Boil eight eggs very hard and leave them in cold water for two or more hours. Take the shells off, cut in half, and extract the yolks. Chop the whites before running them through a vegetable press. Now mix with them four heaping tablespoonfuls of the breast of chicken or turkey minced as finely as possible; season with half a teaspoonful of onion juice, paprika and celery salt to taste, and mix to a white paste with the whites of three eggs beaten to a standing froth. Have ready enough buttered "nappies" or pate pans to hold the mixture; fill them, set in a pan of hot water and bake twenty minutes in a quick oven.
Turn out upon a hot platter; pour a good white sauce about the base, heap a teaspoonful of the powdered yolks on the top of each and serve.
The yolks are prepared by running through a colander or, better still, a vegetable press.
Strew fine, dry, buttered crumbs over the bottom of a buttered baking-dish, then put in a layer of cold, cooked chicken cut into small dice. Cook a teaspoonful of chopped onion in a tablespoonful of butter till slightly colored, add a cupful of milk, and when hot stir in half a cupful of dry bread-crumbs. Add a teaspoonful of chopped parsley and a little salt and paprika. Let it cool until blood-warm, then stir in two well-beaten eggs, and pour the mixture over the meat. Cover with fine crumbs. Place in the oven and bake, covered, half an hour. Serve in the dish in which it is baked.
Use any cold meat you have left over, except beef - poultry, lamb, veal, mutton, will do - and a little ham chopped and mixed with the other meat. Add one-third bread-crumbs soaked in stock or gravy and season well. Stir in a saucepan until very hot. Prepare "cups" of stale bread by cutting round, then with a smaller cutter marking out an inner circle, from which scrape out the bread, leaving bottom and sides whole. Dip these in a raw, sugarless custard made of a cupful of milk and two beaten eggs, and let each absorb all it will hold. Fry in hot cottolene or other fat to a light brown, drain, fill with the mince, which should be quite soft, drop a raw egg upon each, and set in the oven until the egg is "set."
Blanch the sweetbreads. With a sharp skewer make holes in them and run through these openings narrow strips of salt pork. Let the bits of pork project half an inch on each side. Lay the sweetbreads in a covered roaster, pour about them a pint of cleared and seasoned soup stock, cover closely and cook for an hour, then transfer to a hot dish. Thicken the gravy in the pan, season and pour it about the sweetbreads.
Prepare as in the last recipe, but instead of roasting dip in egg, then in crumbs; set on ice for an hour and fry in boiling butter.
Make shells of rich puff paste, bake them, and fill, while hot, with a mixture made according to the following recipe:
Cut a pair of blanched sweetbreads into small dice. Cut ten canned mushrooms into quarters and mix them with the sweetbreads. Add eight blanched and chopped almonds and six olives cut into tiny pieces. Heat a cup of cream and thicken it with a teaspoonful of cornstarch rubbed into one of butter. When smooth and thick add the sweetbreads, olives, etc. If too thick now, thin the mixture with a little mushroom liquor. As soon as all the ingredients are heated through remove from the fire and turn into the shells.