The exhibition cookery book

1 gill milk or white stock 1 tablespoon lul cream White sauce Melt the butter in a stew-pan, stir in the flour, and cook a little; dilute with the milk or stock, and stir until it becomes a smooth paste that leaves the sides of the stewpan perfectly clean. Spread this on a plate, and let cool. This is the panacle. vSkin and bone the fowl, pound the meat in a mortar till smooth ; work in by degrees the panade, the eggs, and the cream ; season with pepper, salt, and a little grated nutmeg or a pinch of cayenne, and rub through a fine sieve. Butter a saute-pan, shape some quenelles by means of two spoons, dip one spoon into hot water, and fill with forcemeat, smooth its surface with a knife dipped in hot water, remove the quenelle with the second spoon, and place it on the saute-pan. Proceed thus until all the forcemeat is used up. Pour boiling stock or water carefully round the quenelles, and poach them for about 15 minutes. When done, take out, drain them on a hair sieve and dress them neatly on a hot dish. Garnish the centre of the dish with spinach or potato puree and serve with a nicely flavoured white sauce, which should be poured over the quenelles. 67. VEAL QUENELLES. These are made in exactly the same manner as chicken quenelles, using one pound of lean veal instead of the fowl. THE EXHIBITION COOKERY BOOK. 68. CHICKEN A LA PRINCESSE. 1 chicken A bunch of herbs 6 ozs. butter Pepper, salt and nutmeg' 3 yolks of eggs 5 pint of double cream Carrots Onions •i ozs. flour ;J pint of the liquor the chicken is boiled in Asparagus points Take a nice white chicken, truss it for boiling, and put it into a stew-pan or a casserole, breast downwards, in enough water to cover it ; add some salt, carrots, onions, and a bunch of herbs. Set the fowl, and cook slowly for about half an hour. Then make a sauce with 4 ozs. of butter, 4 ozs. of flour, and three quarters of a pint of the liquor the fowl was boiled in, add pepper and nutmeg, and let this cook fifteen minutes. Beat up the yolks of three eggs ; add these with the cream to the sauce, and strain it through a hair sieve, stir in two ozs. of butter, and work it until it is quite smooth. Take up the chicken, drain it well, place it on a croute of fried bread, pour the sauce round it, and garnish the side with the heads of green asparagus. Serve the rest of the sauce in a tureen. Prepare a chicken souffle as directed on page 32. When steamed and cold cut the shape into slices about a quarter of an inch thick, and stamp out some cutlets by means of a cutlet cutter. Decorate some cutlet moulds (previously masked with a thin layer of aspic jelly) with cooked green peas, truffles and hard-boiled white of egg. When the garnish is set, place a chicken cutlet in each of the moulds, fill up with aspic jelly, and set them on the ice until required for table. Unmould the cutlets, arrange 69. CHICKEN CUTLETS IN ASPIC. A COLD ENTREE. them neatly on a cold dish in the form of a border, fill the centre of the dish with cooked macedoine of vegetables seasoned with mayonnaise sauce, and garnish round with small cress. 70. STEWED PIGEONS WITH OLIVES. 1 Bordeaux pigeon 1 oz. butter Pepper and salt i gill brown sauce 1 shallot 12 stoned French olives 6 preserved mushrooms ^ gill tomato sauce