The new century cookery book

Remove the meat from the bones, take away the skin and gristle ; chop the meat finely, likewise the truffles. Put these together with the ham in a saute-pan, add the sauce, season with salt, pepper, and a pinch of grated nutmeg. Cook for ten minutes, stir occasionally, bind with the yolk of one egg, and spread on a dish to cool. Divide into six or eight parts ; shape these oblong, wrap each in a piece of veal udder or pig’s caul. Dip in beaten egg, roll in bread-crumbs ; when set, egg and crumb again, shape neatly, and fry in hot fat. Drain on a cloth or paper, dish up, garnish with fried parsley, and serve with tomato sauce. 988. Croustades de Volatile à la Montpellier. — 4 oz. calves' liver, 2 oz. bacon, 1 oz. butter, 2 shallots, 8 oz. chicken, freed from skin and bones, 2 oz. panade, 3 whole eggs, salt, mignonette pepper, aromatic spice, a sprig of thyme and marjoram, 1 truffle, about b lb. shortcrust paste, sauce Madere (No. 237 a). Cut the liver and bacon into thin slices, and season to taste. Peel and chop the shallots finely, fry them in the butter a pale brown colour. Put in the bacon and fry a little, then add the liver, and toss over the fire for a few minutes, together with the thyme and marjoram (only very little of each must be used). Remove the herbs, and pound the remainder in a mortar ; pound the chicken separately, add the panade and three yolks of eggs ; when smooth and thoroughly mixed season with a little aromatic spice, and salt and pepper if found necessary. Now add the liver farce and mix it well together, with the truffle chopped finely. Rub this through a fine wire sieve. ENTREES OF POULTRY, ETC. [HOT DISHES ) Should the farce be found too stiff a little brown sauce (Madere) maybe added. Roll out the paste rather thinly, and line several small croustade or timbale moulds with this ; trim the edges of the paste and prick the bottom to prevent blistering. Whisk the whites of eggs to a stiff froth, and mingle rather more than half with the prepared farce (forcemeat). Fill up the lined moulds with this, and put them on a baking-sheet into a fairly hot oven. Bake for about twenty-five to thirty minutes. When half done spread a little of the remaining whipped whites of eggs on top of each croustade, and sprinkle over a little grated cheese, mixed with a pinch of cayenne pepper, and finish baking. The white of egg can be put on the croustades by means of a forcing bag with a large rose pipe, and will cook all the smarter for it. When done unmould carefully, arrange them nicely on a dish and serve with hot sauce Madere. 989. Fricandelles de Volatile à l'Allemande. — \ lb. cooked chicken meat or any other kind of poultry, including a little ham or tongue, 1 slice of onion chopped fine, 1 teaspoonful of chopped parsley, H oz. of butter, £ oz. flour, 2 eggs, i gill of gravy' or stock, salt, pepper, and nutmeg, f pint of pancake batter, bread-crumbs, frying-fat.