Cigarettes À 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 À 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 Fashion.—This requires a pullet or young hen about six months old. Bone the bird; stuff with a force-meat made of four parts minced veal, two parts chopped hard eggs, a half part lean boiled ham, two parts mushrooms, and two parts pÂtÉ de foie gras. First make the veal and ham hot in a little butter, then add the mushrooms and foie gras; moisten with stock or mushroom liquor, and gently simmer five minutes. Stir in two beaten yolks of eggs and a teaspoonful of lemon juice. Season with a saltspoonful of salt, a quarter one of white pepper, and a tiny pinch of nutmeg, grated. Stuff the fowl with this mixture; sew it up with trussing-needle and string; turn the skin of the neck half over the head, and cut off part of the comb, which gives the appearance of the turtle’s head. Scald and skin four chickens’ feet; cut off the claws, and insert two where the wings ought to be and two in the thighs, so as to look like turtles’ feet. Put in a stewpan a tablespoonful of chopped boiled ham, an onion, and a small carrot cut up, with a tablespoonful of butter; let them brown very slightly, add half a pint of stock, skim it, lay the fowl in this stock, and stew gently for an hour and a half to two hours, or even longer, according to size. When quite tender take up the fowl, cut and remove the string with which it is sewn, lay it on its back on a dish, garnish the breast with sliced truffles cut in fancy shapes, place a crawfish tail to represent the turtle’s tail. When eaten hot serve veloutÉ sauce. This is an excellent dish cold garnished with aspic.

Baked Ravioli.—Four ounces of veal, six ounces of butter, three ounces of lean sausage-meat, a teaspoonful of mixed sweet herbs, a little salt and pepper. Pound all in a mortar; when smooth, pound separately a gill of spinach that has been boiled till just tender without losing color, and a quarter of a pound of cream cheese or rich cottage cheese, which must be squeezed in a cloth to remove all the milk. When smooth, pound all together, and stir in the yolks of two eggs. Make some pastry with half a pound of butter, three quarters of a pound of flour, and the yolks of two eggs; mix stiff, and roll till about as thick as a fifty-cent piece. Cut the paste in two parts. Take a medium-sized biscuit-cutter, mark half as many circles on one half the paste as you wish ravioli. Lay in the centre of each circle a mound of the force-meat—perhaps a large teaspoonful, only be careful to leave a quarter-inch margin all round. Moisten this margin with a camel’s-hair brush dipped in white of egg; lay the second half of the pastry over these mounds; press the cutter on each to trim them, and you have a number of little round patties; press the edges together very well by curving the little finger round them. Have some rich stock boiling in a stewpan; poach the ravioli five minutes. Take them up, drain them well, arrange them in a fire-proof gratin dish, sprinkle them over with grated Parmesan cheese, pour in a very little stock, and bake brown in the oven.

Veal Cutlets À la Primrose.—Take a pound of veal cutlet; cut it up into small cutlets the size of a dollar, and perfectly round. Put two ounces of butter (which has been first melted to let the curd separate) into a saucepan, with three onions, two ounces of bacon cut into small dice, a bouquet of herbs (including bay-leaf). Fry, stirring frequently, for a quarter of an hour, then add a tablespoonful of corn-starch, a dessertspoonful of Tarragon vinegar, and a pint of strong stock. Let all simmer very gently for about one hour. Take up the cutlets, strain the gravy and pour it over them, then sprinkle with a tablespoonful of grated tongue, and the same quantity of parsley dried and crumbled small. Chicken may also be cooked in this way.Quails À la Lucullus.—This, as its name implies, is a most expensive and luxurious way of serving these dainty birds, yet by management the livers of chickens may be saved a day or two by scalding them, and the opportunity taken when several are required for general use during a week. Bone very carefully six or eight quails. Cut up three ounces of unsmoked bacon, put it in a sautÉ pan, let it cook five minutes, then add the livers, a shallot sliced, a small bouquet, twelve white peppercorns, six cloves, a saltspoonful of salt. Let all cook carefully ten minutes: nothing must burn or get very brown. When cooked, pound well in a mortar, pass through a sieve, then add three truffles chopped; stuff each quail into shape, butter some paper cases known as “quail cases,” put a quail into each case, a few drops of olive oil on each breast. Then put them in a quick oven for ten minutes or a quarter of an hour. For the gravy, put the bones of the quails in a stewpan, add a tablespoonful of glaze and a gill of brown sauce, with one tablespoonful of water. Simmer till the gravy is well flavored from the bones, then strain, and add two tablespoonfuls of chopped truffles and half a gill of sherry. Put one tablespoonful of this sauce over each quail before sending it to the table, after very carefully draining all grease from the quails. These are served in the papers, but rough paper cases may be made to bake them in, and the regular crimped ones set in the oven to get hot just before dishing up. Slip the quails into them after draining.

Quails À la Jubilee.—Bone as many birds as required. Lard them with pork and thin strips of truffles. Stuff them in shape with equal parts of sweetbreads and oysters, sew them up; roll them in buttered paper, and cook in the oven in enough Chablis to cover them. Pound some boiled potatoes and water-cresses together until thoroughly blended; put a tablespoonful of butter in a saucepan with one of milk; put in the potato, stir round till quite hot; use this to make a border on which to serve the quails. When they have cooked fifteen to twenty minutes, take them up, glaze them (melt glaze in a cup standing in hot water, and brush them over). Lay them on the potato border, and pour into the centre some Spanish sauce with mushrooms in which has been boiled a slice of lemon.