This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
Butter individual chicken-pie dishes; fill with alternating layers of cooked chicken and cooked ham with an occasional sprinkling of chopped cooked pimento. Moisten well with chicken gravy. Cut rounds of soft bread to fit the baking dishes, butter them, lay a slice over the chicken mixture, and sprinkle thickly with grated cheese. Bake till brown in a moderate oven.
2 tablespoonfuls melted butter
Cook the crumbs in the milk till pasty. Add to the chicken with the seasonings, butter and parsley. Separate the eggs, beat the yolks light, add to the chicken and then fold in the egg whites, beaten stiff. Turn into a well-oiled, buttered mould and set in a pan of hot water; bake until firm (forty-five minutes) in a moderate oven. Serve hot with creamed peas, asparagus, or Bechamel sauce, or cold and sliced.
3 cupfuls diced cooked chicken
1/2 teaspoonful onion juice 2 cupfuls canned tomato juice
4 tablespoonfuls butter or oleomargarine
3/4 cupful mushrooms cut in quarters or left whole A tablespoonfuls flour 1/2 teaspoonful salt 1/8 teaspoonful pepper Few grains paprika
If fresh mushrooms are used, separate the caps from the stems, and cut the stems in pieces. Saute (fry) the caps in butter, adding salt and pepper and a dash of nutmeg; then remove to keep warm. Add the stems and fry five minutes in the butter, add the onion, flour and seasonings, and gradually the tomato. Let boil, turn in the chicken and, after becoming very hot, serve on toast with the mushroom caps as a garnish.
1 1/2 cupfuls diced, cooked chicken
2 tablespoonfuls butter or savory drippings
3 tablespoonfuls flour 1/4 teaspoonful salt Few grains pepper
1 teaspoonful parsley
1/4 cupful chopped mushrooms
1 1/2 cupfuls brown stock
1 tablespoonful ham
2 tablespoonfuls carrot
1/3 teaspoonful minced onion 2 cloves
Melt the butter, and add the vegetables and flour. Cook until brown, then add the stock, and boil till the vegetables are tender. Strain and add the chicken meat. Serve in Swedish timbales or bread croustades.
2 cupfuls cold chicken, chopped fine 1/2 teaspoonful celery salt 1/4 teaspoonful onion juice
1 teaspoonful chopped parsley
3 eggs unbeaten or
4 egg whites Buttered toast
Mix the ingredients in the order given. Form into round balls and poach in water just at simmering point. When firm, remove the klopps to the toast and serve with Bechamel or mushroom sauce.
2 cupfuls diced cooked chicken 1 cupful asparagus tips 1 teaspoonful salt
1/8 teaspoonful pepper 2 cupfuls light cream 2 tablespoonfuls flour 2 tablespoonfuls butter
Make a white sauce of the butter, flour, cream, pepper and salt. When boiling, stir in the chicken and asparagus, and, when very hot, serve in timbale cases, on toast, in croustades, or in pattie shells.
12 cupfuls diced cooked chicken 1/2 cupful cooked diced celery 3/4 cupful cream Dash paprika
1/2 tablespoonful flour 1 tablespoonful butter 1 egg yolk 1/8 teaspoonful salt Vienna rolls
Make a sauce of the flour, butter and cream. Add the seasonings and turn in the chicken and celery. Pour onto the egg yolk well beaten, and set over hot water to thicken (about two minutes); serve in the rolls, heated, and hollowed to represent boxes. Take the crumbs that are removed and fry them in butter. Serve with the chicken.
2 cupfuls cooked chicken, diced
1 cupful small oysters, steamed and halved
1 tablespoonful green pepper, minced
1/4 cupful butter or oleomargarine
1/8 teaspoonful pepper
3 tablespoonfuls flour
2 cupfuls light cream or rich milk 1/2 teaspoonful salt 1/4 cupful minced celery Buttered toast
Cook the celery and green pepper in the butter, till softened. Stir in the flour, and add the cream to make a sauce. Let boil, season, and add the chicken. Just before serving stir in the oysters and serve on buttered toast.
4 tablespoonfuls butter 3 tablespoonfuls flour 3 tablespoonfuls minced green pepper 1 tablespoonful minced pimentoes
2 1/2 cupfuls chicken, diced
3/4 teaspoonful salt
2 cupfuls light cream 1/2 can mushrooms Few grains paprika Buttered toast
Melt the butter, and cook the peppers in it till soft; then stir in the flour and seasonings. Gradually add the cream, stirring constantly. When it has reached the boiling point, set over hot water and add the chicken and mushrooms. Serve on hot buttered toast.