Dainty dinners and dishes for Jewish families

Cut the veal or poultry into thin pieces the size of shillings and half-crowns, lay them in a small saucepan with the mushrooms, pour over enough veal gravy to cover them, add the veal fat, flavour with a piece of lemon peel, season to taste, add a small lump of white sugar and a grate of nutmeg. Stew all together for 15 minutes, then pour over a sauce prepared in a separate saucepan, made with veal gravy, a little lemon jnice and the beaten yolks of 2 eggs. Let it simmer for 2 minutes, and then serve it up in the centre of a dish, prepared with a wall of mashed potato. CHAUDFROID OF CHICKEN. 1 cold boiled fowl. 2 oz. clarified fat. Chaudfroid de Volatile. 2 tablespoonsful aspic jelly. Salt, pepper. 14 oz. flour. Salad. 1 pint white stock. Mayonnaise sauce. Cut the fowl into neat joints, and remove the skin. Melt the dripping, stir in the flour, add the stock, and stir till it boils and thickens, add salt and pepper. Turn the sauce into a basin, add the jelly and stir till quite cold. Coat the pieces of fowl with it, and dish up on a bed of salad mixed with mayonnaise sauce. FRIED CHICKEN. Fricassée de Poulet. Cut a cold chicken into neat pieces and marinade them for an hour in salad oil seasoned with slices of lemon, a small piece of shallot, and a little salt and pepper. Drain them from the marinade, and either sprinkle them with Hour or dip them in frying batter and fry till a golden brown. Dish them high in the centre of a dish, serve with tomato sauce, and decorate with fried parsley. STEWED CHICKEN AND RICE. 1 pint of rice. 1 quart stock. 1 onion stuck with cloves 1 bunch of sweet herbs. Poulet au riz. 1 chicken. 4 egg yolks. 1 lemon, A pinch of saffron. Stew the rice in the stock, and when it begins to swell, add the onion, herbs, saffron, and the chicken. Stew the latter with the rice, etc., till well done, then remove it, and stir the egg yolks and lemon juice into the rice. Serve all together in a very hot dish. CHICKEN A LA SUISSE. Poulet d la Suisse. Juice of 1 lemon. Pepper and salt. Frying batter. Frying fat or oil. Cold chicken. Salad oil. Finely chopped parsley and onion. Cut the remains of a cold chicken into joints. Make a marinade in a pie-dish with salad oil, lemon juice, a little finely chopped onion and parsley, and a good seasoning of pepper and salt. Lay the pieces of chicken in this mixture and turn them occasionally. Make a batter with 2 tablespoonsful of flour, one of water, 1 yolk of egg, and ^ a wineglassful of brandy. Let this batter rest for an hour in a warm place, then stir in quickly the stiffly beaten white of egg, dip the pieces of chicken in the batter, fry at once in boiling fat or oil till a golden colour, drain on kitchen paper, pile high on a dish, and garnish with fried parsley. TARTLETS OF CHICKEN. Quenelles tie Volatile. Quenelle meat (page 40). 4 cooked chicken. 4 pint white sauce. 2 oz. lean smoked beef. 1 teaspoonful lemon juice. Pepper and salt.