Salmi of Duck with Green Peas
Cut four slices of bacon crosswise in shreds, with shears. Saute in spider, add one tablespoon finely chopped onion; when lightly browned add four and one-half tablespoons flour, continue browning; add slowly one and one-half cups brown stock, add sprig of mint and let simmer five minutes; then add one and one-half cups cold roast duck, cut in small pieces, and one-half cup left-over peas (if there is a cup of peas add them), let simmer gently until ingredients are heated through. Remove the mint and season with salt and pepper. Serve on toast.
Chicken and Oysters a la Seville
- 4 tablespoons butter.
- 4 tablespoons flour.
- ½ teaspoon salt.
- ⅛ teaspoon pepper.
- 1 cup hot milk.
- ¼ teaspoon celery salt.
- ¾ cup oyster liquor.
- 2 cups cold cooked chicken cut in one-half inch cubes.
- 2 cups oysters.
- Patty shells.
Process: Melt butter in a sauce-pan, add flour and seasonings; stir to a smooth past. Pour on slowly, while stirring briskly, hot milk and strained oyster liquor. Re-heat chicken in sauce. Plump oysters in their own liquor; drain and add oysters to chicken. Serve in patty shells or croustades of bread.
Mock Terrapin
- 2 cups cold cooked chicken cut in small cubes.
- 1 cup White Sauce No. 2.
- 2 hard-boiled eggs.
- Few grains nutmeg.
- ¼ cup sherry wine.
- Salt, pepper and a few grains cayenne.
Process: Add chicken to sauce, rub the yolks of eggs through a sieve; add to first mixture. Add whites of eggs finely chopped. Season with salt, pepper and cayenne, simmer four minutes and add sherry. Turn into deep dish, garnish with triangles of toast or puff paste points.
Left-Over Chicken with Poached Eggs
- 2 cups cold cooked chicken chopped moderately.
- 2 tablespoons butter.
- 1 slice carrot.
- 1 slice onion.
- 1 spray parsley.
- 2 tablespoons flour.
- 1 cup chicken stock or milk.
- Salt, pepper and celery salt.
- 5 eggs.
- ¾ cup buttered cracker crumbs.