Table Talk's illustrated cook book

VOL-AU-VENT. SWEETBREADS IN VOL-AU-VENT. When making puff paste for pies prepare an extra quantity. Carefully roll out a portion in a sheet and fit it over the exterior of an upturned oval mold. From a second sheet cut out a piece the proper size to cover the top of this mold when reversed, making several slashes in the center. From the trimmings make a rose and several leaves or any fancy shapes desired. Lay these with the cover on a flat pan. Stand the mold on another pan. Chill all thoroughly, then bake in a quick oven. When done, reverse and carefully withdraw the mold from the pastry shell. Fill with sweetbreads diced and mixed with a thick cream sauce. MOCK PATE DE FOIE GRAS. Take a large calf's liver, wipe it with a damp cloth, and lard the top well with larding pork. Put it in a saucepan, add one onion, chopped, one-half of a bay leaf, one blade of mace, one dozen peppercorns, four cloves. Pour over sufficient stock to cover and simmer for three and a half hours. Cut the liver in thin slices, arrange in a deep dish and strain the liquor over all, put in a cool place over night. Next day drain the liver and pound to a paste, adding from time to time a little melted butter (in melting pour off the clear butter and do not use the curd), in all about one cupful of butter will be needed. Add one teaspoonful of salt, one quarter of a teaspoonful of pepper and a dash of cayenne. The paste should be soft and smooth. Pack it into small tumblers or pots, cover the top with a half-inch layer of melted butter or lard and set away in a cool place. It will keep two or three weeks. MEAT SOUFFLE. From the remains of a chicken there can be evolved a souffle. Strip all meat from the carcass, chop fine and measure it. For two cupfuls allow one pint of milk, two tablespoonfuls of butter, two tablespoonfuls of flour, one teaspoonful of salt, one-quarter of a teaspoonful of pepper, three eggs, one tablespoonful of chopped parsley and one-half of a cupful of soft, stale bread crumbs. Make a sauce with the milk, butter, flour and seasonings, add the bread crumbs, stir and cook for five minutes. Take from the fire, add the beaten yolks of the eggs, the chicken and parsley. Whip the whites of the eggs to a stiff, dry froth, mix lightly with the prepared chicken and turn into buttered cases, baking them for from fifteen to twenty minutes in a slow oven. CREAMED CODFISH IN POTATO SHELLS. [illustration: For a company luncheon these are dainty. Prepare the fish; then scoop out baked potatoes. Mash and season; refill the shells alternately with potato and creamed fish; sprinkle parsley over top and serve hot.] CREAMED CHICKEN IN POTATO PATTIES. POTATO PATTIES. Into each pint of hot mashed potatoes stir one well beaten egg ; pack three inches deep in a buttered dish and set aside until cold. Turn out carefully, stamp with a scalloped four-inch patty cutter, and with a second one of smaller size, mark the centre as in making pastry patties. Stand well apart on flat buttered pans, brush over with beaten egg yolk, and brown in a moderate oven. Just before the meal scoop out the centre of each patty, and fill with creamed chicken or fish, garnishing with parsley. MACARONI TIMBALES. Macaroni timbales are a little troublesome, but are good enough to make it worth while to prepare them occasionally. Cook a dozen sticks of pipe MACARONI TIMBALE.