Kentucky receipt book

One pint of cream, 1 tablespoon of butter, 1 tablespoon of flour. Blend flour and butter, and add to cream. When it boils add pepper and salt. Cook until it thickens, serve with timbales. Cream Chicken. One chicken, 1 set of sweetbreads, a dash of onion, salt and pepper. Boil the chicken and cut as for salad; parboil sweetbreads, and dice them. Cook champignons 15 minutes in their liquor, and cut in small pieces. Mix with the chicken % pound of butter, 1 pint of bread crumbs; put all ingredients in baking dish, and pour over 1% pints of thick cream. Bake about 30 minutes, serve hot. This is nice served in pate shells of pastry. Creamed Sweetbreads. Soak 2 pairs of sweetbreads in salt water for 1 hour, then put in saucepan with cold water and boil 1% hours. When cold cut into pieces. Put in chafing dish or frying pan 1 dessertspoon ot butter and 1 dessertspoon flour well blended. When it melts add % pint of cream and the sweetbreads. Cook 15 minutes. If desired 1 wine glass of sherry wine may be added when ready to serve. Sweetbread Pates. Soak 2 pairs of veal sweetbreads in cold water with 1 dessertspoon of salt for 1 hour, then put into boiling water. Simmer gently for 20 minutes. Remove and put in cold water to blanch. When cold remove the pipes and membrane; pick into small pieces with a silver fork. Chop fine 1 can of champignons. Put two heaping tablespoons of butter in a saucepan, blended with 1 tablespoon of flour. Mix until smooth, then add 1 pint of cream, a dash of cayenne pepper; when it boils add champignons and sweetbreads; let them cook a few minutes. Serve in shells of puff paste or paper cases. Sweetbreads in Shells. Put 2 pairs of sweetbreads in cold salt water for 1 hour, then parboil them. Have 1 can of champignons and same amount of sweetbreads, 1 heaping tablespoon of butter, 1 tablespoon flour, 1 cup of cream or milk and the champignon liquor. Cut sweetbreads in small pieces. Let champignons cook 30 minutes. Put the butter in a saucepan, add flour, then champignon liquor gradually. Stir constantly to prevent lumping. Add cream or milk slowly, salt and a dash of cayenne pepper. Cook to a thick sauce, then add % cup of sherry wine, the champignons and sweetbreads. When cool put in shells with dots of butter on top. Bake a chestnut brown. Chicken Newberg. One pint of chopped chicken breast, 1 cup mushrooms, 1 pint rich milk, butter size of a walnut, 1 tablespoon flour, 1 wine glass sherry wine, cayenne pepper and salt. Put butter and flour in chafing dish, stir until smooth, then add milk. When it boils add the chicken and mushrooms; pepper and salt. Cook a few minutes. Add sherry and serve. Aspic Jelly. Four pounds of lean raw beef cut fine, 1 knuckle of veal, 1 slice of raw ham, 1 carrot, 1 turnip, 1 onion with 6 cloves stuck in it, 2 blades of mace and 1 bay leaf. Put all ingredients in porcelain kettle with 1 quart of cold water. When scum rises on top add % gallon more of cold water ; skim off all grease, boil 2 hours. Strain through flannel and set away to cool. Soak 1 box of gelatine in 1 pint of cold water for 1 hour, then drain off water and add gelatine to the soup with the whites of 6 eggs beaten tolerably stiff and the shells. Add 1 spoon vinegar, 1 pint good sherry wine, cook until clear; when done add ^ teacup of cold water, strain and set aside to cool. Pour some jelly in the mold; when stiff enough add chicken in center, then more jelly on top and set to congeal. Pate de foi gras may be substituted for chicken, or sweetbreads, parboiled, and prepared same way. Serve for lunch or tea. Sweetbread a la New York.