The Boston cooking-school cook book

minutes. Serve with White Sauce I, to which is added one tablespoon meat extract. Russian Cutlets Cover bottom of cutlet moulds with Russian Pilaf and cover Pilaf with Chicken Force-meat II (see p. 150), doubling the recipe and omitting nutmeg. Set moulds in pan of hot water, cover with buttered paper, and bake in a moderate oven fifteen minutes. Remove from moulds to serving dish, surround with Brown Mushroom Sauce, and garnish with parsley. =Russian Pilaf.= Wash one-half cup rice. Mix one cup highly seasoned chicken stock with three-fourths cup stewed and strained tomato, and heat to boiling-point. Add rice, and steam until rice is soft. Add two tablespoons butter, stirring lightly with a fork that kernels may not be broken, and season with salt. Brown Mushroom Sauce 3 tablespoons butter 1 slice carrot 1 slice onion 1 tablespoon lean raw ham, finely chopped 5 tablespoons flour 1¼ cups brown stock ½ lb. mushrooms 1 cup cold water 1 teaspoon beef extract Salt Pepper Cook butter with vegetables and ham until brown, add flour, and when well browned add stock, gradually, then strain. Clean mushroom stems, break in pieces, cover with water, and cook slowly until stock is reduced to one-third cup. Strain, and add to sauce with beef extract and seasonings. Just before serving add mushroom caps peeled, cut in slices lengthwise, and sautéd in butter five minutes. Chicken à la McDonald 1 cup cold cooked chicken, cut in strips 3 cold boiled potatoes, cut in one-third inch slices 1 truffle cut in strips 3 tablespoons butter 3 tablespoons flour 1½ cups scalded milk Salt Pepper Make a sauce of butter, flour, and milk. Add chicken, potatoes, and truffle, and, as soon as heated, add seasoning. Chicken Mousse Make a chicken force-meat of one-half the breast of a raw chicken pounded and forced through a purée strainer, the white of one egg slightly beaten, one-half cup heavy cream, and salt, pepper, and cayenne to taste. Add three-fourths cup cooked white chicken meat rubbed through a sieve, the white of an egg slightly beaten, and one-half cup heavy cream beaten