Show V V CHICKEN RISSOLES Chicken rissoles ar are another Trans V atlantIc dainty They are ofen often pre prepared prepared pared on te the chafing dish thought though the themore themore more ordinary enameled enamelled fr frying pan of the kichen kitchen wil will serve equally wel well For these are required two cupfuls ot ot fine V cold 11 hal half a cupful of brea bread crumbs two eSS eggs one tea teaspoonful teaspoonful spoonful of parsley one tea teaspoonful teaspoonful spoonful of lemon juice white sauce sal salt and V one t of butter four flour Mix together the finely minced chIcken the bread crumbs parsley lemon juice egg eggs and seasoning Moisten the mixture with sufficient white sauce so that It Itcan can be fored formed with the hand Into smal smelt fat fiat cakes Melt feU the buter butter i in the chafing dish or oi tryIng pan and when it is very vety hot rol roll the cakes In four flour ad and them tm till they brown are brwn on both si e From the National Training Schol of Cooker Cookery too conies comes a recipe that might be yer very useful as a little meat Is ofen often left leU over from larger dishes Is known as chicken and for It are wanted Half Halfa n a pound or of quenelle meat si six ounces of the breast or of U a chicken two ounces of tean lean cooked ham six mu mushrooms one truffle one gi gill or of white sauce Cut the chicken Into small pIeces Chop mushrooms tr and h hani and arid stir sUr Int It the he |