The thorough good cook

Some people make use of the Sauce Hatelets (p. 335) ; in this case it must be poured hot over the puddings. When they are cold and the sauce begins to cool, put an equal quantity on each square with your knife, taking care that they are made into regular squares. Dip them into crumbs of bread. Then prepare an omelette, by which is meant yolks and whites of eggs, beaten up with a little salt. The puddings are to be dipped only once into this preparation ; give them a good colour by frying in very hot dripping. You may serve them sometimes with crumbs of bread, and sometimes white, without the crumbs, just at the instant they are poached. 26. Souffle of Chickens a la Creme. This dish is made of the remnants of roasted chickens. Take off the white flesh and mince it very small, pound it in a mortar with a little Bechamel (p. 327), a good lump of fresh butter, and salt and pepper ; with this mix the yolks of four eggs. Strain the whole through a tammy, or a hair-sieve ; then beat the whites of five eggs till they form a single body ; mix these with the former preparation, and put the whole in a dish " a soufller," or in a croustade that has been raised like the crust of a pate chaud. It will be done in a quarter of an hour or twenty minutes, according to the quantity. It is to be observed that if the oven is too hot, the outside of the souffle will be burnt, although the inside is not done enough. This, therefore, must be carefully attended to. 27. Financiere pour Vol-au-vent. Cut up in small pieces a cooked chicken, and put them into a smooth sauce with some mushrooms, sweetbreads, R 2 forcemeat-balls, cocks'-combs and cocks'-kidneys. When you have to boil a fowl so as to orarnish the financiere, use the liquor to make the smooth sauce, with a little clarified gravy and the juice of mushrooms. 28. Fricass€e of Chicken in Ten Minutes. Warm the limbs in a stew-pan with butter ; then take them out, and put into the butter remaining in the stew-pan some mushrooms, parsley, shallots chopped up, salt, and spice ; set this over the fire ; pour in some white wine, and reduce the sauce over a brisk fire. Put in the chickens, to keep them hot, without letting the sauce boil, and dress them on the dish. 29. Brown Fricasseed Chicken or Kabbit. You must take your young rabbit or chicken and skin it; then cut it into very small pieces, and rub these Avitli yolks of egg. Have ready some grated bread, a little beaten mace, and a little grated nutmeg mixed together; roll the meat in it. Place a little butter in your stew-pan, and when it is melted, put in your meat; fry it to a fine brown colour, and take care that none sticks to the bottom of the pan; then pour the butter away, and introduce half a pint of gravy, a glass of red wine, a few mushrooms, a little salt, and a piece of butter rolled in flour. When the whole is of due thickness, dish it up and send it to table. 30. White Fricasseed Chicken or Rabbit. Take your chicken or rabbit, skin it, and cut it into small pieces ; place them in warm water to draAv out the