The thorough good cook

Cut up chicken and cooked ham in the form of small squares and dice, in the proportion of two-thirds of chicken to one-third of ham. Stir two tablespoonfuls of sauce with one of Crosse and Blackwell's curry paste in a stew-pan, and when it boils, add the chicken and ham ; mix, and Avith this preparation make the sandwiches in the manner following : — Cut some thin slices of stale bread-crumb, stamp out these with a plain round tin cutter the size of a crown piece, and fry them with clarified butter of a light golden brown ; between two of these crusts place a thick z 2 layer of the preparation, and as tliis is done arrange them in order on a baking sheet ; then put upon the tops a ball — the size of a small Avalnut — composed of grated Parmesan cheese and butter in equal parts, and kneaded into a j^aste ; put into a brisk oven for five minutes, and dish up on a napkin in pyramid shape. 19. Small Game Souffles (Petits Souffles de Gibier). Take some cold game, remove all the meat from the bones and skin ; put it in a mortar and pound with a small handful of cooked rice, a small piece of fresh butter, and a little rich brown sauce, with dissolved meat glaze to moisten. Season with salt, pepper, grated nutmeg, powdered sweet herbs ; bind with one or two yolks of raw eggs. Rub all through a sieve ; mix in gently the whites of two eggs whipped to a stiff foam. Put the mixture into small, wellgreased timbale moulds, and bake in a quick oven ; turn out on a dish. Sauce round with salmi (p. 277) or poivrade (p. 330), sprinkle with parsley, and serve. SECTION XII.— EGGS. 1. Eggs and Broccoli. When you boil your broccoli, which will be cooked enough as soon as it is tender, save a large bunch for the middle and six or eight little sprigs to stick round. Toast a bit of bread, of what size you please, but proportion it to the size of your dish. Take as many eggs as you have occasion for, beat them well, and put them into a saucepan with a good piece of butter and a little salt. Keep beating them with a spoon till they are thick enough, and then pour them on the toast. Set the largest bunch of broccoli in the middle and the other little pieces round them, and garnish the dish with sprigs of broccoli. 2. Curried Eggs, Bengal Fashion. Peel three onions, cut them in very thin slices, and put them into a stew-pan Avith two ounces of fat or butter, two ounces of chopped bay-leaves, and a sprig of chopped thyme ; fry these all together for about fifteen minutes till of a nice golden brown ; then lightly sprinkle in a tablespoonful of fine flour, add a teaspoonful of cardamoms, one small scraped clove of garlic, a saltspoonful of ground allspice, curry powder, and salt, a pinch of ground ginger, threequarters of a pint of any light stock or milk, and boil all together till the mixture is almost dry. Add to it twelve sliced hard-boiled eggs, then serve on a hot dish in a border of plainl_y boiled rice, garnished with little bunches of hardboiled yolk of eggs that have been rubbed through a wiresieve, and shredded green capsicums. 3. Eggs with Burnt Butter.