The new century cookery book

Truss the fowl for boiling, and boil in white stock or salted water, well flavoured with vegetables, for about three-quarters of an hour ; take up, let cool, and cut up into neat joints (use the carcass along with the sauce to improve its flavour). Wash, blanch, cool, and trim the sweetbreads, cut them into convenient slices, and put in a deep saute-pan or stewpan along with the pieces of chicken. Strain the sauce, previously heated and flavoured with the carcass, over this, toss the whole together until it is hot. Add the mushrooms and truffles, cut into slices ; season with pepper, salt, and a pinch of grated nutmeg, shake well and keep covered, and simmer for about twenty minutes. Prepare a neat border of mashed potatoes well seasoned and finished with a liaison of egg-yolks. Dress on a well-buttered dish ; decorate to fancy, brush over with egg, and bake in the oven a golden colour. Dish up the ragout of chicken, &c., in the centre, sauce over carefully, garnish with peashapes of cucumber and asparagus points, previously cooked and seasoned, and heated up in a little butter. 982. Souffles de Volatile en Caisses. — 6 oz. raw chicken (fillet), 2 whole eggs, 2 yolks of eggs, 1 gill cream, 1 truffle, 2 mushrooms, \ oz. butter, salt and pepper. Free the meat from skin and sinews, pound it in a mortar until smooth, add by degrees the yolks of four eggs and the cream, season to taste, and rub it through a fine sieve. Chop the truffle and mushrooms (preserved) rather finely and add to the farce. Whisk the whites of two eggs to a stiff froth, and mix it carefully with the above. Have six to eight chine or paper souffle cases, well buttered. Divide the mixture in equal parts into the cases, so that they are about three-parts full. Put them on a baking-sheet or saute-pan and bake in a fairly hot oven for about eighteen minutes. Arrange the cases ENTREES OF POULTRY, ETC: (HOT DISHES) on a dish with a folded napkin and serve hot. This dish can also be made with any other poultry, with garni or with veal. A boat of hot bechamel sauce (No. 202) is often served as an accompaniment with this dish. 983. Souffle de Volatile. — Proceed in exactly the same manner as indicated in recipe for Yeal Souffle (No. 842), using the same quantity of chicken instead of veal, or if desired the weight can be made up wTith a small quantity of veal. The carcase and trimmings of the chicken should be used for stock to make the white sauce. 984. Attriotes de Volatile d la Vaudoise.- 10 slices of coojted ox-tongue , ^ cooked fowl, 8 mushrooms, 2 truffles, 1 glass sherry wine, \ lb. raiv chicken or game, 3 oz. fresh pork, 2 shallots, 1 whole and 2 yolks of eggs, parsley , ^ lemon, £ gill cream, meat-glaze (No. 247), 1 gill tomato sauce (No. 271), 1 gill Allemande sauce (No. 204), 2 oz. butter, salt, pepper, aromatic seasoning , pig's caul. Mashed potatoes for border.