133. Chicken Rissoles
Mince finely the remains of cold chicken with a slice of onion. Make a little sauce, stirring smoothly one ounce of fresh butter into a tablespoonful of flour, and pouring half a pint of boiling milk into it. Return it to the saucepan and allow it to boil (a double saucepan is best for all milk cooking); it will then thicken; put the chicken into it, with a pinch of salt. Make some deep light pastry cases and put a thick finger of larded bread into each till the pastry is cooked. If the top edge of the pastry is moistened with a little milk, the lid can be easily removed when cooked. Put the chicken mixture into the cases after removing the bread, replace the top, and serve very hot, in a meat dish.
VEGETABLES AND SALADS
Green Vegetables
Always boil without a lid on.
Always put straight into boiling water.
Never add salt or soda till the vegetables are in the water.
Never have green vegetables lying in cold water more than half an hour before they are to be cooked.
Cabbage, savoy, cauliflower should be steeped for ten minutes in a pan of cold water with a good tablespoonful of salt. Time to boil twenty-five to thirty minutes.
Potatoes must lie in cold water without salt.