m a pint of stock, lay a piece of buttered
paper over them, and braise carefully for half an hour. Take them out of
the stewpan, put them in a small meat-pan, boil the liquor rapidly a
couple of minutes, then baste the sweetbreads with it several times; put
them in a quick oven to brown; serve on slices of fried bread, pour half
a pint of Spanish sauce round, and garnish with mushrooms.

_Tartlettes of Chicken._--Cut six ounces of the breast of a cooked
chicken into very small pieces, chop up one truffle, twelve mushrooms,
and two ounces of lean boiled ham; stir them into a gill of white sauce.
Butter thickly nine dariole moulds, line them neatly with quenelle
meat,[114-*] of which you will require half a pound, fill the centre
carefully with the mixed chicken, cover the top carefully with quenelle
meat, and steam for twenty minutes; dish on a circle of spinach, pour
bechamel sauce over and round, fill the centre of the dish with peas or
mixed vegetables.

_Chicken a la Hollandaise._--Take out the breast-bone of a large _young_
fowl, and fill the space with the following force-meat: half a pint of
fine bread-crumbs, an ounce and a half of butter, a small boiled onion
chopped, and a dozen oysters cut into small pieces; a saltspoonful of
salt, a pinch of pepper; bind together with an egg, sew up the fowl,
and truss for roasting. Make a nice batter, as for fine fritters, and
when the fowl has been in the oven half an hour, pour part of the batter
over it; when dry and beginning to brown, pour more, until it is thickly
coated and a nice brown; baste often; cut up the chicken, and serve with
Allemande sauce and lemon.

FOOTNOTES:

[114-*] See directions in No. IV.

XIII.

PATTIES.

The directions for making one kind will serve for patties generally. In
cities the cases are very easily bought, but where they have to be made
at home, only one who is already an expert in making puff-paste should
attempt them.

Patties when served as an entree should be quite small, or half of them
will certainly be left on the plates.

Roll puff-paste a quarter of an inch thick for each patty, cut three
circles from it, moisten the surface of two very slightly with water,
place one on the other, then with a sharp penknife cut a circle nearly
through the third round, leaving a margin of one third of an inch; lay
this round carefully on the other two; brush the top with white of egg
(be sure not to touch the sides), and bake