A second Dudley book of cookery and other recipes

Roast a chicken, or soup fowl, or two rabbits. A\) When cold, remove all white meat, pound well in mortar and season with salt, pepper and a little grated nutmeg, then add two tablespoonfuls of strong chicken essence to moisten the meat. Pass through a fine wire sieve, and add one gill of cream. Line six quenelle moulds with aspic ; place the pounded meat in the moulds with aid of piping bag ; smooth and cover over with warm aspic ; place on ice until set. Make ready a border mould of rather firm aspic jelly. When set, turn the quenelles out of the moulds by dipping them into warm water. Dish on the jelly border and fill the centre with a salad of tomatoes cut small, or cucumber balls. Serve in a boat Mayonnaise sauce mixed with a thick puree of tomatoes. CHICKEN CREAM WITH TOMATOES ABOUT half a pound of cooked chicken meat, three-quarters of a pound of ripe tomatoes, two ounces of cooked ham, half an ounce of butter, half a pint of aspic jelly, one gill of cream, two tablespoonfuls of Veloute sauce, half a dessertspoonful of meat glaze, eight tomato moulds, parsley, salt and pepper. Wipe the tomatoes ; remove the stems ; cut into slices and saute them in half an ounce of butter ; season with salt and pepper ; when done, rub them through a fine sieve and incorporate three large tablespoonfuls of aspic jelly. Remove the skin and sinews from the chicken ; put it in a mortar and pound till smooth ; add the ham and pound also ; pass all through a sieve ; mix with it the Veloute sauce and dissolved meat glazed and about two tablespoonfuls of liquid aspic, or, if preferred, substitute with dissolved gelatine to set the puree ; stir well ; add the seasoning ; beat up the cream and mix with it. Line each half of the tomato moulds with aspic jelly ; when set, mask thickly with the tomato puree ; fill them up with the chicken puree. Press each set of halves together tightly and place them on the ice to set. Immerse the moulds in tepid water ; wipe with a cloth ; turn out ; dress neatly on a dish ; garnish with chopped aspic jelly and a few sprigs of fresh parsley, and serve. % PATES OF TURKEY OR CHICKEN PREPARE a good light puff paste and make some small patty cases. The cases must be empty, i.e. the soft portion must be removed from the centre of the pastry. To make the mixture for filling, proceed as follows : — Mince (not too finely) six to eight ounces of cooked turkey or chicken, freed from bone, skin and sinew (a little cold veal may be mixed with it if needed), three to four ounces of cooked ham or tongue and a few preserved mushrooms cut into dice. Melt an ounce of butter in a small stewpan ; stir in three-quarters of an ounce of flour ; blend this over the fire without browning ; then gradually add not quite half a pint of stock and milk. Allow it to boil whilst stirring. Cook for ten minutes, then strain and add the minced meat, etc. Season with salt, pepper, grated nutmeg and tiny pinch of cayenne ; also add a tablespoonful of cream and a teaspoonful of lemon juice, and let the whole stew very gently for another ten or fifteen minutes. Reheat the patty cases and fill them with the prepared mixture. Dish up ; garnish with parsley, and serve. These pates are delicious either hot or cold. CHAUD-FROID OF PHEASANT