Chicken-And-Oyster Pies

In individual dishes arrange layers of fillets of cold cooked chicken and cleaned oysters, and sprinkle with salt and pepper. Add tiny bits of butter, here and there, and two or three tablespoonfuls of chicken broth or oyster liquor; cover with pieces of flaky or puff paste cut to the size of the dishes. Score in the center, to let out the steam, and decorate with small figures cut from the trimmings of the paste. Brush the lower surface of these pieces with cold water before setting them in place. Bake about fifteen minutes. Serve hot from the oven. If any remain to be served cold, dissolve one-fourth a package of gelatine, softened in one-fourth a cup of cold water, in a cup and a half of hot and well-seasoned chicken liquor, and turn into the pies through a small funnel inserted at the opening in the top of the crust. To serve loosen the crust from the edge of the dish, insert the dish an instant in warm water to the top of the dish, then invert on the serving dish.

Chicken - And - Ham Rissoles

(Cooked meat)

1½ cups of chicken cubes ½ cup ham cubes

3 tablespoonfuls of butter

4 tablespoonfuls of flour ½ teaspoonful of salt

½ teaspoonful of paprika

1 cup of chicken broth ½ cup of cream 1 egg, beaten light (Mushrooms, truffles, lemon juice, celery salt, etc., at discretion)

The meat should be cut in tiny cubes. Prepare a sauce of the other ingredients; add the beaten egg and then the meat. Set aside to become cold. Cut rounds from puff and flaky paste three and one-half inches in diameter, an equal number of each (though any nice pastry will answer for either). On the rounds of flaky paste put a tablespoonful of the cold meat mixture, spreading it toward the edge; brush the edge of the paste with cold water; make two short slits in each round of puff paste, press these rounds over the meat and closely down upon the edge of the others; brush over with milk, or yolk of egg, diluted with milk, and bake in a hot oven. Serve hot with tomato or mushroom sauce. Rissoles are often brushed over with egg, diluted a little with milk and fried in deep fat.

Fried Fish Quenelles En Surprise

1 cup of fish freed from fiber ½ cup of panada 1/3 cup of butter 3 whites of eggs Salt and pepper

1 cup of double cream beaten light but not dry Poached and dried oysters 1 egg Sifted bread crumbs

Pound the whites of eggs into the fish, panada and butter, one at a time; when smooth, press through a sieve; fold in the cream. Shape the quenelles in tablespoons, dipped in boiling water. Shape a level spoonful, on this set an oyster (carefully poached and dried) and above this push a second quenelle that has been shaped in another spoon. Press the two edges together, firmly, and poach in boiling water about eight minutes. Re-, move to a cloth to drain and dry; dip in egg; roll in crumbs and fry to an amber color in hot fat. Serve with sauce tartare.

Note

For a firmer quenelle use less cream. Beating the cream gives a quenelle of lighter texture. The cream must be folded in thoroughly or the finished product will not be of a uniform texture.