Miss Parloa's kitchen companion

For this dish use one quart of cold cooked chicken, cut in very small pieces, the cooked liver of one or two chickens, three hard-boiled eggs, the yolks of two uncooked eggs, one cupful of chicken stock, one cupful of cream, a slight grating of nutmeg, one-third of a teaspoonful of pepper, one level table-spoonful of salt, four table-spoonfuls of sherry, three table-spoonfuls of butter, two of flour, and one teaspoonful of lemon juice. Chop the chicken liver and hard-boiled eggs rather coarse. Add the chopped mixture to the chicken, and sprinkle the salt, pepper, and nutmeg over all these ingredients. Now put the butter in a frying-pan, and set the pan on the stove. Add the flour to the melted butter, and Stir the mixture until it becomes smooth and frothy ; then draw the pan back to some place where there is less heat, and gradually add the stock. Put it again on the hot part of the stove, and stir the contents for three minutes ; then add the cream, after reserving four table-spoonfuls. Stir for one minute, and then put the chicken mixture into the pan, and simmer for ten minutes. During this period beat well the yolks of the uncooked eggs, and put the cold cream with them. Taste the chicken mixture, as it may require a little more salt. Pour the beaten yolks and the cream into the frying-pan, and stir for one minute. On removing the pan from the fire at the end of that time, add the sherry and lemon juice, and serve at once. Chicken a la Duxelles. There will be needed for eight persons, two chickens, each weighing from three and a half to four pounds, one pint and a half of chicken stock, four table-spoonfuls of butter, three level table-spoonfuls of flour, three tablespoonfuls of chopped mushrooms, one teaspoonful of chopped parsley, one teaspoonful of onion juice, one table-spoonful of lemon juice, two table-spoonfuls of salt, one teaspoonful of pepper, and a pint of bread crumbs. Cut the chicken into handsome pieces, as for frying. Sprinkle half the salt and half the pepper over the meat ; then put it away in a cool place until the sauce is ready. Beat the flour and butter together in a stew-pan until smooth and light. Heat the stock, and gradually add it to the mixture. Set 'the pan on the fire, and add to the sauce all the other ingredients except the lemon juice and crumbs. Cook gently for ten minutes ; then remove the pan from the fire, and add the lemon juice to the sauce. Cover the pieces of chicken with this sauce, and let them stand until the sauce is cool ; then roll them in the crumbs. Butter lightly the bottom of a flat pan, arid lay the meat in the pan, being careful that the pieces do not touch each other. Place in a hot oven, and cook for twenty minutes. Serve with Bechamel or mushroom white sauce. The chicken may be cut up and covered with the sauce and bread crumbs several hours before it is cooked. This dish is particularly good for a part of a dinner or luncheon for company. Jellied Chicken. If a three-pint mould is to be filled one must use a chicken or fowl weighing about two and a half or three pounds after being drawn, one-third of a box of gelatine, a slice of onion, a slice of carrot, a bay leaf, a clove, some hot and cold water, and salt and pepper in quantities to be determined by one's own taste.