Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

of Chicken, or Bouchées de Dames._--It is filled with some _purée_ of chicken, and served as warm as possible. Do the same with a _purée_ of game. _Of Bobolink._--Prepare and clean twelve bobolinks as directed for birds, put a teaspoonful of truffles, cut in small dice, in each bird, for stuffing; sew the incision, and bake or roast the birds. Put each bird in a _bouchée_, and serve warm. A more delicate dish cannot be made. The same may be done with any kind of _small bird_. _Bouchées_ are generally served on a napkin and on a dish, in pyramid. _Pâte à choux._--Weigh four ounces of flour, to which add half a teaspoonful of sugar. Put two gills of cold water in a tin saucepan with two ounces of butter, and set it on the fire, stir a little with a wooden spoon to melt the butter before the water boils. At the first boiling of the water, throw into it the four ounces of flour and stir very fast with the spoon, holding the pan fast with the left hand. As soon as the whole is thoroughly mixed, take from the fire, but continue stirring for about fifteen or twenty seconds. It takes hardly half a minute from the time the flour is dropped in the pan to that when taken from the fire. The quicker it is done, the better. When properly done, nothing at all sticks to the pan, and by touching it with the finger it feels as soft as velvet, and does not adhere to it at all. Let it stand two or three minutes, then mix well with it, by means of a spoon, one egg; then another, and so on; in all four. It takes some time and work to mix the eggs, especially to mix the first one, the paste being rather stiff. They are added one at a time, in order to mix them better. If the eggs are small, add half of one or one more. To use only half a one, it is necessary to beat it first. Let