The Pattern cook-book

Cut the meat into dice to measure. Heat the butter and stir in the flour ; then cook for two minutes, stirring constantly, and taking care the flour does not brown. Add the milk or cream, and stir until boiling. Remove from the fire, and add the chicken and seasoning. Mix carefully, and place the sauce-pan in another containing hot water, or else use a milk boiler. When the mixture is thoroughly heated, remove it from the fire and dish. Boil the eggs ten minutes, and lay them in cold water to be ready to use when the chicken is done. Separate the yolks, and press them through the potato-masher ; or they may be worked through a fine sieve, the latter being, however, very slow work. Sprinkle the yolks thus powdered over the top of the chicken, and serve. This makes a very attractive-looking dish and forms a palatable entre'e for dinner. Another dish of this kind is BOUDIN a la Reine. One pint of chicken meat. One table-spoonful of butter. Two table-spoonsfuls of dried bread-crumbs. One table-spoonful of chopped parsley. One-half cupful of stock or water. One-quarter of a nutmeg. Salt and pepper to taste. Heat the butter, and add the crumbs and stock. Remove from the hre, and add the chicken chopped fine, the parsley, the nutmeg grated, salt and pepper, and lastly the eggs slightly beaten. Mix all thoroughly, and place the mixture in tea or custard cups, filling the cups two-thirds full. Half fill a baking pan with boiling water, set the cups in the water, and bake twenty minutes in a moderate oven. When done, turn the contents of each cup out upon a heated dish, and pour around them a cream sauce. Remnants of cold roasted or boiled turkey may be used in the same way. GEESE. These fowls live to be very old, and for that reason great care is needed in selecting them. They are not good after they are three years old, and they are in perfection when from six months to a year old. A young goose has down on its legs, and the legs are soft and yellow. Like a turkey, as it grows old its legs change to a reddish color. ROAST GOOSE, WITH POTATO STUFFING. Clean the goose as directed for any poultry, cutting off the neck and arranging the breast for stuffing, the same as for roast turkey. Geese, when properly dressed, are always filled with potato stuffing. POTATO STUFFING, Six potatoes. One tea-spoonful of pepper. One tea-spoonful of sage. One table-spoonful of salt. Two table-spoonfuls of butter. Two table-spoonfuls of onion juice. Pare and boil the potatoes, and mash them fine. Add the seasoning, and fill the breast and body with the stuffing, laying it in lightly. Sew and truss the same as directed for turkey, sprinkle with salt, pepper and flour, and cover the breast with slices of fat salt pork. The goose is not a favorite on account of the quantity of oil it contains and the disagreeable taste of the oil. The pork fat is quickly drawn out by the heat, flows over the goose and aids in drawing out the oil. When the goose has roasted forty-five minutes, take it from the oven, remove the pork, baste well with the oil in the pan, and pour off some of the oil if there should be a large quantity. Baste every fifteen minutes after the goose has roasted twentyfive or thirty minutes, the same as for turkey. Boil the giblets, and make the gravy as directed on page 205.