Chicken Allemand For Patties, Etc

2 tablespoonfuls of butter 2 tablespoonfuls of flour ¼ teaspoonful of salt ¼ teaspoonful of pepper ¼ teaspoonful of nutmeg 1 cup of chicken stock

6 canned mushrooms in halves

1 truffle cut in small pieces

1¼ cups cooked chicken in cubes

1 yolk of egg, beaten

2 tablespoonfuls of thick cream

Prepare in the usual manner, adding, at the last, the beaten yolk mixed with the cream.

Hot Chicken Salad

1 pint of cooked chicken, in cubes

1 cup of cooked peas

½ teaspoonful of salt

¼ teaspoonful of black pepper

1 teaspoonful of onion juice

1 pimento cut in small squares

1 teaspoonful of lemon juice

¼ cup of butter

¼ cup of flour

½ teaspoonful of salt

1 cup of cream

1 cup of chicken broth

Mix the chicken, peas, salt, pepper, onion juice, lemon juice and pimento, and set aside in a cool place to marinate. Make a sauce of the butter, flour, seasonings, cream and broth; add the marinated ingredients and let stand over hot water to become very hot. This is good served from a chafing dish.

Little Chicken Pies, Modern Style

Put about half a cup of creamed chicken (oysters, mushrooms or sweetbreads may be added) into hot earthen dishes; set one, two or three (according to size of dish) tiny, hot, baking-powder biscuits above and serve at once. A round of puff paste may replace the biscuits.

Chicken Fillets

Remove the breast of a chicken, and separate it into large and small fillets. Cut the large fillets into slices the size of the small fillets. Remove the tendons from the small fillets and the skin from the large ones. Lay the fillets, side by side, in a buttered baking-pan, pour in a little stock, cover tight with an oiled paper, and cook in a hot oven about ten minutes. Dip each fillet in the hot sauce to be used in filling the case, and set in place.

Chicken Quenelles

Use the meat on the breast and wings of a chicken. Scrape the pulp from the fiber and pound in a mortar. To one cup of pulp add half a cup of bread panada and pound again, adding, meanwhile, two table-spoonfuls of butter, one egg, four tablespoonfuls of cream, and a generous fourth a teaspoonful of salt. Pass the mixture through a puree sieve. Cook a portion in a kettle of water at the simmering point, and, if too firm, beat in more cream. If properly-made, this mixture will not lack in consistency, but it may be too firm. If so, beat in cream until, when tested, the consistency is agreeable.

Shape the mixture in two spoons, dessert size, wet in boiling water. Slip from the spoon to simmering water, and let cook about fifteen minutes. The quenelles may be decorated with figures cut from truffles or cold pickled tongue. Press the decorations upon the upper side of the quenelle after shaping.