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Oval Soufflée Cases

Chop the chicken, ham, and mushrooms up finely. Melt half an ounce of butter in a stewpan; when hot put in the shalot finely chopped, fry it a little, stir in the flour, and cook it, stirring for a few minutes; moisten it gradually with about half a gill of stock, let it come to the boil, mix in the chopped meat, add a teaspoonful of chopped parsley and a few drops of lemon juice; bind with the yolk of one egg, season with pepper, salt, and a little grated nutmeg. Let it get thoroughly hot, and spread it on a plate to cool. Make it up into neatly even-sized cork shapes (the right size for the paper cases), wrap each carefully in a square of pig's caul, fasten the ends with a little white of egg, and let them stand a few minutes to set.

Butter the inside of the paper cases: fry sufficient parsley to form a little bed in each case; melt the remainder of the butter in a sauté-pan, put in the andouillettes, and fry a golden colour over a moderate fire, or in the oven. When done, take them up, drain them on paper or cloth, put them on a baking-tin, brush the surface of each with liquid meat glaze, pass in the oven for another minute, and put them on the beds of fried parsley in the paper cases. Dish up, and serve with a boat of piquante or tomato sauce.

P.S.-Any kind of game, veal, pork, or other meat may be substituted for chicken, but the name then changes to Andouillettes de Ciber, Andouillettes de Veau, etc.

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