Kentucky receipt book

Take 1 pound of chicken or turkey breast and put through a grinder, use % pound of chopped beef suet, % pound of butter, 1 tablespoon of ground pork, 1 teaspoon of chopped onion, 3 tablespoons of cream, nutmeg and a little grated lemon rind, % pound of bread crumbs. Put crumbs in saucepan, moisten with some of the stock, stir constantly; when it leaves side of saucepan it is done. Stir in the butter, add pepper and salt; set away to cool. It can then be added to the meat, with all other ingredients. Stir well with the hand. Make into an oblong shape, 3 inches long and 2 inches thick. Roll in flour, fry in hot lard. Serve with sauce. Sauce for Quenelles. One can of champignons chopped fine, 1 pint of cream, 1 kitchen spoon of butter, 1 tablespoon of flour, cayenne pepper and salt. Put champignons on in their liquor. Cook about ^ hour, then add cream, flour and butter, well blended. Boil about 5 minutes. Serve hot over quenelles. One small can of chopped truffles can be added to same before cooking. Potato Croquettes. Peel 8 large potatoes, wash them and put in saucepan with hot water and boil thoroughly done ; then beat smooth. Add % cup of cream, 2 tablespoons butter, yolks of 2 eggs and salt. When cold form into shape. Dip into beaten eggs and bread crumbs. Fry in hot lard. Sweetbread Croquettes. Parboil 2 sets of sweetbreads in salted water ; cut them in dice. Take 1 can of mushrooms and cut in dice, make a roux with ^ ounce of butter in a saucepan. When it bubbles sprinkle in 2 ounces of flour; mix and cook well and pour in 1 gill of stock or cream. When this is mixed add sweetbreads and mushrooms; stir over the fire until heated. Take from fire and add yolks of 2 eggs. Return to the fire for a few minutes to set without boiling, then pour out to cool. Form into croquettes, roll in cracker crumbs and egg and fry in hot lard. Halibut Timbales. One coffee cup of minced halibut, 1 tablespoon of butter and 1 tablespoon of flour worked to a cream. Cook thoroughly, then add 1 coffee cup of rich milk, 1 dessertspoon lemon juice, 1 teaspoon chopped parsley, 3 well-beaten yolks, cayenne pepper and salt to taste. When done set away to cool, then stir in 3 whites beaten to a froth. Fill small molds* 2-3 full; bake 20 minutes, turn out. Serve at once with this sauce. . . Sauce for Timbales. Put 1 pint of cream in double boiler; when hot add to it 1 tablespoon of butter and 1 tablespoon of flour well blended, pepper and salt to taste. Cook a few minutes until it thickens. Pour on timbales when serving. Cream de Volaille. One boiled chicken, 1 loaf of bread, 1 teaspoon of onion juice, 1 tablespoon parsley, 1 tumbler of cream, 5 eggs, 1 teacup of butter, ^ pound fresh pork, % pound salt pork; mace and red pepper. Steam 3 hours. Sauce. One tumbler of cream, 1 tablespoon of butter, 1 tablespoon of flour. Blend butter and flour ; add yolk of 1 egg, well beaten. Stir in at the last 1 tablespoon of sherry wine. Mushrooms or French peas can be served with the chicken. Cream de Volaille. Take % pound of chicken breast and % pound of beef suet, run through meat grinder. Have % pound butter, 1 can of champignons, 1 teacup of boiled beef tongue chopped, 1 coffee cup of truffles, 3 tablespoons of cream, salt, cayenne pepper and mace to taste, 5 eggs, one at a time to the meat, then liquor of champignons, salt, pepper and mace, stirring briskly ; mix well. Line a mold, leaving a hole in center for the sauce. Champignon Sauce. Cut up champignons and add to tongue, then add cream and butter (possibly some salt and pepper) ; pour this in the center of mold and spread over it a little of the chicken mixture. Have a tightfitting top for mold ; steam 3 hours. Put on a flat dish, decorate with hard-boiled eggs cut in slices and a few truffles. Serve very hot. Salmon Croquettes.