Practical household cookery

Fill the number of shells required with the salpicon à la Chasseur, sprinkle the tops with fried bread-crumbs, put them into the oven to warm, and serve. Proceed in the same way with any other sort of coquilles, and if you have any iish left from the previous day's dinner, bone it, cut it in small dice, and mix with a little butter, the juice of a lemon, salt to taste, a little Velouté sauce and essence of mushrooms, fill the shells with this mixture, strew fried bread-crumbs over the tops, set them in the oven to warm and brown, before sendng. 826. RISSOLES OF CHICKEN. Boll out some *' six turns '' puff paste to a quarter inch thickness, cut out some rounds with a fluted three -inch cutter, lay some chicken forcemeat the size of a walnut on each round, place a round of paste over each forcemeat, till they are all covered, and press the edges so as to stick them together. Set the frying-kettle on the fire, and when the fat is of the right temperature fry the rissoles in it ; then drain and dress them on a dish, on a folded napkin, garnish with fried parsley, and serve. Any other forcemeat or salpicon can be turned into rissoles by the same process. 826. CROQUETS OF LOBSTER. Make some salpicon of lobster and lay flat with a knife on a board, previously strewed with bread-crumbs ; then divide the mixture in equal-sized parts and roll them with the hand to the shape of a cork ; pass them afterwards in breadings, and then in the bread-crumbs. Set the frying-kettle on the fire ; when the fat is hot enough, fiy them till they are crisp and of a light-brown colour ; drain on a cloth in the usual way ; sprinkle each with a little salt, put them on a napkin on a dish, and garnish with a little fried parsley before serving. Perigueuz or Tomato sauce is generally served with croquets. Whatever kind of croquets may be wished for or required, their process is always the same. 827. CROMESKIS A LA RUSSE. Chop up the fillets of a roast fowl into very small dice, and put them on a plate with half their quantity of mushrooms and truffles also chopped fine; stir half a pint of Bechamel or Allemande sauce over the fire until stiffly reduced, then throw in the minced chicken mushrooms and tiniffles ; mix the lot well together, then spread it out about an inch thick on a dish and let it cool ; after which, cut the mixture into pieces about the size of two walnuts, form these into egg-shapes, and place them on a dish. Meanwhile have ready a calf s udder, previously braized for the purpose, and cut when cold into very thin layers, just large enough to wrap each cromeski with ; then dip them in some light batter paste, and fry them crisp, and to a nice golden colour, in plenty of lard, heated to the right temperature for the purpose; dish them up with fried parsley and serve hot. Note, — Cromeskis can be made in the same manner with any other salpicon. Mode of Preparing Sweetbread, Brains, Liver, and Scollops of Veal before Cooking theh. Whatever style of serving sweetbread may be contemplated, they must always be soaked in water for at least three hours, taking care to change the water occasionallj ; after which, put them in a saucepan with plenty of cold water, set the saucepan on the fire to hoil, and as soon as they become firm and round, without, however, being hard, draw the saucepan away from the fire, immerse them in cold water, then drain on a cloth and press them between two boards or baking tins, with a four or five pound-weight on the top. Brairis must steep in cold water for about an hour, during which time the water must be changed twice, then pick out most carefully all skinny particles from the surface of the brains. Blanch them in boiling water for five minutes and immerse them in cold.