European and American cuisine

skin and chop fine ; add Vs pound fine-chopped suet, 2 even table* spoonfuls salt, 1 teaspoonf ul nutmeg. Place a saucepan with Vs V^^^ of water over the fire ; add 1 ounce butter ; as soon as it boils add Ys pint of flour ; stir and cook till it has formed into a smooth paste, and loosens itself from bottom of saucepan, then set aside. When cold put the chicken meat and the paste in a wooden chopping bowl ; mix together ; then take a potato masher and pound them fine, adding by degrees the yolks of 4 eggs and 1 whole egg. Place it in a cool place until wanted. Chicken 8oufS6. — Prepare a chicken forcemeat as directed in foregoing recipe ; melt % ounce butter in a saucepan, add Vs table- spoonful flour ; stir and cook 3 minutes ; add % cupful cream or milk, stir and cook 2 minutes ; then set aside. When cold mix the sauce with the chicken forcemeat, add the yolks of 3 eggs and 3 whites beaten to a stiff froth. Butter a plain 2-quart-timbale form, lay around a piece of white buttered paper in the bottom, and dust the inside of form with flour ; fill it with the forcemeat ; set the form in a pan of hot water, cover with buttered paper ; place it in a medium-hot oven, and bake 40 minutes. In the meantime pre- pare a chicken broth from the carcasses of the chickens (reserving the second joints and legs for other purposes). Melt 2 ounces butter in a saucepan ; add ly^ tablespoonful fiour, cook and stir 3 min- utes ; add 1 pint of chicken broth, 1 even teaspoonf ul salt, and cook 10 minutes ; add Ys pint cream, cook 5 minutes ; then strain the sauce. Trim and cut into round pieces 6 slices of boiled beef tongue ; place them with 6 large and 6 small trufSes in a saucepan over the fire ; cover them with the sauce mentioned above, let them heat through. When ready to serve, turn the souffle on to a warm dish ; arrange the large truffles and tongue alternately in a circle on top the souffl6 ; cut the small truffles in half, and lay them close to the edge as a border. Serve the sauce in a sauce bowl with the souffl6. Epigram of Chicken. — Bemove the breasts from 2 young chickens, each weighing 2 pounds and prepare the fillets as di- CHICKEN. 876 rected ; then bone the thighs, stnff them with chicken forcemeat, and sew np ; lay the thighs in a saucepan with 1 sliced onion, a bonqnet, and a small carrot ; cover with broth and cook 30 min* ntes ; then remove, lay them under a light weight till cold. Place the fillets in a buttered pan, pour over 3 ounces butter ; cover with buttered paper ; place the pan in an oven, cook 15 minutes, basting frequently with the butter. When the thighs are cold dip them into beaten egg and bread crumbs ; fry to a golden color in butter. Arrange them in a circle alternately with the fillets and decorate the wings. Fill the center with a chestnut ragoiit, prepared as fol- lows : Boil 18 large chestnuts in water 20 minutes, then take them out ; remove the shell and the brown skin. Melt 1 ounce butter in a saucepan ; add 1 tablespoonful fiour and cook 3 minutes ; add 1 pint of chicken broth, 1 even teaspoonful salt, cook 5 minutes ; add the chestnuts and Vs can of canned mushrooms, cook 10 minutes ; then add 6 fine-sliced truffles, cook 3 minutes ; mix the yolks of 3 eggs with Vs cup cream, add it to the ragoiit, and serve.