Domestic cookery

The breast of 1 chicken, uncooked, or as much veal I oz. flour f pint milk 1 pint cream I oz. butter 1/4 teaspoonful lemon juice § teaspoonful salt A few grains cayenne ^ teaspoonful pepper Puff pastry, French (page 82) About f lb. of flour will be suflicient for 1 doz. patties Cut the chicken into small pieces, put the butter into a saucepan; and when quite hot, but not brown, fry in it the chicken three or four minutes, taking care the butter does not become brown, then add the flour, milk, cream, and seasoning; simmer slowly five minutes. Roll the pastry out a quarter of an inch thick, cut in rounds about 2^ inches in diameter, wet a small cutter about three-quarters of an inch in diameter, and cut half way through the centres ; roll out a little pastry very thin, and cut in rounds with a cutter 1 inch in diameter ; these are for lids for the patties ; paint over the top of each with a little beaten egg, place on a baking sheet, and bake 10 to 15 minutes in a hot oven ; the lids will only require about five or six minutes to bake. The patties should rise about two inches high ; when done, take a skewer and remove the centres, fill with the patty mixture, place a lid on the top of each, and serve. If there is time, it is a good plan after the patties are cut to allow them to stand half-an-hour in a cool place before baking them. Cooked chicken may be used for the above, it must be finely minced and added after the sauce is made, and only allowed to warm through after the chicken is added. No. 203. PATTIES (Lobster). 1 small lobster or ^ lb. tinned lobster 1 oz. flour 2 tablespoonfuls milk ^ teaspoonful salt ^ teaspoonful lemon juice A dust of cayenne 1 oz. butter i pint cream I teaspoonful pepper A small dust of nutmeg Put the butter into a saucepan, and when dissolved add the flour, mix well, then add milk, cream, and seasoning ; stir thoroughly until quite smooth, allowing it to boil four or five minutes ; then add the lobster, which must be removed from the shell and minced ; re-heat, but do not boil. Prepare the patty cases as for chicken patties (page 87), fill with the mixture and serve. Enough for 1 dozen patties. No. 204. PATTIES (Oyster). 1 score oysters i pint cream A pinch of salt A dust of cayenne 1 oz. flour 1 oz. butter teaspoonful pepper A dust of nutmeg Remove the beard from the oysters and stew them in their liquor, which must be strained through a fine piece of muslin or sieve ; put the butter and flour into a saucepan, and when the butter is dissolved add the cream and two tablespoonfuls of the liquor from the beard and all the seasonings ; simmer slowly four or five minutes ; drop the oysters into boiling water for about half a minute, but on no account allow the water to boil while the oysters are in ; strain, and divide each into two or four, according to size ; stir into the sauce, and fill the patty cases with the mixture, prepared as for chicken patties (page 87). Serve at once. Enough for 1 dozen patties. No. 205. VOL-AU-VENT (Savoury).