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.
The Moulting Season.—During the moulting season, beginning properly at the end of September fowls require extra attention, for although moulting is not itself a disease, it frequently leads to weakness and subsequent illness. Tonics, as Parish's Food and cod liver oil, or a small quantity of iron in the drinking water; nourishing food with abundance of green food should be given. Should the feathers, especially the head feathers, not come out, the dead feathers may be extracted with a pair of tweezers. A strong bird will usually get over his moulting in about three weeks.
1200.—CHICKEN ROAST, STUFFED WITH HERBS. (Fr.—Poulet rôti aux Fines Herbes.)
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.
1201.—CHICKEN WITH MACARONI. (Fr.—Poulet à la Milanaise.)
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,