Page:Mrs Beeton's Book of Household Management.djvu/766

680

See Chapter on "Savouries."

'Ingredients.—1 cold boiled chicken or fowl, ¾ of a pint of Mayonnaise sauce (see Sauces, No. 201), ¼ of a pint of aspic jelly, dressed salad.

Method.—Cut up the chicken into small joints, remove all the skin and ends of bones, and shape the pieces as neatly as possible. Dissolve the aspic jelly; when cool enough, add it to the Mayonnaise sauce and mask the chicken. To facilitate the masking process place the pieces of chicken on a wire tray and pour over the sauce carefully by means of a tablespoon. When the sauce is set, decorate tastefully with truffle and chervil, and mask with a thin layer of liquid Aspic. Arrange neatly on a dish on a bed of dressed salad, and garnish the side of the dish with sprigs of endive, slices of cucumber and blocks of aspic jelly.

Time.—About 1 hour. Average Cost, 3s. 9d. to 5s. Sufficient for 5 or 6 persons.

Ingredients.—½ a lb. of coarsely-chopped cooked chicken, free from bone, 2 tablespoonfuls of finely-chopped cooked ham, ½ a pint of Béchamel sauce, (see Sauces, No. 178) breadcrumbs, butter, nutmeg, salt and pepper.

Method.—Mix the chicken and ham together, stir in the sauce, which should thoroughly moisten the whole, otherwise more sauce must be added. Season to taste, add a pinch of nutmeg, and turn the mixture into 6 or 8 well-buttered scallop shells. Cover lightly with breadcrumbs, add 2 or 3 small pieces of butter, bake in a moderately-hot oven until nicely browned, then serve.

Time.—To bake, from 6 to 8 minutes. Average Cost, 8d., exclusive of the chicken. Seasonable at any time.

Ingredients.—Cold chicken; to each ½ lb. allow 1 oz. of butter, 1 oz. of flour, ½ a pint of stock, salt and pepper, poached eggs.