300  THE  CENTURY  COOK  BOOK

FONTAGE   CUPS

(used  FOR  OYSTER-CRABS,   SALPICON,   CREAMED
SWEETBREADS,   ETC.)

Make  a  batter  of  one  half  cupful  of  flour,  yolk  of  one  egg,  one
quarter  teaspoonful  of  salt,  one  tablespoouful  of  salad  oil,  and
enough  milk  or  water  to  make  the  batter  thin.  Let  it  stand  for
an  hour  or  two.  Beat  it  well  together,  and  have  the  batter  very
smooth;  strain  it  if  there  are  any  lumps.  Have  a  pot  of  hot  fat ;
place  the  f outage  iron  in  the  fat  until  it  is  thoroughly  hot,  then
dip  it  in  the  batter,  and  hold  it  there  a  moment  until  a  coating
of  batter  has  adhered ;  place  it  again  in  the  hot  fat  until  the
cup  is  cooked  a  delicate  color,  and  can  be  detached  from  the
iron.  Repeat  the  operation  until  all  are  made,  and  keep  them
in  a  warm  dry  place  until  used.  This  amount  of  batter  will
make  twelve  cups.
PAIN  DE  VOLAILLE

Make  a  chicken  cream  forcemeat  (see  page  297).  Butter  in-
dividual timbale  molds,  decorate  them  with  truffles,  fill  with
forcemeat,  and  poach  ten  to  fifteen  minutes  in  slow  oven.
Serve  with  an  Allemande  sauce.
Or,  line  the  molds  with  forcemeat;  fill  them  with  salpicon  made
of  the  dark  meat  of  the  chicken  and  mushrooms ;  mix  with  Es-
pagnole  or  a  good  brown  sauce ;  cover  the  top  well  with  force-
meat, and  poach  as  directed.
Or,  use  a  charlotte  russe  mold ;  line  it  a  half  inch  thick  with
forcemeat,  and  use  the  same  salpicon,  adding  small  egg  balls  or
quenelles,  a  few  pieces  of  tongue,  and  a  truffle  chopped  very  fine.
Or,  use  a  border  mold  for  the  forcemeat,  and  fill  the  center  of
the  ring,  when  unmolded,  with  the  salpicon.
