Cigarettes A La Reine

These are the newest development of the rissole and croquette. They require strict attention to details to secure perfect form. Roll puff-paste a quarter of an inch thick; prick it all over - this is to deaden it; roll it now till it is no thicker than cartridge-paper. Cut it with a sharp knife dipped in flour into strips about two inches and a half wide and about the length of a cigar; lay on each strip a roll of chicken quenelle meat that is very firm, and the roll not thicker than a lady's slender forefinger; be careful that the meat reaches nearly the whole length of the paste, yet leaves a margin for closing, as the least oozing will spoil the appearance. Moisten the edges of the paste all round with white of egg; fold the paste over half an inch; be very careful to see that it adheres thoroughly; then pinch the ends. Roll them gently with a cool hand on the floured board to round them without pressure, taper off the ends cigar fashion. If they are softening, lay them on a floured plate on ice to get firm; then roll them in egg and very finely sifted cracker meal. You may roll or improve the shape, if there is any irregularity, while crumbing them. Remember what you aim to imitate is a cigar. The great danger for the first time is getting them too large; they must therefore be very slender. Fry in deep fat just as rissoles; serve on a napkin, log-house fashion. These dainties, as will have been seen, have a large amount of butter, and soften in a warm room; they must therefore be made in a cold room, and if set on ice some hours be-fore cooking will be much easier to fry without bending or twisting.

Cigarettes d la Chasseur are, as the name indicates, made of game, in exactly the same way as the last recipe.

Lobster Quenelles

Prepare with bread panada as directed for quenelle meat. Poach and drain them. Then dish in a circle with thick Hollandaise sauce in the centre and round them.

Chicken, Turtle Fashion

This requires a pullet or young hen about six months old. Bone the bird; stuff with a force-meat made of four parts minced veal, two parts chopped hard eggs, a half part lean boiled ham, two parts mushrooms, and two parts pate de foie gras. First make the veal and ham hot in a little butter, then add the mushrooms and foie gras; moisten with stock or mushroom liquor, and gently simmer five minutes. Stir in two beaten yolks of eggs and a teaspoon-ful of lemon juice. Season with a saltspoon-ful of salt, a quarter one of white pepper, and a tiny pinch of nutmeg, grated. Stuff the fowl with this mixture; sew it up with trussing-needle and string; turn the skin of the neck half over the head, and cut off part of the comb, which gives the appearance of the turtle's head. Scald and skin four chickens' feet; cut off the claws, and insert two where the wings ought to be and two in the thighs, so as to look like turtles' feet. Put in a stewpan a tablespoonful of chopped boiled ham, an onion, and a small carrot cut up, with a tablespoonful of butter; let them brown very slightly, add half a pint of stock, skim it, lay the fowl in this stock, and stew gently for an hour and a half to two hours, or even longer, according to size. When quite tender take up the fowl, cut and remove the string with which it is sewn, lay it on its back on a dish, garnish the breast with sliced truffles cut in fancy shapes, place a crawfish tail to represent the turtle's tail. When eaten hot serve velou'te sauce. This is an excellent dish cold garnished with aspic.