WAYS OF WARMING OVER POULTRY AND GAME
Creamed Chicken
1½ cups cold cooked chicken, cut in dice 1 cup White Sauce II ⅛ teaspoon celery salt
Heat chicken dice in sauce, to which celery salt has been added.
Creamed Chicken with Mushrooms
Add to Creamed Chicken one-fourth cup mushrooms cut in slices.
Chicken with Potato Border
Serve Creamed Chicken in Potato Border.
Chicken in Baskets
To three cups hot mashed potatoes add three tablespoons butter, one teaspoon salt, yolks of three eggs slightly beaten, and enough milk to moisten. Shape in form of small baskets, using a pastry bag and tube. Brush over with white of egg slightly beaten, and brown in oven. Fill with Creamed Chicken. Form handles for baskets of parsley.
Chicken and Oysters à la Métropole
¼ cup butter
¼ cup flour
½ teaspoon salt
⅛ teaspoon pepper
2 cups cream
2 cups cold cooked chicken, cut in dice
1 pint oysters, cleaned and rained
⅓ cup finely chopped celery
Make a sauce of first five ingredients, add chicken dice and oysters; cook until oysters are plump. Serve sprinkled with celery.
Luncheon Chicken
1½ cups cold cooked chicken, cut in small dice
2 tablespoons butter
1 slice carrot, cut in small cubes
1 slice onion
2 tablespoons flour
1 cup Chicken Stock
Salt
Pepper
⅔ cup buttered cracker crumbs
4 eggs
Cook butter five minutes with vegetables, add flour, and gradually the stock. Strain, add chicken dice, and season with salt and pepper. Turn on a slightly buttered platter and sprinkle with cracker crumbs. Make four nests, and in each nest slip an egg; cover eggs with crumbs, and bake in a moderate oven until whites of eggs are firm.
Blanquette of Chicken
2 cups cold cooked chicken, cut in strips
1 cup White Sauce II
1 tablespoon finely chopped parsley
Yolks 2 eggs
2 tablespoons milk
Add chicken to sauce; when well heated, add yolks of eggs slightly beaten, diluted with milk. Cook two minutes, then add parsley.
Scalloped Chicken
Butter a baking-dish. Arrange alternate layers of cold, cooked sliced chicken and boiled macaroni or rice. Pour over White, Brown, or Tomato Sauce, cover with buttered cracker crumbs, and bake in a hot oven until crumbs are brown.
Mock Terrapin
1½ cups cold cooked chicken or veal, cut in dice
1 cup White Sauce I
Yolks 2 “hard-boiled” eggs, finely chopped
Whites 2 “hard-boiled” eggs, chopped
3 tablespoons Sherry wine
¼ teaspoon salt
Few grains cayenne
Add to sauce, chicken, yolks and whites of eggs, salt, and cayenne; cook two minutes, and add wine.
Chicken Soufflé
2 cups scalded milk
⅛ cup butter
⅛ cup flour
1 teaspoon salt
⅛ teaspoon pepper
½ cup stale soft bread crumbs
2 cups cold cooked chicken, finely chopped
Yolks 3 eggs, well beaten
1 tablespoon finely chopped parsley
Whites 3 eggs, beaten stiff
Make a sauce of first five ingredients, add bread crumbs, and cook two minutes; remove from fire, add chicken, yolks of eggs, and parsley, then fold in whites of eggs. Turn in a buttered pudding-dish, and bake thirty-five minutes in a slow oven. Serve with White Mushroom Sauce. Veal may be used in place of chicken.
Chicken Hollandaise
1½ tablespoons butter
1 teaspoon finely chopped onion
2 tablespoons corn-starch
1 cup chicken stock
1 teaspoon lemon juice
⅓ cup finely chopped celery
¼ teaspoon salt
Few grains paprika
1 cup cold cooked chicken, cut in small cubes
Yolk 1 egg
Cook butter and onion five minutes, add corn-starch and stock gradually. Add lemon juice, celery, salt, paprika, and chicken; when well heated, add yolk of egg slightly beaten, and cook one minute. Serve with buttered Graham toast.
Chicken Chartreuse
Prepare and cook same as Casserole of Rice and Meat, using chicken in place of lamb or veal. Season chicken with salt, pepper, celery salt, onion juice, and one-half teaspoon finely chopped parsley.
Scalloped Turkey
Make one cup of sauce, using two tablespoons butter, two tablespoons flour, one-fourth teaspoon salt, few grains of pepper, and one cup stock (obtained by cooking in water bones and skin of a roast turkey). Cut remnants of cold roast turkey in small pieces; there should be one and one-half cups. Sprinkle bottom of buttered baking-dish with seasoned cracker crumbs, add turkey meat, pour over sauce, and sprinkle with buttered cracker crumbs. Bake in a hot oven until crumbs are brown. Turkey, chicken, or veal may be used separately or in combination.
Minced Turkey
To one cup cold roast turkey, cut in small dice, add one-third cup soft stale bread crumbs. Make one cup sauce, using two tablespoons butter, two tablespoons flour, and one cup stock (obtained by cooking bones and skin of a roast turkey). Season with salt, pepper, and onion juice. Heat turkey and bread crumbs in sauce. Serve on small pieces of toast, and garnish with poached eggs and toast points.
Salmi of Duck
Cut cold roast duck in pieces for serving. Reheat in Spanish Sauce.
Spanish Sauce. Melt one-fourth cup butter, add one tablespoon finely chopped onion, a stalk of celery, two slices carrot cut in pieces, and two tablespoons finely chopped lean raw ham. Cook until butter is brown, then add one-fourth cup flour, and when well browned add two cups Consommé, bit of bay leaf, sprig of parsley, blade of mace, two cloves, one-half teaspoon salt, and one-eighth teaspoon pepper; cook five minutes. Strain, add duck, and when reheated add Sherry wine, stoned olives, and mushrooms cut in quarters. Arrange on dish for serving, and garnish with olives and mushrooms. Grouse may be used in place of duck.
CHAPTER XVIII
FISH AND MEAT SAUCES
The French chef keeps always on hand four sauces,—White, Brown, Béchamel, and Tomato,—and with these as a basis is able to make kinds innumerable. Butter and flour are usually cooked together for thickening sauces. When not browned, it is called roux; when browned, brown roux. The French mix butter and flour together, put in saucepan, place over fire, stir for five minutes; set aside to cool, again place over fire, and add liquid, stirring constantly until thick and smooth. Butter and flour for brown sauces are cooked together much longer, and watched carefully lest butter should burn. The American cook makes sauce by stirring butter in saucepan until melted and bubbling, adds flour and continues stirring, then adds liquid, gradually stirring or beating until the boiling-point is reached. For Brown Sauce, butter should be stirred until well browned; flour should be added and stirred with butter until both are browned before the addition of liquid. The secret in making a Brown Sauce is to have butter and flour well browned before adding liquid.
It is well worth remembering that a sauce of average thickness is made by allowing two tablespoons each of butter and flour to one cup liquid, whether it be milk, stock, or tomato. For Brown Sauce a slightly larger quantity of flour is necessary, as by browning flour its thickening property is lessened, its starch being changed to dextrine. When sauces are set away, put a few bits of butter on top to prevent crust from forming.