this boil one minute. Season with salt, pepper and, if you like, a
little mustard. Fill the centre of a hot dish with green peas or
mashed potatoes, against which rest the fillets; and pour the sauce
around. Serve very hot.


Chicken Curry.

One chicken, weighing three pounds; three-fourths of a cupful of
butter, two large onions, one heaping table-spoonful of curry powder,
three tomatoes, or one cupful of the canned article, enough cayenne to
cover a silver three-cent piece, salt, one cupful of milk. Put the
butter and the onions, cut fine, on to cook. Stir all the while until
brown; then put in the chicken, which has been cut in small pieces,
the curry, tomatoes, salt and pepper. Stir well. Cover tightly, and
let simmer one hour, stirring occasionally; then add the milk. Boil up
once, and serve with boiled rice. This makes a very rich and hot
curry, but for the real lover of the dish, none too much so.


Veal Curry.

Two pounds of veal, treated in the same manner, but cooked two hours.
Mutton and lamb can be used in a like way.


Chicken Quenelles.

One large chicken or tender fowl, weighing about three pounds; six
table-spoonfuls of butter, one table-spoonful of chopped salt pork,