Margaret Brown's French Cookery Book

rolled in. Handle as little as possible. When done, roll about half inch thick, cut into quarters, place on a plate, and set aside in a cool place for 2 hours. Take only as much as you want for one crust, dredge the board, and roll out, making it thinner at the middle than on the edges, which should be one quarter of an inch thick; grease the pans, lay on the paste, pressing it lightly into form, and trim the edge with a knife; put in the filling, cover with another paste as before, trim and ornament the edges, if desired, and bake in a quick oven. No. 147. FILLET OF CHICKENS. Take the breasts of 4 chickens (tender). This is sufficient for twelve persons. Take 4 fillets out of each chicken; then cut them into a shape something like the breastbone of a chicken; take the skin off, flatten them with a mallet; butter a skillet; lay them close together in it; then pour 1/2 pint of milk and 1/2 pint of stock over them; put a weight over them and let them simmer till tender; after they are done, slice some mushrooms and truffles and put one of each, forming a row, on each breast; round them on a platter, then take the essence and put 1/2 pint of cream in it, making a rich sauce; 3/4 of a pint of spinach; take all the stems off and parboil the leaves; take them out of the hot water and put them into cold water; then squeeze them dry out of this and chop very fine; 1 tablespoonful each of flour and butter and mix them up into the chopped spinach; 1 teacup of stock is poured over this and thoroughly mixed in it; pepper, salt, grated nutmeg; then put it on the fire, stewing slowly for 20 minutes; boil hard three eggs; cut in slices; put spinach in the center of the dish, chicken around it; pour sauce all round; put sliced egg around the spinach; serve hot. No. 148. JURY PIE. Steam and boil some mealy