an over
the fire, stir them together until they bubble; then pour to them half a
pint of the strained liquor of the oysters, or part liquor and part
stock. Stir continually, and let the sauce boil very thick; then lay in
the oysters, and simmer half a minute. The amount of seasoning required
will depend on the saltness of the oysters, but a saltspoonful of salt
will probably not be too much, a little pepper, and a teaspoonful of
essence of anchovies--just enough to make the sauce a delicate
salmon-color. For the last thing, stir in one small teaspoonful of lemon
juice. The consistency of the sauce for all patties should be that of
very thick double cream. When it is not thick enough, it can always be
reduced by boiling down, taking care not to boil the meat or oysters,
etc., in it.

_Chicken Patties._--Take the breast of a boiled chicken, cut it into
dice; use half a pint of the liquor in which it was boiled to make the
sauce. Put this broth in a small saucepan with a teaspoonful of lean
boiled ham chopped a little (take care there is not a particle of the
outside of the ham, or it may impart a smoky flavor); let the ham simmer
in the broth while you melt together a tablespoonful of flour and one of
butter; when they bubble, and the broth has been boiled down to about
one half, _strain_ the latter into a half-pint measure, fill up with
cream, and stir this quickly to the flour and butter. When the sauce is
thick and smooth, put in the chicken; keep the mixture at boiling-point
five minutes, then set the saucepan in another of boiling water, and
stir in the beaten yolks of two eggs; only just let them thicken; then
remove from the fire, and use for filling the patty cases. A teaspoonful
of sherry is often added to the sauce. If this filling is not used while
hot, it must be reheated in a double boiler and watched, or the eggs
will curdle; or the filling may be prepared and the eggs added after it
is reheated.

_Bouchees_ of any kind are simply patties made very small indeed--for
this reason the filling is always _chopped_ instead of being cut into
dice.

The essence of anchovy mentioned is a most useful sauce for fish, and
can be bought at any large grocery.

FOOTNOTES:

[119-*] See full directions for frying in No. X.

XIV.

ENTREES.

In an earlier chapter I gave directions for quenelles as an adjunct to
soups and for garnishing. Used in this way, they are only a revival of
an old French fashion, c