Miss Parloa's kitchen companion

Mix the flour and butter in a small saucepan. Add half the salt, pepper, vegetables, and stock. Place the saucepan on the fire, and stir its contents until the sauce begins to boil ; then set back where it will only simmer for fifteen minutes. When that time has passed, strain the sauce into another saucepan. Add the mushrooms, and simmer for five minutes. Season the chicken and sweetbread with the remainder of the salt and pepper. When the mushrooms have been cooking in the sauce for five minutes, add the cream, chicken, and sweetbread. Boil up once ; then take it from the fire, and add the lemon juice. Put the mixture into a large vol-au-vent case. This filling will answer also for small patties. Parisian Vol-au-vents. Line and cover a dozen small dariole moulds as directed for vol-au-vent cases baked in moulds. Bake them in a moderately hot oven for twenty-five minutes. Take off the covers, and remove the flour and paper. Fill with a mixture prepared as follows : — Clean a sweetbread and the brains of a calf, and boil for twenty minutes ; then plunge them into ice-water, and when they are cold, cut them into very small dice, and season lightly with salt and pepper. Next put a cupful of cream on to boil. Mix a level table-spoonful of flour with a quarter of a cupful of cold cream, and stir into the boiling cream. Boil up once, and season with salt and pepper. Add the sweetbread and brains, and cook the dish for eight minutes. After filling the vol-au-vents with this mixture, put the covers in place, and serve at once. Chicken and mushrooms may be substituted for the sweetbread and brains. Vol-au-vent of Turkey. For a large vol-au-vent use a generous pint and a half of cooked turkey, cut into cubes, one pint of cream, one table-spoonful of flour, one teaspoonful and a half of salt, half a teaspoonful of white pepper, and one teaspoonful of lemon juice. Season the turkey with the pepper and one teaspoonful of the salt. Mix the flour with four table-spoonfuls of the cream. Put the rest of the cream on the fire in a stew-pan, and when it boils, stir in the mixed flour and cream. Cook for one minute, stirring all the while. Now add the salt and onion juice, and lastly the turkey. Simmer for five minutes, and fill the vol-au-vent. Italian Vol-au-vent. Use a quarter of a pound of macaroni, six chicken livers, half a pound of fresh mushrooms or one can of mushrooms, one pint of stock, one table-spoonful of Parmesan cheese, four table-spoonfuls of butter, three of flour, two of strained tomato, two table-spoonfuls of chopped onion, one teaspoonful of chopped parsley, two teaspoonfuls of salt, and half a teaspoonful of pepper. Break the macaroni into small pieces, and put it in a stew-pan with two quarts of water and a table-spoonful of salt. Boil it for half an hour. Cut the chicken livers into cubes, and boil them for half an hour in water enough to cover them. Put the butter, onion, and parsley into a stew-pan, and cook slowly for ten minutes. Draw the stew-pan to a hotter part of the fire after that time has passed, and add the flour. Stir until frothy, and then add the stock. Stir the mixture until it boils ; then draw back, and let it simmer five minutes. Strain the sauce into another stew-pan, and add the salt, pepper, mushrooms, and chicken livers.