Margaret Brown's French Cookery Book

it get cool, beat 2 eggs, pepper and salt, a little of the mushroom water, 1 tablespoonful of sugar; put these in rice, roll out in croquettes, put them first in beaten egg and then in breadcrumbs; fry a light brown. Make apple sauce and serve with it. No. 180. YOUNG BROILED CHICKENS. Take spring chickens, dress them well, split them down the back, broil without burning, baste with butter and cream, replace on gridiron and let broil a little more, and the essence left from basting will be the gravy to put over them. Season with salt and pepper. When done, cut in 4 parts; place in a dish and garnish with parsley. Serve with salad with Mayonnaise dressing. No. 181. BROILED QUAILS. Take quails and serve as the spring chicken, only use currant jelly with the cream and butter. Serve as above. No. 182. FRICASSEE RABBIT. Clean a rabbit, cut in 4 quarters, pepper, salt and flour it, fry a delicate brown, dust flour in frying-pan; cut in it, very fine, 1 small onion, and parsley, 1/2 pint each of milk and and cream, and pour in frying-pan; then put rabbit in to stay 1/4 hour. Boil rice dry and put it round the dish with rabbit and gravy in the center. No. 183. EASTER HAM. Take a smoked ham, make pockets in it; take 1/4 peck cabbage sprouts, 1 bunch celery, chop them up fine. Skin the ham and stuff the pockets with the above, then put the skin on again. The pockets should not be cut till the skin is taken off, because that must be kept whole. Tie up in a bag which fits the ham, let 2-1/2 hours be the time for boiling it; when done, take out of bag, take off the skin, stick in top of the ham 2 dozen cloves. Baste with a little melted sugar and sift some fine breadcrumbs over it; put in oven to get a light brown. Serve it with cabbage sprouts or cauliflower. No. 184. VENISON CUTLETS. Give the cutlets the shape of a ham; broil