The "Queen" cookery books: Entrees

turn it into a "basin to cool. Have ready some cold cooked mutton cutlets, and spread each of these a quarter of an inch thick with the cold onion puree, then dip into beaten egg and breadcrumbs and fry quickly a golden brown. These are excellent as they are, but even nicer if a little tomato sauce be served round them. Any very thick sauce or puree may be used in the same way, instead of the onion puree, and if cutlets run short supplement them with equal sized and shaped pieces of cooked meat. Fricassee a la Villeroi. — Slice down some cold cooked chicken and some tongue neatly, and lay these alternately in a well buttered dish sprinkled with salt, pepper, and finely grated Parmesan cheese, pour over this meat a layer of Villeroi sauce, and strew this with minced parsley, freshly grated crumbs, cheese, pepper, and salt, repeating these layers till the dish is full ; then strew over it crumbs, &c., and tiny morsels of butter, and bake. Another form of this fricassee is to cut a cooked fowl into neat joints, mask them with the thick Villeroi sauce and when this has set, dip in a little egg, and crumb and fry it. Serve with rolls of fried bacon and parsley. Needless to say any meat can be done in this way. Fritot de Ris de Veau. — Slice down the remains of a nice sweetbread and stamp them out in rounds with a plain cutter ; lay these rounds for an hour in a marinade of a tablespoonful of oil, a squeeze of lemon juice, and some parsley (remember that broken-down parsley stalks are quite as good for marinade as the leaves), then shake off most of the marinade, dip the pieces of sweetbread into good frying batter and fry a golden brown in plenty of hot fat. Drain, dust with coralline pepper, and serve alternately with slices of cooked tongue, heated in a little wine and stock between two plates in the oven. This can be served plain with fried parsley or with any nice vegetable garnish, or even mayonnaise, to taste. Kromeskis. — For these take small slices of fat parboiled bacon and any delicate farce, as for croquettes, &c., to taste ; roll the latter in the bacon, dip in frying batter, and fry in plenty of hot fat till of a golden brown, then drain and serve. A veiy nice kromesky may also be made by laying a thin slice of cold veal or chicken on the bacon and then an oyster on this, rolling it all up neatly and finishing as before. In short, these may be varied to any extent. Kew Mince. — Mince together very finely lib. of cold meat of any kind and 6oz. of suet ; mix with this three or four tablespoonfuls of breadcrumbs, the beaten yolks of four eggs, a few drops of essence of anchovy, or one anchovy, washed, boned, and finely minced, with pepper, salt, and a glass of port wine. Pour it all into a well-buttered mould, and bake in a quick oven. Turn out and serve with any nice gravy or sauce to taste, round it. Miroton de Boeuf. — Cut an onion into thin slices and fry this in plenty of butter or clarified beef dripping till it begins to colour, then dust in a little flour, add a wineglassful of white wine, half a pint of stock, pepper and salt to taste, and a teaspoonful of French mustard. When this has all simmered