hem ten minutes and cut them into various shapes.
The trimmings from them as well as the liquor may be used in making
sauce.

~FRIED PARSLEY~--Carefully pick the stems from the parsley, dry it on a
cloth, put into a frying basket, then into hot fat. Be careful that the
fat is not too hot. Fry for a few minutes.

~BEEF MARROW QUENELLES~--Put one-half pound beef marrow into a basin,
with an equal quantity of breadcrumbs, add two tablespoons of flour;
salt and pepper to taste. Work it into a smooth paste with the yolks of
six eggs and the whites of one. Take it out a little at a time and poach
in boiling salted water, drain, trim, and serve very hot.

~CALF'S LIVER QUENELLES~--Steep a thick layer of bread in milk, until
well soaked, then squeeze and mix with half a pound of finely ground
calf's liver, and season with parsley, chives and lemon peel in small
quantities, and all finely ground. Dust in salt and pepper and a
tablespoonful of flour. Bind the mixture with beaten eggs. Divide the
mixture with a tablespoon into small quantities and shape each one like
an oval. Plunge the ovals into a saucepan of boiling water and boil for
a half an hour. Chop some bacon, place it in a frying-pan with a lump of
butter and fry until brown. When the quenelles are cooked pour the hot
bacon and fat over them, and serve.

~CHICKEN QUENELLES~--Mix together one teacupful each of breadcrumbs and
finely pounded cooked chicken. Season highly with salt and cayenne and
bind with raw egg yolks. Mold into pieces about the size and shape of an
olive, between two spoons. Roll in egg and cracker dust and fry them, or
poach them in boiling broth or water until they float, and use them as
desired.

MISCELLANEOUS

~BEAUREGARD EGGS~--Two level tablespoons butter, two level tablespoons
flour, one-half level teaspoon salt, one cup milk, four hard-boiled
eggs. Make a white sauce of the butter, flour, salt and milk, and add
the whites of the eggs chopped fine. Cut buttered toast in pointed
pieces and arrange on a hot plate to form daisy petals. Cover with the
sauce and put the egg yolks through a ricer into the center.

~EGG AND POTATO SCALLOP~--Fill a buttered baking dish with alternate
layers of cold boiled potatoes sliced thin, hard-boiled eggs also
sliced, and a rich white sauce poured over each layer. Cover the top
with buttered crumbs and set in the oven until the crumbs are browned.

~EGGS SCRAMBLED IN MILK~--Half pint of