Comprising Chicken Panada. Pheasant or Partridge Panada. Chicken or game custards Venison Panada.

Nutritious liquid custards of chicken.

" " game.

Ceylon moss gelatinous chicken broth.

390. Chicken Panada

Roast off a young fowl, take all the white parts and pound them with the crumb of a French roll soaked in broth; dilute these with a little chicken broth (made from the remains of the roasted fowl) to the consistency of a soft batter or creamy substance; pass it through a tammy as in preparing any other puree. Previous to serving this panada, it should be moderately warmed, and put into custard cups. In the composition of every sort of dietetic preparation for the use of infants and invalids, it is strictly necessary to avoid the use of herbs, vegetables, and spices; even salt should be used sparingly.

391. Pheasant Or Partridge Panada

Pheasant or partridge panada is prepared in the same manner as described for making the chicken panada ; game being substituted for poultry.

392. Chicken Or Game Custards

Cut a young fowl into quarters, take the lungs away from the backbone, wash the fowl, and then place it in a stewpan with a little pars-ley, chervil, half a head of celery, and a turnip. Fill the stewpan with three pints of cold water, place it on the fire, and as soon as it boils, skim it thoroughly, and set it by the side of the fire to remain boiling for an hour; after which strain the broth into a basin through a napkin, and use it in the following manner: -

According to the number of custard-cups required to be filled, place so many yelks of eggs in a basin; to these add the same number of custard-cupsful of prepared chicken broth, and with a spoon or fork, beat these together, in order to mix them thoroughly; then pass them, by pressure, through the tammy, fill the custard-cups, steam them in the usual manner, and send them up quickly.

These custards should be eaten very soon after being made, as they become heavy when warmed a second time.

393. Venison Panada

Take a pound (more or less) of the lean part of either a roasted haunch or neck of venison, mince it, and then pound it with the crumb of a French roll which has been soaked in good broth; dilute with a little consomme', and pass the panada through a tammy as usual. Just before sending this panada up, warm it carefully, so ;is not to allow it to get too hot, as it would then be liable to become somewhat decomposed and rough, and rather indigestible for a delicate stomach.

394. Nutritious Liquid Custard Of Chicken"

Prepare the chicken broth as directed for making chicken custards, take half a pint of this, and mix it thoroughly with two yelks of new-laid eggs; stir it over the stove-fire, or, if practicable, over the heat of steam, until the mixture becomes somewhat thickened, assuming a soft creamy appearance ; pour it into a broth basin or caudle-cup, and let it be instantly served.

895. Nutritious Liquid Custard Of Game

This sort of custard is prepared similarly to the foregoing, substituting pheasant or partridge for poultry.

396. Ceylon Moss Gelatinous Chicken Broth

Cut a fowl into four parts, take out the lungs, and wash it thoroughly, place it in a stewpan with four ounces of prepared Ceylon moss, adding three pints of water and a little salt; having boiled the broth for three-quarters of an hour by the side of a stove-fire, pass it through a napkin, and serve it in a caudle-cup to the invalid.