Chicken Croquettes
Process: Mix the ingredients in the order given; after adding the sauce let mixture cool. Mold in cork shape croquettes, roll in fine bread crumbs, dip in egg (diluted with cold water in the proportion of two tablespoons water to each egg slightly beaten), then in crumbs again. Fry in deep hot fat. Drain on brown paper and serve with Supreme Sauce.
Chicken and Mushroom Croquettes
Prepare mixture as for Chicken Croquettes No. 1. Add one-half cup finely chopped mushrooms. Shape, egg and crumb, and fry as other croquettes. Serve with a Brown Mushroom Sauce.
Cream Chicken with Green Peppers and Mushrooms
Add to one and one-half cups of white Bechamel Sauce one and one-half cups of cold cooked chicken cut in one-third inch cubes, one-half cup mushrooms and one green bell pepper, previously cooked ten minutes, the seeds removed and the pepper cut in shreds with the shears. Serve in croustades of bread.
Scalloped Chicken
Butter a baking dish well. Arrange alternate layers of cold, cooked chicken or turkey cut in small thin slices and boiled rice or spaghetti. Pour over giblet, White, Brown or Tomato Sauce. Cover with buttered crumbs, garnish with toast-points and bake in the oven until mixture is thoroughly heated and crumbs are brown.