No. 178. Chicken Souffle

55 cts.

A : Chicken, Creamed, No. L70 ;

B : 1/2 c. bread-crumbs, 3 egg-yolks, well beaten ;

C : 3 whites, beaten stiff, 3 tbsps. sherry.

Cook A, add B, stir thoroughly, fold in C, bake in buttered dish or small cups 1/2 an hour. A cover of fresh mushrooms may be added just before baking. Serve in baking-dish immediately.

No. 179. Chicken Timbales or Mousselines

57 cts.

A : Raw white meat from a 2 lb. chicken, and 1 egg-white

(see Timbales) ;

B : 1 c. cream, whipped, 1/2 tsp. salt, dash cayenne;

C : 4 egg-whites, beaten very stiff.

Add B to A, gradually, beating constantly, fold in C, decorate buttered moulds with slices of truffle, fill and proceed as directed in Timbales. Bake 15 m., turn out and serve with Truffled Mushroom Sauce No. 261 (Truffled Mushroom Sauce).

Mousseline moulds are the shape of a thimble, while tim-bale moulds are flat-bottomed.

No. 180. Chicken Timbales en Surprise

32 cts.

A : 1 c. cooked chicken ;

B : 1 tbsp. butter, melted, \ c. fine bread-crumbs, moistened in 4 tbsps. cream, 2 egg-yolks, well beaten, 1/4 tsp. salt, dash cayenne, 1 tsp. parsley, 1/2 tsp. onion-juice or grating nutmeg ; C : \ c. cream, 2 egg-whites, beaten very stiff.

Mix B, add A, then add 0, line buttered moulds with mixture, fill with creamed sweetbreads, mushrooms, or peas, proceed as directed in Timbales, or fill centre with chicken livers or game cut fine and mixed with gravy or cream sauce.

No. 181. Chicken and Ham Timbales

24 cts.

A : 3/4 c. chicken white meat, cooked, \ c. cooked ham ;

B : 2 tbsps. butter and 1 tbsp. flour, cooked thoroughly, 1/2 c. chicken stock or gravy ; C : \ c. cream, 2 egg-whites, beaten stiff.

Chop and mash A very fine, add to B, when boiling remove from fire and cool. When very cold add 0, line mould and proceed as directed in Timbales.

No. 182. Chicken Liver Timbales

20 cts.

A: 3/4 c. chicken livers, boiled, 1/2 c. boiled rice, 1/4 tsp. salt, dash cayenne and nutmeg, 1 egg-yolk, beaten, and 2 truffles, chopped fine, or 1 tsp. parsley, minced, and 1/4 tsp. Kitchen Bouquet;

B : 1/2 c. cream, 3 egg-whites, beaten stiff.

Mix A thoroughly, add B carefully, fill small moulds, proceed as directed in Timbales.

No. 183. Chicken Vol au Vents

45 cts.

A : 11/2 cs. cooked chicken cut in dice, 1 c. green or canned peas ;

B : 2 tbsps. butter and 3 tbsps. flour, cooked thoroughly, add 1 c. chicken stock, 1/2 c. strained tomatoes, 1/2 tsp. salt,

1/4 red pepper cut in bits, 1 tsp. lemon-juice, and 1/4 onion-juice ;

C : Vol au Vents No. 541 (Puff Paste).

Cook B, add A, when boiling serve in <'.

No. 184. Corned Beef, Creamed

20 cts.

A : 2 cs. cooked corned beef ;

B: 2 tbsps. butter and 3 tbsps. flour, cooked thoroughly,

1 tbsp. lemon-juice, dash celery salt and cayenne ;

C : 11/2 cs. milk, sprig parsley, slice onion, scald and strain.

Cook B, add C slowly, when boiling and smooth add A.

and proceed as directed in Creamed Meat or Poultry.