A second Dudley book of cookery and other recipes

CUT the chicks each into four pieces ; season them well ; dredge them ; dip in beaten egg and roll them in breadcrumbs. A few minutes before serving fry them in hot fat ; drain them and dish them in pyramid form on a folded napkin. Surround with fried parsley and sections of lemon, and serve very hot. LITTLE SOUFFLES OF RABBIT OR CHICKEN TAKE the fillets from two young rabbits (or a chicken), and remove the skin and gristle. Cut into small pieces and pound well in a mortar. Season with pepper, salt and a grating of nutmeg, and add the whites of two eggs. Pass this through a fine wire sieve into a clean basin, and place on ice. Then work in gently with a wooden spoon one pint, or more, of thick cream little by little, working it very gently. Try a little of the mixture by dropping it into boiling water to poach to test its lightness. (If too stiff, add some more cream.) Butter some small china cases, and place a paper band round each to raise the souffle a little above the case. Steam in a closed pan, and serve with a creamy white sauce made from the rabbit (or chicken) bones, and finish with cream. % A FRENCH WAY OF COOKING RABBIT CUT up the rabbit and stew it with small pieces of pork, salt and pepper, also slices of finely cut onion, or a few chives. When nearly cooked, add a small bunch of parsley and a bay leaf or thyme. Remove this before serving. If desired, the above can be browned in a fryingpan, but it rather hardens the meat. FRIED RABBIT ONE young rabbit, one egg, two ounces of butter, breadcrumbs, Tartare sauce, seasoning and frying fat. Skin, draw, wash and wipe the rabbit ; cut it into neat joints, and fry in butter in a saute pan until three -parts done ; sprinkle with a little pepper and salt ; put the pieces to cool ; then trim ; dip each in beaten egg and crumb them ; when set, dip in oiled butter, and egg and crumb again. Place the pieces in a frying basket, and fry a golden colour in clarified fat or lard ; drain ; dish up on a hot dish with a folded napkin or dish paper. Garnish with fried or fresh parsley, and serve with Tartare sauce. Garnish with strips of fried bacon. % TARTARE SAUCE PUT the yolks of two eggs in a basin ; place it in a shallow pan containing some crushed ice ; add a teaspoonful of salt, a good pinch of white pepper, a pinch of cayenne and a teaspoonful of mustard. Stir well together, and add gradually a pint of salad oil and about a quarter of a gill of tarragon vinegar. When the sauce is smooth and creamy, stir in a good tablespoonful of cold Bechamel sauce or veloute (whichever is at hand), two tablespoonfuls of chopped gherkins, one of chopped capers, one of chopped parsley and about a teaspoonful of finely chopped tarragon and chervil. Do not mix the gherkins, capers, etc., until the sauce is finished, as it is likely to cause it to turn if put in too soon. A few drops of lemon juice may be added, if the sauce is found to be too thick. % ROAST RABBIT A L’ECOSSAISE EXCELLENT FOR NURSERY OR SCHOOLROOM TAKE a nice young rabbit and truss it for roasting, and stuff it with the following mixture : — A quarter of a pound of medium Scotch oatmeal, three ounces of chopped suet, pepper, salt, a teaspoonful of flour, and one whole raw egg.