Fricassee A La Villeroi

Slice down some cold cooked chicken and some tongue neatly, and lay these alternately in a well buttered dish sprinkled with salt, pepper, and finely grated Parmesan cheese, pour over this meat a layer of Villeroi sauce, and strew this with minced parsley, freshly grated crumbs, cheese, pepper, and salt, repeating these layers till the dish is full; then strew over it crumbs, Ac., and tiny morsels of butter, and bake. Another form of this fricassee is to cut a cooked fowl into neat joints, mask them with the thick Villeroi sauce and when this has set, dip in a little egg, and crumb and fry it. Serve with rolls of fried bacon and parsley. Needless to say any meat can be done in this way.

Fritot De Ris De Veau

Slice down the remains of a nice sweetbread and stamp them out in rounds with a plain cutter; lay these rounds for an hour in a marinade of a tablespoonful of oil, a squeeze of lemon juice, and some parsley (remember that broken-down parsley stalks are quite as good for marinade as the leaves), then shake off most of the marinade, dip the pieces of sweetbread into good frying batter and fry a golden brown in plenty of hot fat. Drain, dust with coralline pepper, and serve alternately with slices of cooked tongue, heated in a little wine and stock between two plates in the oven. This can be served plain with fried parsley or with any nice vegetable garnish, or even mayonnaise, to taste.

Kromeskis

For these take small slices of fat parboiled bacon and any delicate farce, as for croquettes, etc., to taste; roll the latter in the bacon, dip in frying batter, and fry in plenty of hot fat till of a golden brown, then drain and serve. A very nice kromesky may also be made by laying a thin slice of cold veal or chicken on the bacon and then an oyster on this, rolling it all up neatly and finishing as before. In short, these may be varied to any extent.

Kew Mince

Mince together very finely llb. of cold meat of any kind and 6oz. of suet; mix with this three or four tablespoonfuls of breadcrumbs, the beaten yolks of four eggs, a few drops of essence of anchovy, or one anchovy, washed, boned, and finely minced, with pepper, salt, and a glass of port wine. Pour it all into a well-buttered mould, and bake in a quick oven. Turn out and serve with any nice gravy or sauce to taste, round it.

Oliveau

Mince finely and mix well together ¼lb. kidney suet, 1lb. of meat, and 4oz. of breadcrumb soaked in gravy; mince this all till as fine as sausage meat, then bind it with two or three eggs, season to taste, and bake in buttered cups or little moulds; turn out and serve with a rich sauce of any kind. (These are delicious made of game, with fat ham, and a rich Richelieu sauce.)

Olives Aux Huitres

Chop together till fine llb. of underdone mutton fillet (the inside of the loin), ½lb. of beef or veal kidney suet, and a pint of oysters scalded and bearded. Mix this all well together, seasoning it with white pepper, salt, and a little mace, bind it with an egg, roll it into finger length rolls, dip in liquefied butter and breadcrumbs and fry a golden brown. Serve on a napkin with fried parsley. (This is excellent made of the remains of a cold fowl; the veriest scraps will do.)

Potato Ragout

Parboil and mince finely an onion, with 2oz. of any cold cooked meat and 1 oz. of ham, stir to it 3oz. mashed potato, one and a half teaspoonfuls of mixed herbs (parsley, chives, etc.), the yolks of two eggs, and seasoning to taste. When ready stir in lightly and quickly the whites of the eggs beaten to the stiffest possible froth, drop this in small spoonfuls into boiling fat, and fry a golden brown.

Drain well and served piled high on a napkin. The great thing about this is to have the fat at the right heat and to drain the little ragouts well, or they will be hopelessly greasy.