Lowney's cook book

Place a teaspoon of creamed lobster in the center of each round of pastry, and proceed as for Chicken Rissoles, baking in a quick oven instead of frying, if desired. Bouchees a la Macedoine Mix one fourth cup cold cooked chicken, one fourth cup mushrooms, and one fourth cup cheese. Add one fourth cup White Sauce, season with salt, paprika, and lemon juice. Fill Bouchees and serve garnished with parsley. Baked Chicken 6 chicken legs | cup forcemeat 2 tablespoons lemon juice 1 pint stock 2 tablespoons butter | tablespoon salt 1 tablespoon chopped onion 2 egg yolks 1 tablespoon carrot 2 tablespoons flour Melt butter ; add vegetables ; cook ten minutes. Remove vegetables; add forcemeat, stock, salt and flour; cook until stiff; add yolks of eggs and lemon juice. Spread this mixture on the chicken legs. Dip in crumbs, egg and crumbs, place in baking dish, and cook in hot oven until chicken is tender, basting with cream. Serve around slices of tomato garnished with mayonnaise. Chicken Supreme 3 chicken breasts 6 slices cooked tongue 1 can mushrooms i cup butter 1 pint consomme 1 tablespoon salt 2 cups forcemeat 1 cup Croquette Sauce 6 truffles Divide each chicken breast into four fillets, separating the large fillet from the small fillet ; brush large fillet with butter; spread with forcemeat; cover with small fillet score small fillet diagonally ; insert thin slices of truffles in each gash. Cut slices of tongue half an inch larger than large fillet and place in baking dish with fillet on each piece. Mix Croquette Sauce, consomme, chopped mushrooms, and cook ten minutes, add more seasoning if required, and pour around cooked fillets. The fillets may be steamed until tender or cooked in the oven and basted with cream. VEGETABLE ENTREES Artichokes with Hollandaise Sauce Artichokes may be procured both canned and fresh. If canned, drain, wash in cold water, drain again, then let them stand in French Dressing for one half hour. Drain, dip in crumbs, egg and crumbs, and fry in deep fat, or dip in Fritter Batter and saute in pork fat or butter. Serve with Hollandaise Sauce. Asparagus served in Croustades Cut asparagus in inch pieces and boil according to rule for Boiled Asparagus, drain, add one cup Thick Cream Sauce, and serve in bread croustades. Cauliflower au Gratin Boil one cauliflower until tender. Separate flowerets and chop tough parts. Arrange in buttered shells, or ramekins with White Sauce, sprinkle with grated cheese, cover with buttered and seasoned crumbs, and brown in a quick oven. ~ Celery au Jus Remove the tops from two bunches of celery, leaving the bunch about six inches long. Wash, trim, and scrape root to a point. Cook in salted boiling acidulated 148 lowney's cook book water five minutes. Drain. Melt three tablespoons butter; add three tablespoons flour and a cup and a half of water in which celery was cooked. Season with salt, pepper, and a few drops of Worcestershire Sauce ; add cooked celery and simmer thirty minutes. Arrange celery in center of hot dish, strain sauce over it, and garnish with finely chopped pimento. Scalloped Cucumbers Wash, pare, and cut into cubes three large cucumbers.