A blanquette may be made from any cold cooked chicken or veal, cut into pieces about half an inch square. To every pint of these pieces allow

1 gill of stock or water 1 gill of milk or, better, cream

1 tablespoonful of butter 1 tablespoonful of flour Yolks of two eggs

Salt and pepper to taste

Put the butter in a frying-pan to melt (do not brown); then add the flour; mix until smooth; add the stock, cream, salt, and pepper; stir continually until it boils; then add the meat, and stand over a very moderate fire until hot. Take from the fire, add the yolks well beaten, and serve at once in a small heated dish.

Do not boil after adding the yolks, or it will curdle.

Chicken Livers En Brochette

Scald the livers and soak them in the boiling water for five minutes. Cut breakfast bacon into pieces the size of the livers. Drain and wipe the livers; then put one piece on a steel or silver skewer, then a piece of bacon, and so on, until the skewer is nearly filled - about three of each on a six-inch skewer. Now dredge with salt and pepper, and baste with melted butter. Broil over a clear fire for five minutes. Serve on the skewers, with a little melted butter poured over them,