d to suit the taste. The juice, of which there will be a
large quantity, may be thickened with flour and butter creamed together;
but it is better unthickened.

=Chicken Timbales.=

Pass the breast of a raw chicken through a meat-chopper five or six
times; beat in, one at a time, the whites of two small eggs (the whites
of the eggs are _not_ to be previously beaten), then beat in very
gradually one cup of thick cream. Season with half a teaspoonful of salt
and one-fourth a teaspoonful of white pepper. Turn the mixture into
buttered moulds, set them in the blazer, and cook, surrounded with hot
water to two-thirds their height and covered, about twenty minutes. The
water should not boil; if, with the flame turned low, it still boils,
set the blazer into the bath, in which the water may boil vigorously
without harm to the timbales. Serve with

=BECHAMEL SAUCE.=

Melt two tablespoonfuls of butter, add two tablespoonfuls of flour,
one-fourth a teaspoonful of salt, a dash of pepper and half a cup, each,
of chicken stock and cream; add the beaten yolk of one egg and let stand
over hot water five minutes. Or,

=MUSHROOM SAUCE.=

Make as above, substituting one-fourth a cup of mushroom liquor for a
part of the chicken stock, and adding with the egg half a can of
mushrooms, or a cup of fresh mushrooms sauted in two tablespoonfuls of
butter.

=Supreme of Chicken.=

Chop fine the breast of a raw chicken. Beat one egg, add the chicken,
and continue beating until smooth; then add three eggs, one at a time,
beating each egg in thoroughly. Add a generous teaspoonful of salt, a
saltspoonful of white pepper, a dash of black pepper and one pint of
cream. Butter twelve small moulds and ornament them with truffles. Fill
with the chicken mixture, cover with buttered paper, and steam twenty
minutes. Or, put in a pan of boiling water and cook in a moderate oven
till the centres are firm. Serve with mushroom or bechamel sauce. These
can be cooked and left in the moulds and then reheated. It will take
about fifteen minutes to reheat.

=Egg Timbales.=

Beat six eggs without separating, add a scant teaspoonful of salt, a
dash of pepper, a teaspoonful of chopped parsley, twenty drops of onion
juice and one cup and a half of rich milk. Stir till well mixed. Butter
small-sized timbale moulds and fill two-thirds full with the mixture.
Place moulds in the blazer, pour boiling water about them three-fourths
to the tops of the mou