Hot Entrees. Creamed Mixtures Patties

Patty cases are usually made ahead of time and must be thoroughly heated before they are filled. To heat them, place them in a moderate oven ( 350°-400° F.) fifteen or twenty minutes before they are to be filled.

Chicken - Fill hot patty cases with creamed chicken.

Clam - Fill hot patty cases with creamed clams (See Index).

Lobster - Fill hot patty cases with creamed lobster.

Sweetbread - Fill hot patty cases with creamed sweetbreads.

Chicken Or Salmon A La King

2 cups cooked diced chicken

2 tablespoons flour

2 tablespoons butter

2 egg yolks

1 green pepper, minced

1 pimiento, cut in thin strips

1 cup mushrooms, sliced 1 cup chicken stock or milk 1 cup sour cream or evaporated milk 4 teaspoons sherry Salt and pepper to taste

Melt the butter, add the peppers and mushrooms and saute light yellow. Lift out. Blend the flour with the seasoned butter. Then add the chicken stock and cook till thickened. Add the chicken and, when hot, add the cream combined with the beaten egg yolks, the mushrooms, pepper and pimiento. Add the sherry and serve immediately. Do not cook after adding the eggs or the mixture may curdle. Stand over hot, not bubbling, water, if necessary. Use 1 can red salmon, boned and skinned.

Sweetbread And Oyster Pie

1 pair sweetbreads

2 dozen oysters 1 tablespoon fat

1 tablespoon flour

1 cup cream or milk

2 egg-yolks, hard cooked Pepper and salt

Puff or plain pie-paste

Prepare sweetbreads (see Index). Make a white sauce with fat, flour and cream or milk, and add the egg-yolks, chopped very fine. Add sweetbreads and prepared oysters to the sauce. Season, put into a deep baking-dish, cover with a layer of paste, and bake.

Shirred Clams Or Oysters With Mushrooms

1 dozen clams or oysters 1 1/2 cups milk 3 tablespoons flour 1 or 2 teaspoons anchovy paste

1 dozen large mushrooms

3 tablespoons butter

1/4 teaspoon grated onion


Salt and lemon-juice

Cut rounds of toast in two or two and one-half inch circles and arrange in a shallow baking-dish; place large peeled mushroom caps on the toast. Dip clams or oysters in melted butter seasoned with salt, lemon-juice and paprika and lay on mushrooms, using enough butter to season mushrooms also. Bake in a moderate oven (375° F.), until mushrooms are tender and clams are cooked. Make a thin white sauce of milk, butter and flour, season with onion and anchovy and color with vegetable bouquet. Pour around the toast and serve.

Scotch Woodcock

2 tablespoons fat 1 tablespoon flour 1 cup milk 5 hard-cooked eggs

1 tablespoon anchovy paste 1/2 teaspoon salt 6 slices of bread

Prepare a white sauce with fat , flour and milk, add eggs chopped fine, anchovy paste and salt. Have the bread toasted and lay it on a hot dish. Pour the hot mixture over it and serve immediately.

Croquettes Or Cutlets Beef Croquettes

1 cup cooked beef

2 cups mashed potatoes

1 egg

Flour or egg and crumbs

Chop cold roast or corned beef fine and mix with well-seasoned hot mashed potatoes. Beat the egg, work it in with the mass and shape the mixture into little cakes. Roll either in flour, fine crumbs or egg and crumbs and fry in deep fat (375°- 390° F.) from two to five minutes.