High-class cookery made easy

chicken and the yolk of two eggs; pepper and salt. Pass through a wire and hair sieve; add a gill of switched cream; grease any kind of fancy shapes, and steam for ten minutes; turn out, and garnish with dice-cut pieces of ham, white of egg, and truffle. Dish on a border of mashed potatoes, and serve with sauce suprême. Serve green peas in the centre of this entrée. CREAM OF RABBIT. Take the fillets of the back of two rabbits; scrape and pound in a mortar with one ounce of butter, the yolks of two eggs; soak two slices of bread in sweet milk, press the milk out and pound in the mortar; pass through a wire and hair sieve. Switch a glass of cream and the white of the two eggs, and add to the pounded rabbit. Steam in timbale moulds, covered with white paper for fifteen minutes. Serve with a cream sauce, and fill the centre with a few whole tomatoes, stewed in a glass of water, with a half-ounce of butter; pepper and salt. LARDED SWEETBREADS are cooked in the same way as for frying--the first part. Keep the sweetbreads whole, trim them neatly, and have twenty stripes of bacon two inches long, and with a larding needle draw the bacon gently through the sweetbreads, reversing the lines. Place in a stew-pan with one ounce of butter, and brown the sweetbreads to a light-brown colour; pour over half-pint of stock or water; simmer slowly for twenty minutes. Take a spoonful of butter and flour, and add to the sweetbreads a few chopped mushrooms; pepper and salt. Strain the sauce over the sweetbreads, garnish with Brussels sprouts in the centre. FILLET OF BEEF WITH FRIED POTATO CHIPS. Take one pound and a-quarter of fillet steak, cut it into four round slices, broil before a clear fire; have one ounce of fresh butter mixed with a few leaves of chopped parsley; pepper and salt; form into round balls, and place on the top of the broiled steak. Serve with fried potato chips. Peel and slice four potatoes into