Pate A Choux

1 teaspoon butter 2 1/2 teaspoons milk 1/4 cup flour

1 egg Salt

Heat butter and milk together. When at the boiling-point, add the flour and a pinch of salt, stirring constantly. Remove from the fire, beat in the unbeaten egg, and continue beating until the egg is well mixed with the other ingredients. When cool, drop small pieces from the tip of a teaspoon into deep, boiling fat. When brown and crisp, drain on absorbent paper. If desired, two tablespoons of grated Parmesan cheese may be added to this recipe.

Chicken Forcemeat


2 breasts chicken (uncooked) 1/2 teaspoon salt

1 cup dry bread-crumbs

3 tablespoons butter

1 cup milk

1/2 blade mace

1/4 teaspoon pepper

2 egg-whites

Chop, pound and rub through a puree-sieve, the uncooked breasts of chicken. There should be a full half-pint of meat. Add salt and pepper. Boil together the bread-crumbs (no crusts), milk and mace for ten minutes, or until cooked to a smooth paste. Remove from the fire, put in butter and then add the seasoned meat and the well-beaten whites of eggs. Stir until all ingredients are thoroughly blended.

Dark - Use dark meat instead of light and the yolks of the eggs instead of whites. Chicken livers, also, may be used for forcemeat.

Fish Forcemeat

Free any kind of delicate fish from skin, fat and bone. Pound, strain, use one-half pint fish and proceed as for chicken forcemeat.

Oyster Forcemeat

12 oysters

2 cups dry bread-crumbs

3 tablespoons butter 2 egg-yolks

1 teaspoon salt


1 teaspoon parsley

1 teaspoon lemon-juice

3 tablespoons oyster-juice


Chop the oysters fine and add the bread-crumbs, butter, salt, cayenne, minced parsley, lemon-juice, oyster-juice, the yolks of raw eggs and a grating of nutmeg. Pound to a smooth paste and rub through a puree-sieve. Add more salt if necessary. This is a fine forcemeat for timbales, or for stuffing poultry or fish. For use in soups, it may be made into balls, dipped in beaten egg-yolks, then in bread-crumbs and fried, or rolled into very small balls, dipped in egg-yolks and browned in the oven.

Quenelles - These are shapes made by forcing forcemeat through a pastry bag and tube into boiling water or stock. They are used to garnish entrees as well as soups.

Coloring For Soups And Sauces

To color brown, use browned flour or a little burnt sugar. (See Index for caramel recipe) or a few drops of commercial vegetable flavoring.

Spinach leaves give a fine green color. Pound the uncooked leaves, and add to soup five minutes before serving.

Coloring For Soups And Sauces 45

Amount Of Fish To Buy

If the fish bought is solid flesh, one-third of a pound should be allowed for each person. If fish is bought in the round (with bones, head, tail, etc.) at least one-half pound must be bought for each person.