The "Queen" cookery books: Entrees

Chaufroix de Faisan. — Cut the remains of any cold roast pheasant into neat fillets and mask these with a good espagnole flavoured with stock from the bones of the bird, and stiffened with gelatine in the proportion of |oz. of gelatine to the half pint of sauce ; dish these neatly in a circle, and fill up the centre with any nice salad tossed in mayonnaise and garnished with hard boiled eggs. Chaufroix de Lapereau d V Indienne. — For this a cooked rabbit, or more as required, is cut up into neat joints, and these are then coated with a delicate Indienne (a white curry sauce), and served on a mound of cold boiled savoury rice. Rabbits are specially useful for chaufroix, as they can be used for anything for which the recipe says chicken ; they are also especially good if the joints, when cut up, are marinaded for an hour or so in oil and lemon juice, then either glazed with savoury jelly or plain or tomato aspic, on a border mould of aspic jelly and a nice salade mayonnaise in the centre. Chaufroix de Mauviettes. — The birds are boned, stuffed, and cooked in exactly the same way as the quails described above, and are then masked with any rich brown sauce to taste, such as espagnole, Périgueux, &c., stiffened with isinglass or best gelatine ; they are then glazed, if necessary, with a stiff savoury (not aspic) jelly, and are served either on a bed of chopped aspic or in paper cases similarly garnished. Larks cooked as above are often simply glazed with pure aspic or placed in moulds of aspic and served as a garnish to any kind of salad from which they take their name. Chaufroix a la Paysanne. — For this you require a plain charlotte mould, which must he lined an eighth of an inch thick with aspic jelly, which is then decorated, while it is setting, with cold cooked vegetables cut into shapes to taste, and this then set with a little more jelly, the centre being filled in with meat, minced (not too finely), mixed with shred salad, hard boiled egg, chives, parsley, washed, boned, and filleted anchovies, stoned olives, &c., to taste, the whole being stirred with, if beef is used, aspic-stiffened horse radish sauce; or, if mutton, any good brown or tomato sauce to taste, the whole being finished with a layer of aspic fin. thick. This can be turned out and served plain or with a garnish of halved tomatoes which have been filled with a mayonnaise of any nice cooked vegetable to taste, and left on ice till wanted. Chaufroix cle Perdreaux. — F or this you can use the red legged partridge with advantage. Eoast the birds carefully, and remove the fillets in one piece ; pick all the meat from the rest of the carcases, and mince and pound the flesh thus obtained, with one or two truffles, and a few mushrooms ; meanwhile break up the carcases into rather small pieces, and put them into a pan with a good claret-glassful of light white wine, the trimmings of the truffles, the stems, &c., of the mushrooms, a shalot or more according to the quantity, and a bay leaf, bring it, to the boil and let it simmer gently till reduced by quite a quarter, strain it through a clean cloth, and add to N