My mother's cook book

Chaud-froid of Chicken. — One young fowl, two ounces of butter, two ounces of flour, one-half pint of milk, one gill of cream, one saltspoonful of salt, one saltspoonful of white pepper, one quart of second stock, one-half ounce of gelatine, one tablespoonful of vinegar, one sprig of parsley, one gill of cold water, whites cif three eggs, one-half teaspoonful of black pepper. This dish requires two days for its preparation, and therefore its use must be anticipated. Melt first the gelatine in half of the cold water, and let it stand for ten minutes ; put then the stock into a copper or porcelain-lined saucepan, add to it the vinegar, parsley black pepper and half of the salt, place it over the fire, and when tepid put into it the gelatine. Beat the whites of the eggs well in a bowl, with which mix the remainder of the cold water, pour this into the stock and whisk all together until the stock boils, using either two forks or an egg-whisk. The instant the stock boils, cover the saucepan and draw it aside from the fire, let it simmer here slowly for twenty minutes, when it should be strained into a basin through a clean towel. Let this preparation stand over night, as it will not cool through and set in shorter time. Clean and wash also the fowl, then plunging it into boiling water, let it cook until a skewer will pierce easily into the breast, when it must be immediately taken out, and it also allowed to stand over night to become thoroughly cooled. Having prepared the material in the above manner, upon the day the chaud-froid is to be used, cut first the wings and legs from the fowl and trim them neatly ; cut also two filets from the breast, taking care not to break the crisp grain of the meat. Melt now in a porcelainlined or copper saucepan the butter, stir into it the flour, add by, degrees the milk and stir all until boiling, when the mixture must be seasoned with the white pepper and ^ salt, the cream added and stirred carefully until it has boiled for two minutes. Take the saucepan from the fire and put with its contents a dessert spoonful of the cold jelly, draw the skin off the pieces of fowl and dip them into this sauce, when they are to be placed in a sieve and left about thirty minutes to cool, [illustration: CHICKEN CROQUETTES] %y When the sauce is quite cold upon the pieces of fowl, arrange them neatly into the bottom of a flat dish, chop roughly the jelly and scatter it around and garnish the dish either with fresh sprigs of parsley, or with parsley finely chopped and sprinkled over. Notes — Small pieces of cold turkey may be made up in this way, into a most delicious entree. A leek or onion may be used to flavor the sauce, being put in, if used, with the parsley. Chicken Croquettes. — One-half of a cold chicken, six mushrooms, one gill of stock, two tablespoonsfuls of cream, one-half teaspoonful of salt, one-half teaspoonful of pepper, one saltspoonful of grated nutmeg, two eggs, six tablespoonfuls of bread crumbs, one ounce of butter, one ounce of flour. The skin must first be taken from the cold chicken and the bones removed, when the meat should be chopped very finely, and the mushrooms, having been also well washed and chopped, must be mixed therewith. Melt the butter in a saucepan, stir into it the flour, add by degrees the stock, stirring until it boils and then put into it the cream. Season with the pepper and salt, flavor with the nutmeg, and let all cook briskly for two minutes. When this has cooked, remove the sauce^ pan from the fire, stir into it the chopped chicken and mushrooms, and pour all out upon a plate to cool.