gh a sieve; add to this two tablespoonfuls of minced tongue, six
truffles, and half a dozen button mushrooms, the yolks of two eggs, a
saltspoonful of salt, and a _very little_ cayenne. Mix well. Stuff the
legs of the fowls with this. Sewing them up neatly, wrap each up in
buttered paper; put them in a stewpan with two ounces of butter and a
carrot, turnip, and small onion cut up; add three quarters of a pint of
brown stock. Put the stewpan in the oven, baste well, and cook gently
one hour. When cooked, have ready a mound of spinach. Take a _very
sharp_ knife, cut the legs in slices so as to make circles like slices
of sausage; strain off the gravy. Cook together a dessertspoonful of
butter and flour; when they bubble, pour the strained gravy to it, with
a gill of sherry and a little salt and pepper; stir till smooth; boil
till as thick as cream. Dress the scallops of chicken in a circle round
the spinach, pour the sauce round all, and insert bits of truffle and of
tongue between the scallops.

_Chicken Souffle._--Pound three ounces of the white meat of cooked
chicken as fine as possible; mix with it half a pint of cream and three
well beaten eggs, a few button mushrooms finely chopped, a saltspoonful
of salt, a sixth of one of pepper, a dust of cayenne, and a speck of
powdered mace. Pour the mixture in a well-buttered mould, tie a cloth
over it, and steam it half an hour. It must stand quite upright in the
steamer. Turn out on a hot dish, and pour any rich brown sauce preferred
around it. This souffle may be made of sweetbreads, or half and half. If
individual souffles are preferred, butter as many dariole moulds as the
mixture will fill; lay at the bottom of each something by way of
garnish--a little star or disk of tongue or ham for some, of truffle for
others, of green gherkin for others--so that when turned out the top of
the souffles will show spots of color. Half fill the moulds, and steam
twenty minutes.

Souffles of all kinds depend for excellence on being served the moment
they are ready, and on the steam being kept up all the time they are
cooking. When baked the oven must be very steady.

_Fritot of Chicken._--Take a cold chicken, cut it into small neat
joints, season rather highly with salt and pepper, strew over them a
small grated onion (or one very finely chopped), and a dessertspoonful
of chopped parsley. Cover them with oil, and then squeeze over them the
juice of a lemon. Turn the pieces now and the