Mix while on the fire for about five minutes, then let it cool down.
Of this dough roll sticks of ½ inch in diameter by 1½ inches long, pass through flour, beaten egg, and white bread crumbs, fry in fat pan and serve on napkin with fried parsley.
COLD SAUCE ALEXANDER
(Served at India House with Cold Salmon)
For 12 People
Incorporate into good mayonnaise, chopped chives, parsley, chervil, two tablespoonsful of French mustard and dash of Worcestershire sauce, paprika, pepper and salt; stir well.
SUPRÊME OF CHICKEN À L’ALEXANDER
Take the breast of a four-pound roasting chicken (stuff very lightly with a filling made of chicken, cream and fresh mushrooms mixed with white of egg) and have it poached in butter and chicken broth. After being done remove the suprême and have the sauce reduced to one-quarter of its volume, then incorporate first one tablespoonful of sweet butter and add six finely chopped French shallots, one-half glass of white wine, two spoonsful of brown sauce (demi-glacé), season well with pepper and salt, let it cook for about three minutes, and strain through fine sieve.
Dish suprême on a fried canape cut to shape and sauce it.