Boston Cooking-School cook book

To Fry Timbale Cases. Put iron into cold fat, having fat deep enough to more than cover iron. Heat to 375° F., remove iron from fat, drain a moment on soft paper and lower into cup of batter to not more than three fourths depth of iron. Lower into hot fat and fry until delicately brown. Remove from fat, slip timbales from iron and drain, inverted, on soft paper. If batter will not cling to iron, fat is not at the right temperature. It may be either too hot or too cold. Rosettes are difficult to remove from iron unless they are pried off as soon as sufficiently cooked to be firm; drop into fat to finish frying, turn to brown evenly, and take out of fat with a flat whisk, and drain. Use a pan with heavy bottom to keep fat evenly hot. Makes 18 or more. CHICKEN A LA KING I 1% tablespoons chicken fat or butter 1 cup boiled fowl, cut 134 tablespoons flour in strips Y% cup hot Chicken Stock (p. 151) Y% cup sliced mushrooms, V4 cup scalded milk fried in butter 4 cup scalded cream 4 cup canned pimientos, 1% teaspoon salt cut in strips 2 tablespoons butter 1 egg yolk, slightly beaten 2 tablespoons sherry, if desired Melt fat, add flour, and stir until well blended; then pour stock, milk, and cream on gradually, while stirring constantly. Bring to boiling point and add salt, butter bit by bit, fowl, mushrooms, and pimientos. Again bring to boiling point and add egg yolk and sherry if used. Serves 6 or more. CHICKEN A LA KING II 1 tablespoon butter Few grains cayenne 1 cup mushrooms 11% cups milk (part cream, if desired) 1 tablespoon green pepper 1 cup Chicken Stock (p. 151) 4 tablespoons flour 2 cups cooked chicken 1% teaspoon salt 1 tablespoon parsley, chopped 1% teaspoon celery salt 1 tablespoon pimiento, cut in small pieces Melt butter, add mushrooms and green-pepper. Stir and cook 5 minutes. Add flour mixed with seasonings. Cook 5 minutes. Add milk and chicken stock slowly. Add chicken, parsley, and pimiento. Reheat. Serves 8 or more. CHICKEN POULETTE Arrange sliced chicken and mushrooms in baking dish. Pour Velouté Sauce (p. 194) over chicken, omitting cream. Bake 30 minutes in hot oven. Mix egg yolk with 14 cup cream and stir into mixture. Reheat. Stir in 14 teaspoon lemon juice and serve. CREAMED CHICKEN AND MUSHROOMS 1 cup cooked chicken, cubed VY teaspoon salt 6 mushrooms, cut in pieces 1% teaspoon cayenne V4 truffle, cut in small pieces 1 g teaspoon grated nutmeg 2 tablespoons butter 1 egg, slightly beaten _ 2 tablespoons flour 1 tablespoon cream 1 tablespoon sherry 1 cup Chicken Stock (p. 151) To chicken add mushrooms, truffle, and butter. Cook 5 minutes, stirring almost constantly; then add flour, and when well blended, pour on stock and simmer 10 minutes. Season with salt, cayenne, nutmeg, and sherry. Add egg, diluted with cream. Reheat. a CHICKEN A LA McDONALD 3 cold, boiled potatoes, cut in 1 truffle, cut in strips ¥4-inch slices 114 cups White Sauce (p. 191) 1 cup cooked chicken, cut in strips Heat chicken, potatoes, and trufHle in sauce. Truffle may be omitted. Serves 6. CHOP SUEY I Breast meat from 1 uncooked 1 cup Chicken Stock (p. 151) chicken, cut in 1-inch strips V4 teaspoon sugar 1 tablespoon butter 2 teaspoons Shoyu Sauce 34 cup celery, cut in thin 14 ‘green pepper (seeds removed), slices crosswise cut in thin strips 1 onion, sliced 1 teaspoon cornstarch, diluted 6 mushroom caps, sliced with 2 tablespoons cold water ‘Melt butter, add chicken, cook 2 minutes. Add celery, onion, and mushrooms. Cook 5 minutes. Add other ingredients in order given. Bring to boiling point and simmer 3 minutes. Serves 6. CHAFING~—DISH RECIPES 407 CHOP SUEY II 1 pound white meat of chicken, 6 mushroom caps, peeled and sliced pork, veal, crab, or lobster meat 6 Chinese water chestnuts, peeled