The new century cookery book

chopped cooked chicken, ham, or tongue, mushrooms and truffles, moistened with white sauce and seasoned to taste, spread on a plate and let cool. Roll out some puff or rough puff paste, stamp out some rounds, place a teaspoonful of the mixture on each, wet the edge and fold over, so as to give them the shapes of half-moons. Press down the edges of the paste well. Egg and crumb them and fry in hot fat a golden colour. Drain well, dish up, garnish with fried parsley, and serve hot. (Breakfast or supper dish.) 1866. Zephires a la Montglas. — Mask the interior of six to eight oval fluted zephire moulds with a thin coating of aspic, which must be perfectly clear ; when set sprinkle the sides and bottom with finely chopped truffles and hard-boiled egg rubbed through a wire sieve. Pour a thin layer of white chaud-froid sauce (No. 290), or aspic cream (No. 296), over this and allow to set. Prepare a mixture composed of equal parts of cooked chicken fillets, ox-tongue, truffles, and champignons (mushrooms), all cut into julienne strips, moisten with mayonnaise cream or white chaud-froid sauce and season to taste, fill the moulds with this, finish with a layer of aspic. Put the moulds on the ice for about fifteen minutes, then turn out on a cold dish. Garnish with chopped set aspic, slices of lemon, cucumber, and parsley, and serve immediately. 1867. Devilled Game. — Any kind of cooked game can be used for this dish. Cut it into neat slices, free from skin and bone. Season the slices with cayenne, salt, and paprika, and a few drops of lemon -juice. Dip them into oiled' butter and cover with brown bread-crumbs. Place the slices neatly on a well-buttered baking-tin, and put them in a sharp oven for a few minutes to get browned. Care must be taken that the meat does not get dried up. Dress them in a circle on a dish with a lace-paper ; fill the centre with crisp, fresh watercress, previously seasoned with salt and lemon-juice. Serve very hot. 1868. Jombalayah (an American Breakfast Dish). — 4 oz. Patna rice, 4 oz. cooked ham, salt, cayenne pepper, 1 lettuce. Boil the rice in slightly salted water (the same as for curry or kedgeree), so that each grain is intact when the rice *^s tender. Drain and cool the rice when done. Mince the ham as finely as possible, and mix both ham and rice carefully in a basin, add a pinch of cayenne pepper, wash the lettuce, and place a layer of leaves on a cold dish, dress rice and ham upon this, and garnish neatly with the heart of the lettuce. Serve cold. 1869. Œufs à la Colbert. — Take four or six new-laid eggs. Break each very carefully in a cup, season with pepper and salt, and sprinkle over about half a teaspoonful of grated Gruyere or Parmesan cheese ; drop each very gently into a pan of hot fat or frying oil ; the latter, if of good quality, is preferable for this purpose. Keep the eggs in shape and turn frequently by means of a wooden spoon. Fry them to a pretty golden colour ; then take up and drain them on a cloth or kitchen paper. Dress them neatly on a hot dish, sprinkle over with grated cheese, and serve quickly.