Catherine Owen's new cook book ..

This is again the same mixture as for croquettes and rissoles, but the fritter is a delicious variety. Make some thick frying-batter (see recipe) ; make the chicken mixture into balls the size of a walnut ; flatten them a little. Have the fat very hot, the batter ready, and then drop each ball into the batter, which must be made thick enough to coat them so that the meat is not seen through it ; instead of arranging these in the fryingbasket as you would croquettes, have the basket in the fat and drop each fritter from the end of a spoon into it. The fat must be hot enough to make the batter puff up at once ; when a rich brown they are done. Lift out the basket, drain, and serve with fried parsley. CROMESQUIES OF CHICKEN Are the same as rissoles, only instead of the minced chicken being enveloped in paste, very thin slices of fat pork are used, fastened with wooden toothpicks, and they are then crumbed and fried. They are more difficult than croquettes or rissoles, but very delicious. They may be served in a rich brown sauce (see recipe). VARIATIONS ON THE FOUR FOREGOING RECIPES.S. Turkey, veal, or beef may be used for any of these four dishes, instead of the chicken. A little onion or ham, or any flavoring preferred, may be substituted for the mushrooms or oysters, although nothing is so good as these. Entrees. 1 65 CHICKEK FRICASSEE. Prepare a chicken as directed (see preparation of poultry). Cut each leg and wing in two at the joint ; cut the back in two; the stomach makes one piece. With the gizzard and neck there should be thirteen pieces. Throw the pieces into boiling water for one or two minutes, take out and drain them. Put in a stewpan a tablespoonful of butter, one of flour ; when they bubble add half a pint of water or broth, two sprigs of parsley, a pinch of grated nutmeg, four small onions, a small teaspoonful of salt, a saltspoonf ul of white pepper, then the chicken. Coyer closely, and when it reaches the boiling point draw aside where it will simmer slowly and not burn. Shake it round every few minutes. If slowly cooked and closely covered, the sauce will not dry away much ; if it should do so, add a little more broth or boiling water. When it has cooked one hour, if young, it will be done ; if an old fowl it will take two. Take up the meat and keep it hot, strain the sauce, unless the onion is liked in it. Put it back in the stewpan with a dozen small mushrooms and a little of their liquor, let it boil one minute, then beat the yolks of two eggs with a tablespoonful of milk. Take the saucepan to a cool place, wait one minute, then stir in the beaten yolks. Put the saucepan back on the stove, stir till it is a thick, smooth yellow cream, but it must not boil or the eggs will curdle and the appearance be spoilt. Arrange the chicken on the dish in the following way : The neck, gizzard, forepart of the back, and drumsticks in the middle, one upper part of leg on each side the dish, one wing beside each, then the breast and hind part of the back, the ends of the wings top and 1 66 Practical Recipes. bottom. Squeeze a few drops of lemon juice into the sauce, lay the mushrooms oyer the meat and pour the sauce over all. Serve. This is decidedly the best way to make the dish, but more difficult than the following, because it requires watching or it will burn.