Miss Parloa's kitchen companion

For eight or nine people use the fillets of three goodsized chickens, one can of mushrooms, one large chicken liver, the meat from the second joints of the legs of one chicken, one table-spoonful of stale bread, one gill of cream, one table-spoonful of sherry, the white of one egg, two table-spoonfuls of butter, one pint of consomme, salt, pepper, and a slight grating of nutmeg. After filleting the chickens, separate the minion, or under, fillets from the large ones. Wet a board with cold water, and lay the fillets on it. Dip the wooden vegetable-masher into cold water. Now pat the small fillets gently until they are spread into about the same shape and size as the large fillets. Split the large fillets. Cover, and put away in a cold place until the force-meat is ready. Boil the chicken livers for twenty minutes. Free the two second joints of the chicken legs from skin and bone. Chop and pound the meat to a paste ; add the cooked livers, and pound a little longer. Eub this mixture through a puree sieve. Now put the bread and cream into a small saucepan, and cook slowly for ten minutes. Add the butter to this, and take from the fire. Mix well, and then add the chicken meat and liver, also the well-beaten white of the egg, the nutmeg, one generous teaspoonful of salt, and a grain of white pepper. Mix all until perfectly smooth. Spread a thin layer of the force-meat between each large fillet and on three of the small fillets. Place the other three small fillets over those that are covered with force-meat, and press them together. They will now be about the same size and shape as the large fillets. Lay the fillets in a large frying-pan, having them slightly curved and the smooth side up. Cover them with buttered paper. Add the consomme, three table-spoonfuls of butter, and three table-spoonfuls of sherry, and heat to the boiling-point. Set back where they will simmer for an hour. Drain, and then simmer the can of mushrooms in one pint of supreme sauce for ten minutes. Heap the mushrooms in the centre of a flat dish, and arrange the fillets around them. Pour the sauce over them, and serve very hot. Supreme of Chicken a la Parisienne. Use the fillets of four chickens, one small can of truffles, one can of mushrooms, eight thin slices of red tongue, the white of one egg, one pint of consomme, half a cupful of clarified butter, one gill of glaze, one tablespoonful of salt, one pint of supreme sauce, one pint and a half of chicken-liver force-meat. Fillet the chickens, and separate the minion fillets from the large ones. Curve them all the same way. Pour three table-spoonfuls of the clarified butter into a fryingpan, and let it cool in the pan. Now arrange the large fillets in the buttered pan, having the smooth side up and curving them all the same way. Sprinkle with salt. Cover the bottom of a smaller pan with clarified butter, and when the butter has cooled, arrange the small fillets in this pan, and sprinkle with salt. Cut two or three truffles in thin slices, and with small fancy-cutters stamp out stars and various shapes. Beat the white of the egg until well broken but not light. Brush a little of it on each of the large fillets. Now decorate with the fancy shapes of truffles. When all are done, brush lightly with the white of the egg. Let this dry, and then cover with a sheet of buttered paper.