The profession of cookery, from a French point of view

it steep awhile in melted butter in which a clove of garlic and some strong seasoning has lain. Then drain the chicken, roll it well in breadcrumbs, then broil over a clear fire. When cooked lay upon a hot dish and pour over a sauce made with a little of the melted butter, slightly thickened with flour, a glass of wine, a spoonful of vinegar, chopped parsley and mushrooms. Pour over the chicken and serve. Poule a la Reine. Draw and singe a fowl ; an old one will do. Rub it over well with butter, and cover with sliced lemons. Let it cook for two hours in a covered vessel, in which place also a carrot, two onions, a bouquet garni, and a spoonful of vinegar with a little stock. Serve without these vegetables, but with a sauce made from fresh tomatoes (see Sauces) or a Financiere ragout. (See Fricassees and Rechauffes.) Canard aux Navets. After having drawn and singed a duck, truss it, and then place it in a thick brown sauce to boil gently, turning it about occasionally; add a bouquet garni, coarse salt and peppercorns, and 2i6 ADDENDUM. some turnips cut neatly into sliort thick pieces. Allow it to cook from an hour and a half to two hours. Skim away all fat; serve with the turnips piled round the duck. This is the façon hourgeoise of preparing the duck. Another way is to cook the duck separately in a white sauce, the turnips boiled in water to blanch them, then added to a little veal stock and white thickening, well seasoned, then poured over the duck when that is thick enough. Canard a la Puree Verte. Cook a pint of peas with chives, parsley, and watercress in a little water till quite soft. At the same time boil a duck in broth with aromatic herbs, onions, spice, and seasoning. Pass the peas through a tamis, thin the puree with a little broth, season well, and pour over the duck. A little salt bacon cut in strips and frizzled may be laid round the dish as a garni. Pigeons en Surprise. Take five pigeons, pluck and draw them, truss them also. Blanch the pigeons for a few minutes in boiling water. Take them out, and in the same water put five good lettuces. Let them boil ten minutes, throw them into cold water and then squeeze them in a cloth. Cut them in two without separating the leaves, sprinkle the inside with the following mixture : the livers finely minced together with parsley, tarragon, thyme, chives, etc., and all mixed with a little butter, salt and pepper. Then put in each lettuce one of the pigeons, cover with another sprinkling of herbs, and close up the lettuce to appear as if untouched, tie them securely and let them stew in rich broth for an hour. When cooked drain them, remove the string. Serve with a rich sauce made from a little of the liquor thickened with yolks of eggs. Dress nicely on a hot dish and pour the sauce round the " lettuces." Morue à la Provençale. Allow some salted cod to lie in water for thirty-six hours, changing the water frequently. Then put on the fire in clear cold water, and as soon as it boils the cod is cooked ; lift it at once and drain it. Place in a tin baking dish some minced shallots, chives and parsley, sliced lemon, a little butter, and two spoonfuls of oil. Arrange the cod over this in small pieces ; then 2i8 ADDENDUM,