Recherché ... entrées ... : a collection of the latest and most popular dishes

Front matter

Recherche . . .

ENTREES . .

A COLLECTION OF THE LATEST AND MOST POPULAR DISHES.

Contents

PAGE

Entrees, Introductory Chapter ... ... ... 7

Some Vegetable Entrees and Farinige Dishes ... 36

Preface

The recipes collected in the present volume represent the newest and most popular Entrees of the present time, and the dishes described are of the highest type of the Continental cuisine.

This work, although extensive, must not be regarded to embrace the entire branch of this important course of the culinary art, but rather as supplementary to, or in advance of, the chapters devoted to Entrees in regular standard works on cookery.

As explained in the first part of the book. Entrees form the most important part of a correctly planned and well governed Dinner, and as this course has of late years been considerably modified, a greater variety of dishes are now admitted under this particular heading. The up-to-date chef will, therefore, have a much wider scope for these dishes.

The most noteworthy dishes dealt with have been demonstrated by me at the National Training School of Cookery during the last and present season, and every recipe given has been actually prepared and tested by me, so that there should be no fear of failure, provided the directions are carefully followed.

In compiling the recipes, I have endeavoured to explain the method of preparing each dish as clearly and concisely as possible, in order that any cook possessing the necessary rudimentary knowledge should be able to carry out the directions without great difficulty.

Every recipe is complete in itself, and cross references , so common in many cookery books, have as much as possible been avoided.

A special feature has been made of the illustrations given, which are taken from actual photographs of the dishes made according to the recipes.

It will be noticed that the decorations and garniture suggested in the various dishes, and more especially those for “ cold service,” are all edible and wholesome. Overdecoration and extravagance in the use of materials, especially purely ornamental decorations, have been rigidly excluded. At the same time, elegance as well as excellence, so essential in dishes of this description, has been aimed at in every case.

London, April, 1907.

ENTRE-COTES GRILLES EDOUARD VII. [p . lOI.)

PETITS PAINS DE MAUVIETTES

Introduction

Dishes following the fish course or preceding the Remove, when such is served, are called Entrees. The literal translation of the word into English would be “ Entrance ” ; and as a matter of fact the dishes served under this heading are considered by the Epicure as preparatory, or introductions to the more serious part of the dinner.

Entrees are, however, generally looked upon as the most essential part of a dinner. There is much to be said for this, inasmuch as there may be dinners without Hors-d’CEuvre, even without Soup, and without a Remove or Releve, but there can be no well balanced dinner without an Entree course.

Entrees are defined as “ Dressed Dishes,” or “ Made Dishes.” A dish bearing the name Entree is as a rule composed of more than one ingredient, as distinguished from solid meats served with a garnish.

It has been said that a plain cook’s idea of an Entree for special occasions is generally a sweetbread or chicken coated with a gluey-looking brown or white sauce, and a few truffles, some tinned mushrooms, or macedoine badly heated, and for ordinary occasions a Rechauffe of meat or poultry dish of some kind. The Entree course affords immense scope for the talents of a chef, who is often able to prepare Entrees from materials which might otherwise be insipid and unattractive.

It is not too much to assert that upon the Entree course

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of a well balanced dinner depends largely the success of the meal. It therefore becomes a matter of great importance that the dishes served under this heading should be well thought out and prepared with the greatest possible care.

Of late years, the term Entree has been modified and has in some respects undergone an entire change. Dishes that used to be served as hot Hors-d’CEuvre and even as Relev e are now often given a place under the Entree course.

In bygone days Entrees were served in conjunction with the joints as so-called “ side dishes,” but now these form a distinct course, and one of considerable importance.

Some people are under the erroneous impression that by Entrees some sort of Ragout is meant. A white or brown Ragout of meat or poultry may, of course, be included as Entrees, but it by no means follows that these are the only dishes called by that name.

Many simple Entrees can be, and are, with advantage and economy, prepared from cold meats, poultry or game, from which excellent and tasty as well as dainty dishes are produced. In such cases great care must be taken by the cook to supplement the exhausted juices of such meat, poultry or game which has already been once cooked. This can only be done by careful manipulation and application of the required heat, and by the use of some good and rich stock or sauces, otherwise the dishes will scarcely be worthy of the name Entree, for they will neither be nourishing nor appetising.

Entrees.

