Miss Parloa's kitchen companion

Put the consomme and butter on the fire in a large stew-pan. When the mixture boils, stir in the flour and cayenne, and cook for about three minutes, beating all the while. Add the cheese ; take from the fire, and beat two minutes longer; turn into a bowl, and put away to cool. When the paste is cool, beat the eggs, one at a time, into it. Beat vigorously for ten minutes. Shape the paste like quenelles, using about a teaspoonful for each one, and lay these on a buttered plate. When all are done, put a pint and a half of consomme into a stewpan, and when it boils, drop the noukles into it. Boil for twelve minutes, and drain. Put three table-spoonfuls of butter into a small saucepan, and when it is hot, add three table-spoonfuls of flour. Stir until smooth and frothy ; then gradually add the stock in which the noukles were boiled. Boil this for five minutes, stirring frequently. Taste, to see if it needs salt and pepper ; if it does, add it now. Arrange the noukles in an escalop dish, and pour the sauce over them. Sprinkle two table-spoonfuls of Parmesan cheese over the top. Put in a moderately hot oven, and bake twenty minutes. Serve very hot. The noukles may be baked instead of being poached in consomme. When done, place them in an escalop dish, and cover them with any good sauce, — Bechamel, white, mushroom, cream, and bisque sauce are all suitable. Sprinkle with cheese or not, as you please, and bake twenty-five minutes. Devils. Devils are wet and dry. The dry devil is the more popular. These dishes are usually served at gentlemen's suppers. They must be cooked quickly, and served very hot. All kinds of poultry and game may be prepared in this manner, but for the dry devil there is nothing quite equal to the underdone leg of a tender turkey. The paste described in the rule will give a moderately hot dish. If liked very hot, use more mustard and cayenne, or, if preferred mild, use less of these condiments. Melted butter may be substituted for the oil where there is objection to the use of oil. * Deviled Turkey — Dry. For the legs of a roast turkey use two table-spoonfuls of dry mustard, one-fourth of a teaspoonful of cayenne, one heaping teaspoonful of salt, half a teaspoonful of white pepper, three table-spoonfuls of olive oil, three table-spoonfuls of soft butter, and a generous dredging of flour. Mix the mustard, pepper, salt, and oil together. Make deep incisions in the turkey legs, cutting in a slanting direction ; spread a thin layer of the paste in each incision. When all the paste has been used, rub the soft butter over the legs, and then dredge thickly with flour. Broil for ten minutes over clear coals. Serve on a hot dish at once. Chickens may be deviled in the same manner. Sometimes both turkey and chickens' wings are deviled in this manner ; but there is not enough meat on them to make them a success in a dry devil. Deviled Duck — Wet. Use a pint and a half of cold roast duck, free of skin, bone, and fat, and cut into handsome pieces, the boiled liver of one duck, one table-spoonful of dry mustard, one-tenth of a teaspoonful of cayenne, one generous teaspoonful of salt, two table-spoonfuls of lemon juice, one generous table-spoonful of oil or butter, a slight grating of nutmeg, half a gill of water, one gill of Madeira.