Page:Mrs Beeton's Book of Household Management.djvu/777

Rh paste shape with beaten egg, make an inner ring, cutting the paste to about half its depth, and bake in a quick oven. Meanwhile, cut the chicken and ham into dice shapes or small cubes, cut the mushrooms and truffles into small slices, stir the whole into the hot Béchamel sauce, season with salt, pepper and aromatic spice, and make thoroughly hot. When the vol-au-vent case is sufficiently baked, remove the lid, scoop out the soft inside, fill with the prepared ragoût, put on the cover, and serve hot.

Time.—¾ of an hour, after the paste is made. Average Cost, 4s. 6d. to 5s. Sufficient for 6 to 8 persons.

Ingredients.—1 chicken, 1½ ozs. of butter, 1 oz. of flour, 1 tablespoonful of shredded onion, 2 tablespoonfuls of shredded carrot, 1 teaspoonful each of chopped parsley, chervil, tarragon, or other herbs which are liked, 1 glass of white wine, ¾ of a pint of stock. For the forcemeat: 2 tablespoonfuls of breadcrumbs, 1 teaspoonful each of finely chopped parsley, shallots, chervil and tarragon, the liver of the chicken, 1 oz. of oiled butter, salt and pepper.

Method.—Remove the gall bladder, wash and chop the liver, finely, and add to it the breadcrumbs, parsley, shallots, chervil, and tarragon, with a liberal seasoning of salt and pepper. Add sufficient oiled butter to moisten the whole, stuff the crop of the bird with the preparation, secure the opening, and retruss the bird. Roast the chicken in front of a clear fire, or in a moderately hot oven for about 50 minutes basting frequently. Meanwhile melt the remaining 1½ oz. of butter in a stewpan, fry the onion and carrot slightly, add the flour, and cook gently until lightly browned. Put in the stock, stir until boiling, season to taste, add the wine, and about a teaspoonful of parsley, chervil and tarragon mixed, simmer gently for ¼ an hour, then strain. Serve with a little of the sauce poured round, and send the remainder to table separately.

Time.—To roast the chicken, about 40 minutes. Average Cost, 3s. 6d. to 4s. 6d. Sufficient for 4 or 5 persons. Seasonable at any time.

Ingredients.—1 chicken, ¼ of a lb. of macaroni, ¼ of a pint of tomato sauce (see Sauces, No. 281), ¼ of a pint of Espagnole sauce, No. 244,