Another point that needs attention in the matter of Entrees made from cold viands is the dressing and garnishing. These dishes, if they are to be successful, need just as much care and attention as those made from fresh materials.

Fricassees, blanquettes, hashes, salmis, mirotons, cannelons, croquettes, cromesquis, rissoles, crepinettes, darioles, timbales, quenelles, souffles, bouchees, cassolettes, friandines, and similar preparations, come under this particular heading.

Sauces. — The great secret in regard to Entrees lies undoubtedly in the sauces used for their preparation or for their accompaniment. These sauces must be rich and carefully prepared. Compound or long-process sauces, foundation sauces and their offsprings, play a most important part in Entrees as well as in their relation to the dishes which precede and follow them.

When two Entrees are chosen for a dinner, the first should be made the lighter of the two. All light Entrees should be made in fancy style and dressed in small portions, it is also desirable that any possible carving should be avoided. Entrees are not as a rule carved or served from the sideboard. Dishes known as Fish Entrees, excepting in the case of cold dishes, are only supposed to be served as Entrees during Lent. There are a number of vegetable preparations and “ Farinage ” dishes which are being frequently introduced as light, i.e., first Entrees.

The Entree course is divided into two classes, the hot and cold service. The hot dishes may be subdivided again into two classes, the light and the solid Entries, or lO

Recherche ~Enirees, those which are served with a sauce, and such which are served without a sauce, which is frequently the case with light Entrees.

There are a large number of Entrees composed of slices of meat, sauteed, fried, grilled, broiled, or braised, dressed plainly with a good sauce, or if applicable with a dainty vegetable garnish. This garnish and sauce may also be applied to Removes (Releves) ; these, however, differ from Entrees inasmuch as in the former case the pieces are dressed small, whilst in the latter they usually consist of a boned joint, which is served whole. On the other hand there are other dishes of a more elaborate kind, both in preparation and garnish. All these come under the heading of Hot Entrees, solid, otherwise known as the small hot meats garnished, such as cutlets, Fillets, Grenadins, Escallops, Tournedos, large Pates, Sweetbreads, Fricandeaux, Ragouts, Fricassees, Boudiils, Quenelles, Salmis, Compotes, Timbales, etc., etc.

Cold Entries. — This is known as the Cold Service. It is the most elegant and most artistic branch in Cookery in general, especially so when large dishes for special occasions are to be prepared, such as is the case for ball suppers, banquets, wedding breakfasts, grand buffets, etc., where the moulding or ornament in wax, fat, rice, etc., is at times required. Flowers, figures, etc., are occasionally introduced in a great variety. A great deal of skill and study is required for this branch of the art, which of late has, as before stated, been considerably modified, so much so that socles of wax and fat are no longer in vogue. This does not imply that no decoration is needed, so long as it is of an edible character.

n.

MEDAILLONS DE VOLAILLE.

PETITS SOUFFLES DE SAUMON GAULOISE.

(/>• 58.)

II

Any cook of ordinary intelligence may, by careful study, become an expert in decorating moulds, etc., provided he or she will give it the study and attention it requires, so as to fully develop some artistic taste and ideas. Some suggestions of ornamenting small or large moulds are given on pages 13 and 14, which will be helpful to many who wish to adopt simple and yet effective designs.

Various kinds of sauces known as Chaudfroid sauces, and aspic jelly, aspic creams, etc., are brought largely into use for all cold Entrees. Such preparations or their adjuncts must be prepared with great care ; they must be made tasty, and on no account be made too stiff. The aspic especially should be well flavoured, limpid, and above all transparent and clear ; for if there be any defect in this, then the handsomest pieces are open to criticism, and very justly so.

In any cold Entree, the cook’s special aim, next to the proper cooking of the articles, must be that of rendering the dish or the dishes an effective appearance ; this can only be done by introducing tastefully and pleasingly arranged designs in the decorations. When croutons of rice, bread, etc., are used, they should be cut with precision and taste. Some kind of symmetrical design should be aimed at.

Hatelets or Skewers. — Hatelets, silver skewers, ornamented with fancifully cut vegetables, truffles, mushrooms, etc., and aspic garnishing, come largely into use with hot or cold dishes. These add greatly to the effective appearance of any dish, cold as well as hot.

The number of other dishes, less elaborate than those

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just named, is also very large. These, although smaller, require just as much care and attention, because in a sense they are equally important.

