The "Queen" cookery books: Entrees

into beaten egg and then into finely minced parsley and cooked ham. Ten minutes before they are wanted for table toss them over the fire in a well buttered pan till perfectly hot but not coloured; drain them well, dish neatly either on a fried croustade of bread, or mashed potato, and serve with a rich Sauce Madere flavoured with stock made of the pheasant trimmings. Boudins d la Richelieu. — Cut a medium sized onion into tiny dice, removing all the skin and hard parts, blanch it, rinse it well, and then let it stew in some butter till perfectly cooked but not coloured, keeping it stirred with a spoon ; at the end of ten minutes again drain it well and mix it into about three-quarters of a pound of good quenelle farce. This farce may be either of chicken, game, rabbit, or veal. Have ready some strips of buttered paper 5in. long by 3in. wide, place on each band of paper a piece of the quenelle shaped to an oblong 4in. wide by 2in. long and 2in. deep ; now with the handle of a spoon lift out half of the farce leaving a hollow about an inch square, fill up this with a mince of cooked tongue, cooked chicken, and cooked truffles, all tossed in some very much reduced allemande sauce. When all the houdins are filled cover the filling with more farce, smoothing it over with a hot wet knife. A quarter of an hour before serving them, poach these quenelles carefully as described above, remove the papers, and serve with a rich game espagnole sauce. This dish can be varied almost indefinitely according to the meat used for the quenelles. For instance if you use chicken farce, a rich ragout of truffles, or even a thick puree of the same may be used instead of the mince previously given, a rich sauce Madere replacing the espagnole. Or again if grouse or partridge is used instead of chicken the boudins may be filled with a thick puree of mushrooms ; a good brown sauce made from the bones and carcase of the birds, delicately flavoured with sherry and the mushroom trimmings, being served with them ; or if beef be used for the farce, rich and rather thick oyster or shrimp sauce may supply the filling, the boudins dressed en couronne with a good espagnole round and the centre filled with oyster, shrimp, or prawn sauce to taste. Needless to say the name of this dish must vary with the material used for it. Creme Francillon. — Have ready about a pound of chicken farce prepared as for creams ; well butter some pretty little plain moulds (egg moulds are perhaps the prettiest) and garnish them to taste with little pea shapes cut from a cucumber, pressing these well against the sides of the moulds ; now partly fill the moulds with the cream mixture, making a well in the centre of each, fill this with cooked asparagus points tossed in reduced veloute sauce, cover over with more farce as in the boudins (or if egg moulds are used join the two parts together) and poach or steam them for twelve or fifteen minutes, and serve on a border of chicken farce which has been masked with veloute sauce, add a garnish of delicately stewed cucumber and cooked asparagus points and serve. Creme de Lapereau a la Heine. — Have ready a