Ice Creams, Water Ices, Frozen Puddings Together with Refreshments for all Social Affairs

by S. T. Rorer

1 pint of chopped cooked chicken
1/2 can of mushrooms
1 can of peas
2 eggs
1/2 cupful of bread crumbs
1/2 cupful of chicken stock
1 teaspoonful of salt
1 saltspoonful of pepper

Brush ordinary timbale cups lightly with butter, put a mushroom in the centre of the bottom, and around the edge a ring of peas. Put the stock and bread over the fire, and, when boiling, add the chicken and seasonings, stir until it reaches the boiling point, take from the fire, and add the eggs, well beaten. Put this carefully in the cups, cover the top with oiled paper, stand the cups in a shallow pan partly filled with hot water, and cook in the oven about twenty minutes, until the contents are "set" in the centre. Heat the remaining quantity of peas, and season them with salt and pepper. Turn the boudins on a platter, surround them with the hot peas, and send them at once to the table.

This will serve eight persons.

These may also be served with plain sauce, or with Sauce Bechamel.

SAUCE BECHAMEL

2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
1/2 cupful of chicken stock
1/2 cupful of milk
1/2 teaspoonful of salt
1 saltspoonful of pepper
Yolk of one egg

Rub the butter and flour together, add the liquids, stir until boiling, add the salt and pepper, stir, add the yolk of an egg, well beaten, pass through a fine sieve, and use at once.

CHICKEN TIMBALE

The white meat of one chicken
1/2 pint of soft white bread crumbs
1/2 cupful of milk
1 teaspoonful of salt
1 saltspoonful of white pepper
The whites of five eggs

Put the raw meat of the chicken twice through the meat chopper, then put it in a mortar and pound it to a paste, or work it in a bowl with a wooden spoon. Boil the bread and milk, stirring constantly; when this is cold, add the salt, pepper and four tablespoonfuls of cream; work it gradually into the chicken meat. This must be a perfectly smooth paste. Add the unbeaten whites of two eggs; when they are thoroughly incorporated, fold in the well beaten whites of the three eggs. Put at once into an oiled Charlotte mold or into small timbale molds.