The "Queen" cookery books: Entrees

minutes after all the frying is finished, and then pouring it through a piece of clean muslin into a basin, and leave it till cold. If this is attended to, the fat can be used repeatedly. Full directions for the clarifying, &c., of fat will be found in the chapter on Odds and Ends. Kromeskis are another method of re-serving meat, and are something between fritters and rissoles, as they are always cased in batter, and are often made with the farce mixture used for croquettes and rissoles. For these you can prepare any nice little ragout of any meat to taste, flavouring it with foie gras, truffles, mushrooms, oysters, &c., as you please. The various things to be used should be cut up fairly small, and then stirred over the fire for a few minutes in any rich sauce to taste, till mixed to a smooth paste, and then left till cold, when you should have ready thin slices of parboiled fat or French larding bacon, about one and a half inches broad by two and a half inches long; lay a teaspoonful of the mixture (called in French cookery a salpicon ) on each slice, roll them up, fixing the bacon with a little white of egg, then dip them with great care into the batter and then into the friture, and finish off precisely like the fritters. Orlies are another form of fritter, usually only made of white meat or fish, this being marinaded, and then finished off precisely as described above for fritters and served with a rich tomato sauce, and a garnish of fried parsley. It is the sauce and the parsley that transforms the ordinary fritter into an orlie, but brown meat cannot properly be treated thus, though it often is, and if not absolutely correct makes a particularly nice dish. Next come papillotes or cases, and these are a ” very good way of using up remains of any butcher’s meat. For these have the meat of a medium thickness, and cut two slices of fat bacon rather thinly for each piece of meat. Now have ready some heart or oblong - shaped pieces of white paper previously oiled and dried, and on each of these lay a slice of the bacon, then the meat seasoned with pepper and salt, and then the other slice of bacon, fold the paper over, twisting the edges tightly together, and broil for twelve to fifteen minutes over a clear fire. Serve in the papers and send to table a boat of any good sauce to taste, according to the meat used, with them. If liked a d’ Uxelles mixture may be spread on the bacon before laying in the meat, in which case when cooked the dish will be known as bceuf (or any other meat) en papillotes d la d’ JJxelles ; if slices of chicken are used for this dish, put a slice of tongue and a slice of chicken between the slices of bacon, and just before twisting up the paper pour in a spoonful of rather thick tomato puree and finish up as before. This method can evidently be varied to taste. Closely connected with fritters, &c., are croquettes and rissoles. For these prepare a farce thus : mince finely the remains of a cold roast fowl, add to it half its bulk of finely minced ham or tongue, and the same of mushrooms, or a minced truffle or two if handy ; stir over the fire to a smooth paste loz. each of sifted flour and butter, and when this is