BECHAMEL SAUCE.
Ingredients.
- 1/3 a cup of butter.
- 1/3 a cup of flour.
- 1 cup of cream.
- 1 cup of chicken stock.
- ½ a teaspoonful of salt.
- A dash of paprica.
- The beaten yolks of 1 or 2 eggs.
Method.—Make the sauce in the usual manner, but do not let it boil after the yolks of the eggs are added.
Minced Ham à la Poulette.
To each cup of fine-chopped ham add one tablespoonful of fine bread crumbs, softened with cream or milk. Season with salt and pepper. Heat thoroughly and spread on rounds of moist buttered toast. Place a poached egg on each slice. Use two dishes.
Epicurean Canapés.
Heat a little butter in the blazer; sauté in it some narrow strips of bread and spread them thickly with the mixture used for epicurean sandwiches. Press a pitted olive in the centre of each and serve at once.
Aberdeen Sandwiches.
Heat one-fourth a cup of chopped cold tongue or ham, and half a cup of chopped veal or chicken, with half a cup of good sauce and two tablespoonfuls of curry paste (curry powder mixed with just enough water to form a paste). Let the mixture simmer five minutes, stirring constantly; then set aside to become cool. Have some bits of bread prepared as for sandwiches. Heat some clarified butter in the blazer, and in it sauté the bread a delicate brown, and drain on soft paper. Spread with the cold mixture, press two pieces together, and heat over hot water five or ten minutes. Serve hot.