all well and let it get cold. Roll into croquettes, roll each in beaten
egg, then in finely grated breadcrumbs, and let them cook in boiling fat
or lard.

[_Madame Emelie Jones._]



PUREE OF CHESTNUTS

Make a little slit in each chestnut, boil them till tender, then put them
in another pan with cold water in it and replace them on the fire. Peel
them one by one as you take them out, and rub them through a sieve,
pounding them first to make it easier, add salt, a good lump of butter
and a little milk to make a nice puree. This is very good to surround
grilled chicken or turkey legs, or for a salmi of duck or hare.



HORS D'OEUVRES

The attractive "savory" of English dinner tables finds its counterpart
apparently in egg and fish dishes served cold at the beginning of a meal,
and therefore what we should call hors d'oeuvres.



POTATO DICE

Boil your potatoes and let them be of the firm, soapy kind, not the