Margaret Brown's French Cookery Book

paste in 4 parts; roll 1/4 for the top and 1/4 for the bottom of pie. These must be cut out oval shape; cut the pieces and ends left of the paste into flower shapes and leaves to garnish the sides of the 2 layers of pie. The remaining 2 quarters are for another vol-au-vent fixed in the same way. Cut out the center of top cover and fill in with flowers and leaves made of pastry. Put in a hot oven and let it bake 3/4 of an hour. While baking this paste will rise and puff out in form like a cylinder. While hot take off this flowered center-piece on top of the pie, and from this opening scrape out all the insides, leaving nothing but a hollow cylinder of crust. Put in 1/2 dozen real sweetbreads, parboiled and skinned; 1 dozen truffles, peeled and sliced; 1/2 can of mushrooms cut in half. Make a sauce of 1 tablespoonful of butter, 1 of flour, 1/2 pint of cream, 1 pint milk; rub butter and flour together, boil milk and cream, and make a rich sauce of butter and flour, milk and cream, all mixed together; cook in this sauce sweetbreads, truffles, mushrooms, 1/2 teaspoonful of nutmeg, white pepper and salt each 1 teaspoonful; put in together; stir while boiling; boil 20 minutes. When ready for dinner fill up paste and serve with truffles, mushrooms, and sweetbreads while hot. Send sauce-boat full of sauce to the table with the paste. No. 44. CROQUETTES. Take a medium-sized chicken, boil it, a pair of sweetbreads, and 1/2 box of mushrooms, 1 small can of truffles, 1 stalk of celery, a small onion, a few sprigs of parsley; chop all very fine; bring to a boil a sauce made of 1 pint of milk and chicken water 1/2 pint, a large tablespoonful of butter, 2 tablespoonfuls of flour, then beat 2 eggs in the sauce after cooling; season to taste with pepper, salt, and nutmeg; add the chopped chicken; put on to boil and stir 15 minutes; pour into platters to cool;