Page:Mrs Beeton's Book of Household Management.djvu/776

690 Time.—From 1½ to 1¾ hours. Average Cost, 4s. 6d. Sufficient for 5 persons.

Ingredients.—Remains of cold roast chickens or fowls, 1 onion, 1 apple, 1 tablespoonful of curry-powder, 1 tablespoonful of flour, 1 dessertspoonful of lemon-juice, 1 teaspoonful of red currant jelly or chutney, 2 ozs. of butter, ¾ of a pint of stock, salt, cooked rice.

Method.—Divide the chicken into neat joints, simmer the bones and trimmings in stock or water for 1½ or 2 hours, then strain and use. Slice the onion, fry it lightly in the hot butter, add the flour and curry-powder, stir over the fire for 2 or 3 minutes, pour in the stock, and bring to the boil, stirring all the time. Now add the sliced apple, chutney, and salt to taste, cover, and simmer gently for ½ an hour, then put in the pieces of chicken and let them remain in the sauce for 30 minutes, but the stewpan must stand where the contents will be kept hot without boiling. When ready, arrange the chicken neatly add the lemon-juice to the sauce, season to taste, and strain over the chicken. Rice should be served separately.

Time.—About 1½ hours, after the stock is made. Average Cost, 2s. 9d. to 3s.

Ingredients.—1 lb. of puff paste, a pint of Béchamel or Supreme sauce (see Sauces), 6 ozs. of cooked chicken, 2 ozs. of cooked ham or tongue, 2 truffles, 6 mushrooms, salt and pepper, aromatic spice.

Method.—When the paste has had 6 turns, roll it out to about ¾ of an inch in thickness, and cut it into either a round or oval form, as may be desired and place on a baking tin. Brush over the top of the