Chicken Vol-au-vent

Put on your table a pound of Boor, and hollow the centre, into wïüch pul i siiüiii ïump of butter and a pincb of salt; pour in a glass of k-e-water; kne.ul the butter, salt and water; addlng the flour gradually, unül u bare used about half of it; then mix tlie rest of the flour quickly, until you bave the inass in form of au elastic paste, which will roll out without sticking to the taille. Wrap thia dough in a flourèd towel, and put it in the refrigerator fox twenty minutes. During this time, take a pound of bitter and knead it well, with sutticient icO-water to raske it ot' about the sanie consistency as the ilougli. Now roll the dougli out to about tlnee-eighths oí an inch in fchlckness, in the form of a long square; put on the butter and roll U out to threoquarters of au inch In thickness; turn óivct the edges so üiat tliey shall all lap in t lie muidle; roll out the m;iss agaiu lcnsilliwi.se and foíd it in tliree; tliis makes what is cal led a "turn." Put tliis on a píate in a floured napkin ar towel and set it on tlio ice tbr l.wciity minutes, alter whieh time gTVe it a couple 0Í tunis, that is doublé il over and roll it out twice. Let it reinain again twenty minutes, give ittwa more turns and then put it on the ice for half an hou r. Ñow ivü ii out to half or three-quarters of an inch thick, acconling to the size of the dish you are preparing. Out out acircleof the required size, and the inner one ot smaller makes the cover, wuiob you niay sniear with the yolks of eggs in propei proportion. Put tltcsc forma into the oven tohake. Whèn sufticiently cooked and of anice colot, takethem OUt and lil't the covers rarefully with a kniíe, exposing the nioist ernst within. 'l'ake the honcs fioin a boiled chicken and out the meat into Binall cubes; add a few mushrooms, cut up in a similar manner, and a bit of lean, bolled ham inineed line. Make a sauce f well redueed chicken broth, addlng a t'ew yolks of eggs, ;i lunip of fresh butter and a glasa of cre.am; season with salt, pepper and a dash of nutmeg together with the juice of a lemon. Into this put your ininced chicken, etc, and place your saucepan over a stetuoer .i a slow lire. Warm up the puff paste receptaclea and fill them ilj) trom the mass with a spoon. Serve on a dish witli a folded napkin undprneath. -