Miss Parloa's kitchen companion

Half an hour before serving-time, put the cock's-combs in a stew-pan with enough chicken stock to cover them, and cook fifteen or twenty minutes. Put the chicken fillets in a moderate oven, and cook for twenty minutes. Cover the quenelles with boiling chicken stock, and set on a part of the stove where they will keep at the boiling-point for twenty minutes. Heat the vol-au-vent in the oven with the door open; it will take about twenty minutes. Put the chicken which was cut up into a stew-pan with one pint of the supreme sauce, and Imperial Vol-au-vent cook for fifteen minutes. Heat the remaining half-pint of sauce. Put the mushrooms into a small stew-pan with one table-spoonful of butter, half a teaspoon ful of salt, two table-spoonfuls of stock, and two table-spoonfuls of the sauce. Simmer for five minutes. Take the vol-au-vent from the oven, place it on a flat dish, and fill it with the chicken and supreme sauce. Drain the fillets, quenelles, cock's-combs, and mushrooms. Dip them into the hot sauce, and arrange them on the top of the vol-au-vent, as shown in the illustration. This is a very elaborate dish, but it has this advantage, — it may be prepared the day before it is to be served. Rissoles. These may be made of any kind of cooked meat or fish, — the more delicate the better. The crust should always be of puff paste. The trimmings left from making pies, patties, or vol-au-vents may be used. Chicken Rissoles. For twelve rissoles use half a pint of cooked chicken, cut into dice, two table- spoonfuls of chopped mushrooms, two table-spoonfuls of butter, one table-spoonful of flour, one gill of milk, three drops of onion juice, a level tea- Spoonful of salt, a little pepper, two eggs, one-fourth of the rule for puff paste, or the trimmings of puff paste. Prepare and chill the paste. Season the chicken and mushroom with the salt, pepper, and onion juice. Put the milk on to boil. Mix the butter and flour together, and stir into the boiling milk. Boil for half a minute, stirring all the while. Add the chicken and mushroom ; cook for one minute, and then turn into a dish and set away to cool. When the preparation of chicken is cool, roll the paste as thin as possible, and cut it out with a four-inch fluted pattie-cutter. Put a generous teaspoonful of the cold chicken in the centre of each round of paste ; wet the edges with the white of one egg beaten with a tablespoonful of cold water; fold the paste over, and press the edges together. Have the white of one Rissoles, before and after Folding. and the yolks of two beaten with one tablespoonful of milk; cover the rissoles with this. When all are coated with the egg, put them into the frying-basket, and cook in hot fat for four minutes Drain, and serve at once. This dish is served as an entre'e. All kinds of rissoles are made in the same manner. When oysters are used they must be scalded in their own liquor, and be well drained before they are cut up. The seasoning of the preparations may be changed to suit various tastes. Anchovy Patties.