Chicken Salad

(See Salads.)

Chicken Sandwiches

One cupful of cold chicken.

One table-spoonful of melted butter.

Two eggs (yolks only).

One tea-spoonful of rich stock.

One tea-spoonful of lemon juice.

Salt and pepper.

Boil the eggs fifteen minutes, cool them, take out the yolks, and mash them as fine as possible. Add to these the melted butter and lemon juice, the chicken chopped very fine, and salt, pepper and the stock. If the stock cannot be conveniently procured, use a tea-spoonful of Leibig's Extract of Beef, which may always be bought. Mix all well together. A sort of paste will be the result, and with this may be made very delicate sandwiches for a company late supper, card party, etc.

Chicken Dishes

One is fairly bewildered at the hundreds of dishes that are prepared from shredded cooked chicken or from any left-over pieces. Most of the chicken entrees are prepared from the breasts alone, and these are called fillers. One dainty preparation of cold roast or boiled chicken is called chicken a l' Italienne.

One pint of chicken meat. One table-spoonful of butter. One table-spoonful of flour. Twelve drops of onion juice. Three hard-boiled eggs. One-half pint of cream or milk. Salt and pepper to taste.

Cut the meat into dice to measure. Heat the butter and stir in the flour; then cook for two minutes, stirring constantly, and taking care the flour does not brown. Add the milk or cream, and stir until boiling. Remove from the fire, and add the chicken and seasoning. Mix carefully, and place the sauce-pan in another containing hot water, or else use a milk boiler. When the mixture is thoroughly heated, remove it from the fire and dish. Boil the eggs ten minutes, and lay them in cold water to be ready to use when the chicken is done. Separate the yolks, and press them through the potato-masher; or they may be worked through a fine sieve, the latter being, however, very slow work. Sprinkle the yolks thus powdered over the top of the chicken, and serve. This makes a very attractive-looking dish and forms a palatable entree for dinner. Another dish of this kind is

Boudin A'La Reine

One pint of chicken meat.

One table-spoonful of butter.

Two table-spoonsfuls of dried bread-crumbs.

One table-spoonful of chopped parsley.

One-half cupful of stock or water.

One-quarter of a nutmeg.

Salt and pepper to taste.

Heat the butter, and add the crumbs and stock. Remove from the fire, and add the chicken chopped fine, the parsley, the nutmeg grated, salt and pepper, and lastly the eggs slightly beaten. Mix all thoroughly, and place the mixture in tea or custard cups, filling the cups two-thirds full. Half fill a baking pan with boiling water, set the cups in the water, and bake twenty minutes in a moderate oven. When done, turn the contents of each cup out upon a heated dish, and pour around them a cream sauce. Remnants of cold roasted or boiled turkey may be used in the same way.