Sauce Bechamel Recipe

1 four pound chicken
1/2 pint of milk
2 level tablespoonfuls of butter
4 level tablespoonfuls of flour
2 teaspoonfuls of salt
2 teaspoonfuls of onion juice
2 tablespoonfuls of chopped parsley
1 saltspoonful of grated nutmeg
1 saltspoonful of white pepper
A dash of cayenne
Draw, truss the chicken, put it into boiling water, boil it rapidly for
ten minutes, and let it simmer until tender. When cold, remove the meat,
rejecting the bones and skin. Chop the meat with a chopping knife; do not
put it through the meat grinder. When fine, add all the seasoning and mix
thoroughly. Put the milk in a saucepan over the fire, and add the butter
and flour, rubbed together. Stir and cook until you have a smooth paste,
add the chicken, mix thoroughly, and turn out to cool. When cold, form into
croquettes, dip in an egg, beaten with a tablespoonful of water, roll in
dry bread crumbs, and fry in deep hot fat. Serve plain, or with French
peas.
This will make thirteen large croquettes.
One pair of thoroughly cooked sweetbreads may be chopped with the chicken,
or you may add a pair of parboiled calf's brains; this increases quantity,
and makes the croquettes more creamy.
This should make sixteen large cylinders or pyramids, serving sixteen
persons.
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 � 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 � 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 � la REINE
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.