The Swedish, French, American cook book

mixed with the yolks of three eggs), and half cup sherry. Shake the pan until it thickens. Do not boil. Color slightly with kitchen bouquet, and add some more butter to taste. Heat the terrapin eggs in melted butter; add part of them to the chicken terrapin, and sprinkle the rest on top of the dish. Serve inside a border of fried rings of bread as an entree for luncheon or dinner. "Artificial Terrapin Eggs. Three hard-boiled yolks of eggs; one raw yolk. Mix to a smooth paste; add pepper, salt, and speck of orange coloring. Cook on top of the tea kettle until very hard. Roll in different sizes. Chicken Cutlets ( Cotelettes de Poulet ) a la Soleil Clean and wash a chicken, cook in water, carrots, onions, pepper, and salt, until well done. Leave in the juice until cold. When cold, take up and make in small cutlets the shape of an egg. Cover with chicken mousse; decorate all around with the mousse, with a strip of chopped truffles across lengthwise, and a narrow band of Spanish pepper on each side. Put on a buttered pan; cook in the oven with some sherry, covered, from six to eight minutes. Arrange on a hot green foundation — half hominy and half spinach — decorated with white of cooked egg and Spanish pepper. Serve with truffle, mush¬ room, or hollandaise sauce in the centre as an entree for luncheon or dinner. Chicken Pie ( Pate de Poulet ) a la Parisienne Make your pie crust by lining a pie plate with nice puff paste; put a buttered paper on the bottom; hll with Boston beans; roll puff paste thin; put a cover on top of the pastry; clip it evenly all around, then egg around; twist a strip of pastry in corkscrew style and fasten it on top of the egg; put a rosette of the pastry in the centre; put in oven and bake until well done and golden brown. When done, remove the cover — carefully — so as not to let it break; put on a plate and put into oven to dry. Then remove the beans carefully, lift the pie crust onto a platter, and when ready to fill, heat the crust and cover. Filling. Take a young chicken; joint or cut in small pieces — second joints in two, legs in two, and breast in several pieces. Prepare small marbles of carrots and small onions, put in hot water on stove with pepper and salt; let simmer slowly until well done. Remove the chicken carefully to another pan, strain and skim the fat from the chicken broth, flavor with sherry, color with kitchen bouquet (and some beef extract if at hand). To three cups of the chicken broth dissolve three full tablespoons of flour in one cup of the cold chicken broth; strain that into the hot chicken broth and let simmer slowly until nice and thick, then add the chicken to it; let come to a boil; skim again. A few mushrooms, if at hand, will improve this pie immensely. p When ready to serve have the pie crust hot; fill it; put the cover on. Serve with some potatoes or green vegetables as a joint for luncheon or dinner. Creamed Chicken Pie ( Pate de Poulet a la Creme) a la Hammond Bake the pie crust [see recipe: Chicken Pie a la Parisienne] and fill. ' Filling. Cook the breast of two large young chickens in water, little sherry, pepper, salt, onions, and carrots, until well done; leave in the juice until cold; then take the chicken, cut in large dices, and add it to the sauce.