The new century cookery book

Chop the meat very fine, melt half an ounce of butter in a saucepan ; when hot add the chopped onion ; fry for three minutes, then add the flour and cook to a golden colour, stir in the gravy, cook five minutes, now add the meat ; when thoroughly hot bind with two yolks of eggs, season with pepper, salt, and a grate of nutmeg ; when well mixed remove from the fire. Make four or more pancakes, put them on a paste-board, spread the prepared meat mixture over the pancakes, roll up each neatly, let set, and cut into oblong pieces about two inches long. Beat up the white of an egg a little, dip in each piece, roll in bread-crumbs ; when sufficiently set, egg and crumb a second time. Place the fricandelles in a wire basket and fry in hot fat or lard to a golden colour ; drain on a cloth, dish up on a folded napkin or dish-paper, garnish with crisp parsley, and serve. Note.— As an accompaniment to this dish a nicely dressed beetroot or lettuce salad is recommended. In order to make a change, chicken may be substituted by cold fish, or any kind of meat, or scraps left over from a previous meal. 990. Palmettos de Volatile à la Gambetta. — 1 lb. chicken {or veal forcemeat), 6 eggs, i gill cream, 1 truffle, pepper, salt, nutmeg, a little clarified blitter, tomato sauce. Butter eight to ten small round dariole moulds, beat up the eggs the same as for an omelet, add the cream, and season with pepper, salt, and a pinch of nutmeg. Divide this mixture equally into the moulds, and poach slowly in the oven. Put the forcemeat, previously seasoned, in one or two well-buttered flat moulds, cover with a buttered paper, and cook in the oven for about twenty minutes. Let cool a little, then stamp out as many rounds as there are moulds, and of the same size as the moulds. Turn out the egg moulds, and place one on each of the forcemeat socles, put a fancifully cut slice of truffle on top of each, dish up, keep in the oven till hot, and serve with tomato sauce (No. 271). 991. Petites Bombes à la Milanaise. — lb. veal, rabbit , chicken, or game, 2 oz. panade, 3 yolks and 1 white of egg, 2 tablespoonfuls white or brown sauce, 1 oz. butter, 1 tablespoonful sherry or Madeira, 1 dessertspoonful of chopped truffle peelings or truffle trimmings, 2 oz. cooked macaroni, seasoning, Perigord (No. 243) or tomato (No. 271) sauce. Cut up the meat, which- must be freed from skin and sinews, pound it in a mortar till smooth, then add the panade, eggs, and sauce, season to taste with salt, pepper, and aromatic spice, mix in a little butter (about half an ounce), and pass the whole through a fine . wire sieve. Butter some little bombe or timbale moulds, line them all over with short tips of cooked macaroni — these must be cut about one-eighth of an inch thick. Stand the moulds on the ice to set, then fill them with the above prepared farce. Place them in a saute-pan containing a little boiling water, cover with a buttered paper, and poach in the oven for about half an hour. Take up, unmould, and « arrange the bombes on a hot entree dish. Pour some hot tomato or Perigord sauce over and serve. 992. Petites Bouchées à la Reine. — About 1 lb. of feuilletage paste, \ cooked chicken, 2 oz. cooked ham or tongue, 6 mushrooms, 2 truffles, 1 gill bechamel (No. 20)2) or Allemande (No. 204) sauce, gill cream, 2 yolks of eggs, pepper, salt, nutmeg.