Luncheons

they are smooth and shapely. Rub them with salt and pepper. Dip them in batter and fry them in smoking-hot fat to a light golden color. Arrange them on a platter with the points in, and ornament the tops with a line of mashed potato pressed through a pastry-bag and star-tube. Use a plain pancake batter, omitting the baking-powder ; or use the batter given for fontage cups (page 30), but a little thicker. Have it of a consistency to coat the spoon evenly and let it be very smooth. CHICKEN EN SURPRISE Bone a chicken without removing the leg or wing bones. Spread the boned chicken on a board, lay a roll of forcemeat on it, draw it together, giving it the shape of the chicken, and sew the skin together. Put the legs and wings into the positions of a trussed fowl, roll it in a piece of cheesecloth, and secure the ends well. (See Boning and Braising, pages 181-182, "Century Cook Book.") Put it in a pot with enough water to cover it, add soup vegetables, herbs and spices, and let it simmer for four hours. Let the chicken cool before removing the cloth, then lard it, rub it over with a little melted butter, and dredge with salt, pepper, and flour. Place it in the oven to brown and to heat it if it is to be used hot. Baste with a little butter and water so it will not get too brown while it is heating through. Place paper frills on the leg bones, and garnish with fried potato balls and a few sprigs of parsley, as shown in the illustration. FORCEMEAT Chop very fine the meat of a fowl, or use veal or pork or a mixture of them both. Add to the meat a cupful of the crumb of bread, a tablespoonful of chopped parsley, a teaspoonful each of salt, thyme, and onion juice, and a quarter teaspoonful of pepper; a little ham or tongue, some dice of larding-pork and truffle improve the forcemeat, but are not essential when the chicken is to be served hot. Moisten the whole with stock and mix it well. SAUCES WHITE SAUCE Put a tablespoonful of butter in a saucepan ; when it bubbles add a tablespoonful of flour and cook them together for a few minutes, but do not let them brown. Remove from the fire and add a cupful of milk, very slowly so as to keep it smooth; stir all the time. Add a half teaspoonful of salt and a saltspoonful of pepper. Return it to the fire and cook until it is thickened to a creamy consistency. The sauce is richer if half stock and half milk are used. It is also improved for some uses by adding the yolks of one or two eggs. If yolks are used they are stirred in after the sauce is taken from the fire, as it is still hot enough to cook the egg sufficiently. (See Sauces, "Century Cook Book," pages 275- 277.) BEOWN SAUCE This is made in the same way and with the same proportions as the white sauce, but the butter with a few drops of onion juice in it is browned before the flour is added. The flour is also allowed to brown. It is then diluted with stock instead of milk. SUPREME SAUCE For Chicken Breasts, Sweetbreads, Croquettes, etc. Put a tablespoonful of butter in a saucepan ; when it is hot add a tablespoonful of flour and let it cook a few minutes without coloring, then add slowly a cupful of chicken or veal stock, half a teaspoonful of salt, and a dash of paprika ; stir until it thickens, then remove it from the fire, and after a few minutes add slowly a mixture of quarter of a cupful of cream and the yolks of three eggs. Return it to the fire for a minute to cook the eggs. Just before serving add a tablespoonful of lemon juice. TOMATO PUREE Put a canful of tomatoes in a saucepan with half an onion sliced, a bay-leaf, a sprig of parsley, three cloves, one half teaspoonful of salt, and a saltspoonful of pepper. Cook uncovered until reduced one half, then strain it through a puree sieve. Return it to the fire and add, a little at a time, a tablespoonful of butter.