It is well to remember that, in preparing cold dishes, plenty of time should be allowed to do them beforehand. This kind of work should never be hurried, nor left over to be finished at the last moment.

The Selection of Entries for a Dinner.

The choice of Entrees and their preparation must on no account clash with either the Fish, Remove or Roast, nor must the sauces served with either be the same or similar in appearance or flavour. When a hot and a cold Entree is served for a meal, the hot Entree must be served first and the cold last. Again, an Entree composed of small birds (game) usually goes before a dish prepared from a large bird (poultry) or large meat. The sauce for such dishes (hot) is always served on the dish and not separately ; unless the dish will not hold sufficient sauce to go round the table, then some of the sauce may be handed round in a sauce-boat.

In the case of light Entrees, with some exceptions, the sauce is, as a rule, handed round separately, a little sauce is often poured over the dish just to sauce it, or as it is termed in culinary French, to nape.

It depends entirely upon the fish as to whether a white or a brown Entree should take the lead, and this naturally depends in a great measure upon the kind of dishes selected. If the Remove be a white meat it is best to serve the white Entree first, that is if there be two — a white and a brown Entree, so as to prevent two dishes of a similar kind in colour following. All Entrees should, as already stated, be handed round at table and not served from the sideboard.

When light Entrees are served, or when two or even three Entrees are included in the same menu, the dishes should on no account be substantial enough to entirely satisfy the hunger of the diner, they should then be more or less in the form of relishes, so as to stimulate the appetite for the more heavy or substantial dishes which are to follow.

The service of Entrees should never be hurried at a dinner, so as to allow each guest ample opportunity to eat of any or all the dishes served under this heading.

SOME SUGGESTIONS FOR DECORATING MOULDS.

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Schemes for Decoration. — The suggested decorations on this and the previous page are especially suitable for small timbales, darioles, parfaits, pains, mousses, or souffles, cold as well as hot. Truffles, hard-boiled whites of egg, green peas, pistachio kernels, pimientos, chillies, cucumber, cooked ham or tongue, and other edible and suitable ingredients may be used for this purpose. All of which must be cut into thin slices or so shaped as to suit the style of decorative design which may be decided upon.

Light Entrees.

Dominos ^ la Rochelais (Cold).

Line i doz. small domino moulds with a very thin layer of white aspic jelly (made with chicken or veal stock). Decorate with dots of truffles to represent dominoes. Upon this put a thin layer of mayonnaise cream (see Sauces), and let it set on the ice. ^

Pound in a mortar 4 oz. of cooked ox tongue, when smooth, add i table-spoonful anchovy paste and 2 table-spoonfuls of double cream ; incorporate also about J gill of chicken or veal aspic. Season with paprika and mignonette pepper, and rub all through a fine sieve. Spread the prepared puree thinly on to a tin, and place on the ice to set. Next stamp out the required number of domino-shaped slices, and fix them by means of a little liquid aspic into the prepared moulds.

In a similar way cut very thin slices of black bread (Pumpernickel), which must be cut to the exact size of the dominoes. Unmould the shapes, and place each on a slice of black bread. Have ready some very finely shredded and seasoned Batavia salad or Belgian endive, in the form of a bed on a round fiat dish. Dress the dominoes on this and serve.

Timbale Turinoise.

(Macaroni and Ham Timbale.)

J lb. macaroni (boiled), 4 oz. cooked ham, 4 oz. ox-tongue, 6-8 preserved mushrooms, i oz. grated Parmesan cheese, i teaspoonful finely grated lemon rind, demi-glace or Madere sauce, J lb. cooked chicken or rabbit meat, i oz. butter, i gill white sauce, J gill cream, 2 eggs, salt, pepper and nutmeg.

i6

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Line a well buttered pudding basin with the macaroni. Do this carefully so that the shape resembles a beehive when turned out. Cut the remainder of the macaroni into short pieces. Cut all the meats into julienne strips or shreds, also the mushrooms. Put these in a stewpan with the butter, stir till hot, add the grated cheese, the white sauce, and the cream, heat up well without allowing it to actually boil, then stir in the eggs, previously beaten, and continue to stir over the fire until the mixture begins to set. Season to taste with salt, pepper and a little grated nutmeg, and the lemon rind. Fill the lined mould with this, cover with a piece of buttered paper, stand it in a stewpan half filled with boiling water, and cook in a brisk oven for about 45 minutes. Turn out on to a hot dish, pour round some hot demi-glace or Mad^re sauce and serve.

