One fowl, £ pint panada (see Sauces) ; 3 eggs, \ pint cream, pepper, salt, and a dust of nutmegj, \ pint Bechamel sauce✪ Chicken Cream. Remove the flesh from the fowl, pass through a mincing machine twice, and pound in a mortar. Add to thisi the panada; pound again, add the eggs one by one, pounding all the time, season to taste, pass all through a wire sieve, add the cream, pour into a buttered mould, cover with buttered paper, and steam carefully thirty to foirty minutes. Turn out, and pour the Bechamel sauce over. Fowl, a la Creole. Cut up a fo^l the same as for stewing. Put the pieces into a etewpan, cover them with h.ot \mtet, «eA *ychs&sx 72 MISS CAMEBON'S COOKEBY BOOK. gently for an hour, then add 3 oz. of rice, \ lb. of fir minced ham, a little salt and pepper✪ Fowl a la Creole; cook slowly till rice is tender and has absorbed all the water, but do let it get too dry ; add more water if necessary. When dc dish the fowl in the centre and the rice round. Chicken in Batter. Take the remains of any cold chicken, cut into neat pie skin, and soak in marinade for an hour, then dip Kromeskie batter, drop into a saucepan of hot fat✪ Chicken in Batter, and fr pale yellow; dish on paper mat, and garnish with fi parsley. Serve tomato sauce with this. Stuffed Onions. Six small Spanish onions, Jib. cold meat minced fin< \ pint thick brown gravy, seasonings✪ Stuffed Onions. Boil the onions hour, take up and allow to cool; take the centres out w a cutter. Mix the meat with the gravy, season well w salt, pepper, cayenne, and a little essence of anchovy. ] the onions with this, piling high, brush over with e sprinkle with bread crumbs, stick a piece of red chili on top each, and bake in the oven half an hour. Send to table w good brown sauce round. Poulet aux Champignons. Cut a small fowl into neat joints and remove the sk fry in a saute-pan with 2 oz. of butter, 1 chopped shalot, si and pepper, for about twelve minutes, or until the fowl cooked. Put into a saucepan 3 oz. of Driessens's bro 1 foundation sauce, 1 pint of water; stir till it comes to t boil. Add to it \ lb. of cooked mushrooms cut into hal< and simmered gently for a minute or two. Dish the fo up, and pour the sauce over it •, aeiNfc \ery \\&\,. MISS CAMERON'S COOKERY BOOK. 73 Poulet a la Hosgroise. One or two good fowls, according to number of per- sons, 2 oz. butter, 2 onions chopped, 1 sprigg of parsley, 1 small blade of mace, 1 bay leaf, dessertspoonful of pepper- corns, 2 tablespoonfuls flour, 1J pint of good stock. Cut the fowls into neat joints and fillets and skin them ; fry in the butter with the onions and seasonings till slightly browned ; remove the fowl, and stir into the saucepan the flour smoothly, then add the stock, and boil for three minutes, stirring all the time. Put back the pieces of fowl and stew gently for three-quarters of an hour; colour a nice dark brown with some caramel, and a few drops of liquid carmine, melt in 3 sheets of gelatine; when that is quite dissolved, dish the fillets of fowl in a circle, strain the sauce, and pour over, and in the centre place some stewed mushrooms, 2 or 3 chilies, a hard-boiled egg cut in quarters, a few gherkins, 2 tomatoes skinned and quartered, and a few strips of cooked ham. Send to table very hot. Fricassee of Gold Chicken. Put into a saucepan 3 oz. of Driessen's pale foundation sauce ; \ pint of water, and \ pint of milk. Stir over a gentle heat till dissolved; as soon as it boils, add to it a squeeze of lemon juice. Put into it the pieces of chicken, from which the skin has been removed, and when heated through serve with or without a border of boiled rice. A great improvement to this dish are a few mushrooms and a tablespoonful of chopped parsley. Poulet a la Czarina. ✪ Poulet aux Champignons

