This section is from the book "A New Book Of Cookery", by Fannie Merritt Farmer. See also: How to Cook Everything: 2,000 Simple Recipes for Great Food.
Remove the breast meat from an uncooked chicken and cut in strips one inch long. Melt one tablespoon butter, add chicken meat and cook two minutes; then add three-fourths cup celery, cut in thin slices crosswise, one onion, peeled and sliced, and six mushroom caps cut in slices. Cook five minutes and add one cup chicken stock, one-half teaspoon sugar, two teaspoons Shoyu Sauce, one-half green pepper (from which seeds have been removed), cut in thin strips, and one teaspoon cornstarch, diluted with two tablespoons cold water. Bring to the boiling point and let simmer three minutes.
1 cup cold cooked chicken, cut in ¼ inch cubes 6 mushroom caps ½ truffle.
2 tablespoons butter 1 cup chicken stock.
½ teaspoon salt.
1/8 teaspoon cayenne.
1/8 teaspoon grated nutmeg.
1 tablespoon Sherry wane.
1 tablespoon cream.
To chicken add mushroom caps, peeled and cut in cubes, truffle, cut in small pieces, and butter. Cook five minutes, stirring almost constantly; then add flour and when well blended, pour on chicken stock and let simmer ten minutes. Season with salt, cayenne, nutmeg and Sherry. Beat egg slightly, dilute with cream and add. When thoroughly-heated, fill six patty cases with mixture, arrange on serving dish and garnish with parsley.
Melt three tablespoons butter, add three tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, one cup chicken stock and one-half cup cream. Bring to the boiling point and add one and one-half cups crab meat and the caps from one-half pound mushrooms, cut in strips and sauted in butter. As soon as thoroughly heated, add one-half cup grated Parmesan cheese, three tablespoons Sherry wine, one-half teaspoon salt and one-eighth teaspoon, each, pepper and paprika. Fill vol-au-vent with mixture. Adjust cover and garnish with sprigs of parsley.
Crab And Mushroom Vol-au-Yent. - Page 233.
1 tablespoon granulated gelatine 1/2 cup hot water.
2 cups chopped, cold boiled ham.
1 teaspoon mixed mustard Few grains cayenne 1/2 cup heavy cream.
Dissolve gelatine in hot water and add to ham, which has been pounded in a mortar. Season with mustard and cayenne, add cream beaten until stiff, and turn into a mould, first dipped in cold water. Chill, remove from mould, garnish with parsley and serve with Epicurean Sauce (see p. 156).