Cooking for profit

grated lemon rind (very little), moisten with yolk of egg, fatten out, cut with something like a funnel point or apple corer if you have not the proper cutters, drop the quenelles in boiling water ; dip up two to each plate of soup. Cut out bread with the same cutter, fry in the clear pare of melted butter and put two in each plate with the quenelles. These little accessories can be made ready long before they are to be used; perhaps in the intervals between orders while breakfast is going on. The French name was given long ago in allusion to Madame de Stael, of literary and political fame. 669— The Chevalier Style. One of our French authors writes admiringly of "the chevaliers^ and abbes" of the last century, and their beneficent influence in advancing and disseminating the art of cookery. The chevaliers, it appears, were men of high social position; a sort of gentlemen soldiers, educated according to the culture of those days; having nothing particular to do but travel and see what they thought was the world; putting up themselves and their steeds at the monasteries when it happened that there was no inn that offered entertainment for man and beast; observing what the fattest of the fat friars ate and thrived upon and telling it at the next table for the edification of the new company; sampling and remembering the best dishes of the different countries and carrying the news in the times when books, papers and readers alike were few and dull. It could not be otherwise than that some maitres d* hotel (stewards of wealthy houses) should eagerly name some dish which had been so lucky as to be approved by one of these perhaps temporarily conspicuous personages, a la chevaliere, which is impliedly a la mode chevaliere; or — as we should write it — in the chevalier fashion; and it appears that there have been many dishes so named, but nearly all were evanescent, having no distinguishment but some trilling accessory or whim of decoration of no permanent value. A comparison of several authorities shows that the only dishes which all agree in ddesignating as a la chevaliere, are those that are egg and bread-crumbed.. A chicken breaded and fried is a la chevaliere, a trout breaded and fried is a la chevaliere, too. The decorations vary ,the breading is the one permanent feature. There is a refinement in this however, which requires grated cheese —Parmesan— to be mixed with the bre d crumbs used to coat the morsel. It may easily be imagined how some epicurean rover sitting down to breakfast with the sleek abbot found a surprise and a revelation in his first dish of capon breadcrumbed and fried in oil ; how he labored to reproduce the dish when he returned come, and how it came to be called the chevalier's. It should be observed that although the masculine chevalier does not terminate with <?, a peculiarity of the French language requires a terminal e to be added and makes it feminine in the menu, as are all the words which follow "a la mode." Parisian style potatoes assume the feminine Parisienne; macaroni Italian style becomes Italienne, and so with all designations after "a la" except the proper names of persons. 670— Ti out, a la Chevaliere.