n, and let them remain
until they have absorbed the flavor. Meanwhile make a batter of four
tablespoonfuls of flour and about eight of milk, or as much as will make
a thick smooth batter; stir into it a wineglass of brandy and an egg,
the whole beaten to a high froth. Leave this batter in a warm place an
hour before using, dip the pieces of chicken into it, and fry in very
hot, deep fat. Serve piled high on a dish garnished with fried parsley.

XV.

ENTREES.--_Continued._

_Cigarettes a la Reine._--These are the newest development of the
rissole and croquette. They require strict attention to details to
secure perfect form. Roll puff-paste a quarter of an inch thick; prick
it all over--this is to deaden it; roll it now till it is no thicker
than cartridge-paper. Cut it with a sharp knife dipped in flour into
strips about two inches and a half wide and about the length of a cigar;
lay on each strip a roll of chicken quenelle meat that is very firm, and
the roll not thicker than a lady's slender forefinger; be careful that
the meat reaches nearly the whole length of the paste, yet leaves a
margin for closing, as the least oozing will spoil the appearance.
Moisten the edges of the paste all round with white of egg; fold the
paste over half an inch; be very careful to see that it adheres
thoroughly; then pinch the ends. Roll them gently with a cool hand on
the floured board to round them without pressure, taper off the ends
cigar fashion. If they are softening, lay them on a floured plate on ice
to get firm; then roll them in egg and very finely sifted cracker meal.
You may roll or improve the shape, if there is any irregularity, while
crumbing them. Remember what you aim to imitate is a cigar. The great
danger for the first time is getting them too large; they must therefore
be very slender. Fry in deep fat just as rissoles; serve on a napkin,
log-house fashion. These dainties, as will have been seen, have a large
amount of butter, and soften in a warm room; they must therefore be made
in a cold room, and if set on ice some hours before cooking will be much
easier to fry without bending or twisting.

_Cigarettes a la Chasseur_ are, as the name indicates, made of game, in
exactly the same way as the last recipe.

_Lobster Quenelles._--Prepare with bread panada as directed for quenelle
meat. Poach and drain them. Then dish in a circle with thick Hollandaise
sauce in the centre and round them.

_Chicken, Turtle