The Boston cooking-school cook book

add three tablespoons Madeira wine, one cup boiled French chestnuts, and one tablespoon butter. Venison Cutlets Clean and trim slices of venison cut from loin. Sprinkle with salt and pepper, brush over with melted butter or olive oil, and roll in soft stale bread crumbs. Place in a broiler and broil five minutes, or sauté in butter. Serve with Port Wine Sauce. Roast Leg of Venison Prepare and cook as Roast Lamb, allowing less time that it may be cooked rare. Saddle of Venison Clean and lard a saddle of venison. Cook same as Saddle of Mutton. Serve with Currant Jelly Sauce. Belgian Hare à la Maryland Follow directions for Chicken à la Maryland (see p. 249). Bake forty minutes, basting with bacon fat in place of butter. Belgian Hare, Sour Cream Sauce Clean and split a hare. Lard back and hind legs, and season with salt and pepper. Cook eight slices carrot cut in small pieces and one-half small onion in two tablespoons bacon fat five minutes. Add one cup Brown Stock, and pour around hare in pan. Bake forty-five minutes, basting often. Add one cup heavy cream and the juice of one lemon. Cook fifteen minutes longer, and baste every five minutes. Remove to serving dish, strain sauce, thicken, season with salt and pepper, and pour around hare. WAYS OF WARMING OVER POULTRY AND GAME Creamed Chicken 1½ cups cold cooked chicken, cut in dice 1 cup White Sauce II ⅛ teaspoon celery salt Heat chicken dice in sauce, to which celery salt has been added. Creamed Chicken with Mushrooms Add to Creamed Chicken one-fourth cup mushrooms cut in slices. Chicken with Potato Border Serve Creamed Chicken in Potato Border. Chicken in Baskets To three cups hot mashed potatoes add three tablespoons butter, one teaspoon salt, yolks of three eggs slightly beaten, and enough milk to moisten. Shape in form of small baskets, using a pastry bag and tube. Brush over with white of egg slightly beaten, and brown in oven. Fill with Creamed Chicken. Form handles for baskets of parsley. Chicken and Oysters à la Métropole ¼