34 POT-POURRI FROM A SURREY GARDEN 



flat dish. Butter the surface lightly, to keep it from 

 drying, and put it to cool. 



Mousse de Volaille. Take off the fillets, &c., of 

 three chickens, cut them up into little dice, pound them 

 into a mortar, and reduce them to a paste ; this done, 

 pass them first through a wire sieve, and afterwards 

 through a hair sieve or a quenelle sieve. Put this meat 

 into a moderate-sized basin, and stand it in a cool place 

 till wanted. Eemove the legs from the carcases of the 

 chickens (these may be used for something else), wash 

 the carcases in cold water, and let them soak for an hour. 



Now take 1^ Ib. of lean veal, mince it up rather fine, 

 put it in a saucepan which will hold about three quarts 

 of liquid, add the half of one white of egg ; mix all 

 together, add two pints of water and nearly a quart of 

 stock, one chopped onion, one carrot, a little celery, and 

 the carcases ; boil up on a quick fire, stirring from time 

 to time with a wooden spoon. As soon as it boils, remove 

 to side of fire, so that it should only boil on one side, and 

 quite slowly, removing the grease from time to time. 

 Let it boil for three hours. Strain the foundation through 

 a well-rinsed cloth. The above is the foundation for the 

 Sauce Supreme. 



Sauce Supreme. This sauce requires great care in 

 making. Put in a saucepan 4J oz. of butter and 3J oz. of 

 flour. Put the saucepan on a slow fire, and let the flour 

 cook lightly without getting coloured. As soon as the 

 flour is cooked, dilute it with the foundation of chicken, 

 little by little, stirring all the time with a wooden spoon. 

 So as to be able to spread it out without lumps, keep it 

 much lighter than ordinary sauces. Stir it all the time 

 till it boils; when remove it to side of fire, so that it 

 should but just boil, and that only on one side. Add 

 two or three raw chopped mushrooms ; as the butter and 

 steam rise gently to the surface, remove them, and let 



