Scientific cooking with scientific methods

Use fillets of two chickens, sprinkle with salt, dip in thick cream, roll in flour, and fry to a golden brown in hot lard. Place in a pan, and bake for eight or ten minutes. Serve on a mound of boiled and seasoned rice, with a thin white sauce. Grarnish with parsley. Cheese Fondue. 1 cup soft bread crumbs. Yolks 3 eggs. 1 cup scalded milk. Whites 3 eggs. % pound cheese cut in 1 tablespoon butter, small pieces. 2 pinches salt. Mix milk, bread crumbs, cheese, butter and salt; add yolks beaten until thick and lemon color. Fold in whites beaten stiff. Bake in moderate oven in buttered baking-dish for twenty minutes. Ramequins Souffles. Make same as cheese souffle, and bake in ramequin dishes. Cheese Souffles. ■y.2 cup scalded milk. 1 cup grated cheese. 2 tablespoons butter. Yolks 3 eggs. 2 tablespoons flour. Whites 3 eggs. Salt and cayenne. Melt butter, add flour, and slowly the scalded milk, then the seasonings and cheese. Remove from fire, and add yolks beaten until thick. Cool and fold in the whites beaten until stiff. Pour in buttered dish, .and bake twenty minutes in slow oven. Patties. Patty shells are filled with creamed sweetbreads, oysters, chicken and mushrooms ; oysters and mushrooms in white or brown sauce. These are all served in patty shell as a course at luncheon or dinner. They are arranged prettily on a fringed napkin, and garnished with cress, parsley, etc. Quail Pie. Remove the breast and legs from six quails. Season with salt and pepper, dredge with flour, and saute in butter. To the butter in the pan add one stalk of celery, a sprig of parsley cut fine and a few peppercorns. Cook for five minutes. Put the backs of the birds in stewpan with the butter and celery, cover with cold water, and simmer for one hour. Drain from bones and celery, and make a sauce for the pie by thickening with flour and butter rubbed together. Season with salt and pepper and a little white wine. Allow one bird for each person. Pour over the bird the sauce, and cover with a rich plain paste made with half butter and half lard. Bake to a crisp golden brown in oven. Serve with currant or cranberry jelly. Aspic Jelly. Aspic jelly is always made with meat stock, and is used for elaborate entrees where fish, chicken, game, tongue, vegetables, etc., are combined in it, and served unmoulded. Rule for Aspic. 1 tablespoon each of car- y^ teaspoon peppercorns, rot, onion and celery. 1^2 cups white wine. Sprig parsley. 1 box gelatine. Sprig thyme. 1 quart white or brown stock. V2 a bayleaf. Juice 1 lemon. 1 clove. "WTiites 2 eggs. Put vegetables, seasonings, and one cup of the wine in saucepan. Cook for seven or eight minutes and strain. Add gelatine and lemon juice to stock. Heat to boiling-point, acid liquor from the cooked vegetables, and set aside to cool. When cool enough, add the beaten whites of the two eggs diluted with some of the cooled stock. Stir eggs into the mixture and bringslowly to the boiling-point, then rest it on back of stove for ten minutes. Strain through cheoisecloth placed over a fine strainer. Add remaining one-half cup of wine, and aspic is ready to use for moulding anything you desire. Tongue in Aspic.