Eclairs Of Chicken Mayonnaise

1/2 cup butter.

1/2 cup boiling water.

1/2 cup flour.

2 eggs.

1 cup cold cooked chicken, cut in small cubes.

1/2 cup Mayonnaise Dressing.

Put butter and water in saucepan and place on range; when boiling point is reached, add flour (all at once) and stir until mixture is well blended and leaves sides of pan. Remove from fire and add eggs, one at a time, beating vigorously between the additions. Shape on a buttered sheet, three and one-half inches long by one and one-half inches wide, and bake in a moderate oven twenty-five minutes. Cool, split and fill with chicken mixed with mayonnaise.

Chicken Croquettes, Macedoine

3 tablespoons butter 1 shallot, finely chopped cup flour 1 teaspoon salt teaspoon paprika 1/8 teaspoon pepper Few gratings nutmeg 1 cup chicken stock.

Yolks 3 eggs.

1 cup cold cooked chicken, cut in dice 1/2 cup boiled ham, cut in dice cup mushrooms, cut in small pieces 1 tablespoon Madeira wine.

Melt butter, add shallot and cook three minutes, stirring constantly. Add flour, mixed with seasonings, and stir until well blended; then pour on gradually, while stirring constantly, chicken stock. Bring to the boiling point, and add remaining ingredients, except wine, and cook five minutes. Add wine and spread on a plate to cool. Shape, roll in flour, eggs and crumbs, fry in deep fat and drain on brown paper. Mound in centre of heated flat dish and surround with hot seasoned vegetables, including peas, small carrot cubes, and cauliflower flowerets. Garnish with parsley.

Macedoine Loaf

3/4 tablespoon butter.

1/2 tablespoon flour.

1/2 cup milk.

1/2 cup bread crumbs.

Yolks 2 eggs.

1 cup cooked macaroni.

1/2 cup cold cooked chicken.

1/2 cup mushroom caps.

1 tablespoon canned pimiento.

1/2 cup heavy cream.

1 1/2 teaspoons salt.

1 teaspoon parsley, finely chopped Whites 2 eggs.

Melt butter, add flour and stir until well blended; then pour on gradually, while stirring constantly, milk. Bring to the boiling point and add bread crumbs, egg yolks, beaten until thick and lemon-colored, macaroni cut in one-half-inch pieces, chicken and mushroom caps, cut in strips, pimiento, cut in small pieces, cream, beaten until stiff, salt and parsley. Stir until thoroughly mixed and fold in whites of eggs, beaten until stiff. Turn into a mould lined with buttered paper, cover with buttered paper and bake until firm. Remove from mould to hot serving dish and garnish with parsley. Serve with tomato or white sauce, to which sauted sliced mushroom caps have been added.

Chicken A La King

1 1/2 tablespoons chicken fat.

1 tablespoon cornstarch 3/4 cup chicken stock 1/2 cup milk.

cup cream 1/2 teaspoon salt.

2 tablespoons butter.

1 cup cold boiled fowl, cut in strips.

1/2 cup sauted sliced mushroom caps.

cup canned pimientoes, cut in strips.

Yolk 1 egg.

Melt chicken fat, add cornstarch and stir until well blended; then pour on gradually, while stirring constantly, stock, milk and cream. Bring to the boiling point and add salt, butter bit by bit, fowl, mushroom caps and pimientoes. Again bring to the boiling point and add egg yolk, slightly beaten.

Chicken a la King.

Chicken A La King. - Page 228.