Page:The Boston cooking-school cook book (1910).djvu/315



Creamed Chicken

1-1/2 cups cold cooked chicken, cut in dice 1 cup White Sauce II 1/8 teaspoon celery salt

Heat chicken dice in sauce, to which celery salt has been added.

Creamed Chicken with Mushrooms

Add to Creamed Chicken one-fourth cup mushrooms cut in slices.

Chicken with Potato Border

Serve Creamed Chicken in Potato Border.

Chicken in Baskets

To three cups hot mashed potatoes add three tablespoons butter, one teaspoon salt, yolks of three eggs slightly beaten, and enough milk to moisten. Shape in form of small baskets, using a pastry-bag and tube. Brush over with white of egg slightly beaten, and brown in oven. Fill with Creamed Chicken. Form handles for baskets of parsley.

Chicken and Oysters à la Métropole

1/4 cup butter 1/4 cup flour 1/2 teaspoon salt 1/8 teaspoon pepper 2 cups cream 2 cups cold cooked chicken, cut in dice 1 pint oysters, cleaned and rained 1/3 cup finely chopped celery

Make a sauce of first five ingredients, add chicken dice and oysters; cook until oysters are plump. Serve sprinkled with celery.

Luncheon Chicken

1-1/2 cups cold cooked chicken, cut in small dice 2 tablespoons butter 1 slice carrot, cut in small cubes 1 slice onion 2 tablespoons flour 1 cup Chicken Stock Salt Pepper 2/3 cup buttered cracker crumbs 4 eggs

Cook butter five minutes with vegetables, add flour, and gradually the stock. Strain, add chicken dice, and season