Bake the patties according to [No. 39], Chapter 3, Veal Sweetbread Patties.
No. 8—CHICKEN RAGOUT IN SHELLS OR OTHER SMALL MOLDS.
Quantity for 6 Persons.
- 1¼ lbs. of cooked chicken
- 2 tbsps. of butter
- 2 tbsps. of flour
- Some bouillon
- ½ wineglassful of white wine
- Juice of ½ lemon
- Salt
- 1 pinch of pepper
- ½ cup. of sweet cream
Preparation: The chicken meat is cut up into small pieces. Butter is melted and flour stirred in, broth, cream and white wine added, seasoned with salt, pepper and lemon juice, cooked and filled into the shells or other small molds. Sprinkle with bread crumbs, place pieces of butter on top and bake in oven to a nice brown color.
Remarks: This ragout may be improved with ½ pt. of finely chopped champignons and 4 truffles also chopped fine. This chicken ragout in shells makes an excellent side dish.
No. 9—CHICKEN CROQUETTES.
The preparation and ingredients are the same as in [No. 31], Veal Croquettes, or [No. 30], Veal Sweetbread Croquettes. See Chapter 3.
No. 10—FINE CHICKEN FRICASSEE.
Quantity for 6–8 Persons.