Breakfasts, luncheons, and ball suppers

Chop the breast of a cold chicken with two ounces of lean ham, mix it well together, and put it into a saucepan with three-quarters of a pint of Cream Bechamel Sauce (No. 34), warm it up and pour it into a flat dish, and let it get cold. Cut it into various shapes, either cutlets or in pieces to roll into the shape of corks, on a board covered with a thin coating of flour, egg with an egg-brush, roll in very finely grated bread-crumbs, arrange in a frying- basket, and fry in boiling lard, which should cover them, for tAvo minutes. CURRY OF CHICKEN. No. 170. Fillet an uncooked chicken as in No. 162, put the fillets into a frying-pan Avith an ounce of butter, tAvo onions sliced, two carrots cut into shape of dice, and fry for a quarter of an hour, being careful that the onions do not burn; turn the Avhole into a stew-pan, and add three- quarters of a pint of Consomme (No. 27), and two apples quartered and all the peel and core removed ; let the whole steAV until tender, Avhen strain, put the fillets on a dish, the vegetables, omitting the carrots, through a hair sieve, stir in Avith stock a dessert-spoonful of Brown Roux (No. 31), and let it boil up; return the fillet and beaten onions and apple, add a table-spoonful of Madras chutnee (which can be obtained of Messrs. Stembridge, of Leicester Square), and a table-spoonful of sweet chutnee, flavour Avith salt and sugar ; let the whole simmer for tAventy minutes, and serve Avith rice boiled nice and dry, and handed round in a separate dish. CURRY OF CHICKEN, DRY. No. 171. Fry over a sIoav fire in a saute pan half a Spanish onion cut in squares the shape and size of dice, in two ounces of butter, with the fillets of a chicken, filleted as 122 BREAKFASTS, LUNCHEONS, AND BALL SUPPERS. above, for half an hour; stir in two table-spoonfuls of Madras curry powder and put the meat into an entree dish, and add three table-spoonfuls of cream to the sautd pan just to catch up all the liquor and curry powder, pour it over the fillets, and hand round some boiled rice just sauted with a trifle of butter, but not to be wet, and sprinkled with a little dry curry powder. CHICKEN, DEVIL OF. No. 172. Fillet a roast chicken as in No. 165, grill it over a clear fire in a wire gridiron, put it in an entree dish and pour over it half a pint of Devil Sauce (No. 44). CHICKEN, DEVIL OF. No. 173. Fillet a chicken as above, score and rub it well over with Devil Sauce (No. 45), sprinkle it with bread-crumbs, put in a wire gridiron and broil over a clear fire, and serve in an entree dish ; add to what remains of the sauce, after rubbing the fillets, an equal portion of glaze and butter, make it very hot and serve in the dish with the broil. CHICKEN, DEVIL OF. No. 174. Fillet a chicken as above, saute in butter until cooked,, put it in an entree dish, masking it with Devil Sauce a la Perry (No. 46). For all broils and devils, chicken and eame should be underdone when roasted. O CHICKEN, ROAST COLD FILLETS OF. No. 175. Roast, and when cold cut into neat fillets as in direc- tions for filleting (No. 162) ; if for ball suppers arrange the fillets neatly round the dish with slices of tongue or ham between each fillet, and square of aspic jelly in centre. POULTRY AND GAME. 123 CHICKEN, FRICASSEE OF. No. 176.