Miss Parloa's kitchen companion

takes its name ; as, for example, sweetbreads a la financiere. In making this ragout, the simplest way is to buy the cocks'-combs, mushrooms, and truffles all in one bottle. A bottle costing f 2.50 will be sufficient for the ragout, and also for a pint of financiere sauce. This ragout is so rich that only a very small portion should be served to a guest ; the amount given will therefore be enough to serve as a dish intended for a dozen persons. The quenelles may be made with the rule for chicken force-meat for soup. Shape them in teaspoons, and poach in boiling stock for five minutes. Chicken Ragout. Put into the double-boiler a pint and a half of cooked chicken, cut into dice, half a pint of mushrooms, cut into small pieces, the yolks of six hard-boiled eggs, the whites of the eggs cut in rings, one teaspoonful of salt, one-fourth of a teaspoonful of white pepper, and one pint of supreme or white sauce. Place on the fire, . and cook for twenty minutes. This ragout may be used to fill a vol-au-vent, to pour into the centre of a rice or force-meat border, or to serve with fillets of chicken. Ragout of Game. Put into a double-boiler a pint and a half of any kind of tender cooked game, cut into dice, half a pint of mushrooms, cut into dice, a dozen and a half stoned olives, a teaspoonful of salt, a grain of cayenne, and one pint of Spanish sauce. Place on the fire, and heat for twenty minutes. Add two table-spoonfuls of Madeira and one of lemon juice. This ragout may be used as a garnish with game cutlets, to fill a border of rice or force-meat, or to fill a volau-vent. Small rounds of red tongue may be added to the ragout. Aspic Jelly. Use one quart of rich consomme*, one gill of Madeira, two table-spoonfuls of lemon juice, two table-spoonfuls of tarragon vinegar, one teaspoonful of salt, and one package of gelatine. Soak the gelatine in half a pint of the consomme' for two hours. At the end of that time put the remainder of the consomme* on the fire in a saucepan. As soon as it reaches the boiling-point, add the soaked gelatine and the other ingredients. Draw back to a cooler part of the range, and stir for five minutes. Then strain through a flannel bag or a napkin. The liquid may be cooled in any form one pleases. The amount of materials given will make nearly three pints of jelly. Aspic jelly is used in such dishes as boned birds, foie de gras, and all kinds of delicate meats and fish. The mode of making it described is the simplest one. If the whites of two eggs be moderately well beaten and added to the hot consomme at the same time that the soaked gelatine and other ingredients are put with it, the jelly may be cleared as directed for clearing jellies. If it be then strained through a flannel bag, the jelly will be as clear as crystal. Aspic jelly may be used to garnish cold meats, fish, or salads. Pour the jelly into a flat dish to a depth of about an inch ; when firm, stamp it out with fancy cutters. A border of these fancy shapes may be arranged around a salad, a piece of cold fish, or a boned bird.