À la mode cookery

Cut up a young fowl and cook it in a stewpan with butter and salad oil till brown, then add six tomatoes, three red chillies chopped fine, a very little garlic, and two table-spoonfuls of rich gravy. Cook slowly for a couple of hours, keeping the lid of the stewpan tightly closed. Serve with tomatoes round. Chartreuse a la Prince Edward Line a plain round mould with pale aspic. Cut some truffles very thinly and evenly into squares half an inch square. Make some aspic cream very stiff, flavoured with a little tarragon vinegar ; when cold and firm, cut into squares the same size as the truffles. Place these evenly and alternately round the mould like a chess-board, fixing them in with a little aspic. When the mould is covered, place on ice for two or three hours. Then fill in the centre with lobster cream, and put on ice again ; turn out and serve with red aspic chopped all round it and over the top. Whip some of the red aspic and lay in a little mound on the top and sprinkle it over with finely chopped pistachio kernels round. A hatelet standing up in the centre, piercing a truffle, is often placed. Chicken a la Tombeau Boil a fowl, and when quite cold mask it with a very white Bechamel sauce into which has been mixed cream and aspic. Pour the sauce on with a paletteknife. Cut truffles into tiny rings, crescents, trefoils, &c., and arrange them prettily all over the chicken ; stick them on by dipping them in aspic, and pour a little aspic over all. Take a square tin mould, pour in a layer of pale aspic and place on ice ; when it is cold, place the chicken, breast downwards, on it, then fill up the mould gradually with the aspic and put on ice. Turn out and decorate all round it with truffles, parsley, and red chopped aspic. (See Plate XII.) Chicken a la Czar Cut up a chicken as for a fricassee, also three quarters of a pound of tongue cut into thin slices the size of a florin ; melt some butter in a stewpan and then put in the pieces of chicken with a bunch of parsley, marjoram, lemon, thyme, and half a bay-leaf; add a clove of garlic, and fry this till it is a pretty golden colour. Drain the fat away and add half a pint of chicken broth, a table-spoonful of sauterne and a tea-spoonful of curry paste and a bottle of champignons ; let all cook together for about a quarter of an hour or twenty minutes, then remove the herbs. Thicken the gravy, flavour with a very little mushroom ketchup ; then dish up and serve, a border of fried crouton round. The crouton should be cut in the shape of a diadem. Cigarettes a la Royale Take the remains of some cold chicken or game. Mince it and mix with it some chopped truffles, pate-de-foie-gras, pounded ham, salt and pepper to taste. Mix in some cream and half a pint of aspic jelly, roll round into cigarette shapes and put on ice ; decorate with red chopped aspic and parsley round the dish. Dish them piled cross-wise on the top of one another. These can be made with bread-crumbs in lieu of aspic jelly, and then rolled in egg and bread-crumbs, and fried and served hot. (See Plate XXI.) Caisse de Gibier Prince de Galles