Cover the bottom of baking-dish with cracker- crumbs and put in a layer of oysters. Sprinkle with salt and pepper and bits of butter. Cover with cracker-crumbs and oysters till dish is full. Let the cracker-dust lie on top in a thick layer. Pour over this the oyster liquor, 1 cup milk✪ Scalloped Oysters, 1 beaten ^gQ, and cook till oysters are well done. 60 OYSTERS VEAL AND OYSTERS V. C. G. Two pounds of tender, lean veal cut in thin, small pieces. Dredge with flour and fry in suffi- cient hot lard to keep it from sticking. When nearly done add a pint and a half of fine oysters. Thicken with a little flour and season with salt and pepper✪ Veal and Oysters, and cook till done. Serve in a hot dish. 61 Entrees ASPIC JELLY 4 pints of clear soup, 1 box of Cox's gelatine, 1 teacup of wine, 2 tablespoons of vinegar. Salt and pepper to taste, Whites of 2 eggs beaten to a stiif froth. Stir all well while cooking till it begins to boil. See that the gelatine is well dissolved, so that it will not stick to bottom of kettle. Do not stir after it boils hard. When the eggs break away and the jelly looks clear, remove from stove and strain through a clean cloth. Have the cloth soak- ing in boiling water, and squeeze well out of the hot water before running the jelly through. Put chicken in mould, pour sauce over while warm, and serve with truffles. 63 THE BLUE GRASS COOK BOOK BOUDINS A LA RICHELIEU E. D. P. 1 pound of raw turkey or chicken breast, i pound of panada, ^ pound of butter, ^ pound of pickled pork, 3 eggs, 4 truffles. Salt and pepper to taste. Grind the turkey or chicken. Cream the butter with the panada and add the meat, having pork ground with the meat. Break in the eggs, one at a time, beating the mixture well. Slice a part of the truffles in this mixture, reserving the rest for the sauce. Pour in the hquor from the truffles. Put this in the Boudin moulld, place in bread-pan with water around, and boil f of an hour. Serve with champignon sauce. CHICKEN ASPIC WITH WALNUTS Mrs. Henry C. Btickner Make a clear consomme; to 1^ cups of con- somme add ^ box of Cox's gelatine soaked in ^ 64 ENTREES cup of water one-half hour; put one layer of jelly ^ inch thick into a double mould and let chill ; then fill the outside mould with jelly; fill the centre with 1^ cupfuls of celery cut rather fine and ^ a cup of English walnuts cut size of celery; mix them with a dressing made of 3 tablespoons of melted chicken jelly, 2 tablespoons of oil, 1 tea- spoon of salt, 1 teaspoon vinegar, ^ teaspoon tarra- gon vinegar, ^ teaspoon red pepper. Cover with jelly so as to enclose the celery mixture ; turn when moulded on flat dish with shredded lettuce. CHICKEN CUTLETS Mrs. Henri/ C. BiLckner For a dozen and a half cutlets use a generous pint of cooked chicken, chopped rather coarse, a cupful of cream, 3 tablespoons of butter, 1 of flour, 1 tea- spoon of salt, 4 level tablespoons of fine chopped mushrooms, 4 eggs, 1 pint of sifted crumbs, ^ tea- spoon of pepper, ^ teaspoon of onion juice, 1 tea- spoonful of chopped parsley. Mix chicken with the salt, pepper, onion juice, lemon juice, and chopped mushrooms ; put the cream on the stove in a large frying-pan; beat the flour and butter to- 65 THE BLUE GRASS COOK BOOK

AI-modernized reading of the original text

Cover the bottom of baking-dish with crackercrumbs and put in a layer of oysters. Sprinkle with salt and pepper and bits of butter. Cover with cracker-crumbs and oysters till dish is full. Let the cracker-dust lie on top in a thick layer. Pour over this the oyster liquor, 1 cup milk, 1 beaten egg, and cook till oysters are well done. VEAL AND OYSTERS Two pounds of tender, lean veal cut in thin, small pieces. Dredge with flour and fry in sufficient hot lard to keep it from sticking. When nearly done add a pint and a half of fine oysters. Thicken with a little flour and season with salt and pepper, and cook till done. Serve in a hot dish. Entrees ASPIC JELLY 4 pints of clear soup, 1 box of Cox's gelatine, 1 teacup of wine, 2 tablespoons of vinegar. Salt and pepper to taste, Whites of 2 eggs beaten to a stiif froth. Stir all well while cooking till it begins to boil. See that the gelatine is well dissolved, so that it will not stick to bottom of kettle. Do not stir after it boils hard. When the eggs break away and the jelly looks clear, remove from stove and strain through a clean cloth. Have the cloth soaking in boiling water, and squeeze well out of the hot water before running the jelly through. Put chicken in mould, pour sauce over while warm, and serve with truffles. BOUDINS A LA RICHELIEU 1 pound of raw turkey or chicken breast, i pound of panada, ^ pound of butter, ^ pound of pickled pork, 3 eggs, 4 truffles. Salt and pepper to taste. Grind the turkey or chicken. Cream the butter with the panada and add the meat, having pork ground with the meat. Break in the eggs, one at a time, beating the mixture well. Slice a part of the truffles in this mixture, reserving the rest for the sauce. Pour in the hquor from the truffles. Put this in the Boudin moulld, place in bread-pan with water around, and boil f of an hour. Serve with champignon sauce. CHICKEN ASPIC WITH WALNUTS Mrs. Henry C. Btickner Make a clear consomme; to 1^ cups of consomme add ^ box of Cox's gelatine soaked in ^ cup of water one-half hour; put one layer of jelly ^ inch thick into a double mould and let chill ; then fill the outside mould with jelly; fill the centre with 1^ cupfuls of celery cut rather fine and ^ a cup of English walnuts cut size of celery; mix them with a dressing made of 3 tablespoons of melted chicken jelly, 2 tablespoons of oil, 1 teaspoon of salt, 1 teaspoon vinegar, ^ teaspoon tarragon vinegar, ^ teaspoon red pepper. Cover with jelly so as to enclose the celery mixture ; turn when moulded on flat dish with shredded lettuce. CHICKEN CUTLETS Mrs. Henry C. Buckner For a dozen and a half cutlets use a generous pint of cooked chicken, chopped rather coarse, a cupful of cream, 3 tablespoons of butter, 1 of flour, 1 teaspoon of salt, 4 level tablespoons of fine chopped mushrooms, 4 eggs, 1 pint of sifted crumbs, ^ teaspoon of pepper, ^ teaspoon of onion juice, 1 teaspoonful of chopped parsley. Mix chicken with the salt, pepper, onion juice, and chopped mushrooms; put the cream on the stove in a large frying-pan; beat the flour and butter to-

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