Cookery and housekeeping

Make some little patties with very light puff paste, and fill them with the following mixture : — The breast of chicken, tongue, truffles, and mushrooms, all chopped small and just warmed in white sauce. Serve themi on a napkin. Fillets of Chicken or Supreme de Volaille. To make a dish of fillets of chicken, four or six chickens and a tongue are required. The fillets are taken from the breast and the best part of the wing A good deal of dexterity is required to make the most of the breast and to obtain fillets of nearly equal size and thickness, and cutlet-shaped, so as to dress in a circle alternately with pieces of tongue of the same shape and of a bright red colour. The fillets are placed in a saute pan, with clarified butter under them and buttered paper over. They must not be allowed to get brown in cooking. Each fillet must then have a coating of ' Supreme sauce,' and then the fillets and pieces of tongue are to be dressed in a circle. Truffles are placed in the centre (the truffles having been warmed in clear stock for a quarter of an hour) and more sauce is placed round the fillets. This is an ambitious dish, and only a skilled cook should attempt it not. But, as a cold dish or chaudfroid, a little practice would enable a painstaking person to turn out an elegant entree. Broiled Chicken. (American Recipe.) It is possible to render a tough fowl eatable by boiling or stewing it with care. Never broil such ! And even when assured that your ' broiler ' is young, it is wise to make this doubly sure by laying it upon sticks extending from side to side of a dripping-pan full of boihng w^ater. Set this in the oven, invert a tin pan over the chicken, and let it steam for half an hour. This process relaxes the muscles, and renders supple the joints, besides preserving the juices that CHICKEN PUDDING. 203 would be lost in parboiling-. The chicken should be split down the back, and wiped perfectly dry before it is steamed. Transfer from the vapour-bath to a buttered gridiron, inside downward. Cover with a tin pan or common plate, and broil until tender and brown, turning several times ; from half to three quarters of an hour will be sufficient. Put into a hot dish, and butter very well. Send to table smoking hot. Chicken Pudding. (American Recipe.) Cut up a chicken as for fricassee, and parboil, seasoning well with pepper, salt, and a lump of butter the size of an egg, to each chicken. The fowls should be young and tender, and divided at every joint. Stew slowly for half an hour, take them out, and lay on a flat dish to cool. Set aside the water in which they were stewed for your grav)'. Make a batter of one quart of milk, three cups of flour, three tablespoonsful of melted butter, half a teaspoonful of carbonate of soda, and a small pinch of cream of tartar, with four eggs well beaten, and a little salt. Put a layer of chicken in the bottom of the dish, and pour about half a cupful of batter over it — enough to conceal the meat ; then another layer of chicken, and more batter, until the dish is full. The batter must form the crust. Bake one hour, in a moderate oven. Chicken k la Princesse.