The Swedish, French, American cook book

How to Make the Sauce. Put one tablespoon butter in a saucepan; add two tablespoons flour, one cup chicken broth, and one cup boiling milk. Beat until nice and creamy; flavor with some sherry, pepper and salt to taste. Add the chicken, then add half cup cream. Fill the hot crust, then cover. Place on a hot platter; garnish with parsley. Serve as entree for luncheon or dinner. Chicken- and Mushroom-Pie a la Maria Mathilda Pate de Poulet aux Champignons, a la Maria Mathilda Bake the pie crust [see recipe: Chicken Pie a la Parisienne] and fill. Filling. Cut in large dices the breast of a chicken that has been boiled in water, onions, pepper, salt, and carrots and left in the stock until cold. Add some mushrooms that have been boiled for fifteen minutes in water, pepper, salt, and sherry. Heat mushrooms and chicken between two plates. Make a rich sauce with one tablespoon butter, two heaping tablespoons flour, one cup chicken stock, half cup of hot milk, and two tablespoons sherry; season with pepper and salt to taste. Add chicken and mushrooms and then some cream just before filling the hot pie crust. Fill, and cover. Serve on a hot platter, as an entree for luncheon or dinner. Chicken in Noodle Border a la Sauterne Poulet, Bordure de Vermicelle, a la Sauce Select young chicken; clean and wash, cook in water with pepper, salt, carrots, and onions until quite tender; leave in their own stock until cold. Then remove the meat from the bones and cut in nice dices, breast and dark meat. Then put on a covered plate in oven so it is hot. Make a rich sauterne sauce; add the chicken to the sauce. Serve inside a noodle border [see recipe: Noodle Border] as an entree for luncheon or dinner. Chicken Chops ( Cotelettes de Poulet ) a la Signora Select young chickens; wash and clean well; remove the skin from the breast, then carve the breast in thin slices; put on a buttered pan — forming them in the shape of a chop, all the same size, one for each person. Then scrape all the white meat from the bones and make a nice rich chicken mousse [see recipe: Chicken Mousse]. Decorate the chops with chicken mousse by waving the mousse (with a paper bag that has a fancy tube) all around with small dots of truffle on top, with a dot of the mousse in the centre and a diamond of truffle on the top. Put in oven with some sherry or chicken broth in the pan and cook from six to eight minutes — well covered. Then dish up on a foundation of spinach, one resting on the other, with a paper frill on each chop. Serve with a truffle or mushroom sauce in the centre as an entree for luncheon or dinner. Glazed Breast of Chicken with Cress a la Europeenne Blanc de Poulet glace, au Cresson, a la Europeenne