How To Prepare Calf's Brains

Soak for an hour in cold water, then cook slowly in boiling water for twenty minutes with a tablespoon-ful of vinegar or lemon juice. Slice of onion, a little thyme, bay leaf, salt and peppercorns. Place again in cold water to blanch, remove the skin and fibers and cook by any of the receipts given for sweetbreads.

Chicken Souffle

2 tablespeenfuls butter

2 tablespoonfuls flour.

2 cups milk or part chicken stock, 2 cups finely chopped chicken.

1/2 cup fine bread crumbs, salt, pepper and onion juice.

3 eggs.

Melt the butter. Stir into it the flour and seasonings. Add gradually the milk or stock, then the bread crumbs. Add the egg yolks slightly beaten and the chopped chicken. Fold in the stiffly beaten whites. One-half cup of chopped mushrooms may be added. Bake setting in a pan of hot water until firm.

Chicken A La Duxelle

For a chicken weighing three pounds use two cups of stock or water, two tablespoonfuls butter, two tablespoonfuls flour, one teaspoonful chopped parsley, a few drops of onion juice, one teaspoonful lemon juice, one teaspoonful salt, pepper, crumbs. Cut the chicken as for fricassee, sprinkle with the salt and pepper. Melt the butter, add the flour and seasonings, gradually the stock, stirring all the time, dip the chicken in the sauce, then roll in fine crumbs, sprinkle over lightly with salt and pepper, place in baking pan. Cook thirty minutes in hot oven. Serve with Bechamel, mushroom or poulette sauce. Garnish with thin pieces of toast cut in fancy shapes.

Pressed Chicken

Boil an old chicken in as little water as possible until the meat slips from the bones. Remove the skin, pick the meat apart, remove all the fat. Season the liquor highly with salt, pepper and celery salt, or cook a few stalks of celery with the chicken. Cook down to one cup. Butter a mould; decorate it with slices of hard-boiled egg truffles, sliced pickles and olives, if liked. Pack the meat in, mixing the light and dark. Over each layer of meat pour some of the liquor, until all is used. Set away until cold, with a weight on top. When ready to serve remove from the mould. Garnish with lettuce, parsley, watercress, hard-boiled eggs cut in halves, radishes or olives.

Chicken A La King

Melt four tablespoonfuls of butter. Add one-half green pepper chopped fine and cook about five minutes, after letting the butter brown. Add two level tablespoonfuls of flour, and one-half teaspoonful of salt and cook until frothy. Then add two cups of cream and stir until the sauce thickens. Set over hot water and add a half cup of cooked mushrooms cut in small pieces. Add two and a half cups of cooked chicken in cubes. Serve on toast.

Scalloped Chicken Or Turkey

Take equal parts of cold chicken or turkey and boiled rice or macaroni. Put in layers in a baking dish, cover with poulette or tomato sauce, well seasoned. Cover with buttered crumbs. Bake until the crumbs are a rich brown.