Choice cookery

the under side ; about eight minutes should be sufficient, and be careful to keep them quite white ; lift them out and keep warm between two plates ; add the flour to the butter, and when smooth add stock, cream, two tablespoonfuls of liquid from the mushrooms, and a few drops of lemon ; boil three minutes, then put in mushrooms and fillets to re-heat ; stamp out some rounds of lean ham or tongue, and warm it in a little clear stock ; arrange the fillets round a dish with a round of ham between each, pile the mushrooms in the centre, and strain over the sauce. The sauce should be about the thickness of cream. No. 43. CHICKEN OR FOWLS’ LEGS A LA ROYALE. 4 legs of fowl £ pint good brown stock oz. glaze carrot 1 stalk celery Bunch sweet herbs Pepper, salt £ lb. bacon fat £ lb. sausages 2 tablespoonfuls bread crumbs dozen mushrooms 1 small onion Bunch parsley 1 egg A little grated lemon rind Cut the legs close to the body of the fowl, leaving on a large piece of skin, break off about one inch of the drumstick end, and remove the upper bone entirely ; mix the sausage meat, bread crumbs, pepper, salt, dust of sweet herbs and lemon rind, together with the egg beaten ; with this stuff the legs, inserting one mushroom in each, sew these up, making them look as plump as possible. Divide the bacon into lardoons about one inch long, and lard each leg neatly on top. Cut up all the vegetables and lay them at the bottom of a saucepan, put the legs on the top, pour round the stock, and simmer slowly j to one hour, remove into a tin and brown quickly under a gas grill, in a quick oven, or in front of the fire ; strain the gravy into another pan, remove the fat, season, add mushrooms and glaze; re-heat. Dish the legs, pour over the gravy, and garnish the dish with the mushrooms. No. 44. MINCED CHICKEN WITH RICE. | lb. of cold chicken 1 oz. minced ham £ pint good chicken stock 2 tablespoonfuls liquid from the mushrooms Salt, pepper, and lemon juice ^ doz. minced mushrooms 1 oz. flour 1 oz. butter Melt the butter; stir in the flour; add stock, mushroom liquid, and boil three minutes ; season ; add chicken, ham, mushrooms, and heat gently through. Have a rice border prepared as follows : No. 45. RICE BORDER. £ lb. rice 1 About 1 pint of stock Yolks of 3 eggs | Pepper, salt Wash the rice, and boil until tender in the stock until it is quite dry ; add seasoning ; then stir in the yolk ; press this into a border mould, first dipped in hot water ; turn out at once, fill the centre with the mince, and serve. This may be prepared with veal, and garnished with lemons and parsley. No. 46. CHICKEN A LA CLAREMONT. 1 chicken Pepper, salt, and lemon juice 1 carrot 1^ pints stock £ oz. glaze \ lb. sausages \ lb. lean ham or tongue Bunch of sweet herbs 1 stick celery, 1 onion A few sprigs of parsley