The blue ribbon cook book

Melt butter, add chopped onion, mushrooms, and truffle, broil a few minutes. Remove onions, mushrooms, and truffle. Add flour, and when thoroughly blended add cream, salt, and pepper, cook until thick; then add the sherry wine. Add the onions, mushrooms, and truffle and the breast of a raw chicken, which has been ground and thoroughly mixed with the whites of two eggs; add to the other mixture. Spread out on a dish to cool. Remove bone from leg of the chicken (raw); fill with the mixture, sew up and broil in butter. Serve hot or cold. If served hot, serve with drawn butter. Delicious cold. CHICKEN BREAST SMOTHERED IN MUSHROOMS. Remove the breast from a chicken which has been partially boiled. Then remove the skin from the breast. Put in a pan with three tablespoons of butter, cover with fresh mushrooms and put in a hot oven. Cook until mushrooms are thoroughly done and breast is tender. Remove from the oven and add a little flour and cream to the butter in which chicken and mushrooms have been broiled; season with salt and pepper, and serve. ENTREES. 61 SWEETBREAD CROQUETTES. 2 pairs sweetbreads. A few chopped mushrooms. 1 level tablespoonful of butter. 1 heaping tablespoon of flour, 1 cup of cream. salt, pepper, and a little onion juice. Parboil the sweetbreads, putting a little lemon juice in the water. Throw them into cold water. Remove the outside skin and membrane. Chop fine and measure. Add enough chopped mushrooms to make a pint. Melt the butter and add the flour and then the cream. When smooth, add the yelk of one egg. Season with salt, pepper, and a little onion juice, chopped parsley, and celery salt. Then add the sweetbreads and mushrooms. Cook a few minutes, turn out to cool, shape, dip in bread crumbs, diluted eggs and crumbs, place in a frying-basket and fry in hot lard. SWEETBREAD A LA DIPLOMAT. Saute one half tablespoon of chopped onion in two tablespoons of butter. Add two tablespoons of flour, one cup of white stock and cream, season with salt and cayenne. Add yelk of one egg. When it thickens, add one third cup of mushrooms, chopped fine, two tablespoons of chopped truffles, trimmings of the sweetbreads, and a little chopped parsley. Then add one tablespoon of sherry wine. Let it cool and spread on sweetbreads which have been sauted in butter (after parboiling), dip in eggs, bread crumbs and eggs, and fry in hot fat. Serve with allemande sauce. SWEETBREAD CUTLETS. Boil two pairs of sweetbreads in salt water with a tablespoonful of lemon juice; drain and cover with cold water. When cold, chop fine and add sufficient chopped mushrooms to make one pint in all. Melt one tablespoonful of butter, add one tablespoonful of flour, salt and pepper to taste. When smooth, add slowly a cup of cream. When this thickens, add a tablespoonful of lemon juice and a slight grating of nutmeg, half a teaspoon of finely chopped parsley, one beaten egg, and the sweetbreads and mushrooms. Pour out on a dish to cool, make palm shape, roll in bread crumbs, diluted egg and bread crumbs, place in frying basket and fry in hot lard. Serve with allemande sauce. LITTLE PIQS IN BLANKETS. Select large, plump oysters, or firm pieces of sweetbread which have been parboiled. Wrap them in thin slices of fat bacon, pinning with a wooden toothpick. Broil in a little butter. STUFFED PEPPERS.