Entrees made easy

Cooked meat may be used for either souffles, mousses, creams, and quenelles quite successfully for ordinary occasions but of course the result is not quite so delicate. Whatever meat is used, pass it through a mincer 3 or 4 times, pound in a mortar, then pass through a wire sieve, using a little stock or cream to moisten it. For everyday use quite good results are achieved by simply mincing and pounding it. Remember the great secret of success with quenelles is to be sure that the water simmers only when poaching them, otherwise they become tough, and honeycombed in appearance. Chicken Souffle (Hot). Made exactly as described in the general directions for souffles, using 1 gill of chicken stock for the panade, and when this is thoroughly blended, adding \ gill of cream, boil up again, then mix in the 4 oz. of chicken puree, made from the remains of the breast of a boiled chicken. Put it in the prepared souffle case, and bake ; if small souffle cases are used, bake for 15 minutes. Souffle a la Bourgeoise (Hot). This is excellent for using up any scraps. Make the sauce with 1 gill of beef or mutton gravy, according to whether you use roast beef or mutton ; if this is not at hand, use 1 gill of water flavoured with Worcester sauce, or any other flavoured sauce to taste. Mix in the minced meat and eggs, and finish as before. Game Souffles (Hot). Pound and sieve 4 oz. of any cold, cooked game, and mix it with the panade prepared with 1 gill of good brown stock (made from the bones and trimmings of the birds), then add the eggs. Have ready the souffle cases, fill with the mixture, and bake for 10 to 15 minutes. Turn out and serve. Hare Mousse (Hot). Chop and pound 1 lb. of raw hare, add to it 3 oz. of finely chopped fried bacon and 2 oz. of ham, mix in 3 egg yolks, and \ gill of cream ; rub it all through a sieve, and mix with it enough reduced Espagnole sauce to make a very light puree, season with pepper and salt, put into a buttered mould, and steam for 45 minutes, then turn out and serve. Rabbit Cream (Hot). Make a cream mixture as directed with 8 oz. of rabbit pulp, 1 or 2 eggs, and \ pint of sauce made with the stock from the rabbit bones. Fill the buttered mould and steam for 30 minutes. Rabbit Quenelles (Hot). Make a quenelle mixture with rabbit, fill a mould with this, steam, and serve with any sauce to taste. Dutch Quenelle (Hot). Make a quenelle mixture with meat, game or chicken, according to what you have. Line a mould with thin slices of fat bacon, fill it with the quenelle mixture, and poach as described ; turn out, remove the bacon carefully, brush the quenelle over with glaze, and serve with any brown sauce to taste. Quenelles de Volailles aux Champignons (Hot). Make a smooth quenelle mixture of chicken, shape the quenelles with 2 spoons, scoop out a little from each, and fill up this space with a mushroom ragout, cover over again, and finish as usual. Mousses of Beef (Hot). Mince, pound, and rub through a sieve sufficient raw beef to produce 4 oz. of meat pulp, mix this with a good thick, brown sauce and a tablespoonful of cream, pepper and salt, the yolks of 4 eggs (if liked a spoonful of sherry may be