The handy dictionary of cookery

Pullet a l'Ivoire. Cut up a pullet into neat pieces ; remove all skin ; squeeze over a little lemon juice, salt, nutmeg, and pepper. Add enough white wine to cover the chicken. Cover this with a piece of greased paper. Cook it in the oven three-quarters of an hour, according to the heat of the oven. When the chicken is cooked remove it to a hot dish and keep it hot while you make a sauce with one ounce of butter, one ounce of flour, the wine in which the chicken was stewed, one gill of cream, half an ounce of gelatine dissolved in one gill of milk. Make this sauce thoroughly smooth. Season it to taste. Pile the chicken high in the centre of a dish, keeping the surface as evenly as possible. Pour over the sauce, and decorate with chopped ham, truffles, parsley, and mushrooms. Serve it very hot. Puree of Vegetables. Take half a pint of green peas in the shells, one carrot, one turnip, one onion, half a pint of French beans. Cleanse, prepare, and cut up the vegetables ; put them in a saucepan with two ounces of butter. Put the lid on and.allow them to sweat in the butter twenty minutes ; stir them occasionally with a wooden spoon. When this is done, add enough water to cover them. Cook slowly until soft, then pass all through a sieve ; return it to the pan ; season it with salt and pepper to taste. Serve hot. Quenelles. Quenelles are made of various kinds of forcemeat, composed of fish or meat, with yolk of egg, bread, and some kind of fat, seasoned in different ways, then formed with a spoon to an oval shape. They are poached in stock, sometimes served in soups (see Consomme of Fowl). They may be used as a garnish to entrees, or served separately. Quenelles of Fish. Take half a pound of uncooked fish ; pound it well, then pass it through a sieve. Make a panada with one ounce of butter, two ounces of flour, one gill of cream, a grain of cayenne pepper, a pinch of salt, and the juice of half a lemon. When cool mix with it the fish, and two yolks of eggs ; pass all through a sieve again. Take two dessert spoons dipped in hot water and form them neatly into quenelles ; poach them half an hour, and serve them with white sauce. The boiling water must be poured round the quenelles very carefully so as not to break them. Fried parsley may be put in the centre. Note. — A panada is made as follows : — Melt in a saucepan one ounce of butter. Cook in it two ounces of flour ; stir in a quarter of a pint of cream or milk ; stir vigorously two minutes, or until it leaves the pan sides clean. Rabbit, Boiled. Take one or two rabbits ; skin them, and wash them well. See that they are quite clean ; truss and blanch them ; put them into boiling water with a little salt in it ; boil slowly about an hour; remove them from the pan; place them on a hot dish, and pour over them a good onion sauce {see Onion Sauce). Send bacon to table with it (either boiled or fried rashers) served round the dish. Rabbit Cake. Bone a boiled rabbit, cut it into small pieces. Boil two eggs hard, cut them into rings ; place them on the bottom and sides of a wetted mould ; sprinkle between them some sprigs of parsley. Put the pieces of rabbit lightly into it. Pour in some good stock, or its own gravy well seasoned and a little gelatine in it so as to set in the mould ; turn it out and serve cold. Rabbit Pie.