High-class cookery made easy

it into very short pieces; take a wire and place it round the side of the timbale moulds, when greased; make a mince of cold mutton, or chicken, or rabbit; place a cupful of mince on the fire, with two glasses of stock, pepper and salt, and sprinkle of dried herbs, a few drops of mushroom ketchup, a half-ounce of bread-crumbs, and the yolk of two eggs stirred into the mince. Fill the timbale moulds, steam for fifteen minutes, and serve with tomato sauce. Fill the centre with potatoes fried, cut the size of walnuts. TOMATOES FARCIE. Take a slice off the end of a dozen of tomatoes, and empty out the centre; mix it with one ounce of butter, two ounces of chopped mutton or chicken or veal or rabbit, pepper, salt, Worcester sauce, a few bread-crumbs. Fill the tomatoes, and stew in a half-pint good stock, and serve with a little tomato sauce round the base. DEVILED BEEF. Take a few slices from cold roast beef, take a tea-spoonful of mustard, a pinch of salt, a drop of Worcestershire sauce, and a tea-spoonful of water; mix to a cream; spread over the beef; broil before a clear fire; a few drops of strong gravy poured round the base. CHICKEN MERINDS. Take the legs and wings of a roast chicken, and dip in a batter made as follows:--Three spoonfuls of flour, one tea-spoonful baking-powder wet with sweet milk to the thickness of a thick cream. Switch the yolk and white of an egg separately. Take a few leaves of parsley chopped, pepper and salt; add to the batter, and fry in a pan of boiling lard or oil. Serve with fried parsley, and garnish with tomatoes. If garnishes cannot be obtained serve without. ENTRÉES. OYSTER PÂTÉS. Beard and blanch one dozen of oysters. Make a sauce as follows: one ounce of butter, three-quarter ounce of flour. Melt over the fire; add half-a-cup of milk, half-a-cup of cream, and the liquor of the oysters; strain; reduce the sauce till it resumes the appearance of a cream; add the oysters, and