Prepare [Cream of Chicken] according to directions given above, and add one cupful of cooked oysters with their liquor. Season with minced parsley and lemon-juice.
CREAM OF CHICKEN AND SAGO
Prepare [Cream of Chicken] according to directions given above, and add one cupful of sago which has been cooked in chicken stock. Dilute with boiling cream if too thick, and serve with whipped cream in each plate.
CREAM OF CHICKEN AND VERMICELLI
Prepare [Cream of Chicken] according to directions given above, and add one cupful of broken vermicelli, which has been cooked in chicken stock. Season with minced parsley, and grated Parmesan cheese.
CREAM CHICKEN BOUILLON
Prepare [Cream of Chicken] according to directions given above, thicken with one tablespoonful each of butter and flour, add one cupful of boiling cream, and serve in cups with a tablespoonful of unsweetened whipped cream on each cup.
CREOLE CHICKEN GUMBO
Cut up a chicken, and fry brown in ham or bacon fat. Cover with three quarts of cold water, and boil until the chicken is tender. Add the corn cut from three large ears, or half a can of corn, two sliced tomatoes, two potatoes cut into dice, six pods of okra, and half a cupful of cold boiled ham chopped fine. Boil until the chicken falls to pieces, take out the bones, and serve.