise but adding three yolks of egg. With this line the sides and bottom of a stewpan that has previously been buttered and egged and bread-crumbed. The coating of rice should be a full half-inch thick. This is to be done two hours before the dish is cooked in order that the rice may set stiff and firm. Half an hour before serving, the hollow is to be filled with scraps of dressed chicken or game and some Bechamel sauce in which are mushroom peelings and truffles shredded. The sauce must have cream in it. This must be cooked in a sharp oven for half an hour, then turned out. SOUFFLE OF CHICKEN STRASBOURG ~f) RAISE a chicken in some good stock. Take all the meat off the bones and pound with a little of the essence reduced. Pass through a fine hair sieve and add half a pint of whipped cream and the whites of three eggs well whipped. Mix lightly and freeze in a souffle case for two and a half hours. Take out the centre and fill up with a ragout of rounds of cold chicken, tongue, truffles and foie gras, set in a rich white veloute sauce — not frozen but very cold. Serve in a silver bowl. You can cover the top with the souffle removed from the centre. ¥ POULARDES AUX GOURMETS Take a first-class fowl or small capon — clean it internally very thoroughly. Pound up a piece of glaze (glace de viande) the size of an egg with the like