Miss Parloa's kitchen companion

half a teaspoonful of pepper, and the hot sauce. Place the saucepan in another containing boiling water, and stir over the fire until hot. It will take about four minutes if the sauce and macaroni be hot. Pour this mixture into the case, and after putting on the cover, serve at once. Any kind of nice ragout may be used to fill these cases, the timbale taking the name of the filling. Liver-Force-meat Border, Garnished with Poultry Scallops. Make the chicken-liver force-meat. Butter a pint-anda-half border mould, — plain or fluted, — and pack the force-meat into it. Set in a cool place until an hour before the time for serving. Force-meat Border with Poultry Scallops. Cut the breast of a cold roast chicken or turkey into thin round slices about the size of a silver dollar. There should be a pint and a half of this meat. Add to this half a pint of mushrooms, cut in slices. Season with a generous teaspoonful of salt and one-fourth of a teaspoonful of pepper. Place in a cool room until time for heating. One hour before serving-time place the mould of forcemeat in a deep pan, and pour warm water into the pan until it comes within half an inch of the top of the mould. Cover the mould with buttered paper. Place the pan on top of the stove, and heat the water to the boiling-point. Draw the pan back immediately where the water will keep nearly at the boiling-point j but it must not bubble. When the force-meat has been cooking forty minutes, put the poultry and mushrooms into the double-boiler with half a gill of chicken stock. Set it on the stove, and at the end of fifteen minutes add one pint of Bechamel yellow sauce. Stir for five minutes, and then take from the fire. Turn the force-meat border on a warm platter. Fill the centre with the poultry scallops and sauce. Serve very hot. Any kind of force-meat may be used for a border, and the filling may be of a rich or simple ragout of poultry, sweetbreads, or game. Force-meat borders of fish may be filled with any kind of delicate fish warmed in Bechamel, cream, or poulette sauce. Galantine of Fowl. Select a fowl weighing about five pounds. See that every part of the skin is whole. Singe, but do not draw the fowl ; wipe it with a damp towel. Cut off the head, the tips of the wings, and the feet. Place the fowl on a board, breast down. With a small, sharp boning-knife, cut in a straight line through to the bone the whole length of the fowl. Now work the knife between the flesh and bone, beginning at the neck. Be careful not to cut through the skin. When the bones of the second joint of the wings have been freed from flesh, disjoint and remove them. Take out the bones from the first joints. It does not matter in a galantine if the skin be broken in the second joint. Continue the work until all the flesh has been freed from the bones. Take out the skeleton ; spread the skin and flesh on the board, and remove the gross fat that will be found near the crop and near the vent at the other end. Draw the flesh of the legs and the wings inside. Cut all the tough tendons