Boston Cooking-School cook book

Season sauce with onion salt. Add chicken. Turn on slightly buttered baking platter and sprinkle with cracker crumbs. Make 4 nests and in each nest slip an egg; cover eggs with crumbs and bake in moderate oven (350° F.) until egg whites are firm. BLANQUETTE OF CHICKEN 2 cups cooked chicken, cut 1 tablespoon finely chopped parsley in strips 2 egg yolks, slightly beaten 1 cup White Sauce (p. 191) 2 tablespoons milk Add chicken to sauce; when well heated, add egg yolks diluted with milk. Cook 2 minutes, then add parsley. CHICKEN A LA CADILLAC 34 cup cooked chicken, diced 4 cup cooked ham, diced 1 cup White Sauce (p. 191) Cooked asparagus stalks Heat chicken and ham in sauce. Put in individual casserole dishes. Arrange short stalks of hot, buttered asparagus on each dish. Serves 4. DEVILED BONES 2 tablespoons butter Drumsticks, second joints, and 1 tablespoon Chili Sauce wings of a cooked chicken 1 tablespoon Worcestershire Sauce Salt and pepper 1 tablespoon Walnut Catsup Flour 1 teaspoon made mustard 1 cup Chicken Stock (p. 151) Few grains cayenne Finely chopped parsley Melt butter and add Chili Sauce, Worcestershire Sauce, Walnut Catsup, mustard, and cayenne. Cut 4 small gashes in each piece of chicken. Sprinkle with salt and pepper, dredge with flour, and cook in seasoned butter until well browned. Pour on stock, simmer 5 minutes, and sprinkle with chopped parsley. SCALLOPED CHICKEN I Butter a baking dish. Arrange alternate layers of sliced, cooked chicken and boiled macaroni or rice. Pour over White (p. 191), Brown (p. 196), or Tomato (p. 198) Sauce, cover with buttered crumbs, and bake in hot oven (400° F.) until crumbs are brown. SCALLOPED CHICKEN II Prepare and cook like Scalloped Eggs (p. 363). CHICKEN AND NOODLES 1½ pound broad egg noodles 2 tablespoons butter 14 pound grated Parmesan cheese 2 tablespoons flour Salt and pepper 1 cup cream 2 cups cooked chicken meat 1 cup Chicken Stock (p. 151) 2 egg yolks Cook noodles in boiling salted water 15 minutes. Drain, rinse with cold water, and drain again. Reserve 2 tablespoons cheese and mix the rest with noodles. Add salt and pepper to taste. Arrange in buttered baking dish, cover with chicken. Melt butter, add flour, and cook until well blended; then add cream and chicken stock and bring to boiling point; add egg yolks and pour over chicken. Sprinkle with cheese and bake until thoroughly heated and well browned. CHICKEN HASH Chop cooked chicken and moisten with gravy or cream. Season to taste and cook in hot buttered omelet pan until thoroughly heated. Turn out onto serving dish and surround with border of Duchess Potatoes (p. 432), peas, or asparagus tips, etc. MOCK TERRAPIN 1½ cups cooked chicken, diced Whites 2 hard-cooked eggs, chopped 1 cup Thin White Sauce (p. 192) Yolks 2 hard-cooked eggs, finely Few grains cayenne chopped V4 teaspoon salt 3 tablespoons sherry Add to sauce the chicken, yolks and whites of eggs, salt, and cayenne; cook 2 minutes and add sherry. Serves 6. CHICKEN SOUFFLE 2 cups Thin White Sauce (p. 192) 3 egg yolks, well beaten 2 cups cooked chicken, finely 1 tablespoon finely chopped parsley chopped 3 egg whites, beaten stiff ¥% cup stale soft bread crumbs Add bread crumbs to sauce and cook 2 minutes; remove from fire, add chicken, egg yolks, and parsley, then fold in egg whites. Turn into a buttered baking dish and bake 35 minutes in slow oven (325° F.); CHICKEN HOLLANDAISE 1% tablespoons butter ¥g cup finely chopped celery 1 teaspoon finely chopped onion Y4 teaspoon salt 2 tablespoons cornstarch Few grains paprika 1 cup Chicken Stock (p. 151) 1 cup cooked chicken, cubed 1 teaspoon lemon juice 1 egg yolk, slightly beaten