European and American cuisine

Cold Chicken à la Crème. — Cut the meat of cold roasted or boiled chicken into small pieces ; crack the bones and place them in a saucepan, cover with cold water ; if any gravy is at hand add it to the chicken bones ; as soon as it boils add 1 onion cut into slices, 1/2 bay leaf 12 whole peppers, boil 40 minutes; then strain the broth through a sieve. Melt 1 ounce butter in a saucepan ; add 1 tablespoonful flour, stir and cook 3 minutes ; add Vt pint of chicken broth, 1 even teaspoonful salt, Y4 teaspoonf ul white pepper, and 1 gill of milk, cook 2 minutes ; then add iVt pint fine-cut chicken meat, cook 5 minutes ; add, if handy, Vt cupful cream or 1 tablespoonful unsweetened condensed milk, cook 3 minutes; add 1 tablespoonful lemon juice. Pour the chicken crème over 6 pieces of buttered toast or serve with a border of boiled noodles. Chicken a la King. — Put 1 tablespoonful butter with 2 tablespoonfuls fine-cut onions (add 1/2 clove of crushed garlic, if liked) ; cook 2 minutes, then strain; add 2 cups of cooked chicken cut into 1-inch sized pieces, 4 ounces fresh mushrooms sliced, % tablespoon sliced truffle, 2 tablespoonfuls sliced green pepper ; cook and stir till heated ; add i^ tablespoon flour, 2 cups of stock (or water, with 1 teaspoonful beef extract) ; let boil 3 minutes ; add ^ cup of sherry wine, 1 tablespoon tomato, % teaspoon curry powder, y2 teaspoon salt, a dash of paprika; boil 20 minutes, then add 1 yolk of egg mixed with 1/4 cup cream; let boil up; add 1 tea- •poonful lemon juice, and serve. Chicken Livers, Stewed. — ^Wash and wipe dry the livers of 6 chickens, season with 1 even tablespoonful seasoning salt. Place a small saucepan with 1 ounce butter over the fire ; as soon as hot put in the livers, cook 6 minutes; add 2 tablespoonfuls sherry or Madeira wine and a pinch of Cayenne pepper. Melt Yj ounce butter in another saucepan, add Vg tablespoonful flour, stir 3 minutes ; add Yt pint of boiling water and 1 teaspoonful beef extract, then 1 gill of fine-chopped mushrooms, cook 5 minutes ; add this sauce to the livers, cook a few minutes longer ; add 1 tablespoonful lemon juice, and serve on a warm dish ; garnish with croutons. The mushrooms, if not at hand, may be omitted. Chicken Liyers broiled with Bacon.— Wash and wipe 6 chicken livers dry, season with 1 even tablespoonful seasoning salt; cut 12 thin slices of bacon, then each liver into 2 pieces ; take 8 silver skewers, run a skewer through the center of a piece of liver, then through a slice of bacon, continue alternately with bacon and livers till the 8 skewers are full ; then brush the livers over with melted butter, sprinkle them with fresh grated bread crumbs, lay on a hot broiler, and broil 5 minutes on each side ; put the skewers on a hot dish. Stir 1 ounce butter to a cream ; add slowly 1 tablespoonful lemon juice, 1/8 teaspoonful nutmeg, and 1 teaspoonful finechopped parsley ; spread this over the livers, and serve.