Gas cookery

METHOD. — Pound the butter, chicken, cream, and white sauce in mortar, add the eggs one at a time and pass through a wire sieve. Clarify some butter and grease some small moulds ; fill some little tins and steam them steadily for twenty minutes. Turn out carefully, and pour white sauce over, to which has been added one teaspoonful of anchovy sauce. Chicken a la Demidoff. Ingredients. — 1 Fowl, 2 Shalots, 1 Truffle, 6 Mushrooms, Bouquet Garni, ]/2 pint Espagnole Sauce, 1 gill Tomato Sauce, y2 gill Sherry, small piece Glaze, Pepper and Salt, 2 ozs. Butter. Method. — Cut up the fowl into neat joints, but do not take the back. Put the butter into the stewpan with the shalots, truffles, and mushrooms cut into small pieces ; then add the herbs and seasoning. Put in the pieces of fowl and fry all for about ten minutes, then add the Espagnole sauce, tomato sauce, sherry, and glaze. Place the lid on the stewpan, and put it into a moderate oven for one hour and a quarter. Dish the fowl by piling the pieces on the centre of an entree dish. Skim the sauce and strain it over and round. Garnish the top with small cress or watercress. Chicken Curried. Ingredients. — i Fowl, 2 ozs. Butter, 1 Onion, 2 Shalots, 1 blade Mace, 1 tablespoonful Curry Powder, 1 tablespoonful Chutnee, 1 Apple, % pint White Stock, Salt, a squeeze of Lemon Juice. METHOD. — Cut the fowl as for a fricassee, and trim the pieces neatly. Put the butter into a stewpan, slice the apple, onion and shalots, and fry them in the butter without browning for ten minutes. Then add the pieces of fowl ; shake the curry powder over therrg and stir for seven minutes. Take a little stock and mix the curry paste smoothly, then add the remainder and mix with the fowl ; put in the salt and mace, and simmer very slowly for about forty-five minutes. Skinq take out the mace, and dish. The lemon juice should be added about five minutes before serving. Note. — The above is a white curry ; for a brown curry fry the onions brown, also fry the curry powder before adding the stock. Brown curry is generally made from beef, and requires cooking quite two hours. Veal may be used for a white curry instead of fowl. Both beef and veal should be cut into pieces about two inches square. Chicken a la Sierra Morena. Cook this in exactly the same way as the partridges, or, if preferred, cut it up first into neat joints. A Creme de Volaille. Butter a soufflee mould with cold clarified butter. Pound a quarter of a lb. of raw meat from the breast of a chicken in a cold mortar, and season it with pepper and salt to taste. Whip up half a pint of good thick cream. Pass the chicken through a wire sieve, and gradually mix the cream in with it. Try a spoonful of the mixture by poaching it, and if not light enough add a little more cream. Put the mixture into the mould, knocking the mould gently on a cloth, so as to fill the mould evenly. Steam very gently, and serve with a creamy white sauce, either Bechamel or Supreme. Curries of Raw Meat. Ingredients. — i lb. Meat, 2 ozs. Fat, 1 Onion, 1 Apple, 1 dessert spoonful Curry, 1 dessert spoonful Flour, ]/2 pint Stock. Method. — Fry meat, onion and apple, and a little curry powder in fat. When browned, take up and