Tartelettes de Ris de Veau aux Trufles.

(Sweetbread Tartlets with Truffles.)

I large or 2 small sweetbreads, i gill Supreme or Allemande sauce, i table-spoonful grated Parmesan cheese, J oz. butter, \ pint rich stock, 8 preserved mushrooms, J lb. puff paste, 2 truffles, bread-crumbs, pepper, salt, and nutmeg.

Blanch, trim and cook the sweetbread in the stock till tender ; the stock must be rich and well flavoured with vegetables. When done, take up, cut into dice shapes, and put it in a stewpan with the mushrooms and truffles cut into small dice or slices. Season with a little pepper, salt, and a grate of nutmeg, then add the sauce (hot), and keep hot till required. Line some small round bouche moulds with puff paste, prick the bottom of each to prevent blistering whilst baking, fill them with rice or dried peas (uncooked), and bake them in a hot oven to a

Ill

COTELETTES DE HOMARD A l’ AMERICAINE. {p. 64.)

CANETON A LA ROUENNAISE.

Light Entrees.

golden colour. When done take out the rice, unmould them, and fill the paste crusts with the sweetbread ragout. Sprinkle over the top of each some grated cheese and a few bread-crumbs, also a little melted butter. Just before serving put them in a sharp oven for a few minutes, then serve.

Poulpetons de Rognons a la Parmentier.

(Kidney Shapes in Potato Border.)

3 to 4 sheeps’ kidneys, i shallot, J glass Marsala, a little chopped parsley, seasoning, sharp tomato sauce, 6 champignons, \ oz. butter, 2 table-spoonfuls espagnole sauce. For border : 3 medium-sized potatoes and frying fat. For bouches lining : 2 oz. choux paste, 6 oz. pounded chicken meat, panurette crumbs, 2 egg yolks, I table-spoonful cream, salt, and nutmeg.

Skin and slice the kidneys very finely, also slice the mushrooms, peel and chop the shallot, fry the latter a little in the butter (i oz.), put in the kidneys, and toss (saute) them for some minutes over a quick fire. Next add the wine and the espagnole sauce, season to taste, and cook quickly for a few minutes. Lastly add the chopped parsley, and keep till wanted. Prepare a chicken mixture in this way : pound and sieve the chicken meat, mix it with choux paste, stir vigorously over the fire in a stewpan, adding the cream and yolks of eggs, then season to taste. Butter 12 small bouche or egg moulds, sprinkle them with panurette crumbs, and line them with the prepared forcemeat, nearly fill each with stewed kidneys, etc., and cover well with more chicken mixture. Place them in a saute-pan containing a little boiling water, and bake in the oven for about 15 minutes. Meanwhile peel and slice very thinly three potatoes, cut the slices into very fine julienne or straw strips, soak in i8

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water for a time, and drain well on a cloth. Pack these loosely in a wire border mould, place the lid on it, and plunge into very hot fat for about three minutes, then remove ; let the fat get hot again, and plunge in a second time until the potatoes acquire a pale brown colour. Take up, drain, remove lid, and turn the potato border on a hot dish, sprinkle with salt ; dress the poulepetons in the centre, pour a little tomato sauce round the dish, and send remainder to table in a sauce-boat.

Petites Timbales a la R^gence (Cold).

( Foie-gras and Ham Timbales. )

2 oz. small macaroni, \ gill white sauce (bechamel or velout^), I small terrine foie gras, 3-4 slices cooked ham, i gill cream, aspic, salt, paprika and pimientos for decoration.

Cook the macaroni till tender in salted water, drain and let cool. Mask the inside of 8 or 10 small timbale or plain dariole moulds with aspic, cut some of the macaroni into small rings, and place them neatly in the bottom of each mould ; in the centre of each ring put a tiny round of red pimiento. Cut some even lengths of the remainder of macaroni to fit them closely to the sides of the moulds in the same manner as a charlotte.

Stamp out thinly cut rounds of lean ham to fit the bottoms of the moulds, dip each in aspic and place them. Chop the remainder of ham, then pound with the foie gras in a mortar till quite smooth ; add the sauce and cream, and season to taste with aromatics, paprika, etc. Rub this farce through a fine sieve, and incorporate a little aspic to make the mixture set. Fill the moulds with this, and place them on the ice.

Unmould the timbales, and range them on a fiat entree dish, garnish to taste, and serve.

