The table

roast for fifteen minutes. Remove from the oven, take off the lard from the birds, moisten each patty with two tablespoonfuls of good, hot, Madeira sauce (No. 185), and serve on a hot dish with a folded napkin over it. 268. Cromesquis aux Truffles. — Bone a cooked chicken, hash the meat very fine, and put it in a sautoire with a pint of very strong veloute sauce (No. 152), adding two well-hashed truffles, and seasoning with a good pinch of salt, half a pinch of pepper, and the third of a pinch of nutmeg. Let cook for ten minutes, stirring occasionally, then transfer it to a flat tin -plate and let it cool. Spread it out an inch thick ; then divide it into six parts, and wrap each one in a veal udder, or a piece of crepinette well rolled around. Immerse them in flour batter (No. 1185), and plunge them into boiling fat for five minutes, or until they are slightly browned. Drain on a cloth, and serve on a hot dish with a folded napkin, decorating with fried parsley. All cromesquis are made the same way, only serving with different garnishing or sauces. 269. Canape Madison.— Prepare six medium-sized slices of bread, all the same shape. Toast them to a good golden color and lay them on a dish. Cover each toast with a very thin slice of lean, cooked ham; spread a little mustard over ; then cover with a layer of garnishing a la proven- $ale (No. 642), dredge grated Parmesan cheese on top, and strew a little fresh bread-crumbs over all. Place them in the hot oven and bake for ten minutes ; remove, dress them on a hot dish with a folded napkin, and send to the table. 270. Small Boucliees a la Reine. — Roll three-quarters of a pound of feuilletage paste (No. 1076) to a quarter of an inch thick ; let it rest for ten minutes in a cold place, then cut six rounds out of the paste with a No. 4 channeled paste-cutter. Lay them on a borderless, buttered tin baking-dish, slightly apart from each other ; cover with beaten egg, and make a mark on the surface of each with a paste-cutter, No. 2, being careful to dip the cutter each time in hot water, so that the marked outline may remain perfect. Put them in a brisk oven for twelve minutes ; then lift the covers with a knife, and fill each one with a white salpicon royal (No. 256) made of truffles, mushrooms, and finely shred chicken. Set the covers on, and serve on a hot dish with a folded napkin. All bouchees are made the same way, adding different garnishings according to taste. 271. Coquilles of Chicken à l'Anglaise. — Fill six table-shells with a thick chicken and truffle salpicon (No. 256) ; besprinkle the tops with grated, fresh bread-crumbs, spread a little clarified butter over each, and lay them on a very even baking-dish. Place them in a very hot oven for about six minutes, or until they are of a golden brown color, then serve the same as for the above. 272. Coquilles of Oysters au Gratin. — Blanch twenty-four mediumsized oysters in their own liquor for five minutes ; add half a pinch of pepper and half an ounce of butter ; then drain them, keeping the liquor for further use. Add to the oysters half a pint of veloute sauce (No.