Page:Lavine - Recipes Tried and True.djvu/26




 * 4 ounces grated cheese,

2 ounces butter,

2 ounces inside white bread,

½ pint milk,

2 eggs,

⅓ teaspoon salt,

Cayenne. Mix cheese, butter, bread and beaten yolks, salt, pepper and milk. Put in double boiler, heat until smooth and add beaten whites. Fill ramikinsramekins [sic] ¾ full and put in oven six minutes.


 * 2 tablespoons butter,

2 tablespoons chopped, onions,

1½ cans mushrooms chopped (fresh preferred)

1 cup milk,

1½ tablespoons flour,

1 cup chicken meat in disks,

Salt, pepper.

Melt butter; add onion and mushrooms; cook five minutes, add milk with flour. Cook altogether; when thick and smooth add chicken: Heat through, season and serve on buttered toast or in ramikinsramekins [sic].

Chop three and one-half cups chicken very fine, add one pint thick white sauce. Mix as in making rice croquettes; shape and cook the same way.


 * Small chicken,

Tablespoon butter,

Tablespoon flour,

½ pint of cream,

1 can mushrooms,

Juice of one lemon,

Yolks of two eggs, salt, pepper.

Parboil chicken, cut into small pieces. Melt butter; add flour, cream, mushrooms. Cook to a thick sauce. Add chicken, lemon juice, eggs, salt and pepper. Grease ramikinsramekins [sic] and bake to a very light brown. Trim with parsley and slices of lemon.