Cooking for profit

Stuff the boned chicken with the mixture, sew up, lined in a cloth in good oval form, boil two hours and press between two dishes. When cold, brush over the outside with melted butter, cut two or three truffles in shapes such as round slices with crescents and dots on each side and decorate the surface of the fowl, place it on a dish ornamented with lemon slices and parsley and keep cold until wanted. Then slice thinly and serve cold. The truffles in the stuffing should 946— Lamb Cutlets, a la Maintenon. They are choice rib chops of lamb or mutton the bones scraped, half-cooked in a pan to shrink them, seasoned, spread on one side with a thick, white sauce, sprinkled with cut truffles baked in a buttered pan in the upper part of a hot oven to get a yellow-brown, served with paper frills upon the bones. The garnish for a breakfast dish may be a border of shapes of thin toast and for dinner a bed of peas or other accompaniment. To make the sauce, as good a way as any is to make a white roux of four ounces butter and the same of flour; and when they have been stirred over the fire until well cooked, add but half quantity of liquor (either broth or liquor from a can of mushrooms), which will be about two cups, and cook well with constant stir- ring. Season with salt and white pepper, set the sauce away to get cold, then use it as ab: ve named, spreading it thickly on the cutlets and smooth over with a wet knife before putting on the truffles. Small triangles of thin toast are best to border a large dish as these cutlets must lie flat with the frilled ends outwards. Cost : 20 cutlets 60, truffles 1 00, sauce, etc., 20; $1 80. Named for Madame de Maintenon, a lady of the French court. 947— Potatoes a ia Baden-Baden. The same as No. 142; simmered in butter first, then drained and carefully baked to a yellow brown in the oven and sprinkled with parsley and fine salt. To serve them, fry a number of small lettuce leaves in lard or oil as you would fry Saratoga potatoes. The leaves should be of heart lettuce and be shell shaped. Out of the many, which take but a few minutes to fry, select the best, bronzed-colored, dry and of good shade; drain them hollow side downward on a sheet of paper spread on a hot pan. Serve the potatoes in them set in individual dishes, and handed to each place as the cutlets are being passed from the large dish. Baden-Baden is a fashionable wateringplace. 948— Partridge Souffles in Cases. Roast three partridges, young guinea fowls or common chickens, pick off the meat without skin or tendons, mince it extremely fine and then pound to a paste and rub it through a sieve. This is a difficult matter to do with any but young and tender partridges or chickens and there ought to be a stone mortar to pound the meat in. However, it can be done without by taking precaution not to try with old birds. A souffle is a puff, and this mixture will not puff if not quite a smooth paste. Make a thick butter sauce the same as for spreading cutlets a la Maintenon, with mushroom liquor, if convenient, Take 1½ cups of the sauce to four cups of the chicken paste, season with salt, pepper, a slight grating of nutmeg and slice of lemon rind, add a spoonful of mushroom catsup and stir over the fire until boiling hot. Then set away to cool.