Lowney's cook book

Make a white sauce ; add one and one half cups chicken meat, cut in cubes, one half cup mushrooms, cut in slices, and one red pepper, finely chopped. Add more seasoning if required and serve on hot toast. Turkey, veal, lamb, or game may be served in this way. Chicken and Mushrooms a la Creme Melt two tablespoons butter ; add two tablespoons flour, one cup cream, one half teaspoon salt. Add one cup each of cold cooked chicken, cut in pieces, and cold cooked sweetbreads, also cut in pieces. Serve very hot on buttered toast. A few drops of Tabasco may be added. Curried Chicken Add one tablespoon curry powder to Chicken a la Cr^me. Chicken with Hard-cooked Eggs Cut four hard-cooked eggs in slices, add to two cups creamed chicken with two tablespoons sherry. ^^ • Bechamel Eggs Two cups Bechamel sauce, mixed with four hard-cooked eggs, cut in slices ; one half cup sauted mushrooms. Cook all together five minutes ; serve on hot toast. Creamed Eggs Melt two tablespoons butter ; add two tablespoon flour, one fourth teaspoon salt, few grains cayenne, one cup cream. Cook until thick, add two egg yolks and six hardcooked eggs, cut in pieces, and serve hot on toast. Scrambled Eggs and Tomato Melt two tablespoons butter ; add one tablespoon each of chopped pepper and onion, one cup cooked tomato, one half teaspoon salt. When hot, add four eggs slightly beaten ; when scrambled, serve on toast. Poached Eggs on Toast May be prepared in chafing dish. Creamed Lobster Melt two tablespoons butter ; add one fourth teaspoon salt, few grains cayenne, two tablespoons flour, one cup cream, few gratings nutmeg. Cook ten minutes, add meat from a two-pound lobster, cut in small pieces, the grated coral, and one tablespoon butter. One teaspoon Worcestershire and one teaspoon mustard may be added. 328 lowney's cook book Lobster k la Newburg Melt two tablespoons butter ; add one tablespoon flour, one teaspoon salt, few grains cayenne, one cup cream. Cook five minutes ; add three egg yolks well beaten, the meat from a two-pound lobster, and just before serving, one third cup each of sherry and brandy. Lobster with Pimolas Mix one cup brown sauce, one cup sliced pimolas, two hard-cooked eggs, cut in slices, one fourth teaspoon salt, few gratings nutmeg, and two tablespoons sauted mushrooms, wdth two cups lobster meat. Serve when hot with slices of brown bread toast. Lobster with Mushrooms Melt three tablespoons butter ; add one cup fresh mushrooms, cut in slices, few drops onion juice, two tablespoons flour, one cup cream or chicken stock ; meat from a two-pound lobster and salt, pepper, and cayenne to taste. Serve when hot. Lamb Terrapin Mix two cups cold cooked lamb, cut in small pieces, two hard-cooked eggs, chopped fine, two tablespoons olive oil. Let stand two minutes. Melt two tablespoons butter ; add two tablespoons flour, one teaspoon mustard, one teaspoon Worcestershire sauce, and one cup lamb stock, or milk. Cook five minutes. Add lamb and eggs and serve on graham toast. Sauted Oysters Season four dozen large oysters with salt, pepper, onion juice and lemon juice. Dip in crumbs, egg and crumbs, and saute in butter. Fricassee of Oysters and Mushrooms