For a party of eight.

Potage a la reine.

Pornfret a la Venitienne.

Petits casseroles aux grandes-crevettes.

Boudins de pigeon aux olives.

Gigot braist' a la chevrenil.

Aspic de pcrdreaux.

Champignons an gratin

Flan d'abricots.

Riz glace a l'lmperatrice.

Fromage, hors d'eeuvres.

Dessert.

1. - Prepare your stock as usual but without colouring,

Remove the flesh from a cold roast fowl, excluding all skin, and browned parts : add to the meat so obtained, half its bulk of bread-crumbs soaked in stock, and pound both together in a mortar, with twelve sweet, and three bitter almonds, and the hard-boiled yolks of four eggs. Mash and cast all the bones into as much uncoloured beef stock as you think you will require for eight basins, and let them simmer for two or three hours. Pass your pounded fowl and crumbs through the sieve to get rid of lumps, gristle, etc, moistening it with a spoonful or so of stock to assist the operation.

Puree of chicken.

When near the dinner hour, strain off your stock from the bones, and place it to get cool, removing all the fat that may rise to the surface. Now take a sauce-pan and melt an ounce of butter at the bottom of it, stirring in a table-spoonful of flour; add a little stock, and work the paste so obtained without ceasing, gradually pouring in stock, and adding pounded fowl, until you have exhausted your supply. Let the puree now come to the boil; remove the sauce-pan from the fire, and as you pour it into the tureen, stir into it a coffee-cupful of cream, (or that quantity of milk with which the strained yolk of an egg has been mixed) and serve.

2. - Dress your fish in fillets, and bake them in a buttered dish with a slice of tomato laid upon each of them, and a little chopped parsley and shallot, sprinkled over them. When done, arrange them upon a hot silver dish, and serve with the following green sauce : - Boil a little spinach, and when done, squeeze it through a piece of muslin: save the pulp you obtain for colouring. Now make some melted butter, assisted by a little fish stock made from the trimmings of the fillets and some vegetables, with a spoonful of chablis or sauterne ; throw into it some finely minced parsley, a very little shallot, some chopped capers, and gherkins, and colour the whole with the spinach-greening. The white fish, the brilliant green sauce, and the scarlet slice of tomato with each portion, present a tasteful combination of colours, which might almost "tempt the dying anchoret to eat."

3. - Put a pound of the best table rice into a stew-pan with a quart of water, an onion, and two ounces of clarified suet. Simmer till the rice is soft, yet quite whole. Drain it, and pound it to a paste in a mortar with a table-spoonful of grated Parmesan, some butter, pepper and salt

Pomfret, Venetian fashion.

Little cases of rice with prawns.

Stir into this the yolks of three eggs, and powder it with a little spiced pepper. Pass all through the sieve, and pat it to a paste on your pastry slab, about one and a half inch thick. When quite cold, cut it into cylinders two inches long, and an inch and a half in diameter; egg and bread-crumb them, fry them, a golden yellow in butter, and let them get cold ; then cut off one end, and scoop out the interior of each cylinder; fill it with a rich prawn salpicon well diluted with veloute sauce: fix the end on again with white of egg. Heat in the oven and serve upon a napkin.

N.B. - A ccuserole is Literally a sauce, or stew-pan; the term was originally given to cases made of rice or potato which were moulded on thai pattern.

1 - Roa-t six pigeons early in the day; pick the meat from them, save the livers, and throw all the bones into a small sauce-pan with some lean bacon, as much stock as you can spare (to the extent of half filling the saucepan) sonic whole pepper, a sliced carrot, a bunch of pars-ley, and a clove of garlic, a muslin bag containing some mixed sweet herbs, and any scraps of raw meat you may have lying idle. With this make a strong gravy, by simmering it slowly until almost half wasted : now strain the liquor from the various ingredients, and set it to get cool. Meanwhile, stone a couple of dozen French olives, and parboil them, skim the fat that may have risen on the top of your sauce, and then add the olives chopped into dice. Let the sauce rest awhile. The meat of the pigeons should now be thoroughly pounded with half its bulk of bread-crumb, to a paste, the livers incorporated with it, and some fat bacon; when you have worked this quite smooth, pass it through the sieve, season it with pepper and salt, and then fill six little buttered moulds with it, here and there slipping in a slice of truffle, and some pieces of bouduins with olives mushroom. Having your moulds thus packed, you can set them in the bain-marie, and steam them gently till they are done; turn them out, and serve with the olive sauce previously described, thickened, and brought to the boil at the last moment.

5. - Remove the bone from a leg of mutton, fill its place with turkey stuffing, and tie the meat into shape, set it in a stewing-pan with as much broth (made from the bone you cut out) as will half cover it: throw in a liqueur-glass of brandy, a couple of sliced onions, a carrot cut up, a bunch of mixed sweet herbs, or two dessert-spoonfuls of dried herbs, some whole peppers, a bunch of parsley, a clove of garlic, and one glass of port: set the pan on the fire, with some live coals on the lid as well: let this stew till done, very slowly, keeping it from absolutely boiling point, and when it is ready, strain off the sauce in which it has been cooked, thicken it, stirring in a table-spoonful of red currant jelly, half one of anchovy vinegar, and a glass of port: serve the mutton garnished with balls of turkey forcemeat (page 109) fried in butter, and pour the rich brown gravy round it. Let haricots verts and mashed potato accompany this dish.