Cook a heaping tablespoonful of flour in one tablespoonful of hot butter and one cup of chicken stock, added gradually. Season with celery salt and pepper and pour half of this sauce into a small, shallow, buttered pan. Chop one cupful of cold chicken quite fine, season and spread it evenly over the top of the sauce after it has thickened. Cover with the remainder of the sauce, place on ice, and when very cold and hard cut into rounds or squares. Dip them quickly into batter and fry in deep, hot cotto-lene or other fat, or in clarified chicken dripping.
These should be prepared over night The fritters will keep their shape if left a long time before the paste is cut up.
Beat four eggs very light, season with salt and pour into a greased frying-pan. Have ready a cupful of minced chicken (heated) and a pint of hot white sauce in which a tablespoonful of minced parsley has been stirred. When the omelet is "set" and ready to be removed from the pan, sprinkle over it the minced chicken, fold it over and transfer to a hot platter. Pour the white sauce about the omelet.
Cut fine sweet peppers in half lengthwise; remove core and seeds, taking care not to touch the sides of the peppers, and soak for an hour in cold water slightly salted.
Mince fine the cold meat of a chicken and add it to one-fourth as much fine crumbs as you have chicken; moisten with gravy or sauce; fill the peppers, sprinkle fine crumbs over the top, dot with bits of butter, bake half an hour covered, then brown.
Make a white roux of two tablespoonfuls of butter and half as much flour; when it bubbles add a cupful of cold chicken cut into dice, a teaspoonful of onion juice, salt and pepper to taste and enough stock to keep all from burning. Cook for ten minutes before stirring in two hard-boiled eggs chopped fine and a cup of rich milk heated with a pinch of soda stirred in.
Proceed as directed in last recipe, adding at the last, the juice of half a lemon and a glass of sherry. Boil up and serve at once.
Mince enough cold roast turkey to make two cupfuls, season with salt, pepper and a half pint of oyster liquor. Put into a saucepan and make scalding hot. Thicken a cupful of hot milk with a tablespoonful of white roux, stir it into the turkey mince, and when the boiling point is reached remove it from the fire. When cold and stiff form into croquettes, crumb these and set on the ice for two hours before frying to a golden brown in deep, boiling cottolene or other fat, or in clarified chicken drippings, if you have it.
Mince remnants of cold turkey rather coarsely and mix with it one-third as much stuffing or bread crumbs. Moisten with gravy, oyster liquor or stock, season well; fill scallop shells or pate pans with the mixture, cover with fine crumbs, with dots of butter over all and bake in a quick oven.