eggs✪ Imitation Pâté de Foies Gras, well beaten. Strips of pie-crust can be laid on top. Bake it one hour. Serve cold. 127 With a Saucepan over the Sea RABBIT PIE. (Saxony.) Clean and cut into joints a fine young rabbit. Chop I pound of fresh pork and ^ pound of veal suet, with a laurel leaf (bayleaf), an onion, thyme, parsley, pepper, salt, and 2 cloves. Line a dish with this forcemeat, lay the rabbit on top, in alternate layers, adding 3 hard-boiled eggs, sliced, 6 mushrooms, and 6 oysters, finally i glass of cider or white wine. Let there be a layer of forcemeat, covered with bread-crumbs✪ Rabbit Pie, on top of all, cover closely ^ hour, then let it brown while baking. Serve hot or cold. CHICKEN PIE (as made in England). Cut into dice 2 ounces ham, 4 mushrooms, and 4 truffles, add 2 ounces butter mixed with i ounce of flour and ^ pint of white stock and a spoonful of rum or brandy. Add, after stirring on the fire for 10 minutes, 2 cups of chopped cold chicken, — not cut too fine, — 8 gherkins, cut in slices, some parsley, seasoning, and 3 anchovies✪ Chicken Pie (as made in England), chopped and boned. Line a dish with paste, bake it until yel- low, fill with this, with paste on top. Bake it an hour, and serve cold. Used for picnics on the Thames, or when shooting. 128 With a Saucepan over the Sea CHICKEN PIE (as made in France). Joint a large chicken, parboil it, using the water for soup, and cut the meat from the bones and skin. Make a forcemeat of the liver, 2 ounces of ham, 4 ounces of tongue, 2 ounces of butter, and the yolks of 3 boiled eggs. Season, add onion juice, and chop fine. Line a dish with paste, bake it yellow, fill in alternate layers of meat and the forcemeat. Add i cup of stock mixed with a tablespoonful of lemon juice, a layer of paste, and bake it i^^ hours. Serve hot or cold. CHICKEN TART (invented for Madame de Pompadour). Parboil i pound of spaghetti, being careful not to break it. Drain it, and line a mould, twisting it all around. Fill the centre with a mixture of 2 cups of cold chopped chicken, }4 cup of cream blended with some flour and butter and yolk of an egg, salt, pepper, nutmeg, and chopped parsley✪ Chicken Tart (invented for Madame de Pompadour). Steam it like a custard, i hour, turn it out on a dish, and pour around it some good tomato sauce. Serve hot. HUMBLE PIE. (England.) This is a very old dish. Many years ago, in feudal times, the retainers, " below the salt," had a pie, so named, made of the meaner parts of the 9 129 With a Saucepan over the Sea game killed in the chase. Nowadays, the same proportions of suet, herbs, bread, etc., are cooked with veal, which results in a pie not to be despised. Mince finely i^ pounds of the fillet of veal, adding i dozen oysters, i pound of beef suet, parsley, thyme, sweet maijoram, pepper, and salt, a teaspoonful of sherry, and the yolks of two eggs, also I cup of bread-crumbs✪ Humble Pie. Beat and stir to a smooth mixture, line a dish with paste, as above, and when it is yellow, fill with this, cover with strips of paste, and bake it in a slow oven 2 hours. Serve with a brown sauce. ANNASTICH. (A German-Jewish recipe.) Wash I pound of rice, add i quart of good white broth, and cook it, stirring often, for j4 hour. Add some parsley and thyme and a chicken, stuffed and tied as for roasting, and, covering closely, cook slowly until the fowl is tender. Take out the chicken, strain the broth, add the yolk of an egg, the juice of a lemon, and j4 a teaspoonful of saffron✪ Annastich, — which may be omitted, — and pour over. 130 Chapter Four — Vegetables and Salads GREEN PEAS (as cooked in France). Blend i tablespoonful of butter with a teaspoon- ful of flour, add i pint of young peas and a small bunch of parsley, i cup of water, and 6 shallots or tiny onions. Cook 40 minutes. Take out the parsley, then add salt, pepper, and a teaspoonful of sugar, yolk of i egg, and a small piece of butter✪ Green Peas (as cooked in France). Stir and serve hot, on toast, if desired.

