Louis' every woman's cook book

This sauce is prepared in various ways and goes with fillet of sole, halibut, or almost any white meat fish. Take the liquid in which the fillets of fish have been cooked, and add a small glass of Sauterne wine. When boiling, add a heaping tablespoonful of flour mixed with butter, to thicken this fish stock, then add gradually four ounces of butter, stirring constantly. Add a pinch of Cayenne pepper, a little salt, if necessary, and the juice of a lemon. The yolks of one or two eggs may be added. They will improve the colour of the sauce, but may be omitted. When Served. Guests. Remarks. ENTREES OF POULTRY In order to make fancy entrees it is almost always necessary to use chicken forcemeat either for decorating or rilling. Here is a plain recipe which any one can make. A mortar with a pestle and a wire sieve is required. CHICKEN FORCEMEATS Remove the meat from the breast of a young fowl, weighing about four pounds; use also the meat of the second joint of the legs of the chicken. Have it free from bone, skin, and fat. Chop the meat very fine or grind it through the meat chopper, and then pound it to a pulp in the mortar. When fine and pasty, add the whites of three eggs, one at a time; season with salt, pepper, Cayenne, and nutmeg. Put it on the wire sieve and rub it through with a wooden potato masher. Place on ice in a bowl for an hour. Then work the forcemeat vigorously with a wooden spoon, adding small quantities of thick cream to it until one-half a pint or more is absorbed. Put a small lump of it in boiling water and poach for a few minutes; if it is too solid add more cream; if too delicate (soft) add another white of egg. Keep in a cool place until ready to use. SUPREME OR BREAST OF CHICKEN WITH TRUFFLES &£ Raise the breast and wings from a three-pound chicken with the wing bone attached; remove the skin and the epidermis. Take the minion fillet from the breast, and insert into it five slices of truffles cut like thin cock's combs. Cut a gash the whole length of the breast and fill with chicken forcemeat mixed with a little puree of goose liver. Put the minion fillet on top of the filled When Served. Guests. Remarks. ftT"~ breast and decorate with forcemeat, arranged like a chain of pearls, on each side of the minion fillet. Lay the supremes in a well-buttered flat saute-pan, season with salt and pepper and add a little sherry wine and one-half a gill of chicken stock; cover with a buttered paper and cook for ten or twelve minutes hi a moderate oven. When cooked dish up the supremes on pieces of toast cut heart-shape. Add some demi-glace to the liquid hi the saute-pan, also twelve slices of truffles, some truffle juice, and a dash of sherry wine. Pour the sauce around the supremes. Stick paper frills on the wing bones and serve. BREAST OF CHICKEN A LA SAM WARD ^