The housekeeper's guide to preserved meats, fruits, vegetables, &c

On the other hand, on the white background of bechamel sauce a dark colour must be used, such as black truffle, red tongue, etc. The base can be ornamented with green parsley, plovers’ eggs, and red crayfish, according to the taste and purse of the giver of the feast. Essence of chicken is used in the preparation of a variety of sauces. Pascaline is one of these, which Francatelli advises should be made as follows Chop a handful of mushrooms very fine, and throw them into a small stewpan with a piece of butter. Stir them for two or three minutes. Add a glass of French white wine, and after allowing this to simmer for a little while add a small ladleful of white sauce and a little essence of chicken. Then take it off the stove, mix in a leason of three yolks of eggs, with a small bit of butter, and set it over the fire. Then pour into a bain-marie for use. Just before using the sauce add to it a tablespoonful of chopped and blanched parsley, and the juice of half a lemon. Essence of chicken is always recommended by M. Francatelli to be used in the preparation of sauce supreme and Parisian sauce, receipts for which. will be found in his book, “ Francatelli’s Modern Cook.” CHICKEN SOUP. — Chicken soup is sold in tins, and can be served quickly by simply placing the tin in a small saucepan of boiling water, which should be kept boiling for twenty minutes, when the tin can be opened and the soup poured into a basin and served. This is a convenient method of obtaining a hot supper for those who are doomed to live in bachelor apartments, as the soup can be easily warmed up over a spirit lamp or gas jet. Chicken soup in tins can also be turned into white soup with the addition of a small amount *of boiling milk and a little white roux. Chicken Soup is also used for making that popular Scotch soup known as “ Cocky-Leeky.” The broth, or soup, should be poured off, and a few leeks, after they have been very carefully washed, should be sliced up and boiled in the broth till they are tender. The fowl, which is already sufficiently cooked, should now be added, and the bones removed, and it should not be allowed to remain on the fire with the meat in it any longer than is sufficient to make the meat hot through. CHILI VINEGAR.— Chili vinegar is vinegar flavoured with ehilies, and in some respects resembling cayenne vinegar. It is often used in mixing salads, and is particularly adapted for German salads. Chili vinegar is also used for making a variety of sauces, such as ravigote sauce, which is made by placing two table-spoonfuls of chili vinegar, two of taragon vinegar, and two of Harvey’s sauce in a stew-pan, and allowing the whole to boil away till it is reduced to rather less than half the original quantity. Then a good-sized ladleful of white bechamel sauce is added, and a dessert-spoonful of chopped parsley. Ravigote sauce is sometimes made by adding butter sauce instead of bechamel, and a teaspoonful of chopped taragon instead of chopped parsley. Another nice sauce which can be made with the assistance of chili vinegar is cold poivrade sauce. This is made as follows : Put a good spoonful of brown sauce into a round-bottomed basin ; add to it four tablespoonfuls of salad oil and one of chili vinegar, a little taragon vinegar, and pepper and salt. Work all ■well together with a whisk, then add a