Chicken Breast And Macaroni In Cases, Etc

1 cup cubes of chicken breast 1 cup inch lengths of macaroni ¼ cup of truffles (in slices) ¼ cup of Parmesan cheese

1¾ cups of cream sauce ½ teaspoonful of paprika Salt as needed China cases

The chicken and macaroni are both measured after cooking. Stir the cheese into the hot sauce, then add the other ingredients and let stand over hot water to become very hot. This may be served plain, in china or paper cases, or covered with buttered crumbs and browned in the oven.

Creamed Chicken Or Fish In Potato Patties

Press hot mashed or duchesse potato into a buttered baking-pan, making it about three-fourths an inch deep. After it is cold, cut into rounds with a French patty cutter. Stamp out the centers from half the rounds to form rings, and score the other half with the same cutter. Take out the potato inside the scoring to make a cup. With a spatula lift the cups to a buttered pan. Brush with yolk of egg, beaten and diluted with a little milk. Place the rings upon the cups, brush these with the egg, and set into the oven to become hot and browned delicately. Use as pastry patties to hold creamed chicken, fish, etc

Creamed Chicken In Puff Cases

Have a pint of cooked chicken in half-inch cubes. Make a sauce of one-fourth a cup, each, of butter and flour, one cup of chicken broth and one-third a cup of cream, season with half a teaspoonful, each, of salt and paprika and add the prepared chicken. Let stand over hot water to become very hot. Have ready fresh-made or reheated cases of chou paste. Cut partly around each case to form a cover. Put in a spoonful of the mixture and serve at once. The mixture should be rather consistent. Cubes of sweetbreads, lobster, crabflakes or cooked eggs in cream sauce may be used to fill the cases.

Chicken, Creole Style

Melt three tablespoonfuls of butter. Cook in it one tablespoonful of chopped onion and two of chopped, green pepper. When these are softened and yellow, stir in three tablespoonfuls of flour and half a teaspoonful of salt. When the flour is absorbed, add one cup of chicken broth and half a cup of tomato pulp, stir until boiling, then add a tea-spoonful of grated horseradish, a teaspoonful of lemon juice, and one cup and a half of cooked chicken, cut in half-inch pieces. Serve when thoroughly hot in rice croustades or in a border of plain boiled rice.

Creamed Chicken In Pastry Horns

Use puff or flaky (ordinary pastry into which butter has been rolled) pastry. Cut the paste, rolled into a sheet, into long strips half an inch wide, and roll them around lady-lock molds (tin or wood), taking care that each round of paste overlaps the one before it. Brush over with beaten yolk of egg. Set on a baking sheet and bake in a quick oven.

Slip from the molds and fill with cooked chicken, cut in cubes and made hot in cream or Bechamel sauce. Use a generous cup of chicken for a scant cup of sauce. That is, in making each cup of sauce use a scant cup of liquid (cream and chicken broth or rich milk alone) to each two tablespoonfuls of flour and butter. Fill the horns with the mixture and set a generous spoonful at the large opening of the horn. Sweetbreads, clams, lobster, shrimps, peas and asparagus in cream sauce may be used in place of the chicken mixture.