European and American cuisine

When ready to serve pour the butter from the fillets and a few spoonfuls supreme sauce over them, then turn the forcemeat border on to a hot dish, lay the fillets on top of it ; add 3 fine-cut truffles to the sauce, re* turn the sauce for a few minutes to the fire, then pour it inside the forcemeat border, and serve as an entree. Fillet of Chicken à la Maltaise.— Prepare the fillets of 3 fine young chickens as directed before ; lay the large fillets on a board with the skin side downward ; make an incision in center of each fillet and fill it with 1 tablespoonful chicken forcemeat ; then sew it up. The forcemeat is prepared from the mignons ; season the fillets with 1 tablespoonful salt and Ys teaspoonful white pepper ; cut 2 truffles into 6 slices, dip them in white of egg, and lay 1 slice in the center of each fillet ; put them in a buttered pan large enough to receive them ; pour over 4 ounces melted butter ; cover with buttered paper and set in a cool place. In the meantime prepare a rice border as follows : Place Yt pound well-washed rice in a saucepan over the fire ; cover with cold water ; cook 5 minutes ; drain in a sieve and rinse off with fresh cold water ; return the rice to saucepan again, cover with 1 pint milk ; add 1 even teaspoonful salt and cook till thick and tender ; then add 1 ounce hutter and the yolks of 3 eggs; butter a border form, put in the rice, and place it on a baking sheet in a hot oven ; bake 10 minutes. Fifteen minutes before serving, place the pan with the fillets in a mediumhot oven and bake from 10 to 15 minutes, basting frequently. At the same time prepare the sauce : Melt 1 ounce butter in a saucepan; add 2 tablespoonfnis fine-chopped onion, 1 tablespoonful grated carrots, 1 ounce of fine-chopped cooked ham, and cook 5 minutes ; then add 2 fine-chopped mushrooms and 1 heaping tablespoonful flour, stir and cook 3 minutes; add 1 pint of chicken broth, a small bouquet, Ys cupful mushroom liquor, 12 whole peppers, and cook 5 minutes; then remove the bouquet and cook 5 minutes longer ; add 1 even teaspoonful salt ; then strain. Cut 3 truffles into fine slices, place them in a small saucepan with 1 gill of Madeira or sherry wine over the fire, and cook 5 minutes ; add this to the sauce, also V^ teaspoonful beef extract, and cook a few minutes longer. When ready to serve turn the rice on to a warm dish, pour a little of the sauce over each fillet ; arrange them on top the rice ; dress the wing of each fillet with a paper ruffle, and serve with the sauce in a sauce bowl. Chicken Legs Sautéed. — Place a saucepan with 2 fine-chopped onions and 2 ounces butter over the fire, cook 5 minutes ; season the legs and thighs of 3 chickens with 1 tablespoonful seasoning salt, add them to the onions and butter, cover and cook 30 minutes ; then dust over 1 heaping tablespoonful fiour, stir for a few minutes ; add 1 pint of chicken or veal broth ; cook slowly until the chicken legs are done ; add the juice of 1/2 lemon ; and last, add a few spoonfuls of cream, if handy ; then serve on a hot dish ; garnish with buttered toast or crotltons or with mashed potatoes. Chicken Forcemeat. — Remove the breasts from 2 fine plump chickens weighing each about 3 1/2 pounds; free them from the