Mrs. Maclurcan's cookery book

Mode. — Tear your lettuce (as cutting with a knife spoils it), put it into an entree dish ; cut up the chicken into very small pieces, mix with the lettuce, pour over the mayonnaise ; garnish with a hard-boiled egg, and put the watercress round the dish. 280— BRAESIDE PATTIES. Remains of cold chicken Butter A little cold ham Pepper and salt A little chopped parsley 4 slices bread. Mode. — Chop up the chicken and two slices of ham rather small ; put a tablespoonful of butter in a fryingpan ; toss in the chicken and ham with the parsley, and Chicken and Fowl Recipes. sauté it with half a wineglass of sherry ; cut the bread about two inches thick, and shape like oyster patties, scoop out the middle of the pieces of bread, being careful not to go right through ; fry in a panful of boiling fat, a nice golden brown, then fill the centre with the chicken saute. Serve at once very hot. 281— CHICKEN KROMISKIES. ^ cooked chicken 1 oz. flour 4 ozs. ham 1 oz. butter 4 ozs. tongue 1 gill good stock 1 lemon Parsley Fat bacon Salt and cayenne Butter Mushrooms or ketchup. Mode. — Mince the chicken, ham and tongue very finely ; if mushrooms are to be had, mince about four ounces and add to the other ingredients, if not, add a little ketchup. Melt the butter in a small saucepan, stir in the flour till quite smooth, cook a minute or two without browning, dilute with a gill of stock or cream, or half of each ; add a little finely-chopped parsley, the grated rind of half a lemon, cayenne and salt to taste ; add a few drops of lemon juice ; when all these are thoroughly mixed stir in the chicken, etc., and stir over the fire till thoroughly blended, then turn on a dish or plate till cold ; have ready some frying batter and thinly-sliced fat bacon. Shape the chicken mixture into cork-like rolls, roll each in a piece of bacon, dip in the batter and fry in a quantity of boiling fat, strain for a moment on kitchen paper, pile high on a hot dish, garnish with sprigs of fried or fresh parsley. Serve immediately 282— CHICKEN CREAM IN TOMATO ASPIC. J lb. cooked chicken Tomato aspic ^ pt. white sauce J oz. gelatine J pt. whipped cream 1 eschalot Salt and pepper. Chicken and Fowl Recipes. Mode. — Mix the chicken and eschalot very finely, pound them well in a mortar with a tablespoonful of thick white sauce, pepper and salt ; when smooth mix in half a pint of well flavoured white stock to which the gelatine has been added ; rub through a hair sieve, then beat lightly the cream whipped. Line some dariol tins with aspic jelly, made as follows : — The pulp of four large ripfe tomatoes rubbed through a sieve with a gill of thick mayonnaise, a few drops of carmine or cochineal, a tablespoonful of tarragon vinegar, and half a pint of stiff aspic jelly. Allow the aspic lining to set, then fill with the cream, running a covering of aspic over the top ; place in a cold place or on ice till set. 283— chicken"! la eeine. J lb. cold chicken Bacon rolls J pt. white stock 2 small onions Cooked potatoes Bunch of herbs Blade of mace Cloves IJ ozs. butter 1 egg Salt and pepper 1 oz. flour