The thorough good cook

Truss a fairly good capon ; boil it by itself in water, with a little oatmeal. Then take mutton broth and half a pint of white wine, a bundle of herbs, whole mace ; season with verjuice ; put marrow and dates ; season with sugar. Cut up preserved lemons ; with a larding-pin lard them in ; put the capon in a deep dish ; thicken your broth with almonds, and pour it on the bird. 24. Chicken Puddings k TUde. Make these puddings with forcemeat-balls, like those a la Richelieu (No. 25) ; dip them into crumbs of bread, and fry them of a light brown ; make at the top an oblong opening, empty the puddings, taking care to preserve, however, a coat thick enough to admit a salpicon of chickens, truffles, and mushrooms, cut into small dice and thrown into a well-seasoned Bechamel ; take six small fillets, three being R wanted for each pudding ; give them the shape of a handle of a basket, after having larded them with bacon and decorated them "en conti," as it is called. Then take a very large carrot, cut it of the same size as the puddings, wrap it up in thin layers of bacon, put the small fillets over the carrot, and dust a little salt over them ; place the whole in an oven ; do not let it be too much done, but of a light brown only. Glaze them when ready to send up to dinner; pour the salpicon into the puddings, with the sham basket handles at an equal distance over the puddings ; and see that the fillets are not thrust in too far, that they may really look like basket handles. This dish is for a grand dinner, when common dishes are not to make their appearance. 25. Chicken Puddings a la Richelien. These puddings are the same thing as a farce a quenelles, made of either veal, fowl, rabbits, whitings, carp, etc. Sweat some white onions that are cut into small dice ; when well done, drain them in a hair-sieve, in order that there may not be the least particle of butter ; work the farce with a wooden spoon before you put them in, to prevent them from breaking, for it is requisite that they should remain entire. Let this farce stand to cool. When it is quite cold, roll it into the shape of puddings of the length of the dish, and poach them in the following manner: — Rub with butter a stew-pan which is large enough to contain the puddings with ease ; lay them over the butter ; pour some boiling water with a little salt into the stew-pan and let them boil gently, till you see they are properly swelled ; then drain, and let them cool. When cold, mould them of an equal size, dip them into yolks of eggs well beaten, Avith a little salt, and then slightly into crumbs of bread ; fry them on a clear fire until they are of a fine colour; drain them with a clean towel ; dish them, and pour over them an Italian sauce (p. 336).