"Dainty dishes"

POITRINE DE PoULET A L'AmIRAL — BrEAST OF Chicken, Admiral Fashion. Prepare the breasts of chickens as for Princess Fashion, but use half truffle and half smoked beef tongue to fill the incisions of the small fillets. When cooked dress the breasts on a bed of rice cooked in chicken broth, and serve with Veloute Cream sauce, blended with well reduced Tomato sauce. boudin de volaille a la lucullus— boudin of Chicken, Lucullus Style. . Prepare some chicken forcemeat and keep it rather firm. Chop fine i onion, fry it (colorless) in butter, drain and add it to the forcemeat. Also add to the forcemeat to the extent of a quarter of its amount equal parts each of truffles, mushrooms and foie gras cut in very small squares. Take this preparation and lay it (a tablespoonful at a time) on a floured marble or table. Shape these spoonfuls into flat oval rounds, lay them on a buttered pan and cover with boiling salted water ; set on the fire and remove at first boil ; allow to stand on the comer of the range for 10 minutes, then withdraw and allow to get cold. Drain and dry the boudins, egg and bread-crumb them, and fry in hot lard. Serve on a napkin with Perigueux sauce separate. Petits Souffles de Volaille a la Financiere — Small Chicken Souffles, Financier's Fashion. Prepare a garnishing of equal parts of truffles, mushrooms, olives and goose liver, and bind with thickly reduced Madeira sauce. Put a teaspoonful of this preparation into small cases (either edible, paper or china), and cover with the following preparation : Pound 8 ounces of breast of chicken or turkey with I pint of Bechamel sauce, rub through a fine sieve, season with salt, pepper and nutmeg, and add 2 egg yolks. Whip the whites to a stiff froth, and add by degrees. When the cases are filled, smooth over the top and brush with melted butter to prevent a crust forming. Cook in a moderate oven for 12 to 15 minutes, and serve on a napkin. Brochettes de Foies de Volaille a la Reine — Bro- CHETTES OF ChICKEN LiVERS, QuEEN FaSHION. Cut the livers into suitable pieces and saute them in butter over a brisk fire. Have ready some small pieces of bacon and some cocks' kidneys (from which the skin has been removed). Arrange the liver, bacon and kidneys alternately on a skewer ; season, dip in melted butter and bread crumbs, and broil over a clear fire. Serve with Bearnaise sauce separate. POITRINES DE PeRDREAUX A LA DaRTOIS — BrEASTS OF Partridges^ Dartois Style. Remove the breasts from 4 partridges, trim them neatly, season with salt and pepper, and saute over a brisk fire. When done, dress the breasts on a dish. Remove the butter from the pan, moisten with 2 tablespoonfuls of white wine, allow to reduce, and then add 2 tablespoonfuls of beef extract ; next add 3 ounces of sweet butter, the juice of a half lemon, and a teaspoonful of chopped parsley. Pour this sauce over the breasts, and garnish them with artichoke bottoms filled with potatoes and truffles (cut in 1/4-inch squares, sauted in butter and rolled in meat extract) , POITRINE DE PeRDREAUX A LA COMTESSE — BrEAST OF Partridges, Countess Style. Lift the breasts of partridges, trim them nicely, season, egg and bread-crumb them, and fry in clarified: butter. Dish up and garnish with asparagus tips. Serve ' Bearnaise sauce separate. Bruants en Surprise — ^Reed Birds in Surprise, in Potatoes. Prepare and cook some reedbirds as instructed for Vol au Vent a la Bcmquier. Prepare also some good-sized baked potatoes by cutting a piece off one end and standing the tubers upright to cook and then, when baked, cutting oflf the tops also and scooping them out with a vegetable spoon. Place a bird in each potato, and pour oyer it some Truffle sauce. Set the covers on the potatoes, and put in the oven for 15 minutes. Serve on folded napkins.