Margaret Brown's French Cookery Book

it all over the top, and roll them in vermicelli. Boil them till brown in hot lard. Serve on a napkin laid on a dish garnished with water-cresses. [See receipt for making croquettes.] No. 47. CHICKEN CUTLETS. [Quantity for one chicken.] Boil the chicken sufficiently to eat; take it out and let it get cold; take all the white meat and chop up very fine with mushrooms and a celery stalk; take 1/4 pound of butter, 2 full tablespoonfuls of flour, 2 yolks and 1 white of eggs, 1/2 pint of milk, 1/2 teacup of mushroom water, into which a little nutmeg has been grated, 1/2 pint of cream. Mix the butter and flour together, boil the milk and cream and mushroom water, into which put the butter and flour; this will make a rich sauce, which is seasoned to taste. When cooled a little add the beaten eggs; add chicken, stir up, making a rich paste; boil 15 minutes, stir while boiling, pour out in a platter, let get cold; make in shape of mutton cutlets or chops, take the ribs and put in for stems; then roll cutlets in beaten egg into which bread has been grated, put into hot lard and fry a delicate brown. Garnish with French pease and parsley, or mushrooms and parsley. Serve hot. No. 48. PATE-LA-FOIE-GRAS. Make a soup of strong bouillon; let it boil for two hours; put in a few sprigs of thyme, one of onion, and a small bunch of celery tops; when done, let cool, and skim grease off. To every 1/2 pint jar of Pate-la-foie-gras, mix three pints of boullion; take a half box of gelatine melted in a teacup of bouillon; beat the white of one egg, and 2 egg-shells (not very light) in bouillon while cool, stir the melted gelatine till it begins to boil, say for about 10 minutes, add the pepper and salt. After boiling about 10 minutes strain through a flannel bag; put on ice, but do not let it get very cold. Put in a jelly mould a layer of jelly, cut