The Dudley book of cookery and household recipes

STUFF a capon or first-class fowl with a farce of veal mixed with a salpicon of tongue and truffle. The breast bone having been taken out and the skin drawn over from the neck so as to contain the farce, the bird must be tied round and covered with a thin slice of bacon (fat) and put up in a cloth as for a galantine. It is then to be poached for one and a half hours in veal stock which has been well skimmed but not allowing the stock to boil, only to simmer. Let the fowl cool in the stock. When cold serve it masked with a Russian salad of macedoine and cream. Put some minced truffle in the veal farce and glaze with jelly. ¥ CHICKENS A LA PAYSANNE CUT up two fowls as for a fricassee. Pour into a stewpan five tablespoons of the best oil and half a pound of the freshest butter. Cook the fowls in this until they are well coloured. Then take them out and replace them by carrots (two) and two onions cut in slices. When these are well coloured take them out and into the saucepan put a roux of one large spoon of flour and half a pint of consomme and a glass of French white wine. Mix well and place back the fowls and vegetables and leave them to simmer for fifteen minutes. They are best served in a deep earthenware fireproof dish. ¥ PATTIES A LA HEINE Make some half-puff paste and line some little cases with it. Fill them with some minced chicken, which has been prepared the day before in some very good white sauce well seasoned, and mixed with a little finely minced tongue. When the paste is cold, fill your tins with the mince and place a paste cover over each. Press the edges well all round and make a small fluting with a knife. Wash them over in egg wash and bake a nice light brown. Serve hot as an entree or cold in a travelling luncheon basket. ¥ FRIED QUENELLES Take some chicken forcemeat and make some quenelles. Poach them in the usual way. When cold dip them in butter and well-beaten egg. Roll them in bread crumbs and fry in clear butter a light brown, and serve hot with garnishing of fried parsley. PUREE DE VOLAILE AU RIZ Pound the remains of chicken with a little white sauce. Pass it through a sieve. Make it hot with a little cream and serve it in a border of savoury rice. NORMAN PIE The breasts of two boiled fowls sliced, some macaroni boiled tender, two ounces of grated Parmesan cheese, some sliced truffles and tongue, a chopped eschalot, pepper and salt, one pint of boiled cream, two tablespoonsful of reduced white sauce to be mixed with the cream. Fill a covered pie dish with layers of the above, cover with a paste and bake one hour in boiling water. When cold remove the paste and cover with aspic jelly. ¥ COLD MOUSSE OF CHICKEN, HAM OR TONGUE Take the breast of a roast fowl — pound it in a mortar with a little veloute sauce and some very good chicken essence. Pass through a wire sieve. Put into a basin and mix in one pint of thick cream. Pour into a silver or china bowl and place on ice until very cold and serve. Ham or tongue can be done in the same way. Some delicate sandwiches of chopped cress or slices of cucumber between bread and butter can be served with the mousse. ¥ DEVILLED CHICKEN A LA COKE