Royal Victoria cook book

VEAL SOUFFLE.—One pint finely chopped, cooked veal, 1 pint milk, 2 tablespoons butter, 1 heaping tablespoon flour, 1 teaspoon chopped parsley, $ teaspoon salt, 4 saltspoon white pepper, 1 dessertspoon lemon juice, 4 eggs. Melt the butter in a saucepan, add the flour and stir rapidly until it is quite smooth, then add the milk (which has been heated in another saucepan) and stir until it thickens. Season with the salt, pepper, parsley and lemon juice, and, if liked, a little onion juice or grated onion. Add the finely chopped meat and cook for 2 minutes, then the well beaten yolks of the eggs, and cook for one minute longer, stirring constantly, then put it aside to cool. When cold, stir in the stifflybeaten whites of the eggs, pour into a well buttered dish, and bake for twenty minutes in a quick oven. Serve immediately. If necessary the souffle mixture may be prepared the day before it is to be used, all but the whites of the eggs, which should not be added until it is ready for the oven. Mrs. GRASETT. POULTRY FRICASSEED CHICKEN.—Take a nicely prepared chicken and boil whole till tender, then cut up and fry brown in butter. Take broth in which it has boiled and thicken for gravy. M. SARJEANT. JELLIED CHICKEN.—Boil 1 pair chickens well. Remove from liquid, and while still warm remove meat from bones, placing in a flat bottomed buttered dish with sliced lemon on the bottom. Puta layer of white meat first, then layer of dark, and so on until dish is full. Take 1 quart of stock and strain it, a d 1 box gelatine, previously soaked, pepper and salt to taste. Pour this over the chicken and set to cool. Mrs. JNo. Woops. SOUFFLE OF WHITE MEAT.—For 4 pound of meat, after it is pounded, add yolks of 3 eggs, some parsley and chives chopped fine. Mix well and add salt, pepper and a little cayenne. When well mixed add } pint of whipped cream ; just at the last 4 whites beaten to a froth. Mix as lightly as possible; pourainto either a large dish or little paper cases, previously oiled and dried; fill ? full. A little chopped ham or tongue is often liked. Mrs. JoHN ARDAGH. JELLIED CHICKEN.—Boil until the meat will slip easily from the bones; let the water be reduced to about 1 pint in boiling; remove any gristle. Place meat in a wet mould, skim the fat from the liquor, add a little butter, pepper and salt, and 4 an ounce of gelatine. When this dissolves, pour it over the chicken and allow it to cool. Mrs. JACKSON. CHICKEN CROQUETTES.—One pound finely mineed chicken, 1 ounce butter, 1 ounce flour, 1 cup of stock in which the chicken was boiled, a little summer savory and parsley, pepper and salt, 1 egg, and 1 ounce bread crumbs. Melt the butter in a saucepan, mix the flour smoothly into it, add the stock, herbs, seasoning and chicken. Set away until cold; then on a well floured plate form the mixture into cutlet or round shapes, dip in the egg and dust well with the bread crumbs, then fry in a pan of boiling lard. In serving make a mound of French peas in the centre of the platter, at its base arrange the croquettes and garnish the border of the dish with small pieces of cranberry or red currant jelly and sprigs of parsley. Miss SHORTREED, Toronto. FRICASSEE OF CHICKEN.—Cut in joints an old chicken, stew very slowly in a covered saucepan 4 or 5 hours; then brown in a warm frying pan with a little dripping, pepper and salt. When brown put the gravy from the pot into the pan, brown and thicken, pour over the chicken placed nicely on a dish ; pour a little white sauce over all. Mrs. JOHN ARDAGH.