Miss Parloa's kitchen companion

For eight cutlets use four pigeons, one large egg, half a pint of Dutch sauce, a heaping teaspoonful of salt, a little pepper, and bread crumbs. Take the fillets from the pigeons, and season them with the salt and pepper. Have the egg beaten in a plate. Put one of the small wing-bones in the small end of each fillet. Have the sauce cold, and cover each fillet with it. Now roll the fillets lightly in the crumbs ; then cover them with beaten egg, and roll again in crumbs. Place in the frying-basket, and cook in fat for five minutes. Drain, and arrange in a circle on a warm dish. Fill the centre of the dish with cone-shaped sweet-potato croquettes. Serve remoulade or Tartar sauce in a separate dish. Or the legs and body of the pigeons may be made into a ragout, and be poured into the centre of the dish. No other sauce will be required. Serve a dish of some delicate vegetable with the cutlets. Another way of preparing pigeon cutlets is to use cold meat, and make exactly the same as chicken cutlets. Salmi of Duck. Use two cold roast ducks, a can of mushrooms, eighteen stoned olives, one pint of Spanish sauce, half a pint of clear stock, one gill of sherry, a table-spoonful of lemon juice, a teaspoonful of salt, a little cayenne, and twelve pieces of bread of triangular shape fried in butter. Cut the duck into handsome joints, and place it in a stew-pan. Sprinkle it with the salt and pepper. Pour the stock over it, and let it heat slowly to the boilingpoint. Add the olives and mushrooms, and boil for five minutes. Now add the Spanish sauce, and cook until it boils. When the sauce boils, add the sherry and lemon juice, and cook one minute longer. Arrange the duck in a mound on a warm dish. Place the mushrooms and olives at the base, and finish with a border of the fried bread. Pour the sauce over the duck, and serve very hot. This is a rich dish. The quantity given is enough for ten or twelve persons. Pattie Cases. Make the rule for puff paste or chopped puff paste. When it has been thoroughly chilled, place it on the board and roll it down evenly until about an inch thick. Dip a pattie-cutter which will measure about three and a half inches in diameter into a plate of flour ; shake off all the loose flour, and then cut out a round of the paste. Dip the cutter into the flour each time before cutting the paste. When all are done, dip a cutter two inches in diameter into a cup of boiling water, and then press it about two-thirds through the paste, in the centre. Put the patties into a flat baking-pan, having them at least an inch apart, and a little distance from the sides of the pan. Put the pan into a hot oven, and bake for Pattie Cases. ten minutes ; now lessen the heat, and cook for twentyfive minutes longer. Take from the oven, and with a teaspoon lift off the covers, in the centres of the patties, and scoop out the uncooked paste that will be found beneath them, being careful not to break the shells. The cases are now ready to be filled with a hot preparation of fish or meat. If they are not to be used at once, put them away in a cool, dry place, and heat them at serving-time. Pattie-cutters may be plain or fluted, round or oval. Large Vol-au-vent Case.