together. Have some chicken moulds well buttered and sprinkled with a little chopped tongue or ham; then fill each mould up with the prepared mixture, smooth them over with a wet warm knife, place them in a sauté pan on a fold of paper and with a little boiling water in the bottom of the pan, and let them poach for about fifteen minutes in the oven with the cover on the pan; dish upon a border of potato or farce en couronne and garnish the centre with any nice green vegetable, such as peas, or macedoine, or points of asparagus; pour Veloute sauce over the little chickens, and round the base of the dish, and serve hot. The above quantity is sufficient for twelve little moulds. (See engraving, page 136.)
Croustades of Butter with Purée of Game.
(Croustades de Beurre à la Purée de Gibier.)
Roll one and a half ounces of fresh butter in some finely sifted flour with the hand, dip it into some well-beaten egg, using the whole egg for the purpose, then roll it in breadcrumbs; repeat this. After having twice egged and breadcrumbed the roll of butter, form it into a cylinder shape, cut a round in one end, then fry in boiling fat till a nice golden colour. The rolls should be fried very quickly, the cut rounds immediately removed, and the butter in the interior part removed, and saved for sauces, &c.; fill these croustades with a purée of game or poultry by means of a pipe and bag, replace the rounds on the tops, arrange on a dish-paper, garnish with fried parsley, and serve one for each person. Make the purée of game as follows: Pound half a pound of any cooked game till quite smooth, add two large tablespoonfuls of brown sauce, and pass it through a coarse hair or a fine wire sieve; put it in a stewpan in the bain marie, and when quite hot fill the croustades.
Croquettes of Chicken.
(Croquettes de Volaille.)
Prepare half a pint of thick Bechamel sauce, and when it is quite hot mix with it two raw yolks of eggs, a dust of cayenne, a pinch of salt, and a very little nutmeg, and stir together over the fire till it thickens; then pass it through the tammy and add to it six good tablespoonfuls of finely minced chicken; mix well and put it away to cool; when