Boil one-half pound of macaroni in water for five minutes. Cut in inch length pieces and simmer for twenty minutes in one quart of milk, being careful that it does not boil. Season with salt, pepper, mace and cayenne. Add one cup of cream, stir until very smooth, add the beaten yolks of eight eggs and one can of mushrooms sliced. Stir well and then add the macaroni with one pound of sweetbreads, cut in small pieces and two dozen Eastern oysters. Let this cool, then cover with pastry and bake in the oven until brown.
CHICKEN AND GAME
[Illustration]
Chicken Portuguese
Truss two young chickens as though for roasting. Lay on the bottom of a large stew pan the rind of a piece of pork, and on this, place the chicken. Add four ounces of butter, a head of celery chopped, two onions sliced, three small carrots sliced, two Chili peppers cut up, and the halves of two bell peppers from which the seeds have been removed. Season with salt, cayenne, thyme and a few sweet herbs. Cover and cook quickly for forty minutes, moistening from time to time with a spoonful of stock or gravy. Then add two large tomatoes sliced, and cook twenty minutes longer. Serve the chicken with the sauce poured over it.
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Chicken with Oysters
Stuff a young chicken with oyster and a few bread crumbs, seasoned with salt, pepper and butter. Truss the fowl, place it in a tin pail with a tight cover. Stand the pail in a kettle of boiling water and leave on the fire one hour and a half. Remove the chicken and place in a dish. Pour the gravy into a saucepan, adding two dozen oysters, two hard boiled eggs chopped, a wine glass of cream and one ounce of butter, into which has been rubbed a teaspoonful of corn starch. Boil for a few moments and pour over the chicken.
This is an excellent way to cook a young turkey.
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