My best 250 recipes

fire; cook until smooth; take from the fire and when cold add it gradually to the chicken, rubbing all the while. Add a level teaspoonful of salt, a saltspoonful of pepper and five tablespoonfuls of thick cream ; press this through a sieve and stir in carefully the well-beaten whites of five eggs; fill the mixture into small timbale-moulds, stand them in a baking-pan of boiling water, cover with oiled paper, and bake in a moderate oven for twenty minutes. Serve with plain cream or creamed mushroom sauce, and peas. It is wise to line the bottoms of the moulds with buttered paper, and, if you wish, garnish them with chopped truffles or mushrooms. CHICKEN CROQUETTES Chop sufficient cold boiled chicken to make one quart; add to it two level teaspoonfuls of salt, two tablespoonfuls of chopped parsley, a quarter of a grated nutmeg, a tablespoonful of grated onion and a saltspoonful of red pepper; mix thoroughly. Put over the fire a pint of milk ; add to it, rubbed to a smooth paste, two tablespoonfuls of butter and four of flour; stir until smooth and thick; add the chicken; mix well, and turn out to cool; when cold form into croquettes, dip in egg, roll in breadcrumbs, and fry in hot fat. Serve plain or with peas. 130 My Best 250 Recipes CHICKEN SOUFFLE Chop sufficient cold cooked chicken to make a pint; put two rounding tablespoonfuls of flour into a small saucepan; measure half a pint of milk ; add it slowly to the flour, and when smooth cook it over boiling water until it forms a paste. Take from the fire, and add hastily a tablespoonful of butter and the yolks of four eggs ; add the chicken, a rounding teaspoonful of salt, a saltspoonful of pepper, and, if you like, a saltspoonful of celery seed. Beat the whites of the eggs to a stiff froth, stir them in carefully, turn the mixture into a baking-pan, and bake in a quick oven for thirty minutes. CHICKEN EN CASSEROLE Draw and truss into shape a chicken not over a year old. Peel twelve small onions, cut in fancy shapes, and cut a good-sized carrot and turnip; cut into pieces half an inch thick the tender part of one head of celery. Put the vegetables in the bottom of the casserole-mould, cover with a pint of boiling stock ; add a bay leaf, a teaspoonful of salt and a saltspoonful of pepper. Rub or brush the chicken with melted butter, place it on top of the vegetables, and stand the mould in a quick oven for thirty minutes until the chicken is nicely browned; then cover the mould, and cook slowly My Best 250 Recipes 131 for one hour. Serve in the mould. Of course you will remove the chicken for carving. Beef and mutton may be cooked in the same way. BAKED GOOSE Select a young goose ; singe and draw it, and wipe it carefully inside and out. Boil three goodsized potatoes; when done mash them; add to them an equal quantity of soft breadcrumbs, half a can of mushrooms chopped fine, a teaspoonful of onion juice, a saltspoonful of celery seed, or half a cupful of chopped celery, and a rounding teaspoonful of salt; mix these together, stuff them into the goose; sew up the vent, put the goose in shape, stand it in a baking-pan, and pour in the pan a quart of strained tomatoes; add a teaspoonful of salt and a tablespoonful of chopped onion; bake in a quick oven until the goose is thoroughly browned. Cool the oven, and bake slowly for one hour and a half, basting frequently. When done there should be sufficient sauce in the bottom of the pan to measure half a pint; strain it in a gravy-boat. BAKED TURKEY Three days after the turkey has been hung wipe it on the outside with a damp cloth and carefully wipe the inside. Truss it in shape ; put it in a baking-pan. Add two teaspoonfuls of salt to 132 My Best 250 Recipes