Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Bouchées à 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 Bouchées and serve garnished with parsley.

Chicken Pâtés

• 1 cup cooked chicken
  2 tablespoons butter
  2 tablespoons flour
  ½ cup cream
  ¼ cup chicken stock
  1 tablespoon lemon juice
  few drops onion juice
  1 tablespoon Madeira wine
  salt and cayenne

Melt butter, add flour, onion juice, lemon juice, salt and cayenne; when well blended add cream and chicken stock. Boil one minute, add chicken, when heated through add Madeira and serve in hot pâté shells.

The wine may be omitted, in which case add one teaspoon Worcestershire Sauce.