The thorough good cook

Empty a fine fowl, and be particular in washing the inside of it with very hot water ; if you leave any blood in it, the rice Avill be full of scum. Your rice having boiled a sufficient time in rich broth, season it with salt, and introduce some into the body of the fowl, which you next roast, well wrapped up in layers of bacon and in paper ; it requires an hour to be sufficiently done. Send it up with rice round the fowl, like that you have used to put inside, only add to it two spoonfuls of very good Bechamel, well seasoned — do not let it be too thin, and pour a little smooth sauce over the bird. Take particular care to keep the fowl white. 14. Fowl à la Monglès. This is another cold fowl of desserte. Take off the breast, as in No. 12. You must have ready either a mince or a salpicon pretty thick, which is to be introduced, cold, into the body of the fowl. Beat the yolks of two eggs with a little fresh melted butter ; then cover the breast of the fowl only with crumbs of bread, basted with clarified butter ; next give it a colour with the salamander, but you must be careful to see that it does not get brown too soon ; now baste it with a little butter again ; take the red-hot shovel to give the fowl a good brown colour on all sides ; serve a broAvn sauce under it if you have applied a salpicon, and a smooth sauce if you have used a mince. It may also be called a " poularde en surprise." The mince or the salpicon may be made with the same sauce. Salpicon is a composition of different ingredients, and mince (emince) is all of one sort. Salpicon. — Cut into small dice some mushrooms, tongue, truffles, and fillets of fowl ; the truffles and mushrooms must be ready done, as well as the tongue and fowl ; put all this into a very reduced Bechamel, and when cold use as directed. Emtiicd is only the fleshy part of either fowl or game minced and put into some well-seasoned Bechamel. When you have a short allowance of meat you are obliged to mince, as this requires no shape. Salpicon is in general brown ; minced fowl always white. 15. Fowl with Olives. Singe and prepare a fine fowl ; then take some olives, which are to be blanched till they are no longer briny. Next boil them in a thin Spanish sauce. Skim the sauce, add a little lemon-juice, and pour it under the fowl. Serve up with some stuffed olives, which you have turned with your knife, so as to take out the stones and leave the olives whole. 16. Fowl with Tarragon. Chop finely some tarragon, and roll it in butter; place this in the carcase of a fowl, sew it up and truss it, put it into a saucepan half filled with water, with salt, carrots, two large onions, bacon, a clove, a very little thyme, a very small sprig of tarragon without leaves, as long as a finger ; let the whole stew till the fowl be very white. Then take some of the liquor, and reduce it to a glaze, to make a brown sauce ; add a little water to the rest of the liquor ; thicken it with a little flour ; put in some leaves of tarragon cut into quarters, and boil up. Serve the fowl very white, the sauce over it very brown, and garnish the sides of the dish with leaves of tarragon. 17. Ragout of Fowl.