Breakfasts, luncheons, and ball suppers

Fillet a cold braised chicken (No. 162), put it in a stew- pan with three-quarters of a pint of Cream Bechamel Sauce (No. 34) with two ounces of butter stirred in, and two dozen fresh button mushrooms, and let it stew for twenty minutes ; arrange the fillets neatly round the dish, with the sauce poured over them and the mushrooms in the centre. CHICKEN, GALANTINE OF. No. 177. Prepare as in receipt for Galantine (No. 153)- CHICKEN, EALLO TINES OF. No. 178. Prepare as in receipt for Ballotines (No. 150). CHICKEN, MAYONNAISE OF. No. 179. Fillet a cold braised chicken as in No. 162, mask it with Mayonnaise Sauce (No. 55), cut some nice crisp white Cos lettuce into pieces about two inches long and arrange neatly in an oval shape on a flat dish, put on the top some sardines, scraped and filleted, anchovies washed, scraped and also filleted, hard-boiled egg quartered ; mask the whole with half a pint of Mayonnaise Sauce (No. 52), and tomatoes, cucumber, and beetroot cut into various shapes to ornament the surface. CHICKEN, SAUTE OF. No. 180. Fillet a nice young chicken, not cooked ; fry the fillets in a saute pan in an ounce of butter for fifteen minutes, put the fillets into a stew-pan and add one table-spoonful of sherry, one table-spoonful of Espagnole Sauce (No. 48), and a gill of Brown Clear Sauce (No. 35); add either a 124 BREAKFASTS, LUNCHEONS, AND BALL SUPPERS. table-spoonful of puree of tomato, and a table-spoonful of chopped parsley, tarragon, or chervil, a dessert-spoonful of chopped chives, ditto of sugar, or a pint of fresh mush- rooms, or three table-spoonfuls of sliced truffles— the various names will be : Saute aux Fines Herbes, or aux Cham- pignons, or aux Truffles. DUCK, BRAISED AUX NAVETS. No. i8i. Fry a duck in a braising pan in a little butter until it is nearly browned all over. Take it out and incorporate with the fat. in the pan a table-spoonful of flour, add a quart of Stock (No. 27), bring it to the boil, return the duck and garnish with four onions, three shalots, three carrots all quartered, two bay leaves, a sprig of parsley, and a salt-spoonful of Nepaul pepper. Let it braise until tender — a duck two hours, a duckling one hour. Strain the stock to remove the vegetables, and return it to the duck. Prepare the turnips thus : Cut a pint of white turnips into shapes the size of a pig of an orange, throw them into boiling water for a minute, and on to a sieve to drain ; put into a saute pan a table-spoonful of white pounded sugar and let it become caramel, when add an ounce of butter, shake it about and add the turnips, turning and shaking them about until they become nicely browned all over. Pour a little of the stock from the duck into the pan to lick up all the caramel, and turn the contents into the stew-pan in which the duck is. Warm the whole and serve — if for a shooting lunch, take the duck out and flllet it and return to the stock. DUCK, DEVILLED. No. 182. Fillet a roast duck as in Receipt No. 162. Broil as in receipt for chicken, and serve with either Sauces No. 44, No. 45, or No. 46. POULTRY AND GAME. 125 DUCK, ROAST. No. 1S3. Truss, lard, and roast before a quick fire. A duck should have the gravy in it, that is, pink at the bone ; if dried up it is spoilt, GROUSE, ROAST. No. 184.