The thorough good cook

Chop neatly any kind of meat, tongue, ham ; mushrooms or truffles may be added ; put this into a saute-pan with a small portion of white sauce, three yolks of eggs, nutmeg, pepper and salt, and a pinch of chopped chives or shallot ; stir over the fire for a few minutes so as to set the eggs in the croquet meat ; and then spread it out an inch thick upon EXTBEES. 231 a plate, and set it in a cool place to get cold and firm. It must next be divided into parts resembling large walnuts, rolled in bread-crumbs to enable you to shape them into the form of corks or balls ; again dipped in bread-crumbs, placed in a wire frying-basket, fried in hot frying fat of a light colour, and served with Monglas sauce (p. 339). 53. Shoulder of Veal à la Bourgeoise. Bone the veal, and season it with salt, pepper, and a little grated nutmeg ; roll and shape it into an oblong form, then tie it up ; put it into an oval braising-pan, with a piece of butter, and stew it over a slow fire ; let it take a fine light colour, then add a glass of water, sprinkle it with a little salt, and add a bay-leaf; place fire above and below till a glaze is formed. Dress the shoulder on the dish, and drain the butter which is in the stewpan; detach what remains with a spoonful of broth, and pour this gravy over the veal. Take off the string before serving. 54. Sheep's Trotters, with Cheese. Bone some boiled sheep's trotters, cut them in two, and put them into a stew-pan ; mix in some butter, mushrooms, parsley, chives, and a clove ; pour over them some broth, and add pepper and salt ; let the whole simmer till the sauce is much reduced ; add a dash of vinegar, and dress your trotters on the dish ; cover them with a forcemeat of the thickness of a crown-piece ; spread them half with bread-crumbs and half with grated Gruyere cheese ; let them brown in a Dutch oven, and serve. Pigs' feet may be served in the same way. 55. A Neat's-Foot Pudding. Take a pound of neat's-foot finely shredded, three-quarters of a pound of suet shredded as small, a whole nutmeg grated, candied orange minced, some salt, and some currants, a little grated bread, and seven eggs (leave out half the whites) ; flour the bag, and boil two hours and a half at least. The sauce is sherry, sugar, and melted butter. 56. Aspic, or Savoury Jelly. This is a most important item in the dressing of cold entrees. Boil a handful of burnet, chervil, and tarragon in white vinegar till this is well impregnated with the aroma of the herbs ; then pour into the stew-pan some chicken stock reduced. When your jelly is well seasoned, beat the whites of four eggs with a whisk in an earthen pan, into which throw the aspic ; put the whole in a stew-pan, and place it on the fire ; continually beat and stir the jelly till it becomes white ; it then nearly boils. Now draw it to the corner of the stove, and on the stew-pan put a cover, with some red embers upon it ; when perfectly transparent, strain it through a napkin or jelly-bag, a sieve being too coarse. When to be used for decorations, such as borders, etc., the aspic must be sufficiently stiff. For this purpose take two or more ladlefuls of strong brown stock, well seasoned with roots and aromatic herbs.