Left overs

Chop fine sufficient cold-roasted duck, chicken, or turk^ to make one pint Cut a good-sized onion into very thin slices. Pare, core, and chop fine one apple. Put two tablespoonfuls of butter in a saucepan, add the apple and the onion ; toss until brown, then add not more than an eighth of a teaspoonful of powdered mace, a half teaspoonful of salt, a teaspoonful of curry powder, a tablespoonful of flour, a teaspoonful of sugar ; mix and add a half pint of stock or water ; now add the meat, stir constantly until smoking hot, then stand over hot water, covering closely for twenty minutes. Add two tablespoonfuls of lemon juice and serve in a border of rice. Mock Terrapin or a la Newburg: Pieces of cold-roasted chicken, turkey or duck may be used for making terrapin or a la Newburg. Cut the meat CHICKEN— COOKED 35 into pieces of fairly good size; measure, and to each pint of this allow a half pint of sauce; rub together two tablespoonfuls of butter and one of flour. Rub to a smooth paste the hard boiled yolks of three eggs ; add to the botter and flour a gill and a half (three-quarters of a cup) of milk ; stir until smoking hot. Do not let the mixture boil ; then add this a little at a time to the yolks of the eggs, rubbing until you have a perfectly smooth golden sauce ; press this through a sieve. Before beginning the sauce, sprinkle the chicken with four tablespoonfuls of sherry or Madeira, the latter preferable. Add the chicken to the sauce, stir until each Apiece is thoroughly covered; add a half teaspoonful of salt, just a drop of extract of nutmeg or a grating of nutmeg, an eighth of a spoon of white pepper (black pepper, of course, may be used) ; cover and stand over hot water, stirring occasionally until the mixture is smoking hot. Chicken Supreme This may be made from either chicken or turkey cut into dice ; add an equal quantity of canned mushrooms ; for instance, to one pint of cold chicken, add one can of mushrooms. Put two tablespoonfuls of butter and two of flour in a saucepan; mix without browning, then add two cups (one pint) of chicken stock ; stir constantly until boiling, add two tablespoonfuls of thick cream, and the yolks of four eggs ; strain, add the chicken and mushrooms, a level teaspoonful of salt, a quarter of a teaspoonful of white pepper, ten drops of celery extract or just a little celery seed. Stand this mixture over hot water, watching carefully until it is thoroughly heated ; remember that any boiling will curdle the egg. Serve this on a heated dish either in a border of rice or garnished with squares of toasted bread. This mixture is also served in bread pates, or it may be served in chicken muffin cases. Chicken Cutlets Chop cold cooked chicken or turkey very fine ; to each pint allow a half can of mushrooms chopped fine. Put one tablespoonful of butter and two of flour into a saucepan, mix, and add a half pint CHICKEN-COOKED 37 of chicken stock. When smooth and thick take from the fire, add the yolks of two eggs, the chicken and mushrooms, a teaspoonful ofsalt, quarter of a teaspoonful of pepper, a teaspoonful of onion juice, a grating of nutmeg and a tablespoonful of chopped parsley ; stir over the fire for a moment ; turn out to cool ; when cold form into cutlet-shaped croquettes, dip in egg and bread crumbs, and fry in smoking hot fat. These may be served plain, with a garnish of peas, or they may be served with sauce Bechamel. Duck Bordelaise