Page:The Boston cooking-school cook book (1910).djvu/316

 with salt and pepper. Turn on a slightly buttered platter and sprinkle with cracker crumbs. Make four nests, and in each nest slip an egg; cover eggs with crumbs, and bake in a moderate oven until whites of eggs are firm.

Blanquette of Chicken

2 cups cold cooked chicken, cut in strips 1 cup White Sauce II 1 tablespoon finely chopped parsley Yolks 2 eggs 2 tablespoons milk

Add chicken to sauce; when well heated, add yolks of eggs slightly beaten, diluted with milk. Cook two minutes, then add parsley.

Scalloped Chicken

Butter a baking-dish. Arrange alternate layers of cold, cooked sliced chicken and boiled macaroni or rice. Pour over White, Brown, or Tomato Sauce, cover with buttered cracker crumbs, and bake in a hot oven until crumbs are brown.

Mock Terrapin

1-1/2 cups cold cooked chicken or veal, cut in dice 1 cup White Sauce I Yolks 2 "hard-boiled" eggs, finely chopped Whites 2 "hard-boiled" eggs, chopped 3 tablespoons Sherry wine 1/4 teaspoon salt Few grains cayenne

Add to sauce, chicken, yolks and whites of eggs, salt, and cayenne; cook two minutes, and add wine.

Chicken Soufflé

2 cups scalded milk 1/8 cup butter 1/8 cup flour 1 teaspoon salt 1/8 teaspoon pepper 1/2 cup stale soft bread crumbs 2 cups cold cooked chicken, finely chopped Yolks 3 eggs, well beaten 1 tablespoon finely-chopped parsley Whites 3 eggs, beaten stiff

Make a sauce of first five ingredients, add bread crumbs, and cook two minutes; remove from fire, add chicken, yolks of eggs, and parsley, then fold in whites of eggs. Turn in a buttered pudding-dish, and bake thirty-five minutes in a