With a saucepan over the sea

Joint a nice chicken and fry it in butter. Add 6 small onions and a carrot, sliced, 6 small mushrooms and 6 parsnips, cut into dice, parsley, thyme, sweet marjoram, salt, and enough stock to cover. Simmer in a closed pot for ^ hour. Strain the sauce and add to it i anchovy, cut up, i teaspoonful of capers, and i glass of claret. Return it to the fowl, cook 20 minutes longer, and serve with slices of toast. CHICKEN CUTLETS. (A recipe of Provence.) Chop very fine the meat of a fowl, to make 2 cupfuls ; it must be cooked first. Add 2 ounces of butter, salt, pepper, and J^ cup of rich milk or cream. Divide into balls, flatten like a chop, dip in egg or bread-crumbs, and fry in hot fat. Arrange on a dish, with tomato sauce. CUTLETS OF CHICKEN (invented for one of the French monarchs). Cut up the meat of ^ a chicken, — that cooked in the soup will answer best, — add 6 mushrooms, [illustration: AND BATONS DE JAKOB, MARSEILLES] With a Saucepan over the Sea and y^ ounce cooked and chopped beef tongue. Fry these in a ounces of butter, with 2 teaspoonfuls of chopped onion and i ounce of flour. Add, next, I pint of chicken broth, and cook until a smooth paste, stirring often. Add yolks of 2 eggs, juice of a lemon, some parsley, and salt. If too thin, pour off, by straining, half the sauce, and let it harden in a pan. Mould into cutlets and dip each in the sauce, then in crumbs. Fry in butter or lard and serve in a circle, with the sauce diluted with ^ cup of boiling milk. CANNBLONS OP CHICKEN. (Marseilles.) This is a combination of croquette and ravioliy which is a popular dish in Italy. As we go south in France, approaching Spain or Italy, we find borrowed traits of cookery. Chop fine i cup of cooked chicken, mix with a spoonful each of flour and butter, 2 spoonfuls of cream, the yolk of an egg, salt, and pepper, and some parsley. Make into a thick paste. Roll out some fine puflT paste very thin ; cut it into-^quares of four inches, and filling with the above, fold and pinch the edges. Fry or bake them until a light brown. Drain, serve in a pile, with sauce or parsley. With a Saucepan over the Sea CANNELONS. (Another recipe.) Chop equal parts of cooked chicken and tongue with a spoonful of chopped ham, some cream, egg, butter, and herbs, as before. Moisten with sufficient sauce or stock. Roll pufF paste very thin, spread evenly with the mixture, and roll like a jelly cake. Lay these on a baking dish, glaze them with yolk of egg, and bake until brown. Serve in same dish. TRUFFLED CAPON (served in France, Xmas Day). Singe, clean, and stuff a fine fat fowl with a forcemeat of i pound of truffles, sliced,' 2 onions, salt, pepper, a bayleaf, some thyme and a bit of garlic, and 2 pounds of cooked and chopped chestnuts, peeled and boiled in stock. Lard it with bacon and roast it ; serve with a cream sauce in which mushrooms and oysters are cooked. An elegant aifair but costly. TURKEY MARQUISE. ^(Paris.) Cut the white meat of a boiled turkey into strips 2 by 4 inches. Dip each in a forcemeat, covering well, made of 6 ounces of bread-crumbs soaked in milk, 4 ounces of tongue, and 6 oysters, cut fine ; add 3 tablespoonfuls of white stock, With a Saucepan over the Sea pepper, salt, and 2 eggs. This must be well beaten, seasoned, and pressed through a sieve. Place in a buttered pan and bake lo minutes until brown. Arrange carefully on a dish, in a circle, and in the centre pour some Brussels sprouts cooked in white sauce and some sauce poured over. Around the edge arrange a puree of chestnut, and let it steam, with a plate over all, 20 minutes. Serve in the same dish. GALANTINE OF TURKEY. (MontpeUier.) Montpellier is a French town known far and wide for its ways of cooking cold meat or game in jelly or salad, served in a mould and often garnished, with mayonnaise or Tartare sauce.