Cassell's dictionary of cookery

and put the latter before the fire to swell ; thicken I the broth with flour and butter ; serve the fowl I on the centre of a dish, with the rice round, and i the sauce over all. The delicate appearance of the fowl will be spoiled if the rice be not well- 1 washed, and the scum carefully removed. Time, 1 one hour to boil fowl ; half an hour to stew j rice. Probable cost, 43. Sufficient for four or five persons. I Fowl, with Rice Croquettes.— Boil half a pound of rice in a quart of good broth, and let it simmer, afterwards adding two or three ounces of butter, until the liquid has evaporated, and the rice is left quite dry. Mould the rice into balls ; insert a spoon, and press the rice in the middle, so as to form a hollow, which fill with minced fowl, moistened slightly with bechamel sauce. Close the opening with some more rice, and frj', dipping each ball into egg, and roUing it in bread-crumbs. When of a nice brown, serve with a garnish of fried parsley. Time, half an hour to boil rice ; ten minutes to fry croquettes. Probable cost, Sd., exclusive of fowl. Frangipane.— Beat six eggs until light, add to them gradually a pint of new milk and two table-spoonfuls of flour. Put the mixture over the fire in a clean saucepan, with a quarter of a pound of fine sugar, and when close at the boiling point andthickish, stir in two ounces of crushed ratafias, a glass of rum or brandy, some grated lemon-rind, and two ounces of butter, browned slightly in a clean pan. This dehcious creamy preparation is an excellent substitute for custard. ERA ( 229 ) FBE It can be flavom-ed with vanilla, orange-flower, or coffee, to suit the dish it is wanted for. The French use it to fill tartlets or cover fruit tarts. Probable cost, Is. 3d. for this quantity, exclusive of spirits. Frankfort Sausages.— Mince very finely one pound of lean pork, from the shoulder, with three ounces of fat bacon ; add a little red wine diiring the mincing process, just enough to keep the meat moist. Season with equal quantities of black pepper and ground coriander seed, a little nutmeg grated, and salt to taste. Fill skins — these should be scrupulously clean, well- .soaked in salt and water, and wiped dry before being used. Biead soaked in milk or water, iind squeezed dry, is sometimes used, either to increase the quantity, or to make the sausages less rich. Allow the same quantity of bread as of fat. Time to boil, half an hour. Probable cost for this quantity, Is. 3d. Prench Cake. — Mix equal quantities of fine flour and groxmd rice together, half a pound of each. Put these into a bowl, with a pound of finely-sifted sugar, the grated rind of a lemon, and four ounces of sweet, and one of bitter, almonds, pounded together with a tablespoonful of orange-flower water. Beat twelve ■eggs separately, yolks from whites, and then mix with the above ingredients, until the whole are thoroughly blended. Time, one hour to bake. Probable cost, 2s. 6d.