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One fowl, £ pint panada (see Sauces) ; 3 eggs, \ pint cream, pepper, salt, and a dust of nutmegj, \ pint Bechamel sauce. Remove the flesh from the fowl, pass through a mincing machine twice, and pound in a mortar. Add to thisi the panada; pound again, add the eggs one by one, pounding all the time, season to taste, pass all through a wire sieve, add the cream, pour into a buttered mould, cover with buttered paper, and steam carefully thirty to foirty minutes. Turn out, and pour the Bechamel sauce over. Fowl, a la Creole. Cut up a fo^l the same as for stewing. Put the pieces into a etewpan, cover them with h.ot \mtet, «eA *ychs&sx 72 MISS CAMEBON'S COOKEBY BOOK. gently for an hour, then add 3 oz. of rice, \ lb. of fir minced ham, a little salt and pepper; cook slowly till rice is tender and has absorbed all the water, but do let it get too dry ; add more water if necessary. When dc dish the fowl in the centre and the rice round. Chicken in Batter. Take the remains of any cold chicken, cut into neat pie skin, and soak in marinade for an hour, then dip Kromeskie batter, drop into a saucepan of hot fat, and fr pale yellow; dish on paper mat, and garnish with fi parsley. Serve tomato sauce with this. Stuffed Onions. Six small Spanish onions, Jib. cold meat minced fin< \ pint thick brown gravy, seasonings. Boil the onions hour, take up and allow to cool; take the centres out w a cutter. Mix the meat with the gravy, season well w salt, pepper, cayenne, and a little essence of anchovy. ] the onions with this, piling high, brush over with e sprinkle with bread crumbs, stick a piece of red chili on top each, and bake in the oven half an hour. Send to table w good brown sauce round. Poulet aux Champignons. Cut a small fowl into neat joints and remove the sk fry in a saute-pan with 2 oz. of butter, 1 chopped shalot, si and pepper, for about twelve minutes, or until the fowl cooked. Put into a saucepan 3 oz. of Driessens's bro 1 foundation sauce, 1 pint of water; stir till it comes to t boil. Add to it \ lb. of cooked mushrooms cut into hal< and simmered gently for a minute or two. Dish the fo up, and pour the sauce over it •, aeiNfc \ery \\&\,. MISS CAMERON'S COOKERY BOOK. 73 Poulet a la Hosgroise. One or two good fowls, according to number of per- sons, 2 oz. butter, 2 onions chopped, 1 sprigg of parsley, 1 small blade of mace, 1 bay leaf, dessertspoonful of pepper- corns, 2 tablespoonfuls flour, 1J pint of good stock. Cut the fowls into neat joints and fillets and skin them ; fry in the butter with the onions and seasonings till slightly browned ; remove the fowl, and stir into the saucepan the flour smoothly, then add the stock, and boil for three minutes, stirring all the time. Put back the pieces of fowl and stew gently for three-quarters of an hour; colour a nice dark brown with some caramel, and a few drops of liquid carmine, melt in 3 sheets of gelatine; when that is quite dissolved, dish the fillets of fowl in a circle, strain the sauce, and pour over, and in the centre place some stewed mushrooms, 2 or 3 chilies, a hard-boiled egg cut in quarters, a few gherkins, 2 tomatoes skinned and quartered, and a few strips of cooked ham. Send to table very hot. Fricassee of Gold Chicken. Put into a saucepan 3 oz. of Driessen's pale foundation sauce ; \ pint of water, and \ pint of milk. Stir over a gentle heat till dissolved; as soon as it boils, add to it a squeeze of lemon juice. Put into it the pieces of chicken, from which the skin has been removed, and when heated through serve with or without a border of boiled rice. A great improvement to this dish are a few mushrooms and a tablespoonful of chopped parsley. Poulet a la Czarina.

Miss Cameron's cookery book