The King's College Hospital book of cooking recipes

Soak half a slice of bread in milk, then squeeze it dry; pound it in a mortar along with the breast of a raw chicken; pass it through a wire sieve; stir it in a bowl with a wooden spoon, add half a pint of cream, pepper and salt. When all is well mixed together, add in the white of one small egg, having previously switched it to a froth, put it into a small mould and steam it half an hour. Do not let it boil, but it must be in a constant heat on the point of boiling. Serve with white sauce, mushrooms, or spinach. The white meat of a cooked chicken may be thus used — a boiled one is best- — when not wanted specially delicate. Mrs. Rooke. Cigarettes a la Reine. Mince finely the meat of a cold chicken, mix with it a little chopped truffles, white sauce, pepper and salt. This forcemeat must be solid enough to roll like a paste. Shape like a cigarette, fry in egg and breadcrumb, very crisp, and serve with cress or parsley. Mrs. Crace. Chicken Pie. Simmer a fine fowl for f hour, keeping it closely covered in saucepan, so that no goodness may escape; take it out and cut up into 8 or io pieces, and quickly separate as much bone as possible, returning it (the bone parts) to the liquor in which fowl has been boiled, adding onion and any vegetable you like; boil till reduced to ipt. Lay the pieces of fowl into a pie-dish, loosely packed, sprinkling each piece with pepper, salt, and a little powdered mace; also peel of % a lemon, very finely peeled and very finely chopped. Add morsels of fat bacon or ham and hard-boiled eggs. By putting fowl into dish carelessly, there is more room for the gravy, which adds so much to the pie, and if it is to be eaten cold, better add ½oz. gelatine dissolved in some of the chicken liquor. Fine puff pastry. Bake pie about i hour. Miss Perkin. Chicken Pudding’. 1lb. Butter. 3 Eggs. 1lb. Sugar. 5ozs. Flour. ½pt. Milk. Little Nutmeg. Sugar and butter to be mixed together, the rest of ingredients added alternately, putting in the eggs last, after beating very lightly. Young and tender chickens to be cut up and well seasoned, with salt, pepper, and nutmeg, and small bits of butter. Pour in a little of the batter first, then fill up the dish with chicken, the rest of the batter on the top. Bake till done; try by sticking in a knife to see if done. Cook slowly. Cotelettes de Volaille a la Grafton. Prepare and cook as many fillets as possible from the breast of a nice poularde, and put them to press. When cold, cut out with a cutlet shaped cutter, and mask all over the top with a mixture of foie gras to about ¼ of an inch, shaping them as neatly as possible with a wet knife; then mask with white chaudfroid and aspic and truffle to garnish the top. Dish on a cold border of cream of chicken made from the legs and masked with white chaudfroid, filling the centre with very small quenelles of chicken masked with pink sauce and a little mustard and cress, or any other green salad. Lady Playfair. Country Captain.