No. 36.
CHICKEN PIE A LA REINE.
Paste, 1 plump tender chicken, ½ pound salt pork, ½ teaspoonful each of celery, salt, and thyme, 4 sprigs parsley, white pepper and salt to taste. Cut the chicken up in small joints, the pork in neat scallops, and stew gently in 1½ pints water until nearly cooked. Line the edge of a pudding dish with the paste, make layers of the chicken, pork, and seasonings; when used sprinkle over the chopped parsley; fill with the gravy, cover, ornament, and wash over with milk, and bake in steady oven 40 minutes.
No. 37.
LEMON CREAM MERINGUE PIE.
Having made the lemon cream pie, whip the 4 whites of eggs to a dry froth; gently incorporate 1 cupful sugar; spread over the top of the pie, and return to the oven to set; a fawn color.
No. 38.
TIMBALES OF MACARONI.
Take 2 quarts of water and boil 1 pound macaroni in it with ½ pound butter, 8 pepper-corns, and a little salt. When done and cold, let one-half of it drain upon a napkin. Butter the inside of a plain mould, cut the macaroni into half-inch lengths, and cover the bottom of the mould with these, placing them on end; cover this with a thick layer of chicken forcemeat; line the sides of the mould in the same way, smoothing the inside with the back of the spoon in hot water; fill the cavity with a blanquette of fowl which has a thick sauce; cover the whole with a layer of forcemeat as follows: Cut paper to fit the mould, butter it, spread some forcemeat on it, dip a knife in hot water and smooth the surface with it, take hold of the paper with both hands and turn it upside down upon the timbale. Leave the paper on in such a way that it can be easily removed when the forcemeat has steamed enough. One and a half hours before dinner place the timbale in a stewpan twice its size, upon a ring, to prevent it from touching the bottom, so that the water in the stewpan which only reaches half-way up the mould, may circulate freely under it. Place on the stove for an hour, then for ½ hour more put inside oven to let it get brown on top. When done, remove paper from the timbale, and carefully lift the mould. Pour some supreme sauce over it, and garnish with truffles and mushrooms.
No. 39.
SADDLE OF MUTTON.
Take a saddle of mutton, extract the spine bone carefully, trim the tail end round, cut the flaps square, season the inner part with pepper and salt, rolling up each flap so as to give a neat appearance, tying a string around it several times. The mutton must be prepared for braizing with carrots, onions, celery, cloves and mace; moisten with a quantity of good stock so as to cover the mutton; place a buttered paper and lid over all and set the braizing-pan on a moderate fire. After boiling let it continue to braize or simmer for 4 hours, carefully basting it; when done take it up and place in oven to dry on a pan. Dish it up and garnish with carrots, turnips, cauliflowers, French beans, cucumbers, asparagus heads, small new potatoes and green pease. Pour some sauce around the mutton and send to the table.
No. 40.
OX-TONGUE.
Get a pickled tongue, run an iron skewer through from one end to the other, tie a string from one end of skewer to the other, so as to make it keep its shape; put the tongue on the fire in cold water; let it boil gently for three hours, then take up, and after removing the outward cuticle or skin, place in larder to cool; trim neatly, wrap in a piece of buttered paper, put it in an oval stewpan with a little broth; ¾ of an hour before sending to table, put the tongue in oven or on slow fire to get warmed through, then glaze it and dish it up with some prepared spinach round it; pour a little sauce and serve.