Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..

Cut one quart of cold cooked chicken in very small pieces and mix with two chicken livers and three hard-boiled eggs chopped rather coarse. Sprinkle all with one level teaspoonful of salt, one-third of a teaspoonful of pepper, and a dash of grated nutmeg. Put three tablespoonfuls of butter in a pan. After it has melted, add two tablespoonfuls of flour and stir until the mixture is smooth. Set the pan where there is less heat and gradually add one cupful of chicken stock. Place it over a quick fire and stir constantly for three or four minutes. Then from one cupful of cream remove four tablespoonfuls, stir the rest into the mixture. Then add the chicken, etc, and cook all together slowly for ten minutes. Beat the yolks of two eggs, add the four tablespoonfuls of cream, and stir into the saucepan. Stir for a minute. At the end of that time remove the pan from the fire, stir in four tablespoonfuls of Sherry and one tablespoonful of lemon juice. Mix thoroughly and serve at once. Chicken and Rice Pie Select a fowl weighing about five pounds. Clean and wash it thoroughly. Cut into joints and put in a stewpan with three pints of boiling water, one slice of onion, one slice of carrot, and two whole cloves. Let it simmer until tender. It ought to cook tender in one hour and a half if you select a young fowl. If it is tough, it may take three hours before it cooks tender. When it is cooked, add one-half teaspoonful of white pepper and two teaspoonfuls of salt. Set aside until time for cooking with rice. Wash and pick over one cup and a half of rice. Drain and put it on to cook with three quarts of boiling water. When it has been cooked for ten minutes add two level teaspoonfuls of salt. Cook ten minutes longer, and then turn into a colander, and drain thoroughly. Then mix it with one teaspoonful more of salt, two well-beaten eggs, half a cupful of butter, and half a pint of milk. Place in a deep baking dish a layer of chicken, then a layer of rice mixture, then of chicken, and so on, finishing with the rice. Cover the rice with one pint of the stock the chicken was boiled in. Bake in a moderate oven for half an hour. Serve in the dish it was baked in. Chicken Pie Singe and clean a chicken weighing about four or four and one-half pounds. Cut into twelve pieces. Cover with water and let them soak for thirty minutes. Wash, drain, and cover with water, season with salt and white pepper, a bunch of parsley, six small onions, and five ounces of salt pork cut in small squares. Cook for three-quarters of an hour. Skim often. Stir in one pint of raw potato cut in pieces and four scant tablespoonfuls of flour blended with cold water. Stir constantly until it boils, then cook it for ten minutes. Remove the bunch of parsley. Place the rest in a deep baking dish, moisten the edges with water, cover the top with pastry — some prefer the puff paste. Brush over with a beaten egg. Cut a hole in the centre. Bake in brisk oven for twenty minutes or until the pastry is done. Chicken Timbale With the quantity of material that wiU be given below a one-quart mould or twelve small moulds may be filled. Divide CHICKEN TIMBALE.