Choice cookery

Skin and joint the chicken neatly, put it into a saucepan with the stock (boiling), the shallot, mace, sweet herbs, and simmer slowly 30 minutes to one hour. Meanwhile wash the macaroni and break into pieces one inch long, throw it into a pint of boiling water with 1 oz. of the butter and boil until tender, then strain from it the water, and add a little pepper, salt, and cayenne, and one tablespoonful of Parmesan cheese. Arrange this round the edge of a dish, and the chicken in the centre. Put the butter into a pan and melt, stir in the flour until smooth, then add the liquid from the chicken, pepper, salt, and cayenne, stir until thick, and boil three minutes, strain to the yolks of two eggs, add the remainder of the Parmesan cheese ; put back into the pan, re-heat, but do not allow it to boil, pour over the chicken, and serve. The dish may be garnished with a very little parsley if liked. D No. 53. CHICKEN A LA MAYONNAISE. 2 tablespoonfuls of minced veal, chicken, or game 2 tablespoonfuls of minced ham or tongue 1 tablespoonful finely-cut lettuce, celery, or any salad 1 small tomato, finely cut A little pepper, salt, and cayenne About £ pint Mayonnaise sauce. (Page 118.) Put all the ingredients into a basin, with half of the sauce, and mix together ; pile this in the centre of a dish with a nice border of salad, flavoured with a little salt, sugar, vinegar, and salad oil ; cover the chicken mixture with the remainder of the Mayonnaise, and sprinkle with finely minced parsley and lobster coral ; or the chicken mixture may be divided and put into small souffle cases, covered with Mayonnaise, and sprinkled alternately with lobster coral and minced parsley, and dished on a lace paper or on a salad border to taste. No. 54. CURRIED LAMB. 2 lbs. best end of neck of lamb 2 oz. butter ^ pint milk 1 onion 1 teaspoonful sugar 3 tablespoonfuls cocoanut tablespoonful curry powder ^ pint good stock 1 teaspoonful salt 1 tablespoonful lemon juice Small apple Remove the bones from the lamb, and divide into squares about one inch ; put the butter into a pan, and when hot fry in it the lamb until brown ; remove and fry the onions, add curry, cocoanut, apple (minced), sugar, stock, and milk, also the lamb; simmer slowly 30 minutes, remove the fat, add salt and lemon juice, dish in a pile with the sauce poured round, and serve with it a dish of curry rice. (Page 120.) No. 55. KIDNEY CROQUETTES. 1 calf’s kidney Salt, pepper 1£ oz. rice flour £ pint good stock 1 yolk, raw 1 whole egg 2 oz. butter 1 glass sherry 1 tablespoonful minced ham Very small piece minced onion A dust of sweet herbs Pepper, salt £ lb. bread crumbs Some fat for frying 1 teaspoonful parsley J oz. of glaze Cut the kidney into slices, heat the butter until it begins to turn brown, then throw in the kidney, onion, herbs, and fry about two minutes, shaking the saucepan occasionally: strain the butter into another pan and pour over the kidney the stock and sherry, simmer slowly ten minutes ; remove from the pan and mince finely, add ham and a dust of minced parsley. Meanwhile add the flour to half the gravy, and stir until smooth and a thick paste, boil three minutes; now add kidneys and yolk of egg and seasoning, and spread on a plate until cold ; then form into cork shapes, brush over with the whole egg (beaten), roll in finely-made bread crumbs, and fry in a