Louis' every woman's cook book

MISCELLANEOUS ENTREES VOL-AU-VENT A LA TOULOUSE <& Have ready and hot a vol-au-vent made of puff-paste holding about a quart of filling. Cut in small slices one pair of parboiled sweetbreads, the breast of one-half a cooked fowl, eight fresh peeled mushrooms, and saute them in butter for a few minutes. Then moisten them with a small glass of sherry wine, cook for ten minutes, and add one pint of Veloute Sauce; let it simmer for some time; then add two truffles sliced, twenty-four chicken forcemeat balls, and twelve cocks' combs. Mix half a cup of cream with the yolks of two eggs, stir into the ragout, also two ounces of fresh butter; shake the whole well in the saucepan so the yolks of the eggs will thicken the sauce. Then fill it into the vol-auvent. Vol-au-vent may be bought at any bakers. Cocks' combs ready for use may be bought in small glass jars at any first-class grocery. TIMBALE PARISIENNE Cook a pound of French macaroni in water until soft. It is more solid than the Italian macaroni and better answers the purpose. Drain without rinsing. Cut into small pieces about one-third of an inch long. Butter a quart timbale mould very thick and garnish with a few details of truffles in the bottom and on the sides. Line the whole mould with the pieces of macaroni, placing them in such a way that the opening of one end is against the sides of the mould, so as to make it look like a honeycomb when it is turned out. Line the inside with chicken forcemeat to hold the macaroni in place; fill the centre with a Toulouse as in the previous recipe, cover the whole with chicken farce, and steam in a covered saucepan for thirty minutes. When cooked let the timbale rest J F When Served. Guests. Remarks. for a few minutes, then turn it out on a platter very carefully. Serve a Sauce Allemand around it. PIGEON PIE Cut three young pigeons (squabs) each in two pieces. Saute with six thin slices of tenderloin in hot butter for three minutes to have them slightly browned. Arrange them in a pie-dish, alternating with slices of lean bacon. Cut two hard-boiled eggs in pieces and sprinkle them over it, also a small finely chopped onion and some chopped parsley. Season with salt and pepper, and pour over it a pint of brown sauce and light gravy mixed. Cover the whole with a cover of puff-paste and bake in a moderate oven for half an hour. MOUSSE OF VIRGINIA HAM Pound to a pulp half a pound of cooked Virginia ham, free from gristle and fat, add two whole eggs and one gill of cold cream sauce. Rub the whole through a sieve, place in a bowl, and add to it one-third as much chicken forcemeat. Mix well together with a wooden spoon, working it vigorously and adding half a cup of thick cream. Have some small tin moulds well buttered and sprinkled with finely chopped red ham. Fill the preparation into the moulds, steam in a covered saucepan, turn out carefully on a platter, and surround them with a demi-glace flavoured with Madeira wine. MUSHROOM UNDER GLASS <&