Light Entrees.

Petits Souffles ^ la Bayonne (Cold).

(Small Ham SoufH6s.)

8 to 10 oz. cooked lean ham, i gill rich Madeira sauce, ij gills aspic jelly, J pint cream, i slice ox-tongue, seasoning.

Cut the ham into small slices, and pound till smooth in a mortar ; add the brown sauce gradually, mix well, and rub through a fine sieve. Melt the aspic and whisk it over the ice till it begins to set, then stir into the ham mixture. Season to taste with pepper, grated nutmeg, and a pinch of ground mace. Whip the cream till stiff, and work into the mixture. Continue whisking for some minutes, then fill up some small souffle cases (or silver casseroles). Place a star-shaped slice of tongue on top of each and put them in a charged ice cabinet for two hours. Dish up, and serve.

Cassolettes d la Strasbourgeoise.

(Small Goose Liver Cassolettes.)

6 oz. puff paste or short crust paste, i small terrine foie gras freed from fat, \ teaspoonful meat glaze or Lemco, \ gill aspic, J gill whipped cream, a few slices of cucumber and red chillies for garnish, seasoning.

Roll out the paste as thinly as possible, stamp out some rounds and line with them 8 or lo very small tartlet moulds ; prick the paste with the prongs of a fork to prevent blistering while baking, and fill the moulds with dry peas or raw rice. Bake them in a moderate oven until the paste acquires a golden brown colour. Take out the peas or rice, unmould and stand the paste crusts on a sieve to cool. Pound the foie gras, freed from fat, and rub through a fine sieve. Put the foie-gras puree in a small basin, incorporate the aspic and meat glaze, stir till it begins to set, then add the whipped cream and seasoning (pepper and salt). Put this preparation in a

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savoy or forcing bag with a rose tube and fill the paste crusts with it. This must be done with taste and care. Scallop the edges of the cucumber slices and place them neatly round each other and put a star-shaped slice of red chilli in the centre of the cream. Dish up on a folded napkin or dish paper, and serve.

Petites Bombes ^ la Milanaise.

J lb. chicken, game, veal or rabbit, 4 table-spoonfuls white or brown sauce, i dessert-spoonful chopped truffle trimmings or peelings, i oz. panade, 3 yolks and i white of egg, I oz. butter, i table-spoonful sherry or Madeira wine, 2 oz. cooked macaroni, seasoning, Perigord or tomato sauce.

Cut up the meat, which must be freed from skin and sinews, pound it in a mortar till smooth, then add the panade, eggs, and sauce. Season to taste with salt, pepper and aromatic spice, mix in about half an ounce of butter, and rub through a fine sieve. Butter some small bombe or timbale moulds, line them all over with short tips of cooked macaroni (these must be cut about an eighth of an inch thick). Stand the mould on the ice to set, then fill them with the above prepared farce. Place them in a saute-pan containing a little boiling water, cover with a buttered paper, and poach in the oven for about half an hour. Take up, unmould, and arrange the bombes on a hot entr4e dish, pour some hot tomato or Perigord (truffle) sauce over, and serve.

Parfait de Foie Gras (Cold).

Use a fine firm goose liver, insert small cube-shaped pieces^of truffle, and poach in sherry (with mirepoix) in the^oven^ (twenty-five to thirty minutes). Set in aspic in a suitably shaped terrine, decorate the top with truffles,

IV

QUENELLES DE CANARD A LA BULGARIENNE. [p. I42.)

TIMBALES DE VOLAILLE. ROTHSCHILD,

Light 'Entrks.

etc., and place on ice till wanted for table. May be served in terrine, or turned out and placed on a dish.

Beignets de Jambon et Foie Gras.

(French Ham Fritters.)

6 to 8 slices of raw ham, i terrine or tin of foie gras pate, parsley, piquante sauce. For frying batter : 2 yolks of egg, 4 oa. flour, about J gill ale, the white of one egg, salt and pepper, \ table-spoonful of sweet oil, frying fat.

Cut the ham into rounds with an inch or ijin. cutter. Remove the lard from the foie gras, cut it into similar slices, prepare the frying batter with the above-named ingredients, allow it to stand for some time. Spread a little of the batter with a knife over each slice of ham, place a slice of foie gras between each two, and make up like sandwiches. Dip each sandwich into the batter, and fry in hot fat to a golden colour. Drain, dish up, garnish with quarters of lemon and fried sprigs of parsley. Serve with a well seasoned piquante sauce.

