The meat from the chicken after it is chopped should measure one quart. Any other meat may be substituted for chicken, but could not be used, of course, for an elegant affair.
CHICKEN à la CREME
The white meat of one cooked chicken
1 pair of calves' sweetbreads
1 can of mushrooms
4 level tablespoonfuls of butter
4 level tablespoonfuls of flour
1 pint of milk
1 teaspoonful of salt
1 saltspoonful of white pepper
10 drops of onion juice
Yolks of two eggs
Cut the chicken into cubes of a half inch. Boil the sweetbreads and pick them apart, rejecting the membrane. Drain and wash the mushrooms, cut them into halves and mix them with the sweetbread and chicken. Rub the butter and flour together, and add the milk; when boiling, add salt, pepper, onion juice and meat. Stand this over hot water in a covered saucepan for twenty minutes, add the yolks of the eggs, slightly beaten, and bring just to boiling point.
Served in ramekins or paper cases this is sufficient for fifteen persons. Served as a supper or luncheon dish alone, twelve persons.
CHICKEN à la KING
The white meat of one chicken
1/2 can of mushrooms
1 green pepper
1/3 pint of milk
1/2 teaspoonful of salt
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
1 saltspoonful of white pepper
2 tablespoonfuls of sherry
Drop the pepper into hot fat for a moment to remove the skin, then chop it very fine. Put the butter in a saucepan or chafing dish, add the pepper, stir until the pepper is soft, add the flour, mix and add the milk, stir until boiling, and add the salt. Cut the meat into pieces an inch square, add them to the hot sauce, add the mushrooms, sliced, and, when hot, add the wine and serve.
This will serve four or five persons.
BOUDINS à la REINE