Miss Parloa's kitchen companion

Drain the macaroni free of water, and add to it the strained tomato and the cheese. When the livers and mushrooms have been cooking in the sauce for ten minutes, put in the macaroni. Turn this mixture into a large vol-au-vent case, and serve at once. Imperial Vol-au-vent. For this vol-au-vent there will be required the rule for puff paste, the greater part of three chickens, a bottle of cock's-combs, truffles, and mushrooms, a pint and a half of supreme sauce, the rule for chicken quenelles, the white of an egg, one pint of clear stock, and some salt and pepper. Make the puff paste, and chill it. When thoroughly chilled, roll it down to about one inch in thickness, being careful to get all parts of equal thickness. Lay an oval border mould on this, and with a sharp knife cut the paste in the form of the mould; cut out the centre of this paste, leaving a border about an inch and a half wide. Place this rim of paste where it will keep cold while the bottom is being rolled and cut. Roll the piece of paste that was cut from the centre to the thickness of a quarter of an inch. Lay the border mould on this, and cut out a piece the size and shape of the mould. Brush this over with the white of an egg which has been beaten with one table-spoonful of cold water. Put the ring of paste on this, and press slightly. Place on a large dripping-pan, and bake for three-quarters of an hour. Have the oven very hot for the first ten minutes ; then reduce the heat for Imperial Vol-au-vent Case. the remainder of the time. This vol-auvent may be baked at the time it is to be served ; or it may be baked the day before, and be heated in the oven just before being filled. To Prepare the Filling. — Fillet the chickens. Use onehalf of the fillets for the force-meat, and prepare the other half as for supreme of chicken, decorating them with truffles. Lay them in a buttered saucepan, and cover with buttered paper ; and put them into the refrigerator until it is time to poach them. Make the quenelles, but shape them in teaspoons. Make one quenelle round, for the top of the dish. Lay them in a buttered pan, and decorate with truffles ; cover with buttered paper, and put into the refrigerator. Put the chicken legs into a stew-pan with boiling water enough to cover them, and let them simmer until tender. If the chickens are not more than a year old, they will probably be done in one hour. Let them cool in the water ; when cold, take them from the liquor and free them of skin, fat, and bones. Cut the meat into pieces the size of a quarter of a dollar. There should be a generous pint and a half of meat. Season it with two level teaspoonfuls of salt and one-fourth of a teaspoonful of white pepper. Put this in a cool place until the time for putting the dish together.