Darioles de Foie Gras en Belle-Vue (Cold).

(Small Goose Liver Darioles.)

Unmould a medium-size terrine of foie-gras pate, free it from fat and cut it into slices, put them in a buttered saute-pan containing a small mirepoix of sliced carrot, onion, a sprig of thyme, and bacon ; cook over a brisk fire for a few minutes, and season with aromatic spice, moisten with a glass of sherry, and allow to get cold. Mask 8 to 10 small dariole moulds with aspic jelly, ornament each with fancifully cut slices of truffle.

Pound the foie gras with the liquor in a mortar till fine and pass through a hair sieve. Put this in a basin and mix with i table-spoonful of dissolved meat glaze,

Recherche Entrhs, and 2 table-spoonfuls of aspic, stand the basin on some crushed ice, and work the mixture with a whisk until it commences to thicken, then add by degrees a little more aspic jelly or very strong veal stock ; last of all, work in about half a gill of whipped cream. Fill up the prepared moulds, and stand them on the ice. Dress the mousses in a circle on a round dish, placing each on a round slice of aspic jelly, fill the centre with cooked asparagus points well seasoned with mayonnaise and aspic. Garnish with triangular-shaped slices of aspic jelly and parsley, and serve.

Escalopes de Foie Gras d la Bagration (Cold).

(Goose Liver Scallops,' Bagration Style.)

I medium-sized preserved goose liver (foie gras), i gill Madeira flavoured aspic jelly, J gill white chaudfroid sauce, J gill concentrated tomato pulp, 2-3 table-spoonfuls veloute sauce, parsley stalks, 8-10 stoned French olives, a small rice border and cup for centre.

Cut the foie gras into conveniently shaped slices, and mask them twice with aspic, place them on a wire tray on the ice ; chop or pound the trimmings finely, season with salt, pepper and aromatic seasoning, and mix with a little veloute sauce, then shape into little ball or marble shapes. Heat up and strain the chaudfroid sauce, previously mixed with tomato pulp reduced with a little glaze. Now coat the balls by dipping them into this preparation and let set on a wire tray. Insert a parsley stalk into each, and keep on the ice till required.

Have ready a border shape of rice made with plainly boiled and pounded rice, also a cup shape of rice. Place the border and cup on a round entree dish, and place the foie-gras slices on the border and the little balls on the cup suitably hollowed out for the purpose. Garnish tastefully with halves of French stoned olives stuffed with some of the foie-gras mixture, and serve.

Beignets de Volaille.

(Chicken Fritters.)

Cut some cold roast or boiled chickens into neat pieces, trim them and remove the skin ; put them in a pie-dish, season with pepper and salt and chopped parsley. Moisten with one or two table-spoonfuls of best salad oil, and the juice of half a lemon, cover, and let it stand for about half an hour. Prepare a light frying batter. Drain the pieces of chicken on a cloth, dip each into the frying batter so as to completely cover it, then drop into hot frying fat and fry to a golden brown, take up, drain and dish up on a folded napkin or lace paper, garnish with fried parsley, and serve hot or cold.

Petits SoujQfl^s de Foies de Volaille.

(Chicken Liver SoufI16s.)

12 chicken livers, i oz. butter, salt and pepper, J gill bechamel sauce, 2 yolks of eggs, 3 whites of eggs, 4 oz. foie gras, 12 china souffle cases.

Clean and wash the chicken livers, wipe and dry them, slice them and fry them in the butter over a quick fire. Add the seasoning and pound this in a mortar with the foie gras. Pass through a fine sieve and incorporate the bechamel sauce and egg yolks, then season to taste. Whisk the whites of eggs to a stiff froth and mix carefully with the above. Three-parts fill about 12 china or silver-plated souffle cases (previously buttered) with the mixture, place them on a baking sheet and bake in a moderately heated oven for about fifteen minutes. Dish up and serve hot.

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Ramequins de Poulet.

(Chicken Ramakins.)

8 oz. of cooked finely minced chicken free from skin and bone, 2 table-spoonfuls of cooked spinach, a table-spoonful of grated Parmesan cheese, a hard-boiled egg, and 2 raw yolks of egg, a teaspoonful of finely chopped parsley, a few drops of lemon juice, pepper and salt, and a little stock.