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eggs, well beaten. Strips of pie-crust can be laid on top. Bake it one hour. Serve cold. With a Saucepan over the Sea RABBIT PIE. (Saxony.) Clean and cut into joints a fine young rabbit. Chop I pound of fresh pork and ^ pound of veal suet, with a laurel leaf (bayleaf), an onion, thyme, parsley, pepper, salt, and 2 cloves. Line a dish with this forcemeat, lay the rabbit on top, in alternate layers, adding 3 hard-boiled eggs, sliced, 6 mushrooms, and 6 oysters, finally i glass of cider or white wine. Let there be a layer of forcemeat, covered with bread-crumbs, on top of all, cover closely ^ hour, then let it brown while baking. Serve hot or cold. CHICKEN PIE (as made in England). Cut into dice 2 ounces ham, 4 mushrooms, and 4 truffles, add 2 ounces butter mixed with i ounce of flour and ^ pint of white stock and a spoonful of rum or brandy. Add, after stirring on the fire for 10 minutes, 2 cups of chopped cold chicken, — not cut too fine, — 8 gherkins, cut in slices, some parsley, seasoning, and 3 anchovies, chopped and boned. Line a dish with paste, bake it until yellow, fill with this, with paste on top. Bake it an hour, and serve cold. Used for picnics on the Thames, or when shooting. With a Saucepan over the Sea CHICKEN PIE (as made in France). Joint a large chicken, parboil it, using the water for soup, and cut the meat from the bones and skin. Make a forcemeat of the liver, 2 ounces of ham, 4 ounces of tongue, 2 ounces of butter, and the yolks of 3 boiled eggs. Season, add onion juice, and chop fine. Line a dish with paste, bake it yellow, fill in alternate layers of meat and the forcemeat. Add i cup of stock mixed with a tablespoonful of lemon juice, a layer of paste, and bake it i^^ hours. Serve hot or cold. CHICKEN TART (invented for Madame de Pompadour). Parboil i pound of spaghetti, being careful not to break it. Drain it, and line a mould, twisting it all around. Fill the centre with a mixture of 2 cups of cold chopped chicken, }4 cup of cream blended with some flour and butter and yolk of an egg, salt, pepper, nutmeg, and chopped parsley. Steam it like a custard, i hour, turn it out on a dish, and pour around it some good tomato sauce. Serve hot. HUMBLE PIE. (England.) This is a very old dish. Many years ago, in feudal times, the retainers, " below the salt," had a pie, so named, made of the meaner parts of the 9 129 With a Saucepan over the Sea game killed in the chase. Nowadays, the same proportions of suet, herbs, bread, etc., are cooked with veal, which results in a pie not to be despised. Mince finely i^ pounds of the fillet of veal, adding i dozen oysters, i pound of beef suet, parsley, thyme, sweet maijoram, pepper, and salt, a teaspoonful of sherry, and the yolks of two eggs, also I cup of bread-crumbs. Beat and stir to a smooth mixture, line a dish with paste, as above, and when it is yellow, fill with this, cover with strips of paste, and bake it in a slow oven 2 hours. Serve with a brown sauce. ANNASTICH. (A German-Jewish recipe.) Wash 1 pound of rice, add 1 quart of good white broth, and cook it, stirring often, for 1/4 hour. Add some parsley and thyme and a chicken, stuffed and tied as for roasting, and, covering closely, cook slowly until the fowl is tender. Take out the chicken, strain the broth, add the yolk of an egg, the juice of a lemon, and 1/4 a teaspoonful of saffron, — which may be omitted, — and pour over. Chapter Four — Vegetables and Salads GREEN PEAS (as cooked in France). Blend i tablespoonful of butter with a teaspoonful of flour, Add 1 pint of young peas and a small bunch of parsley, 1 cup of water, and 6 shallots or tiny onions. Cook 40 minutes. Take out the parsley, then add salt, pepper, and a teaspoonful of sugar, yolk of 1 egg, and a small piece of butter. Stir and serve hot, on toast, if desired.

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Chicken Pie (as made in France)Imitation Pâté de Foies GrasFife PieRabbit PieChicken Pie (as made in England)Chicken Tart (invented for Madame de Pompadour)Chicken MouldHumble PieAnnastichGreen Peas (as cooked in France)

With a saucepan over the sea