The new century cookery book

Line a well-buttered timbale mould or ordinary pudding basin with the macaroni. Do this carefully, so that the shape resembles a bee-hive when it is turned out. Cut the remainder of macaroni into short pieces, cut all the meats into Julienne strips or shreds, also the mushrooms. Put these in a stewpan with the butter, stir till hot ; add the grated cheese, the white sauce, and the cream ; heat up well without allowing it to actually boil ; then stir in the eggs, previously beaten, and continue stirring over the fire until the mixture begins to set. Season to taste with salt, pepper, and a little grated nutmeg and the lemon-rind. Fill the lined mould with this, cover with a piece of buttered paper, stand it in a stewpan half filled with boiling water, and cook in a brisk oven for about half an hour. Turn out on to a hot dish, pour some hot demi-glace or sauce Madere round, and serve. 995. Pillaff de Volaille (Chicken Pillau). — 1 chicken or small fowl, 1 carrot, 6 black peppercorns, 1 piece of green ginger (tohole), 1 blade of mace, 3 oz. butter, 1 to 2 lbs. scrag end of mutton, 3 small onions, 1 clove of garlic, 2 bay-leaves, salt, 2 cloves, 4 to 6 oz. best rice (Patna), 1 large tablespoonful curry or mulligatawny paste. Cut away all the meat from the fowl, free it from skin, and cut. into small conveniently-sized pieces. Chop up the carcass and bones ; put them in a stock-pot or stewpan with the mutton, previously cut in pieces. Add water and soup vegetables to make a stock, which should be allowed to boil for at least two and a half hours. Onion, garlic, green ginger, bay-leaves, and peppercorns should be added, and the stock should by the time it is finished and strained produce about three pints of broth. Fry the pieces of chicken in butter to a nice pale brown. Pour off the butter, and put into a deep stewpan, add the remainder of fresh butter, stir in the rice, and allow to fry for several minutes over a moderate fire. When the rice has sufficiently evaporated moisten with the stock, and stir over the fire until it commences to boil ; then allow to simmer gently on the side of the stove. Mince finely one small onion, fry in butter a golden colour, add the curry-paste and mace, also a tablespoonful of stock, mix well, add the chicken pieces, and mix the whole with the rice. Stir the rice &c. occasionally, to prevent burning. Season with salt and pepper at the last. Just before dishing up fry one more onion, cut into very thin slices ; these must be fried in butter and be of a nice pale brown colour. Dress the pillau in a pile on a hot dish, strew over with thin strips of fried onion, and send to table. ABBREVIATED RECIPES OF OTHER POULTRY ENTRE'ES. 996. Cotelettesde Volaille a la Montpensier. — Chicken fillets chopped finely, seasoned, and shaped into cutlets, egged, crumbed, and fried in deep fat. Served with tomato sauce (No. 271). 997. Quenelles de Volaille a l’ltalienne. — Chicken forcemeat quenelles, with chopped preserved mushrooms in centre of each, steamed in the oven. Served with a rich brown sauce, containing truffles, slices of mushrooms, chopped parsley, and chopped cooked ham.