Creamed Chicken.—
1 cup cold flaked chicken. 1/2 teaspoon celery salt. 1 cup thin cream sauce. 1/4 teaspoon curry powder.
Prepare one cup of thin cream sauce and season with the celery salt and curry powder. Add the chicken and when heated through pour over slices of toast or into timbal cases. Garnish with parsley. Any desired seasonings can be used in place of the celery and curry.
[DOMESTIC SCIENCE 829]
Chicken a la Goldenrod.—
1 cup cold flaked chicken. 2 cups thin cream sauce. 6 hard cooked eggs. 1/2 cup mushrooms. Seasonings.
Cut the eggs in slices, putting two yolks through a potato ricer. Make a thin cream sauce, season as desired with celery seed or curry. Add the chicken and mushrooms, drained from their liquor. When hot, and just before serving, add the eggs. Pour the mixture over rounds of toast and over the top of each portion sprinkle some of the yolk which was forced through the potato ricer as a garnish. A bit of parsley improves the appearance.
Creamed Beef.—
1 cup shredded dried beef. 1 cup medium cream sauce. 4 hard cooked eggs, Seasonings as desired.
Prepare the cream sauce, add the beef and hard cooked eggs, cut into slices. When heated through pour over toast diamonds. Garnish with parsley and serve hot.