A second Dudley book of cookery and other recipes

MAKE a very light souffle of chicken. Butter rather a deep border mould, and place the souffle mixture in it and steam gently. When ready, turn it out into the dish in which it is to be served. Mix some small fillets of chicken, mushrooms, slices of truffle and quenelles in a good white sauce, and place in the centre of dish, and arrange round the dish some small cooked green cucumbers. Serve some of the white sauce separately in a boat. CUBBAB OF CHICKEN AN INDIAN DISH TAKE a very good tender chicken and cut it up into about twelve pieces ; place them in a terrine of cold water, and allow them to soak for an hour ; drain, and replace them in a dry terrine. Wet all over with a large tablespoonful of best olive oil, and sprinkle over them a teaspoonful of “ Turmric ” powder ; turn them over lightly with a palette knife. Spit the pieces upon a long skewer and grill them in front of a good roasting fire, turning them every two minutes. Twenty minutes suffices to cook them properly ; then remove from the skewers and season well with salt and, very lightly, with cayenne. Cook in the same way half a dozen chickens’ livers. Place all the pieces on a dish together, and serve separately some savoury rice and a little chutney in its bottle. H PILAFF DE VOLAILLE A LA GRECQUE FRY a little onion in butter and some rice (about three tablespoonfuls). Cover with some good chicken stock, and braise in the oven G for about half an hour. Soak some sultana raisins in warm stock and leave on side of stove, and when quite soft and swollen add them to the rice. Cut some remains of chicken in medium squares and fry in butter. Mix all together, and serve. POUSSINS A LA PIEDMONTESE STUFF each chick with one and a half ounces of white truffles pounded with an equal quantity of very white pork fat ; truss them as for an entree ; string them and fry them in butter over a fierce fire. At the end of ten minutes put them into a “ Cocotte ” dish ; partly surround and cover them with Risotto a la Piedmontese, and complete the cooking in the oven with the lid off. A few minutes before serving sprinkle the Risotto with grated Parmesan cheese, and at the last minute sprinkle with nut-brown butter. % RISOTTO A LA PIEDMONTESE FRY a medium-sized onion in plenty of butter and add to it half a pound of rice. Place the rice on the side of the stove ; add some saffron to it, and stir until all is well saturated with butter ; then moisten with about half a quart of consomme (the quantity should be one quart of consomme to a pound of rice) ; the consomme should be added to the rice in seven or eight instalments, and, as fast as it becomes absorbed, a fresh supply should be forthcoming. When adding the liquor, stir the rice with a wooden spoon. Cook the rice under cover, and to the resulting preparation, which should be creamy, add a few pieces of fresh butter and some grated Parmesan cheese. The dish may be finished, if liked, with some shavings of white truffles. POUSSINS VIENNOISES