4^3 KITCHEN AND COOKERY cream and yolks, as it would curdle. Put the pieces of rabbit back into it, and, when they are hot through, arrange them on a hot dish ; strain the sauce over and round, and garnish the dish with slices of lemon, neat rolls of toasted bacon, and sippets of toast or fried bread. CHICKEN EN CASSEROLE Required : One chicken. Water to cover. One small onion. One leek. One carrot. A bunch of parsley and herbs. The rind of half a lemon. Two ounces of ham or lean bacon. Four peppercorns. Two cloves. Two allspice. Salt and pepper. Two tablespoonfuls of rice. Cut the fowl into neat joints, put them in an earthenware casserole, or stewing- jar, with hot water to cover them, the herbs (tied together), bacon, onion, leek and carrot cut in neat dice, also the spice and lemon rind tied in a piece of muslin, and the rice, after washing it under the cold water tap. Add a little salt and pepper. Cover the casserole, and let the contents simmer gently for about an hour or until it is tender. When the stew is ready, take out the herbs and spice. Season it carefully, and serve it in the casserole with a clean table napkin folded neatly and pinned round it. CHICKEN CREAMS Required : Six ounces of cooked chicken. Quarter of a pint of cream Quarter of a pint of aspic jelly. Three-quarters of a pint of white sauce. Half an ounce of leaf gelatine. Half a teaspoonful of grated lemon rind. Salt and pepper. For decoration : two red chillies or trufifle or chervil. Rinse out nine or ten small dariole moulds or cups in cold water. Warm the aspic slightly, pour a little into each mould, turn them to let it run all over, so that all the inside is thinly coated with it. Let it set ; then decorate the top of each with some pretty design of chillies or truffle cut in fancy shapes or delicate sprays of chervil. Pour a few drops of aspic very gently on this decoration and let it set. It will then keep in place. Remove all skin and gristle from the chicken, chop the flesh finely, then pound it in a mortar ; or, if you have not one, substitute an enamel bowl, and a rolling-pin for a pestle. Heat the sauce, dissolve the gelatine in a tablespoonful of boiling Water, add it to the sauce ; stir it well together, then strain it on to the pounded chicken. Mix them well together, then rub the mixture through a hair sieve. Next whip the cream and stir it gently into the other ingredients, adding the lemon rind, salt and pepper to taste, and, if liked, a few grains of nutmeg. Press the mixture gently into the moulds, taking care not to disturb the decoration. Leave them until cold. Then turn the creams carefully out, and arrange them on a bed of nice salad. TURKEY AND MACARONI CUTLETS (In season October to March) Required : Quarter of a pound of cold turkey. One ounce of cold ham. Three ounces of boiled macaroni. One ounce of butter. One ounce of flour. Quarter of a pint of stock or milk. One egg. Breadcrumbs. Salt and pepper. Parsley. Chop the turkey and ham finely, cut the boiled macaroni into thin rings. Melt the butter in a saucepan, stir in the flour smoothly ; then add the stock, and stir the mixture over a gentle heat until it will leave the sides of the pan without sticking to it. Next add the chopped in- gredients, and salt and pepper to taste. Mix all thoroughly, and turn the mixture on to a plate to cool. Mark it into even- sized divisions. Flour the hands shghtly, then form each division of the mixture into a neat cutlet shape. Brush each over with beaten egg, and cover with breadcrumbs. Have ready a pan of deep frying fat. When a bluish smoke rises from it put in the cutlets, one or two at a time, and fry them a pretty golden brown. Drain them well on paper. Place a short piece of parsley stalk or macaroni in the end of each to represent the bone. Arrange them on a lace paper, and garnish with fried parsley. CHICKEN AND MACARONI CUTLETS Required: Half a pound of chopped cooked chicken. Two ounces of chopped cooked ham. One breakfast-cupful of cooked macaroni cut in half-inch lengths. One oimce of butter. One ounce of floiu:. One gill of milk. Breadcrumbs. Seasoning. Frying fat. Melt the butter in a saucepan, stir in the flour smoothly, add the milk, and stir this mixture over a slow fire until it boils and thickens. See the chicken and ham are finely chopped, and mix them with the " panada," as the sauce-like mixture is called. Stir them well into it, then add the macaroni, taking care it has been well drained from the water in which it was cooked. Season this mixture with great care ; a few grains of nutmeg may be used if liked. Turn the mixture on to a plate to cool, and stiffen a little. Then shape it into neat, cutlet-like shapes. Roll these in crumbs, then brush them over with beaten egg, then cover again with crumbs. Flatten the surface gently with a knife. Heat a deep pan of fat until a distinct smoke can be seen rising from it. Put in a few cutlets at a time, and fry them a pretty golden brown. Drain them on paper, put a short length of parsley stalk into the narrow end of each to represent a bone, and serve on a lace paper, garnished with fried parsley.
