gether until smooth and light, and when the cream begins to boil, stir this into it ; stir constantly until the sauce boils again; then add the seasoned chicken and cook for three minutes ; beat two of the eggs until light and stir them into the boiling in- gredients ; take from the fire immediately and pour into a flat dish, to get very cold, for an hour or so. The colder the mixture becomes, the more easily the cutlets can be formed. Butter a cutlet mould thoroughly and sprinkle some crumbs into it ; pack with the chicken, and then give the mould a tap on the table to make the cutlet drop out. The mould is buttered only once, but is sprinkled with crumbs each time a new cutlet is formed. When all the chicken has been used, beat the two remaining eggs in a deep plate and put some of the crumbs in an- other plate ; drop the cutlets into the eggs first, and into the crumbs afterward; at serving time put them into a frying-basket, being careful not to crowd them, and cook in boiling fat for two min- utes. Drain well and serve with white mushroom or Bechamel sauce. Mould with the hands if pre- ferred. 66 ENTREES COQUILLES OF CHICKEN Mrs, Henry C. Buckner 1 chicken, 1 can of mushrooms, 1 tablespoon of flour. Chop cold, boiled, or roasted chicken fine. The mushrooms must be cut up, not chopped. Put liquor on for the mushrooms. Let it come to a boil, then add ^ as much cream as there is liquor. Stir well. Put pepper, salt, and tablespoonful of flour, and boil well. After shells are filled two- thirds full of the mixed chicken and mushrooms, pour dressing over it, cover top with cracker-dust and put in oven and brown. CREME DE VOLAILLE (No. 1) Mrs. B. F. Buchner 1 chicken, chopped very fine, 2 eggs, ^ teacup of cream, ^ teaspoon of thyme, 1 dessertspoon of the fat part of fresh pork, scraped with a knife, 67 THE BLUE GRASS COOK BOOK Salt and pepper, ^ teaspoon of minced onion, 1 dessertspoon of parsley, chopped very fine. Mix these ingredients together. To mould nicely it must be very stiff. Grease the mould, thoroughly lining it with the cream, leaving a space in the centre, and after putting in the mush- rooms and white sauce — for which a recipe is given — steam 1^ hours. Dissolve a tablespoon of gelatine in a very little hot water, and put a teaspoon ful of it in the creme and the rest in the white sauce. Of course it must be put in before it is put in the mould. The following is to put in the space inside the creme in the centre of the mould: 1 tablespoon of butter, 1 tablespoon of flour, f pint of milk, The remainder of the dissolved gelatine. Stir while cooking, and add |^ of a can of chopped mushrooms. Serve with white sauce for Creme de Volaille. 68 ENTREES CREME DE VOLAILLE (No. 2) Mrs. H. C. McDowell 1 pound raw chicken, without bones, skin, etc., ^ teaspoon onion juice, 2 teaspoons parsley. Run through the grinder till very fine. Cream into this ^ pound butter, with salt and pepper to taste. Break in 3 raw eggs, 1 at a time, then beat it well as you would a delicate cake. Line a mould with this, leaving a hole for the following :

AI-modernized reading of the original text

gether until smooth and light, and when the cream begins to boil, stir this into it ; stir constantly until the sauce boils again; then add the seasoned chicken and cook for three minutes ; beat two of the eggs until light and stir them into the boiling ingredients ; take from the fire immediately and pour into a flat dish, to get very cold, for an hour or so. The colder the mixture becomes, the more easily the cutlets can be formed. Butter a cutlet mould thoroughly and sprinkle some crumbs into it ; pack with the chicken, and then give the mould a tap on the table to make the cutlet drop out. The mould is buttered only once, but is sprinkled with crumbs each time a new cutlet is formed. When all the chicken has been used, beat the two remaining eggs in a deep plate and put some of the crumbs in another plate ; drop the cutlets into the eggs first, and into the crumbs afterward; at serving time put them into a frying-basket, being careful not to crowd them, and cook in boiling fat for two minutes. Drain well and serve with white mushroom or Bechamel sauce. Mould with the hands if preferred. COQUILLES OF CHICKEN Mrs, Henry C. Buckner 1 chicken, 1 can of mushrooms, 1 tablespoon of flour. Chop cold, boiled, or roasted chicken fine. The mushrooms must be cut up, not chopped. Put liquor on for the mushrooms. Let it come to a boil, then add ^ as much cream as there is liquor. Stir well. Put pepper, salt, and tablespoonful of flour, and boil well. After shells are filled twothirds full of the mixed chicken and mushrooms, pour dressing over it, cover top with cracker-dust and put in oven and brown. CREME DE VOLAILLE (No. 1) Mrs. B. F. Buchner 1 chicken, chopped very fine, 2 eggs, ^ teacup of cream, ^ teaspoon of thyme, 1 dessertspoon of the fat part of fresh pork, scraped with a knife, Salt and pepper, ^ teaspoon of minced onion, 1 dessertspoon of parsley, chopped very fine. Mix these ingredients together. To mould nicely it must be very stiff. Grease the mould, thoroughly lining it with the cream, leaving a space in the centre, and after putting in the mushrooms and white sauce — for which a recipe is given — steam 1^ hours. Dissolve a tablespoon of gelatine in a very little hot water, and put a teaspoon ful of it in the creme and the rest in the white sauce. Of course it must be put in before it is put in the mould. The following is to put in the space inside the creme in the centre of the mould: 1 tablespoon of butter, 1 tablespoon of flour, f pint of milk, The remainder of the dissolved gelatine. Stir while cooking, and add |^ of a can of chopped mushrooms. Serve with white sauce for Creme de Volaille. CREME DE VOLAILLE (No. 2) Mrs. H. C. McDowell 1 pound raw chicken, without bones, skin, etc., ^ teaspoon onion juice, 2 teaspoons parsley. Run through the grinder till very fine. Cream into this ^ pound butter, with salt and pepper to taste. Break in 3 raw eggs, 1 at a time, then beat it well as you would a delicate cake. Line a mould with this, leaving a hole for the following :

The Blue grass cook book