CHICKEN CHARTREUSE
Mix one cupful of cooked chicken minced very fine with
- 1 teaspoonful of chopped parsley,
- ½ teaspoonful of onion juice,
- ¼ teaspoonful of salt,
- 2 tablespoonfuls of tomato juice,
- 1 beaten egg,
- Dash of pepper.
Grease well a charlotte russe or pudding mold; line it one inch thick with boiled rice. Fill the center with the chicken mixture, and cover the top with rice, so the chicken is entirely encased, and the mold is full and even. Cover and cook in steamer for forty-five minutes. Serve with it a tomato sauce; pour a little of the sauce on the dish around the form, not over it.
CHICKEN SOUFFLÉ
- 1 tablespoonful of butter.
- 1 tablespoonful of flour.
- 1 tablespoonful of chopped parsley.
- 1 cupful of milk.
- 1 cupful of minced chicken.
- ½ teaspoonful of salt.
- 3 eggs.
- 10 drops of onion juice.
- Dash of pepper.
Make a white sauce by putting the butter in a saucepan or double boiler. When melted add the flour, and cook a moment without browning. Then add slowly the milk, and stir till smooth. Season with salt, pepper, parsley, and onion juice. There should be one cupful of the sauce. Remove from the fire, and stir in the beaten yolks of three eggs; then add a cupful of chicken chopped fine. Stir the mixture over the fire a minute until the egg has a little thickened; then set aside to cool. Rub a little butter over the top, so it will not form a crust. When time to serve beat very stiff the whites of the three eggs, and stir them lightly into the cold chicken mixture. Put it into a pudding dish, and bake in hot oven for twenty minutes. Serve at once in the same dish. This is a soufflé, so the whites of the eggs must not be added until it is time for it to go into the oven, and it will fall if not served immediately after it comes from the oven. This dish may be made with any kind of meat. Chicken soufflé may be baked in paper boxes, and served as an entrée.
CHICKEN LOAF
Boil a fowl until the meat falls from the bones. Strain, and put the liquor again in the saucepan; reduce it to one and a half pints, and add one quarter box of soaked gelatine. Lay a few slices of hard-boiled egg on the bottom of a plain mold; fill the mold with alternate layers of white and dark meat of the chicken. Season the liquor, and pour it over the meat in the mold, and set it away to harden; it will become a jelly. It is a good dish to use with salad for luncheon or supper.