The new century cookery book

Cut the meat into small pieces, pound in a mortar till smooth, add the panade, mix thoroughly with the cream, a few drops of spinach greening or a tablespoonful of cooked spinach, and the eggs. Season to taste, and rub through a sieve. Fill a number of well-buttered and ornamented pie moulds with this farce ; place them in a saute-pan with a little water and cook in the oven for about ten minutes. Reduce the stock to a quarter, add the sauce, and reduce again. Scoop out some pea shapes of cucumber, cook in salted water, strain, and put in a stewpan together with the peas, add the butter and toss over the fire. Cut out the truffle in pea-shapes, mix with the above, moisten with a little sauce, season with pepper, salt, and a pinch of sugar. Turn out the moulds and dress neatly on a round border of mashed potatoes. Fill the centre with the prepared garnish, and pour a little of the remaining sauce round the base of the dish. Should any quenelle-meat be left over, put it in a forcing-bag or paper cornet and force out on a buttered saute-pan very small quenelles about the size and shape of peas ; add a little stock, poach for three or four minutes, and mix these with the above-mentioned garniture. 961. Poulet saute ala Cabello. — 1 young chicken (trussed), b gill olive oil, 1 orange, % pint demi-glace sauce (No. 237), ^ gill tomato sauce (No. 271), % oz. butter, 1 glass port wine, % pint of preserved pimentos (siveet), a tablespoonful meat glaze, seasoning. Untruss the chicken, cut it into six to eight joints, wipe them, and fry a nice light brown colour in the oil. Pour off the oil and season the chicken with salt, pepper (white and red) ; chop or grate the thin rind of an orange ; add this, also the wine and sauces (demi-glace and tomato), to the chicken, cover, and cook gently for about twenty minutes. Take out the chicken and dress the pieces neatly on a dish containing a small bed of potato puree. Keep it hot, melt the butter till nut-brown, and pour over the dish of chicken. Have ready the pimentos cut into Julienne shapes and make hot with a little demiglace, add to this the meat glaze, and dress in the centre of the dish or in groups round its base. Re-heat the sauce, skim it, season to taste with a good pinch of aromatic spice. Strain it over the chicken and serve very hot. 962. Poulet saute a la Carnot.— 1 chicken, 1 oz. butter, 1 shallot, 1 glass sherry, 1 gill Espagnole sauce (No. 236), 1 gill ENTREES OF POULTRY , ETC. ( HOT DISHES) tomato sauce (No. 271), about £ lb. short crust paste, £ oz. grated cheese, 4 oz. cooked game or beef, 1 oz. ham, 4 oz. butter, 1 table - spoonful well-reduced bechamel (No. 202), 2 yolks of eggs, 1 hardboiled egg, salt, pepper, 1 truffle, a croute of fried bread.