Vinaigrette Sauce
- ⅓ cup olive oil
1 tablespoon chopped pickles
1 tablespoon chopped pepper
1 tablespoon chopped parsley
½ teaspoon paprika
1 teaspoon salt
few grains cayenne
¼ cup vinegar
Mix ingredients in order given, stir well and serve cold.
CHAPTER IX
ENTRÉES
Chicken Forcemeat
- 1 cup cooked chicken
salt, pepper
lemon juice, onion juice
½ cup soft bread crumbs
½ cup hot milk
2 eggs
1 teaspoon chopped parsley
Chop meat and press through a sieve. Soak bread in milk; add it with remaining ingredients to chicken; season highly and use as a filling in fontage cups, or shape in balls and poach in hot water, or shape in balls, roll in flour, and sauté.