No. 172. Chicken Croquettes Supreme

75 cts.

A : 1 c. white chicken meat, 1/2 c. mushrooms, 2 artichoke fonds, all minced fine ; artichoke fonds may be bought in glass jars for 00 cts. ;

B: 2 tbsps. butter and 3 tbsps. arrowroot, cooked thoroughly, 1 c. cream, 1/2 tsp. salt, dash cayenne, nutmeg : C : 6 truffles, chopped fine, 6 tbsps. boiled rice, moistened with stock or cream, dash salt and pepper and one egg, slightly beaten.

Cook B, add A, spread quite thin on buttered tin, when cold cut out in squares, press each piece out in your hand, till with C, pinch corners together, roll into shape and proceed as directed in Croquettes. Serve with Supreme Sauce No. 258 (Supreme Sauce), or with Creamed Peas No. 335 (Green Peas in Croustades).

No. 173. Chicken Croquette Apples en Surprise

50 cts.

A : Make 1/2 of mixture A and B in No. 171 (Chicken Croquettes), add 1 egg, slightly beaten.

Press A out as in No. 172 (Chicken Croquettes Supreme), fill with Creamed Sweetbreads No. 190 (Sweetbreads, Creamed), or peas, form into round balls, crumb, egg and crumb, press ball in at each end for stem and blossom, fry and stick a clove in one end and serve with Tomato Cream

Sauce No. 260 (Tomato Cream Sauce).

No. 174. Chicken Fillets, Deviled

62 cts.

A : 6 small, thin, raw fillets without bone (see Fillets), dip in 2 tbsps. melted butter and broil 10 to 15 m. ;

B : 2 tbsps. Worcestershire sauce, 3 tbsps. vinegar, 1 tsp. made mustard, 1/4 tsp. salt, 1/4 tsp. Chili pepper or paprica.

Place A on hot dish, spread with butter, mix B thoroughly, pour over A and serve.

No. 175. Chicken Livers and Pate de Foie Gra

63 cts. in Bouchees or Croustades.

A : 1 c. chicken livers, saute in salt pork, then cover with stock or Madeira ;

B : 1/2 cup pate de foie gras cut into dice, 2 truffles, sliced; C : 6 Bouchee cases No. 541 (Puff Paste), or Croustades No. 222 (Bread Croustades).

Cook A until tender, chop very fine, add B, season with salt and cayenne and moisten with Madeira. When hot fill C, and serve as a light entree.

No. 176. Chicken Quenelles

54 cts.

A : 2 c. raw chicken, 1 tbsp. ham, minced fine, 1 tsp. onion-juice, 2 tbsps. butter, 2 tbsps. cream, 2 egg-yolks, beaten ;

B : \ c. milk, scalded with \ c. bread-crumbs ; C : 2 whites, beaten stiff ;

D : 2 cs. stock from chicken-bones;

E : 1 tbsp. butter and 2 tbsps. flour, cooked thoroughly.

Boat B until smooth, add A. when boiling fold in ('. form into oval balls with 2 tablespoons, saute until brown, add l». cover and simmer \ an hour, place on hot dish, add from pan to E, season, when boiling pour around qaenelles.

No. 177. Chicken Ragout

55 cts.

A : 2 cs. chicken in inch pieces (see Ragouts) ;

B: 2 tbsps. butter and 1 tbsp. flour or arrowroot, cooked together. 1 c. stock. 1 tsp. parsley,minced, 1/2 tsp. Kitchen

Bouquet, 1/2 tsp. salt, 1/4 tsp. paprica ;

C : 2 egg-yolks, beaten slightly :

D : Rice Balls No. 72 (Rice or Egg Balls), made with 1 tsp. curry.

Cook B, add A, when boiling add <'. serve with l».