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, &o., of 

 three chickens, cut them up into Uttle 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 queneUe sieve. Put this meat 

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

 tiU 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 I5 lb. of lean veal, mince it up rather fine, 

 put it in a saucepan which wUl 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 

 3tock, one chopped onion, one carrot, a little celery, and 

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

 CO time with a wooden spoon. As soon as it boUs, 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 f oimdation 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 3^ 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 aU the time with a wooden spoon. 

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

 much lighter than ordiaary sauces. Stir it aU 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 



