melt the butter; then lift out the paper. Place the papers on the side
in the same way as on the bottom and melt the butter by rolling a
bottle of hot water over them. Remove these papers, and set the mould
in a cold place until the filling is ready. Cut from the tenderest
part of the chicken enough meat to make two quarts. Cut four large, or
six small, mushrooms and four truffles in strips. Put half a cupful of
butter, half a large onion, four cloves, a blade of mace, a slice of
carrot, one of turnip and a stalk of celery in a sauce-pan, and cook
five minutes, stirring all the while; then add five table-spoonfuls of
flour. Stir until it begins to brown, when add one quart of the stock
in which the chickens were cooked, a bouquet of sweet herbs, and salt
and pepper. Simmer twenty minutes; strain, and add to the chicken.
Return to the fire, and simmer twenty minutes longer, and set away to
cool. When cold, put a layer of the chicken in the mould, and a light
layer of the truffles and mushrooms. Continue this until the form is
nearly full, and then cover with the remainder of the force-meat.
Spread buttered paper upon it, and put in a cool place until cooking
time, when steam two hours. Turn carefully upon the dish. Brush over
with three table-spoonfuls of melted glaze. Pour one pint of supreme
sauce around it, and serve.

The force-meat must be spread evenly on the paper and smoothed with a
knife that has been dipped in hot water. All kinds of meat
_chartreuses_ can be made in this manner.


Chartreuse of Vegetables and Game.

Six large carrots, six white turnips, two large heads of cabbage, two
onions, two quarts of stock, three grouse, one pint of brown sauce,