Page:The Boston cooking-school cook book (1910).djvu/436

 Brown Mushroom Sauce

3 tablespoons butter 1 slice carrot 1 slice onion 1 tablespoon lean raw ham, finely chopped 5 tablespoons flour 1-1/4 cups brown stock 1/2 lb. mushrooms 1 cup cold water 1 teaspoon beef extract Salt Pepper

Cook butter with vegetables and ham until brown, add flour, and when well browned add stock, gradually, then strain. Clean mushroom stems, break in pieces, cover with water, and cook slowly until stock is reduced to one-third cup. Strain, and add to sauce with beef extract and seasonings. Just before serving add mushroom caps peeled, cut in slices lengthwise, and sautéd in butter five minutes.

Chicken à la McDonald

1 cup cold cooked chicken, cut in strips 3 cold boiled potatoes, cut in one-third inch slices 1 truffle cut in strips 3 tablespoons butter 3 tablespoons flour 1-1/2 cups scalded milk Salt Pepper

Make a sauce of butter, flour, and milk. Add chicken, potatoes, and truffle, and, as soon as heated, add seasoning.

Chicken Mousse

Make a chicken force-meat of one-half the breast of a raw chicken pounded and forced through a purée strainer, the white of one egg slightly beaten, one-half cup heavy cream, and salt, pepper, and cayenne to taste. Add three-fourths cup cooked white chicken meat rubbed through a sieve, the white of an egg slightly beaten, and one-half cup heavy cream beaten until stiff. Decorate a buttered mould with truffles, turn in mixture, set in pan of hot water, cover with buttered paper, and bake until firm. Remove to platter, and pour around Cream or Béchamel Sauce.

Fillets of Chicken, Sauce Suprême

Remove fillets from three chickens, leaving wing joint and a piece of bone attached to each fillet. Reserve mignon